Baked sweet potatoes are hollowed out and stuffed with seasoned kale and tofu. This attractive main dish will delight your vegetarian and vegan guests.
**FASTEST WAY TO COOK A TURKEY IN THE OVEN**
Glistening skin and juicy meat come easily to a spatchcocked turkey. All you do is cut out the backbone, press the turkey to flatten, and brush with a mix of olive oil, salt, and pepper.
Choosing the Right Size Turkey
For a large party, you'll need a big bird -- say, 15 to 20 pounds; figure 1 1/2 pounds for each person. Smaller birds -- 12 pounds or less -- have a smaller meat-to-bone ratio, so allow 2 pounds per person. Remember that the larger the bird, the more likely you are to have leftovers for the next few days.
Defrosting Frozen Turkey
I
t is best to thaw turkey in the refrigerator, where it's too cold for harmful bacteria to grow. Use the bottom shelf, in case of drips. Place the turkey, breast side up, in its original wrapper, onto a rimmed baking sheet. Plan ahead to allow a full day for every 4 pounds of turkey being thawed.
Cleaning the Turkey
When you bring a fresh turkey home or thaw out a frozen one, remove the giblets and save them for gravy stock. Rinse the turkey under cool running water, and dry it inside and out with paper towels
All these great tips, the rest of the information and recipes are listed on Martha Stewart's website.
Martha Steward and her crew are GREAT, they come up with the best recipes, tips and advise. I highly recommend it!
Thank you so much Martha Stewart and Crew!
No comments:
Post a Comment