PA Baker
Master Chef
I had a lot of time to let my mind wander at my meetings the last couple days so I planned my Turkey Day menu. Here's what I'm struggling with though. I'm cooking for everyone again this year and my family isn't all that adventurous, especially when it comes to a meal as traditional as Thanksgiving dinner. I'm really curious about trying to brine my turkey but I'm unsure because 1-I don't want to screw it up on Thanksgiving and 2-my mom usually brings the turkey over, stuffed and ready to go. It's her contribution and my dad is beyond picky and likes her turkey. I can hear my mom already if I tell her I'm doing the turkey too ("I wish I could do more to help. I feel so badly I didn't bring anything” The reverse guilt will go on and on all day!). Do I just grin and bear it and have the same old turkey or say the heck with family and try something new for a change?
Also, do you have opinions on using a rack in your roaster vs. not? My mom has always just plopped the turkey in a roaster and it's come out well (not greasy or anything). Again, I'd like to play around a bit and try something different, but....
Also, do you stuff your birds or cook them "empty," with stuffing just being a side?
I'm full of questions today, aren't I?!?
Also, do you have opinions on using a rack in your roaster vs. not? My mom has always just plopped the turkey in a roaster and it's come out well (not greasy or anything). Again, I'd like to play around a bit and try something different, but....
Also, do you stuff your birds or cook them "empty," with stuffing just being a side?
I'm full of questions today, aren't I?!?