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Ask a question and you will receive an email from the Food Professor. Questions are answered daily Monday-Friday only. Note: Please allow enough time to receive answers before holiday meal preparation. Thank you! |
How do I know what size turkey to buy?
Figure ¾ to one pound of whole turkey per person. This will give you plenty of leftovers.
What’s the difference between a “hen” and a “tom” turkey?
A hen is a female turkey, weighing 8-16 pounds and a tom is a male, weighing 16-32 pounds.
My family only likes the white meat of turkey, would a whole turkey breast instead of a whole turkey be ok to use (just as tasty?)?
Sure. Buy what your family likes. Bone-in turkey breasts are tasty and tender, You may have to buy two to serve a large crowd.
How long does it take to thaw the turkey?
It takes about 2-3 days to thaw a 12-lb bird in the refrigerator, a 20 lb turkey will take about 4 days. A turkey can be thawed, still wrapped, in a tub of cold water, also. Keep changing the water to keep it cold, a 12-lb bird can be thawed in about 12 hours using this method. Turkeys can also be thawed in the microwave, follow manufacturers’ directions, and cook the turkey immediately afterwards.
What am I supposed to do with the neck and gizzards in those little bags that I take out of the turkey?
The neck and giblets (that’s the name for the other body parts in the bags) can be used for stock. Place in a large saucepan, and cover with cold water. Add 1 whole onion stuck with a couple of cloves, a stalk of celery and a bay leaf. Simmer until done. Remove the giblets and discard, or chop to add into the dressing. You can strip the meat off the neck, if desired to use in gravy, or discard. Strain the stock and use for gravy.
Are the turkeys that come with the Pop Up® Timer easier to cook?
Pop Up ® Timers don’t make the turkey easier to cook, but they sure make it easier to tell when the turkey is done!
What is the proper temperature for a done turkey?Turkeys are done when they reach an internal temperature of 175° F. A thermometer should be inserted in the thickest part of the thigh. A Pop Up ® Timer eliminates the need to use an additional thermometer,
What type of thermometer is best to use? Does it make a difference? Where is the best place to insert the thermometer?
Use a meat and poultry thermometer, an instant-read thermometer, or a digital probe, or rely on the Pop Up ® Timer. Insert at the thickest part of the thigh.
Is the “wiggle the leg to see if it is done” method ok to determine doneness of my turkey?
No. The only way to tell for sure if a turkey is done is by using a temperature measurement device.
How often do I baste by turkey?
After the first hour of roasting, baste the turkey every ½ hour or so.
What are the best seasonings to dress my turkey with before I put it in the oven?Salt and pepper, sage and thyme are all very complimentary to turkey. Other nice seasonings include maple syrup, orange juice, seasoning salt and butter.
Can I use marinades that are injected to season my turkey?
Marinades are a nice way to get lots of flavor into the bird. There are commercially available injectors and marinade kits that make the process simple.
Is an aluminum roaster that you can get at the grocery ok to use or should I buy a fancy roasting pan? (deep vs. shallow roaster issue also?)
The aluminum roasting pans are fine to use, just make sure that you choose one that is sturdy enough to hold your bird. The roasting pane should come up on the sides at least three inches to be sure to hold all the juices without spilling.
Do I need to cover the turkey legs in those fancy little white hats?
No. Called frills, they are just for decoration.
What type of cutlery is best for carving my turkey?
The best tools are a sharp carving knife and a two-pronged carving fork. Keep the knife sharp!
How long do I let it sit/cool, before carving it?
Let the turkey sit for at least twenty minutes before carving, to let all of the juices settle. The turkey can sit for up to an hour before carving. Cover with foil.
How long can I leave it sitting out after dinner?
Foods should be put away within two hours of sitting out. The best way to store a turkey is to strip the meat from the bones, put it in plastic storage bags, and refrigerate or freeze. The bones can be used for stock or soup.
What is the difference between stuffing and dressing?
Stuffing is placed inside the body cavity of the turkey, while dressing is cooked separately in a casserole.
Can I put other ingredients like sausage and apples in stuffing or only for dressing?
You can add anything you like to either one. Common ingredients that are used in dressings and stuffings include: apples, sausage, oysters, onions, raisins, cranberries and other fruits, carrots and celery, and seasonings such as rosemary, sage and thyme, The possibilities are limitless.
How far ahead of time can I make my dressing?
The dressing can be made ahead of time and kept refrigerated until ready to bake. But, never stuff a turkey until right before you are ready to roast it.
Can I put my stuffing in my turkey ahead of time and leave it in the refrig,, ready to pop into the oven?
No, never. This is a food safety issue. Stuffing should be put into the bird right before roasting, and should reach at least 165°F. before serving.
How long can I keep leftover dressing in the refrigerator?Leftovers can be kept for 3-4 days in the refrigerator. Freeze for longer storage,
Topic: The sidesI’ve heard of a mashed potato casserole instead of plain mashed potatoes, can I make that ahead of time and freeze it? What about a recipe?
Yes. This recipe is a good alternative to making mashed potatoes on the big day. They can be made ahead up to three days and refrigerated, or they can be made and frozen up to two weeks.
Make-Ahead Mashed Potatoes 5 pounds potatoes, russet or Yukon Gold Peel, and cut the potatoes into 2-inch chunks. Place in a large pan, and cover with cold water. Place pan over medium-high heat and simmer until the potatoes are tender when pierced with a fork. Drain. Mash the potatoes with a hand-held potato masher, or with an electric mixer until smooth. Stir in the cream cheese, mixing well. Add the sour cream, milk, onion salt and pepper, and mix well. Spoon into a casserole dish. Cover and refrigerate or freeze. To heat, cover and bake at 350° F. for 60-90 minutes, or until hot. Serves 8. |
I'm sick of green bean casserole, is there something else?
Well, this website has a recipe for green beans with almonds, but if you want to stay away from green beans altogether, you could serve broccoli, brussel sprouts, peas or corn. Almost anything goes well with turkey. Serve what your family likes, because this holiday is all about getting together and enjoying the day.
What is the difference between sweet potatoes and yams?
Actually, what we Americans get in the store, whether canned or fresh, are sweet potatoes. What are marketed as yams are really just a variety of sweet potato. Rarely, if ever are yams available. Yams are actually native to tropical regions and are moister and less mealy than sweet potatoes.
Can I use frozen cranberries if the recipe calls for fresh?Yes. Frozen cranberries are treated just like fresh. If you want to make your own cranberry sauce from scratch, here’s how:
Cranberry Sauce 1 bag fresh or frozen whole cranberries Sort through the cranberries, picking out and discarding any that are soft. Place in a large saucepan. Add the sugar and add water to cover the berries by about 1 inch. Cook over medium-high heat, stirring occasionally, until the berries “pop.” Add more water if they start to stick to the bottom of the pan. Remove from heat. Cool. Store in the refrigerator. Serves 8 |
What is the trick to making sure that my gravy doesn’t have any lumps or is runny?
The best way to make gravy is to use an instantized flour, such as Wondra™. Mix it with water before adding to the gravy, stirring constantly with a wire whisk. 1-2 tablespoons of flour will thicken one cup of stock. You can always add more flour, just be sure to mix it with water and heat while stirring. If there are still lumps in your gravy, you can always blend it using a stick blender, or strain the lumps out.
Is there a shortcut to making homemade gravy?
Well, you can always buy it in a jar or a packaged mix. Jarred gravies tend to be the best. You can add a little bit of stock or boullion to add extra flavor if you want.
Topic: The pieIf I make this ahead of time and freeze it, will it still taste as fresh?
Pumpkin pies do not freeze well, because they get soggy and separate upon thawing.
What are some other options besides “pumpkin” for pies that go well with a turkey dinner?
Try an all-American apple pie if you want to stick to tradition. Of course, many people prefer chocolate pies, and even cakes to round out Thanksgiving. There is no “right or wrong.”
Ask a question and you will receive an email from the Food Professor. Questions are answered daily Monday-Friday only. Note: Please allow enough time to receive answers before holiday meal preparation. Thank you! |
Main Course | The Sides | Desserts | Beverages
Topic: The Main Course
What type of ham is best to buy – pre-cooked or uncooked?
Either type is fine, the cook-before-eating ham must be thoroughly cooked to 160° F. before eating. A Pop Up ® Timer or an instant-read thermometer are the best ways to tell if the correct temperature has been reached.
Do I need to put a glaze on my ham?
Glazes add extra flavor, color and gloss to a ham, but them if you don’t like them or want to use one, that’s fine.
Is a turkey ham ok to use instead of a regular ham?
Yes. Turkey hams are pre-cooked, so need only to be heated through before eating. Consult the package directions. Turkey hams taste very similar to regular hams and usually are lower in fat.
How long can I keep left over ham?
Leftover ham should be kept in the refrigerator no longer than 5 days. Freeze for 1-2 months for longer storage.
Any good recipes for leftover ham? What about lamb?
Leftover ham is great to have on hand. Chop it up and add to eggs, make ham salad, or combine chopped ham with beans and vegetables for bean soup. Or, make a creamy cheese sauce, add ham and top baked potatoes. Yum! Leftover lamb is great in curry sauce over rice, in soup combined with barley and vegetables, or in stew with potatoes and onions.
My family prefers a pork roast at Easter, any good tips for preparing one?
Pork roast can be either a loin, tenderloin, or shoulder usually. Pork tenderloins cook quickly and are great on the grill or in the oven. A standard pork loin can be roasted, or braised in apple cider (see recipe in the Recipe section). Pork shoulder usually needs long, slow moist cooking to make it tender.
Which is easier to prepare, a lamb roast or a rack of lamb? Which is tastier?
Rack of lamb looks impressive but is very easy to make. Purchase a frenched (meat removed from the ends of the bones) lamb rack. Rub the racks with olive oil, garlic and chopped fresh thyme, Herbs d’ Provence, or rosemary. In a skillet, heat olive oil until very hot. Add the lamb, one rack at a time to brown the sides. Place the browned lamb on a roasting rack and place it in a preheated 450° F. oven for 20-25 minutes, or until a thermometer reads 125° F. for medium-rare. For instructions on how to cook a lamb roast, see recipes.
Our family Easter tradition is to have brunch. What is an easy make-ahead brunch dish?
This one goes well with ham: Chop one small onion, and one stalk celery, and sautéed them in ¼ cup butter. In a mixing bowl, combine one 10-ounce can cream of chicken or cream of celery condensed soup, 2 cups sour cream, and 8 ounces shredded cheddar cheese. Add the onion and celery, and stir. Add one (2-pound) bag of southern-style frozen hash brown potatoes, and stir well. Place in a 9”x12” casserole dish that has been sprayed with non-stick cooking spray. Top with 1 ½ cups crushed corn flakes and drizzle with ½ cup melted butter. Bake at 350° F. for 50-60 minutes.
Topic: The sidesWhat sides go best with ham/ pork roast/ lamb?
Ham and pork are both complemented with fruits, especially apples, pineapple, and pears. Lamb goes well with the fresh taste of mint. In the spring, fresh asparagus are good with all three, so are green peas, new potatoes and baby lettuce.
What is the best method for boiling eggs?
There are many theories about the best way to boil eggs. Here is my favorite: In a clean stainless steel saucepan, place cold eggs (do not crowd) and cover with cold water. If desired, a tablespoon of white vinegar can be added to the water. Place on the stove over medium heat and bring to a just-barely boil (simmer). Remove from the heat and let stand for 10 minutes. Drain the eggs and cover with cold water and let stand until completely cool.
Deviled eggs are time consuming; can I make them the day before?
Yes, you can make them the day before. If you want to stuff them, cover with plastic wrap (insert a few toothpicks into the eggs to keep the wrap from coming into contact with the egg filling) and keep refrigerated until serving time. Deviled eggs should not be left unrefrigerated for more than 1 hour. Alternatively, prepare the eggs and their filling separately. Store the eggwhites and the filling in separate plastic zip-seal bags. Refrigerate both the egg white shells and the filling. Right before serving, place the eggwhite shells on a plate. Snip a corner off the end of the bag containing the egg filling and squeeze the filling into the egg whites.
Topic: DessertsBesides the traditional lamb cake that Grandma makes, what is a festive, yet easy, make-ahead dessert for my dinner guests?
Try this: Purchase a white angel food cake in the bakery department of the grocery store. Top with sliced strawberries mixed with a little Grand Marnier or orange juice. To serve add a dollop of whipped topping. Or, purchase festive decorated cookies and serve with ice cream. Also, everyone loves a chocolate bunny!
My scratch piecrusts sometimes get tough, how can I prevent that?Piecrust takes a gentle hand. After mixing it should be allowed to rest in the refrigerator for 30 minutes to relax before rolling. Try not to over-mix the dough, and try not to roll/re-roll the dough as this makes it tough. Pre-made purchased piecrusts are very acceptable.
Topic: BeveragesWhat type of beverage goes best with an Easter Brunch?
Mimosas, a mixture of champagne and orange juice are classics, as are bellinis, a mixture of champagne and apricot nectar. Or, serve a combination of orange juice and pineapple juice, or fruit punch. Coffee and tea are nice, as well as hot chocolate if it’s a cool morning.
Is there a fun beverage for the kids to make at Easter?
Kids can combine their orange juice with sparkling soda and add a scoop of rainbow sherbet, or sip non-alcoholic sparkling cider.
Ask a question and you will receive an email from the Food Professor. Questions are answered daily Monday-Friday only. Note: Please allow enough time to receive answers before holiday meal preparation. Thank you! |
What is zest?
Zest is the rind of a citrus fruit, lemon, lime, orange, grapefruit or tangerine. Use a fine-mesh grater or a microplane grater to take only the colored part (not the bitter white part that is just underneath) off of the fruit. Zest has a lot of flavorful oils and is very useful in many dishes.
Can I use bottled lemon juice?
Yes, in a pinch, unsweetened bottled citrus juice can work. But as long as you are taking the zest off fresh fruit anyway, why not use the freshest available?
How do I grate ginger?
Use a fine porcelain grater, or the same one that you use for grating zest. Peel the ginger, then grate for the best flavor.
Ask a question and you will receive an email from the Food Professor. Questions are answered daily Monday-Friday only. Note: Please allow enough time to receive answers before holiday meal preparation. Thank you! |
Is there a difference between grilling and barbecuing?
Technically, yes there is a difference. While both originated with cooking over hot coals, barbecuing (bar-be-que, or barbequing) is done in a closed grill, whether charcoal, wood or gas powered. Grilling cooks over charcoal, wood, or gas on an open surface. However, nowadays with the prevalence of covered gas grills, the difference between the two is becoming blurred except for the real aficionados. However you do it, it’s fun and tasty!
I have trouble timing all of the food I grill so that they are done at relatively the same time, i.e. potatoes, other veggies and meats all coming out at the same time. Do you have guidelines on how long various foods take to cook on the grill?
It can be difficult to time things on the grill. Variants such as how much charcoal is used, how often the grill lid is raised during the cooking process, and even how windy it is outside all have an effect on the performance on the grill, and how quickly foods get done. Here are some tips to help:
Foods such as potatoes, carrots and sweet potatoes take about 25-30 minutes over medium heat. If skewering or placing in foil packets, makes sure the pieces are of relatively the same size.
Corn on the cob takes about 10-15 minutes on the grill, but can be kept warm for a long time if placed in a foil-lined cooler with the lid shut. This is a great way to keep veggies hot for a crowd!
Delicate vegetables, such as asparagus, tomatoes, or summer squash take just minutes over a medium flame.
Steaks may take 5 minutes per side for medium-rare, depending on their thickness. Chicken pieces, 25-35 minutes, turning frequently, burgers and brats take 15-20 minutes, hot dogs about 7-10 minutes, turning frequently.
Always check with a temperature measurement devise to make sure.
Large pieces of meat, such as roasts and whole birds (using a covered grill) take about the same amount of time (maybe a bit longer) than in a conventional oven. Always check with a temperature measurement devise.
Summer cooking should be casual and fun, so make sure that at least part of the meal is a simple salad, fruit, or a side dish that takes little preparation and watching. Don’t try to tackle too much at one time. And, when using a covered grill keep the lid down for as long as possible to keep the heat in. Loss of heat can really increase the cooking time!
How can I prevent my marinated meats from scorching when I first place them on the grill?
Drain the meats thoroughly and pat dry with a clean paper towel. Once the meat has been turned, or during the last few minutes of cooking, more marinade can be basted on, if desired.
Can I use the leftover marinade that my raw meat was in after I boil it?
Yes. Be sure it comes to a full rolling boil for at least one minute before using a marinade as a basting sauce.
What’s the best way to grill fish?
There are many ways to grill fish, and many recipes, but this is a sure-fire way to get great fish. Place fish, skin side down, on a double-or-triple thickness of heavy-duty foil with the sides turned up to make a little dish. Place directly on a medium-heated grill, over indirect heat. Cover and cook 10 minutes per inch of fish, basting once or twice with your favorite marinade or basting sauce.
How can I prevent my kabobs from falling apart and making sure they are evenly cooked?
The best way to get good kabobs is to use flat skewers and turn them regulary.
Can I make cedar-planked fish on a gas grill?
Yes. Thoroughly soak the plank. Place the fish on it, skin-side down, and place on a gas grill using indirect heat over medium-low. Cover and cook about 20 minutes per inch (the wet plank increases cooking time).
How can I make sure my chicken and pork chops don’t get dried out?
Marinate, for one thing. Then, avoid over-cooking by checking the temperature. Pork should be cooked until just barely pink in the middle, 160° F, chicken to 170° F.
What’s the best way to make a roast on the grill?
The best way to cook a roast is to use the indirect mode of cooking. That means that on a gas grill only the 1st and 3rd elements are lit on low or medium-low, and in a charcoal grill, the coals are banked to either side of the roast. The point is to avoid placing the meat directly on top of the heat. Consult your manufacturer’s guide for further information. And, always use a temperature indicator device.
How about making a whole bird, like a chicken or a turkey?
Same thing, use indirect heat (or a rotisserie) and follow manufacturer’s directions.
Chickens and turkeys are particularly simple on the grill. Season as you would for a traditional roasted birds, or experiment with Latin-inspired or barbeque seasonings… anything you take a fancy to!
What’s the best way to make bread items, like pizza on a grill?
There are a variety of techniques to make pizzas on the grill, but here are a few tips:
Preheat the grill to medium heat. Using a rolling pin, roll out the dough into 9-inch discs or ovals. Place on the grill and cook until the tops are covered with bubbles (pierce these with a knife, or press down with a spatula) and the bottom has grill marks, about 2 minutes. Flip the crust over and add toppings, but go easy. Too much sauce or fresh veggies can make the crust soggy. Just a little sauce, cheese, vegetables and herbs should suffice. Cover the grill and cook until done, another 2-4 minutes. If the pizzas start to cook too quickly, move them to a cooler spot on the grill, or use the indirect heat method. Garlic bread can be wrapped in foil and heated on the grill.
Ask a question and you will receive an email from the Food Professor. Questions are answered daily Monday-Friday only. Note: Please allow enough time to receive answers before holiday meal preparation. Thank you! |
How do I know what kind of roast to buy?
Purchase a prime rib roast from a good butcher or meat counter. Figure ¾ pounds per person, with leftovers. The best tasting meat has some marbling, little ribbon of fat throughout the meat that helps keep it tender and juicy as it roasts.
How do I know it’s done?
When a Pop Up® Timer deploys, or when a thermometer reads 145° F. for medium rare.
What else goes with roast beef?
Potatoes of all kinds are great with beef, also buttered noodles or the traditional Yorkshire pudding, which isn’t a pudding as we know it at all.
What is Yorkshire Pudding?
It’s a traditional English dish, often called a ‘popover’ in America, made with eggs and flour and baked in special pans. It is very similar in texture to a cream puff pastry, but this is savory and served with au jus.
I don’t like horseradish, what else can I use?
Grainy mustards go well with beef, as do mushrooms, onions, and bernaise or hollandaise sauces.
What is wild rice?
Wild rice is not rice at all, but a wild (or cultivated) grain that grows in northern climates. It has a long, brown kernel like a big grain of rice. It should be rinsed before cooking, and is a great accompaniment to all types of poultry.
What can I do with leftovers?
Any leftover meat from the game hens can be added to the wild rice with water and onion to make a great soup. The roast beef can also be turned into soup if cut into cubes and simmered with onion, carrot, and any remaining au jus. You can add potatoes, noodles, barley or almost anything you like. Season to taste with salt, pepper and spices. Leftover roast beef also makes great sandwiches.
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