Tips For A Perfect Turkey

Nov 24, 11 Tips For A Perfect Turkey

It’s Thanksgiving again! Wow, where did the year go? One minute you’re knocking back margaritas and eating taquitos for Cinco de Mayo, the next the holiday season is in full bloom. That means there’s going to be a lot of turkey eating in the upcoming weeks, so prepare your kitchen and your tummy. Even if you’re not cooking one yourself, throw mami a helping hand and share with her Chef Denise Portillo’s tips for a muy sabroso holiday meal:

  • Obviously you need to defrost the turkey prior to cooking it (NOT in the dryer, New Girl!). Make sure it’s thoroughly thawed by leaving it in the fridge, not the sink, for about 2 hours for each pound it weighs.
  • Homemade cranberry sauce is so much better than the canned stuff, and not so hard to make. Use fresh cranberries, fresh orange zest, fresh ginger and your sweetener of choice.
  • There are instances when you are allowed to cut corners to save time though, and the chicken stock is one of them. Store-bought is fine (just make sure it’s “stock”, not “broth”) for making gravy. Bring to a boil with strained turkey drippings and add fresh herbs like sage, thyme and parsley.
  • Yummy and easy: rub the turkey with olive oil, add fresh herbs, garlic and basil and toss in some citrus fruits like oranges, lemons and limes before you start baking it.
  • Remember to save some drippings for the stuffing which, by the way, should be baked separately from the turkey. You can stuff it once it has rested (being cooked takes a lot out of you, you know) to create an elegant setting.

Happy Thanksgiving, from everyone at LaCosmopolatina!

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