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<
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Roasting Pan with Rack <
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<
http://a616.g.akamai.net/f/616/94/4h/www.cooking.com/images/newsletters/tg1/transp.gif<; In keeping with the deep-felt sentiments and renewed patriotism of the country, our tribute to Thanksgiving follows a traditional theme this year. Home, family and togetherness - and, most certainly, a holiday feast!
As you begin your preparation, let us help with our suggestions for cooking your turkey and dressing, our finest carving essentials, and our very best tools to simplify tasks. <
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<
http://a616.g.akamai.net/f/616/94/4h/www.cooking.com/images/newsletters/tg1/transp.gif<; Like the diversity of Americans, so, too, are the ways in which families prepare Thanksgiving turkeys. While some stick to the tried-and-true Roast Turkey, some prefer the adventurous route - Wood-Smoked Grilled or Deep-Fried. Here are our suggestions for preparing your bird: <
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With its shiny, mahogany skin color, a turkey that's been slowly smoked is something to behold. Once carved, you'll notice that the meat is pinkish in color and the taste - rich and smoky. We highly suggest saving extra slices for making sandwiches the next day! <
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One of the hottest trends, deep-frying your turkey produces a bird that's crispy on the outside, juicy on the inside and not at all greasy! It's a quick alternative - about three minutes of cooking time per pound. Plus, it frees up the oven for pies and sides - a big bonus on this day of oven gridlock! <
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Tools <
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<
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Review our List of Essentials <
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Thermometer with Timer <
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One of the best basters we've found! The stainless steel body is sturdy and cleans easily with its own brush (included). <
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Sized to handle the biggest of birds, the Lifters have wide-set stainless steel prongs and comfortable, easy-grip handles. <
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For a moist and flavorful turkey, use this Flavor Injector. Directly penetrate the interior of the meat with marinades or stocks. <
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<
http://a616.g.akamai.net/f/616/94/4h/www.cooking.com/images/newsletters/tg1/transp.gif<; Making this holiday side dish is even more varied than the turkey. And then there's the choice of stuffing the bird or baking the dressing separately. Cooking it separately saves time. Alternatively, those who stuff the bird say their dressing comes out moister.
See our Must-Have List <
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<
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50 Best Stuffings and Dressings <
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Carving <
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<
http://a616.g.akamai.net/f/616/94/4h/www.cooking.com/images/newsletters/tg1/transp.gif<; For best results, use a good, sharp carving knife and a two-pronged fork. If you haven't used your carving set since last year, we recommend a knife sharpener before you get started.
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See our list of Carving Accessories <
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Gourmet Carving Set <
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Reversible Carving Board <
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<
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<
http://a616.g.akamai.net/f/616/94/4h/www.cooking.com/images/newsletters/tg1/transp.gif<; Don't miss our upcoming Thanksgiving II Newsletter coming in two weeks - the week of October 28th. In it you'll find ideas and recipes for making traditional side dishes and classic desserts, plus more tips on getting your turkey ready. And after that, our final Thanksgiving III Newsletter arrives the week of November 4th complete with a foolproof timetable for preparing your holiday feast and getting your table ready for guests! Plus, look for our Food for Thought Newsletter coming soon! <
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