Few more days we celebrate Thanksgiving Day ! So what's your plan for this big day, us we invite few friends over for Thanksgiving dinner. Definitely the traditional Thanksgiving foods are present during this occasion but I'm still preparing Filipino foods for my kababayan. I read about this turkey secrets and I want to share it here to save your big day in the kitchen. So good luck and Happy Thanksgiving!
Learn the Secret to a Rich Brown Turkey
About 15 minutes before you're ready to take your chicken or turkey out of the oven, brush the skin with white vermouth. It will take on a rich brown color, thanks to the sugars in the fortified wine.
Give your Turkey Tea-rrific
To give chicken or turkey breasts or thighs a light, smoky flavor and help them retain moisture as they cook, brew 2 strong cups of your favorite spice-flavored tea blend. Once the tea cools, add seasonings of choice — black pepper, salt, paprika, and garlic — to taste, pour into a large self-sealing plastic bag, and add the chicken or turkey pieces. Put in a shallow dish and marinate in the fridge for at least 2 hours before cooking.
Make an Edible Turkey Rack
Forget hard-to-clean, traditional roasting racks! Instead, crisscross whole carrots and celery stalks on the bottom of the roasting pan, and top with your chicken or turkey. Once it's done, your bird will emerge from the pan without a hitch, and the pan gravy will be enhanced by the vegetables!
Don't Defrost on the Kitchen Counter
Germs can grow quickly on fish, chicken, turkey, and other meats left at room temperature even while defrosting. Seal food in a zipper-lock bag and place in a large bowl of cold water, or under cold running water, until just thawed.
Don't Throw Away the Carcass
You can make a virtual vat of homemade stock from the leftover carcass (and those veggies and herbs that might be lurking in your crisper) and save yourself a lot of dough in the long run.
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