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Lynne Rosetto Kasper
Lynn Rosetto Kasper is host of The Splendid Table. . . a nationally syndicated public radio call-in program devoted to the bountiful world of food, broadcast on KMUW FM89, listener supported public radio serving Wichita and South Central Kansas. Tune in every Saturday from 3 – 4 pm and join Lynne and her guests! For more information about FM89 membership, programming and special events, visit us online at www.kmuw.org
Food & Drink
2002-11-01 14:20:00
Thanksgiving tips
ANSWER:  Here a few ideas that might help.   Equipment: Ditch the bulb baster and use a large spoon (an everyday serving or mixing spoon is fine) for basting the turkey. Use a shallow, sturdy, very big roasting pan for the turkey. Avoid those flimsy foil pans-they can buckle under the weight of a large bird and are dangerous. Turkey Tips: When deciding what size turkey to buy, figure 1 pound per person up to a 15-pound bird, or 3/4 pound per person for a larger one. Defrost a frozen turkey in the refrigerator or in a sink filled with ice water. Never defrost a turkey on the kitchen counter. Harmful bacteria can form quickly. Roast turkey slowly at 300 degrees. Have several clean potholders and a wooden spoon handy to use when turning the bird. Secrets for Great Gravy: When making stock, use lots of aromatic vegetables, garlic, white wine, and herbs for a rich, delicious taste. For big flavor, consider reducing some wine in the pan juices before adding stock and thickening. To avoid lumps when thickening the gravy, never add flour to liquid. Instead, gradually beat cold liquid into the flour until you have a smooth slurry then gradually whisk the slurry into the gravy until it reaches desired thickness. Pies: Try using butternut squash instead of pumpkin in a pie. Add 2 teaspoons pure vanilla extract to the filling mix for big, mellow flavor. Give a deep, big sweet/tart flavor to apple pies by adding 1/3 cup apple cider syrup to the apples for a 10-inch pie. Make the cider syrup by boiling down 2 quarts good-tasting, organic apple cider to about 1-1/2 to 2 cups. It should be thick enough to coat a spoon. Refrigerate any leftover syrup up to 1 week or freeze up to 6 months. Use the syrup over ice cream and fruit; as a baste for chicken, salmon or pork; and as an addition to salad dressings, especially mustard-based ones. How to Brine TurkeyBrining is a technique that produces a well-seasoned, moist turkey. Follow these simple steps adapted with permission from Cook's Illustrated magazine. For more information visit their Web site at cooksillustrated.com. Before brining, remove the giblets, neck, and tail piece from the turkey and reserve for gravy. To brine overnight, dissolve 1 cup table salt or 2 cups kosher salt in 2 gallons cold water in a large stockpot or clean bucket. Submerge the bird in the solution, and refrigerate for 8 to 12 hours. Remove the turkey from the brine, rinse well under running water, and pat dry inside and out with paper towels. The bird is now ready to be prepared for roasting. If refrigerator space is limited, try using a more concentrated, and therefore quicker, brine along with some disposable frozen ice packs as follows: Double the amount of salt in the solution, place 4 or 5 large clean frozen ice gel packs in the brine with the turkey, cover the container, and place it in a cool spot for 4 hours. For ease of cleaning, line the brining vessel with a turkey-sized oven bag. After 4 hours, remove the turkey from the brine, rinse well under running water, and pat dry inside and out with paper towels.
 
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