Thanksgiving is on its way. It’s T-will be here before you know it days until the first leg of the holiday season. Speaking of a holiday leg, are you thinking Thanksgiving turkey yet? Local grocery stores are preparing large areas in the freezers for the arrival of this traditional dinner star, and I’ve got my eyes out for the sale circulars. Timing is a big consideration in regards to the Thanksgiving turkey. We time the purchase, defrosting, roasting and serving of the bird.
In this pre-Thanksgiving dinner calm before the storm period, I am utilizing my time to gather the roasting pan, carving set, kitchen essentials and necessary information. I thought I might offer a few suggestions to lend a holiday helping hand. Let’s talk turkey.
Roasting the Bird
Roast/bake the turkey at 325 °F using the chart as a guide for approximate roasting times. The turkey is done when the internal temperature reaches a minimum internal temperature of 165 °F. Use a food thermometer to check the turkey in the innermost part of the thigh and wing and the thickest part of the breast. The minimum internal temperature should reach 165 °F for safety.
I’m a fourth generation fan of the granite ware oval roasting pan. Traditions rule in the Places In The Home holiday kitchen, and roasting a turkey like my great grandmother, grandmother and mother did requires a granite ware oval roaster.
It speaks holidays to me, but I could be swayed by this copper roasting pan beauty.
Time saving multitasking marvels of kitchen efficiency are my kind of holiday helping hand! Equally as important as a well-stocked holiday pantry is a well organized holiday baking, cooking and entertaining kitchen.
A cook is only as good as the kitchen and cooking essentials, tools and accessories he or she uses.