Thanksgiving is a very special day for me and my family. My wife and I became American citizens in 2001. It was one of the greatest days of my life.
America is the greatest country on earth and finally her people are the most generous and caring. Thanksgiving for us is about remembering that greatness, how fortunate we are to be Americans, and how much we can do to help others.
There is more advice on cooking turkey than there is on taking care of nuclear weapons.
This week food writers everywhere are writing novelettes on the perfect turkey. Sausage stuffing, oyster stuffing, chestnut stuffing, basting, brining, cook it in a bag....
It’s just a big chicken. If the Indians and Pilgrims could have had steak, things would be different.
It is a very big chicken - and the regular tools you have at hand - tongs, big spoons - are not enough. Find some clean white cotton napkins or aprons to pick it up and move it around - in and out of the roaster pan, onto the plate and off the floor.I’ll keep my “turkey tips” to a minimum:
Everything you really need to know about cooking a turkey is in Joy of Cooking…but cook it for an hour less than they tell you for a twenty pounder. The big bird keeps cooking for almost an hour after it comes out of the oven.
Let the turkey sit for a half hour before carving. The juices in the meat circulate through the bird while it is cooking. If you carve the bird right away the running juices flow out into the pan. Let it sit for a bit so they rest in the flesh and keep it flavorful and moist.
Drop ten bucks on an oven thermometer from True Value. Your oven gauge is lying to you. It is probably off by at least twenty-five degrees. That does not make much difference until you are cooking something big for a long period of time…like a turkey.
Most professional chefs have their oven calibrations checked every few months.
This is the big tip....Cook it upside down. The juices are going to run down through the bird as you cook it. Let them go into the breast. Spray or brush the rack so the skin doesn’t stick. Flip it breast up for the last half hour, brush it with butter, and brown it up nice for the finish.
Eat Here Gift Certificates – Give some, and treat yourself
If you are thinking of battling traffic for shopping through “Black Friday” and over the weekend – don’t.
Stay home, watch football, eat turkey sandwiches and buy “eat here” gift certificates for loved ones instead. And treat yourself. For every $200 in gift certificates you purchase we will send you a $50 certificate, just for you.
Online at www.eathereflorida.com/gift-cards.
The Beach Bistro and Eat Here Restaurants on Anna Maria and Siesta Key will be closed for Thanksgiving Day so the staffs can enjoy the day with their families. They will reopen for Friday evening dinner service.