Make It or Fake It: Thanksgiving Survival Guide
November 2004 (Newstream) -- Thanksgiving is a time for eating and giving, but one thing preparing the holiday dinner shouldn't give you is a headache. Whether it's cooking a turkey or making gravy from scratch, preparing a Thanksgiving feast can send anyone into a panic. Here are some tips for a gobbledy-gobbledy good turkey day.
Let's start with what every Thanksgiving feast should have -- a whole turkey. Oprah Winfrey's personal chef, Art Smith, suggests brining and soaking the turkey in salt and water overnight. The next day, rinse it, then roast it using a meat thermometer -- the saltwater bath seals in moisture to keep the skin crisp. Chef Smith says the bird will be succulent and delicious. For gravy, you can jazz up a pre-made brand with pan juices and a little cooking wine.
The biggest challenge for many Thanksgiving cooks is oven space. Experts say to make use of all of your kitchen appliances instead of overusing the oven. For instance, use your microwave to heat gravy, a toaster oven to keep rolls warm and a slow cooker to prepare a side dish such as sweet potatoes with applesauce. And don't be afraid to ask guests to bring their own side dishes. By organizing the meal with both your kitchen and guests in mind, the Thanksgiving holiday can be stress-free and memorable.
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