Sunday, November 12, 2006

Thanksgiving Tips

Well, it’s almost time for Thanksgiving, so let’s talk turkey.

Turkey doesn’t have a lot of flavor on its own, but there is an easy fix: brine. Let your turkey marinate in brine overnight to 24 hours, and your turkey will have great flavor, and stay moist. Here’s a recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35141,00.html?rsrc=search

If you’re thinking about frying your turkey, remember to have a fire extinguisher on hand, and do it in an open space. Frying won’t affect the fat content much. The additional fat in frying comes from two sources: fat absorbed by the coating on the food, and fat absorbed when the food is overcooked. Moist foods do not absorb much fat, but the fat gets sucked in as the water in the food disappears. Fry foods in oil that’s preheated at least 350 degrees, and make sure it's not overcooked. Fun fact: a KFC breast the skin and coating taken off after cooking has 3 grams of fat. With the skin and coating, there are 19 grams of fat.

Finally, the pilgrims celebrated the first thanksgiving with friends and family. If you’re not going to be with family, there’s no reason why you can’t celebrate with friends.

...oh yeah: The Butterball hotline is here for all of your holiday turkey needs. 1-800-Butterball

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