‘Tis the day before Thanksgiving, and all through the land, new cooks look at turkeys and think, “I need a hand.”
The giblets are nestled all snug in their bag, and new cooks are thinking, “Please, don’t let them gag.
“Don’t let the gravy be lumpy or the ‘taters be cold, or the stuffing be dry or the pie taste like mold.”
In the holiday spirit I offer this guide, because you are my readers and I’m on your side.
Now STUFFING! Now BERRIES! Now WHITE TURKEY MEAT!
You’ll get it all done and say “Bon appetit!”
Thanksgiving Dinner Q&A
Q: I don’t have time to thaw the turkey the standard way — in the refrigerator. Is there a safe way for me to do a last-minute thaw?
A: Turkey can also be thawed in cold water or in the microwave. To thaw in cold water, allow 30 minutes per pound. Keep the turkey in its plastic wrapping and submerge in cold tap water (the sink, a five-gallon bucket or a cooler works well). Change the cold water every 30 minutes until the turkey is thawed. Cook immediately after it is thawed to prevent foodborne illness.
Because microwave cooking times vary, you will need to check your owner’s manual to determine what power level to use and how long per pound to nuke the bird. It is important to cook the turkey immediately after it is thawed.
To continue reading this Q&A, please click here.
Check out the Roanoke.com food page for last-minute recipe ideas.
Got any Thanksgiving questions I did not address in the Q&A? Feel free to ask here on the blog. I’ll be responding all day!