Hey gang, I'm cooking turkey tomorrow. Any tips? Side dish? Post your recipes.
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Cooking turkeys
post #2 of 9
11/22/07 at 2:19am
post #3 of 9
11/22/07 at 2:28am
- whodini
- Conan OOOOOOO"BRIEN!
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post #4 of 9
11/22/07 at 2:48am
Quote:
Use a kosher bird if possible or brine it, 1 cup of table salt or 1.5c kosher salt per gallon, 5 or 6 hours.
post #5 of 9
11/22/07 at 3:13am
post #6 of 9
11/22/07 at 6:21am
post #7 of 9
11/22/07 at 9:01am
Definitely let the bird rest for 30-40 min before carving. Check out the NY Times website for a great article on how to carve the bird:
http://www.nytimes.com/2007/11/21/di...ng&oref=slogin
Re sides, if it's not too late to shop or you happen to have some, try brussell sprouts sauted w/shallots. Slice the sprouts in half and blanch them. Blanching is a key step for flavor and texture in the final dish. Slice the shallots and saute them until translucent in plenty of good olive oil or some butter. Add the sprouts, saute for a bit. If they're not fully cooked, cover the pan until they're done. Add good doses of sea salt and pepper.
http://www.nytimes.com/2007/11/21/di...ng&oref=slogin
Re sides, if it's not too late to shop or you happen to have some, try brussell sprouts sauted w/shallots. Slice the sprouts in half and blanch them. Blanching is a key step for flavor and texture in the final dish. Slice the shallots and saute them until translucent in plenty of good olive oil or some butter. Add the sprouts, saute for a bit. If they're not fully cooked, cover the pan until they're done. Add good doses of sea salt and pepper.
post #8 of 9
11/22/07 at 10:08am
post #9 of 9
11/22/07 at 11:31am
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