Image via Wikipedia

Got my turkey yesterday, and it’s in the refrigerator to defrost. I’m not cooking it until Friday, but it’s a 16 1/2 pounder, and the Butterball site says it needs 3 days and 18 hours to defrost.  I will stuff it, so it will take 3 3/4 to 4 1/4 hours to cook, also according to

http://www.butterball.com.

(My family goes in different directions for in-laws on Thanksgiving itself, so we get together Friday. And that way we have leftovers for sandwiches, salads, etc.)

If you have any questions at all about your turkey and what to do with it, do visit the Butterball site. There’s a handy little tool that tells you how much turkey you’ll need and how long you need to cook it. Great fun! Just be aware that you can lose yourself there for a couple of hours learning all there is to know about turkeys.

I think I’m going to try brining my bird this year. My brother-in-law has done this in the past, and it does keep everything moist. I’m not sure which herbs I’ll try, but the basic brine will be water, salt, and brown sugar. One recipe I found had the suggestion of adding poultry seasoning, but I won’t be doing that. The stuffing will have plenty of those flaors! Another has a basic mirepoix (celery, onion, and carrots) which could then be used to add to the pan for the final roast of the turkey, adding flavor to the drippings for the gravy. That recipe includes turnips (not happening!) and thyme sprigs (that will probably happen).

I will stuff the bird; my family won’t eat stuffing baked outside the bird and get downright snarky. My stuffing will be gluten free, because my sister and niece both have celiac disease and can’t eat gluten. There’s a gluten free store where they bake gluten free rolls with poultry season. I just need to cut up the rolls, saute my onions and celery in a lot of butter, and add some good broth.

The stuffed bird goes into a preheated 325F oven, first on one side for 1 hour, getting basted with butter every 30 minutes. The bird is then turned to the other side for another hour, again getting basted. The mirepoix of the chopped onion, carrot, and celery is added to the pan, and now the bird is set on top of that, breast side up, for the final two hours of roasting. The turkey will stand for 30 minutes before carving, and I’ll be able to get the gravy going, finish the potatoes, warm the green bean casserole (yeah, I know, but your role as host is to provide what your guests want), and all the other last minute fussing.

Things to remember about turkey: always defrost your bird in the refrigerator or under cold, running water. Leaving it on the counter to defrost is inviting salmonella. Make sure your stuffing has cooled to room temperature before you stuff it into the bird, again to avoid poisoning your guests. And even though pre-stuffed turkeys sound like a life saver, you must be absolutely certain that the people doing the stuffing have handled your food safely.

Have a great and safe holiday. Remember this is a day to forgive and forget all those things your family does to make you nuts, and to just appreciate them and the good things they bring into your life. Even if you have to go into deep meditation to find those good things, there have to be at least a few!

Happy cooking.

Learn About Baking Delicious Meringue Cookies and More

Check the column over there >>>>

That’s my newest cookbook, Best Meringue Recipes, and it’s chock full of great gluten free dessert treats.

I discovered how good meringue desserts could be when my sister found a recipe for Peppermint Meringues. It’s a basic meringue cookie topped with crushed peppermint candy canes. Because the meringue cookie itself has a quite mild flavor, the addition of the candy makes for a very mouth-pleasing taste and texture.

If your only experience with meringue is the stuff piled onto lemon meringue pie, you have a pleasant experience in store. The basic ingredients are the same – egg whites and sugar – but the result is quite different. The egg whites are beaten for a longer time, and there is more sugar. When the confections are baked, they’re in the oven for a much longer time. In fact, they aren’t so much baked as they are dried out. Depending on how long you cook them, and how humid the day is, you’ll have either very crisp cookies or a chewier texture.

The preparation isn’t difficult, but it does take some time. And a stand mixer makes the process pretty simple. You separate the eggs, beat the whites until they’re foamy, add a bit of vinegar or cream of tartar to help hold the texture, and then slowly add sugar and your flavorings. Beat until you get stiff peaks when you lift the beaters up, and then you’re ready to spoon or pipe your meringue onto a baking sheet.

The fun comes in the different flavorings and colors you add, the form of the meringue (cookie, pie crust, thin layer for tortes, etc.). There are a lot of variations, and I’ve included more than 80 recipes.

So, take a look at the book. You’ll be able to delight family and friends – and especially those who cannot or will not ingest gluten.