A Thanksgiving Feast To Remember

The Early Show And Top NYC Chef Elizabeth Karmel Share Recipes, Tips To Put Your Dinner A Cut Above The Norm

(CBS) 

TURKEY TRAUMA

Panicked that you may have messed up the all-important Thanksgiving turkey?

Elizabeth offered pointers to set your mind at ease, explaining how to fix certain mistakes and prevent others.

She supervised the Butterball Turkey Talk Line for over five years. That means she's heard a LOT of questions about turkey, and has solutions for every possible crisis, plus some good advice for preventing problems.

My turkey is still frozen!

Ideally, you want to defrost turkey in the refrigerator on a tray (to catch the drippings) for about three days. If your bird is still frozen on Thanksgiving morning, thaw in cold water (place in sink or cooler, and if possible, run water for the duration, which will help thaw the bird evenly). Depending on the size, it will take four-to-five hours.

I forgot to remove the giblets!

You know the little turkey parts that typically come inside a plastic bag, in the cavity of the turkey? Elizabeth has found that over half of first-time turkey chefs, and even many experienced cooks, leave this bag in the cavity while cooking the bird. While this is embarresing when you begin to carve the turkey, there's no real danger here. The bag itself is food-safe, so you're not going to poison anyone!

Do I need to rinse the turkey?

No. This is one of those things that people do because their mother did it and their grandmother did it. The idea is that you are rinsing off any extra bacteria that may be clinging to the bird. However, cooking the turkey will remove this bacteria, and rinsing the bird will only spread germs around your sink and prep areas.

How do I keep my turkey from drying out?

For starters, it's not too late to brine your turkey! Elizabeth says brining it for even two or three hours will make a big difference. Simply submerge the bird in water, equal amounts salt and sugar, and any other flavoring ingredients you like.

After this (or if you don't have time to brine the turkey), prep it for the oven by simply rubbing the skin with olive oil. That will help trap the juices inside the turkey, and promote browning of the skin.

"Stuff the cavity with stalks of celery, carrots and onions and rub a thin coat of olive oil on the skin," Elizabeth said. "Just before putting in the oven, sprinkle the bird with Kosher salt and pepper. You don't need a butter-soaked cheese cloth, or to put herb butter under the skin or any other complicated recipe. I've tried it all and found a little oil and a little salt makes the best roasted turkey. Don't stuff the bird -- it will take longer to cook and the stuffing might not be cooked thoroughly."

Do I need to baste my turkey?

Good news -- no! Place the turkey breast side up in your roasting pan and place in the oven. You don't have to touch it again. No need to flip the turkey over, no need to baste with juices or add liquid to the pan during cooking. Simply leave it alone, and you'll get the best results!

When is my turkey done?

The turkey is done when it reads 165 F in the breast and 185 F in the thickest part of the thigh (be careful NOT to hit the thighbone when probing). Use a handy-dandy meat thermometer instead of the pop-up thermometers, which don't always work. By roasting at 325 degrees, the bird should be done on the outside at the same time as the inside. As a general rule, the juices should run clear when the bird is done.

For recipes for "Stuffing and Mashed Potatoes 101," head for Page 3.

[kurlikew]

Ugh ... as a holistic health counselor, I''m horrified by most of these recipes! They are fat and sugar laden, and for the most part very unhealthy. Nothing like adding to the already rampant epidemics of obesity and diabetes in this country. :o(

[rla23320]

I just love the Thanksgiving prayer by Billy Graham Can you please helpme to locate a written copy.

[donotto_98]

I have been watching the parade on CBS all morning as I Prep/cook for 3 daughters/husbands and 5 g/kids.
I have to say I am VERY disapointed with CBS''s choice of announcers. The guy tasked with the children''s portion of the show-REALLY dis-likes kids!! His statement "ON-AIR" was " I have been kicked in the shin and I"m covered in SNOT" He said this on live TV with everykid in the country watching the parade!!!!
Who is this idiot? And how much is he getting paid?
CBS could prob donate his salary for the day and feed about 1000 homeless familys-Then get a celb to donate their time for free-and at least the celb would be "IN-TO kids"
"Covered in snot" Give me a break!!!!!!!!!!!!
Don Otto
Phoenix

[sincity_q]

The above article was sponsored by...

Thanksgiving isn''t just about food or buying food or buying expensive table decorations or buying...

Congratulations once again, CBS and our Main Scream Media for getting it all wrong.

Thanksgiving is about... well, giving thanks for our bounty, our families and our lives.

[superiorchef]

I have been a Chef for the past 30 years. a REAL CHEF. I have never seen anything so ridiculous as what"Chef" Elizabeth told people to do this morning.Thaw your Turkey out in your bathtub?That is what she said. That is not only gross and unsanitary but totally against health codes in every state! Are you trying to poison everyone?Please think before you speak.Why not hire a real chef to dispense information to viewers?Her bird looked horribly burned as well.180 Degree thigh temp is overkill. the bird looked like an old tough shoe. 165 degrees is a suitable temperature if held for 15 minutes at that degree and the bird will remain juicy not dryed up. I have prepared thousands of birds; trust me I know what I saying. This so called chef is a disgrace. I can''t believe you let her on the air.Thaw your Turkey in your bathtub under cold water? How ridiculous! Chef John