Cost of Thanksgiving Dinner Up 70 Cents from previous year

It can be done. They were asked to look for the best possible prices, without taking advantage of special promotional coupons or purchase deals, such as spending $50 and getting a free turkey. And indeed, that’s certainly a possibility, especially if you overcook it, which is easy to do.

“Unsafe handling and undercooking of your turkey can lead to serious foodborne illness”, said Al Almanza, USDA Deputy Under Secretary for Food Safety.

Further shielding consumers is that most of the birds destined to grace Thanksgiving tables this year already were born, slaughtered and frozen before the outbreak, says Thomas Elam, president of FarmEcon LLC, a consultant to the poultry industry.

I set about finding a ragtag group with whom I could systematically overeat and give thanks. I like to sprinkle the turkey with a little seasoning salt just before sealing the bag. These birds don’t play by the usual rules of supply and demand.

The secret, I think, is that the stuffing underneath the skin insulates the meat.

In the mean time you can take the stuffing out and make the gravy… This is a balancing act. Continue to whisk while you gradually add the milk, broth and wine.

If you purchase a frozen turkey you will need to plan for 48 hours for a 14-18 pound turkey to thaw in the refrigerator before brining (for health reasons, do not let a frozen turkey defrost on counter). Just make sure it ultimately reaches 165. As the turkey is being carved, use both ovens to reheat items (such as those rolls) or keep things warm; 150 F to 200 F is about right for both tasks.

Using a food processor or box grater, coarsely grate the zucchini. Don’t remove the timer until the meat is done; otherwise it will leave a gaping hole from which juices will flow.

In a large skillet over medium, heat the oil. Though he errs on the side of happy customers, and less on counting calories, he prepares 10 to 12 ounces of turkey per person, which leaves plenty of room for seconds and leftovers, he said. Add flour; cook, whisking constantly, for about 1 minute.

Keep your bird underwater by making a saddle bag by half – filling two empty bread bags with ice, tying them together and placing them over the bird to weight it down. Season with salt and pepper.

Wash the brine off the turkey, pat dry with a paper towel. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. And plus, you know, I would take good-tasting turkey over great-looking turkey any day.

When each turkey comes out of the fryer, Medium Rare puts it into a pan and covers it with foil so participants can transport it home. And he says it doesn’t matter if the turkey is roasted or fried: If it’s not brined, it isn’t worth it. Transfer the turkey breast to a platter and let it rest at least 20 minutes before carving. Wal-Mart is selling asparagus for about 9 percent less than a year ago and 3-pound bags of sweet potatoes are going for 85 cents less.