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My chef de cuisine at davidburke & donatella, Eric Hara, knows how to prepare a fantastic holiday meal. I almost always call up the restaurant with last minute questions when serving my holiday dinners. And, since you all may not be so lucky, we've listed quite a few Christmas Day tips that will help to impress your family and friends.
What's the best way to attain that super-moist turkey?
Eric: Brine your turkey overnight.
How do you know when the turkey is done?
Eric: You know the turkey is done when the juices inside it run clear when you put the thermometer in.
What if I need to thaw a turkey in a hurry?
Eric: I don't recommend it, but if necessary, you can thaw a turkey in cold water, but only if you change the water every 30-45 minutes. You should use 1 gallon of water per each pound of turkey.
What's the best way to avoid drying out your turkey?
Eric: Baste your turkey in butter and cook it at a lower temperature.
What's the best pan to roast your turkey in?
Eric: You need to use a roasting pan, but make sure it's not too snug. It needs to be sitting loosely so that you can continually baste it.
How do I know if my oven thermometer is working properly?
Eric: First of all, you need to make sure you are using an oven-proof thermometer. Often times thermometers are labeled for cooking, but are not truly oven-proof. This could throw off your cooking time.
How do I know exactly what weight turkey I should get for a certain amount of guests?
Eric: Each guest will eat about a pound of turkey meat.
What is the best way to carve a turkey?
Eric: First, carve the whole breast off the bone, and then slice. Slicing it on the bone makes it more difficult to get even, smooth slices.
What if I run out of time to make the gravy?
Eric: You can make a good gravy fairly quickly just by using canned gravy and then deglazing the pan you cooked the turkey in. It comes out smooth and cools quickly. Just always add salt and pepper.
What about ham? What is the best kind of ham to get?
Eric: It can be easiest to just buy a precooked ham. Then score it, brush it with honey and sugar and baste it. It will be so easy for you and delicious for your guests.
What is the best kind of knife to use to carve a turkey? How about for a ham?
Eric: You need to use a ridged knife (not to be confused with a serrated knife) which will keep the meat from sticking.
How do I keep everything warm so it's still hot when everyone sits down to eat?
Eric: The best way to keep all the sides warm until the turkey is done is to butter towels and place them over the dishes to keep the heat and moisture in.
As an extra treat, here's Eric's unique brining recipe that can be used for all poultries.
- 1 gallon water
- 2 tbsp. sea salt (or kosher salt if you have to substitute)
- 1 cup sugar
- fresh rosemary
- fresh thyme
- 5 oz. seaweed
- 1 tbsp. peppercorns
- 1 bay leaf
- 1 clove garlic
If you do not have some of these ingredients at home, you can eliminate everything but the water, sea salt, sugar, garlic and peppercorns.
Enjoy and Happy Holidays!
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