Thanksgiving Recipes, Tips and Tricks
Cooking Thanksgiving dinner? Chat live with George Noleff Wednesday, Nov. 27 from 6 a.m. to 2 p.m. to get your last-minute questions answered ahead of the big event.
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Hi, I'm George Noleff. I'm here to answer you Thanksgiving meal prep questions. In case you're wondering, in addition to my TV news background, I have a food background. I've been cooking since I was eight years old. I was fortunate that my mother has a culinary background, and was trained in culinary and pastry arts. I've also been a food writer and blogger. I have a food blog called The Eatologist that's on hiatus, right now. I've also produced numerous food segments and shows. Plus, I love to cook and I love to eat. So, with all that said, question away! -
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Don't worry, it's not too late. Depending on how large your bird is, you may still be able to defrost in the fridge. Never ever defrost at room temp because you could invite bacteria in. A turkey will defrost at about 5 pounds a day in the refrigerator. If it's a ten pound bird, you're ok. You can also use a cold water bath. Make sure your water temp is at 40 degrees or less. Soak the turkey in that water. It should take about 30 minutes a pound.
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We've got some On Your Side tips on safe turkey thawing and prep from last night's broadcast - you can watch the video here! -
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Hi Kim! Figure about 15 minutes of cooking per pound if it's unstuffed. 20 to 25 minutes a pound if it's stuffed. If you don't have a meat thermometer, think about getting one today. The safe internal temp to serve your turkey is 180 degrees. Measure that at the thigh. The safe temp to serve stuffing cooked in the bird is 160 degrees.
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Molly, brining can be used on a variety of meats, and even vegetables. You can dry brine or wet brine. The common ingredient is salt. It adds flavor, and because of the chemical process of osmosis, delivers flavor deep into the meat. It also helps the meat to retain moistness. Turkey is one of the hardest things to keep moist, brining will help.
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Molly, that's a good method. I've done it that way, too, especially if I don't have time to brine. Turkeys take at least a day because of their size. If you don't have time, putting the butter under the skin is a great way to add flavor and moisture. I might slip some fresh sage and parsley under there, too. Rubbing cooking oil on the skin and salting it lightly will also help add flavor.
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For more on brining, check out George's great article here: http://www.newsnet5.com/dpp/lifestyle/thanksgiving-recipes--brines-to-make-your-turkey-moist-and-delicious
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Hi Jenny, I might try something with a medley of ground mushrooms and pine nuts. Chopped walnuts or pecans would work, too. Maybe brown up some onion and garlic, add the mushroom/nut mix, maybe some shredded carrot and a little more butter. Spice it with some sage and thyme. Would that work for you?
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Look for all of our holiday recipes and cooking articles here: http://www.newsnet5.com/generic/lifestyle/Holiday-Recipes-Cooking-Tricks-and-Tips
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Kim, that sounds like a matter of cooking time, or cooling too fast. Baking is not my strong point. Fortunately, my wife is an excellent baker, so she often saves the day. Here's what I can tell you, though. Check your pie while baking. Do the "knife" test. Gently insert a knife into the middle of the pie. If it comes out clean, the pie filling is set and ready. Remove from the oven. Over cooking can cause that split. Now, here's a trick. Have a spray bottle of water ready. Give the top of the pie a spritz. Then five minutes later, spritz it again. The reason? Cooling quickly can cause drying. Since the pumpkin filling is basically a custard, it will form a film on top that will split if it dries. Don't overcook, monitor it. Spritz it to keep it from drying.
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Hi Rachel! There are so many. I'd suggest a variety of cheeses. Perhaps a nice sharp cheddar, there are many American and imports from England and Ireland; You can never go wrong with a Spanish Manchego - it's buttery and piquant. We have wonderful cheesemaking here in Ohio, too. Some of the Amish country cheeses like baby Swiss and farmer's butter cheese would make my plate. A good goat cheese would definitely be there. I'd suggest another Ohio cheesemaker for that, Ornery Goat Creamery in Portage County makes a world class goat cheese. Then, of course, you could have a little Beaufort from France. While we're on the subject of French chesses, bake brie is excellent. I have an easy recipe for that in the Thanksgiving appetizers article I wrote. www.newsnet5.com
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Kim, yes, there are a lot of good wine pairings. The great thing about turkey is you can go red or white. As for reds, I like a petit verdot. Other reds I'd suggest are syrah, pinot noir, cab Franc, or zinfandel. You want your reds to be fruit forward and not heavy on the tannins. When it comes to whites, you want acidic balance. My top choice would be a viongnier. It's crisps, has a hint of stone fruits, and is not too over powering. Other whites would be sauvingnon blanc, riesling, or pinot grigio. Another good option would be a sparkling wine. You want a dry, not a brut.
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Hi Gail! If you're using it in place of water in the cake batter, it should work well. It would add flavor and it should help your cake heavier and sturdier. That would make it less likely to break. However, if you're using it in place of milk, I'm not sure that would work, depending on the recipe. It may need the extra fat from the dairy for what it needs to do.
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Going back to the question about wine. There are also some great beer pairings for Thanksgiving, if you're into that. You want something malty instead of hoppy. Fortunately for us, we have some great breweries here in NE Ohio that produce just that sort of beer. In fact, the popular holiday brews from Great Lakes, Thirsty Dog, Ohio Brewing, and Hoppin' Frog are all great beers to pair with Thanksgiving dinner. Their pumpkin ales would also work well. If you're not into the holiday brews, consider a red ale.
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I've asked some of your favorite Newschannel 5 anchors and reporters to share some of their favorite holiday recipes with us. Here's one Lee Jordan tells me her family loves. It's from Epicurious magazine and it's for Roasted Sweet Potatoes and Onions with Rosemary and Parmesan: Ingredients
•2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
•8 tablespoons canola oil
•3 garlic cloves, minced
•2 1/2 teaspoons salt
•1 1/2 teaspoons coarsely ground black pepper
•1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch-thick slices
•1/2 cup freshly grated Parmesan cheese
•1 tablespoon chopped fresh rosemary
preparation
Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375°F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer.
Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.)
Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve. -
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