5 Y Turkey Tips…

20131125-065701.jpg Well Y’s as we steadily inch our way closer to T-Day (Yes, D-Day for Turkey’s), what would be better than having the 411 on Tips to a better Turkey!

For many of you, this will be the first Thanksgiving you are spending with a new blended family that you have recently married into or even taking the reigns and hosting your first Family Thanksgiving Dinner. It comes with the wave of new responsibilities that flood the gates of adulthood… and as we merge into these lanes we are faced with the pressure of responding to meet expectations.

5 Y Turkey Tips:

1. Always, Always, Always Buy A Fresh Turkey… NO Frozen Turkeys!

Y?: Frozen Turkey’s will lose essential juices during the freezing and defrosting process, you see these juices are a vital part of the flavoring that is keen to a perfect Thanksgiving Dinner. If a Turkey has been frozen for months it would never compare to the Fresh Factor. During the Holiday’s i.e. Fall and Winter is likely the ONLY time of year when fresh turkeys are  found so readily available, so why not take advantage and spend a few extra bucks, so that your new mother-in-law will have ZERO complaints!

P.S. USDA guidelines mean the Turkey has never been frozen but stored at 26 degrees or above and a 21 day shelf life.

2. Pinterest is not the ONLY effective source for information, ideas and recipes…

Use the WOMEN in your life for ADVICE!

Mom, Abuela, Aunts and Present/Future Mom-In-Law’s have all been through cooking their own Thanksgiving Meals, and they have the experience to help you!

3.Baste AWAY!

The Basting Theory ensures a moist and tender Turkey! During the baking processes, the Turkey’s juices and fat drippings fall down into the pan and as your baster begins to squirt those juices back onto the Roasting Turkey, the marinade flavors melt right back into the skin preventing the Turkey from drying out and helping the meat cook evenly!

4. 160 DEGREES

Did you know your Turkey isn’t done, just because it looks like the one in the pretty picture? The bird has to reach a certain Temperature, in order to be safe to eat. But what is the magic number? Once your Turkey has reached a minimum internal temperature of 165°F, per recommendations by the USDA Food Safety and Inspection Service!

Y Tip: Always keep a food thermometer on hand to get an accurate reading many recommend the internal temperature should reach 170 degrees F in the breast or 180 degrees F in the thigh.

5. GRAVY me

Just as important… The GRAVY!

INGREDIENTS:

Turkey drippings from Roasting Pan
1/2 cup Brown Rice flour (GF)
2 1/2 cups Chicken Stock & 1 Cup of Water

1/2 Tsp. Coarse Salt and 1/2 Tsp. Fresh Ground Pepper

1 Tbsp. Herbes De’ Provence

WHAT TO DO?

Bring Dripping juices to a simmer over Medium-High Heat stirring continually with a wooden spoon, until Juices beginning to thicken… Slowly begin to whisk in Brown- Rice Flour, before Gradually continuing to whisk in Chicken stock and water. Simmer Gravy, while stirring occasionally, until it thickens.