Although I may have missed your google search for pre-holiday Turkey cooking tips....I'm sure that you found what you need on www.foodnetwork.com! ;) If you happened to have purchased a Turkey on sale this week here are some tips for cooking up that bird in the next three months! (Remember...meat should not be kept much longer than three months in the freezer)
Want to make sure your Thanksgiving turkey is both safe and delicious? Use a meat thermometer.
Follow these tips from Kids Eat Right.
Have you wondered what it means when a label classifies a turkey as basted or self basted? Marinades and other flavor enhancers may have been added.
This often occurs with "Rotisserie Style" Chickens that we purchase in the grocery store. The injected solutions of sodium and butter may make that whole chicken taste better but that does not mean it is better for our health! The prize Turkey we choose for Thanksgiving Dinner may have these additives as well. Check out the facts here.
Does your Turkey recipe call for 4 Sticks of Butter? Forget it!!
Start with some low-sodium chicken stock and use the turkey juices as you go. Be sure to baste every 30 minutes to help keep the moisture in.
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