Thanksgiving recipes: how to make pumpkin pie

What should you do with it? Leave the turkey in its original packaging, and put it in the sink and cover with cold water. What can you do?

Before you start to prepare a meal, make sure you wash hands thoroughly with soap and water. What’s the best way to proceed? You might need to lace it closed with twine to hold all that stuffing inside. Why a pumpkin pie? Plus, it’s brown all over. Store your turkey in its original packaging, breast-side up, on a tray on the lowest shelf of your refrigerator. One suggestion is to prepare it for a family meal before Thanksgiving. This is a perpetual Thanksgiving Day problem in my house – figuring out what to eat on Thursday aside from the big meal. If you’re in a complete fix, you can thaw the turkey in a microwave until you judge it completely thawed. Or you will, soon enough. It should be kept at 40 degrees. Instead, you’ll need to use the quick-thaw method.

If using an oven cooking bag, follow the manufacturer’s guidelines on the package.

Remove all stuffing from the turkey cavities.

If you forgot, you can still thaw it in cold water though, which takes about 30 minutes per pound. Every four or five pounds takes about 24 hours to thaw in the fridge. Kamp sells fresh turkeys that are raised in Minnesota and are never frozen. Proper temperature gauging ensures the juiciest meat. Mix the wet and dry ingredients together just before filling the turkey cavity, and even then, only fill it loosely.

Make sure you use a reliable cooking chart for the timing of your bird, and always use an accurate meat thermometer to make sure the bird and stuffing are heated to at least 165°F for food safety. Invest in a calibrated food thermometer to check the internal temperature of reheated food.

Many people have a range of different opinions about the right temperatures for roasting a turkey. But they’re not that accurate, and a lot of them don’t pop up until it hits 180 degrees, which is too hot.

“One time, a mom called and said her husband was defrosting a turkey in the bathtub with her kids”, she said.

The big ticket item – a 16-pound turkey – came in at a total of $23.04 this year. You should actually wait 15 minutes, so the juices have time to soak back into the meat.

Getting to eat all the leftovers for a week straight, that’s what.

Information courtesy of the American Institute for Cancer Research. That’s why my next few blog entries will be on turkey leftovers. Try this turkey and wild rice soup recipe from Eating Well magazine.

Heat olive oil on medium high heat.

Add gluten free flour and salt to a large mixing bowl and whisk to combine. Add onion and peppers. In a med. Saucepan, bring milk and remaining ingredients except whipping cream to a boil. Then reduce the heat to 350. If it’s not ready, continue cooking for an additional 5 minutes.

The key to remember is that turkey is a delicious substitute for chicken in most of your favorite recipes.

PER SERVING: 370 calories; 180 calories from fat, 49 percent of total calories; 20 g fat, 10 g saturated; 0 g trans fats; 175 mg cholesterol; 270 mg sodium; 46 g carbohydrate; 3 g fiber; 33 g sugar; 7 g protein.