Wow, next week is Thanksgiving! How time flies during these months of holidays, school, activities and football! The Thanksgiving invitations have been mailed out and everyone has responded. Now is the time to start organizing the menu, the food shopping list, and all of the details that go into planning a Thanksgiving dinner. And who is the star of the party? Tom theTurkey, of course! Nothing is more symbolic of Thanksgiving than a beautifully roasted turkey with a homemade chestnut stuffing. And of course, don’t forget all of the favorite side dishes such as the gravy, sweet potatoes, cranberry sauce, and pumpkin pie. Michael Ciriaco is the co-owner of Creations by Leslie. He was a former executive chef inNew York Cityfor over 2 decades and he loves to share his expertise when it comes to food. (and of course, the staff of Creations by Leslie is lucky enough to enjoy his cooking!)
Here are some helpful tips for preparing the turkey:
- Fresh turkey is preferred, but if it is not available, a partially thawed or frozen turkey will be fine.
- It is best to season the turkey 2 – 3 days in advance
- Before seasoning, make sure the turkey is washed and dried.
- On Thanksgiving morning, remove the turkey from the refrigerator so that it becomes room temperature before placing in the oven (this will cut down the time in the oven and create a more moist turkey)
- Most important, baste, baste, and baste some more!
How do you know when Tom theTurkeyis finished cooking in the oven? Of course, you can wait for the internal thermometer to pop . . . or you can check the temperature with a meat thermometer – 160 degrees should be fine. (Remember, the recommended temperature of the oven is 325 degrees) The best place to check if the turkey is done is in the middle of the thigh. (where the thigh bone meets the body) Make sure to let the turkey rest for as many hours as it is roasted. Keep it covered and warm until ready to carve!
