Arthur Schwartz ,
Host of WOR Radio's "Arthur Schwartz with Food Talk"
and Author of Cooking in a Small Kitchen(Little, Brown, 1978);
What To Cook WhenYou Think There's Nothing In The House To Eat (HarperCollins,
1992); Soup Suppers (HarperCollins, 1994)
and Naples at Table: Cooking in Campania (HarperCollins, 1998).
1. Roast your bird breast side down on a v-shaped rack until the last
hour or so in the oven, then turn it to brown the breast. The result
is moister white meat.
you need your oven to reheat or cook side dishes, it's better to serve
the turkey at room temperature with hot gravy than to reheat the bird.
Reheating dries out the meat. In any case, the interior of a large turkey
will stay quite hot for at least an hour.
that it takes a full 24 hours to defrost every five pounds of frozen
turkey in the refrigerator the only fully safe method. Therefore, a
20 pound turkey needs to defrost for a full four days. Remove the giblets
and neck from the cavity as soon as they can be removed, which will
be before the bird fully defrosts. ("What do I do, my turkey is still
frozen?" is the most common question on my Thanksgiving Day last minute
emergency radio program on WOR.)
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