Holiday Dinner SOS

1. Posted by craftybutchah on Mon, Dec 25, 2006, 9:55 am PST

'Baste your turkey in better'? I don't understand

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2. Posted by danny_tukalo on Mon, Dec 25, 2006, 10:03 am PST

Mashed Potatos 101? You have got to be kidding me! What kind of moron can't make mashed potatos?

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3. Posted by ademand2000 on Mon, Dec 25, 2006, 10:04 am PST

How do you 'butter towels'?

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4. Posted by liliana A on Mon, Dec 25, 2006, 10:08 am PST

Butter a towel not sure my kids would eat that?!?

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5. Posted by H W on Mon, Dec 25, 2006, 10:10 am PST

wait, you can thaw a turkey in cold water!??

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6. Posted by Amanda S on Mon, Dec 25, 2006, 10:11 am PST

Basting won't make anything juicier and it ruins the work your oven is trying to perform. Opening the oven door releases heat and the oven is constantly trying to correct. Your oven might change from 375 to 300 to 425 and never keep a steady temperature. And basting itself is not effective at infusing juices. Try brining your turkey overnight and then when you roast, leave it be. This guy is a chef? I think that recipe was for a brine, but it never said anything about brining. I hope no one tries that as a cocktail.

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7. Posted by Just_Grateful on Mon, Dec 25, 2006, 10:15 am PST

I agree, lump of coal for you Eric wth the typos. This was not carefully reviewed by a novice cook. I remember someone finally explained to me as a young bride (40 yrs ago) that "juices run clear" means no pink or red because it's still bloody and uncooked! Until then I'd served a lot of undercooked pork and poultry. I'm a terrific cook now (my hubby says "Amen!") but I'd sure like to see how you "butter towels". What about good old aluminum foil tented over the side dishes.

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8. Posted by sean_a_curran on Mon, Dec 25, 2006, 10:17 am PST

this goy shoodint kook a tire

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9. Posted by c_c_cosme on Mon, Dec 25, 2006, 10:18 am PST

Depressing!!! I`m so glad these guys aren`t in my kitchen! Merry Christmas to all.

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10. Posted by Michael C on Mon, Dec 25, 2006, 10:22 am PST

Just google "roast turkey" you'll get lots of help, and does any of theses people nos its chismas, guise

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11. Posted by on Mon, Dec 25, 2006, 10:23 am PST

You can make a good gravy fairly quickly, just by using canned gravy, then deglaze it the pan you cooked the turkey in. What?

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12. Posted by akadyke on Mon, Dec 25, 2006, 10:25 am PST

wow, you should just be grateful that someone would offer some great tips for everyone who doesnt know how to cook. grow up people.

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13. Posted by on Mon, Dec 25, 2006, 10:27 am PST

And what on earth are you supposed to do with this recipe?

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14. Posted by kenlassen on Mon, Dec 25, 2006, 10:27 am PST

One pound of turkey for every two guests???? So a 10 pound turkey for twenty guests....I don't think so....more like a pound per guest.

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15. Posted by highland_gypsy on Mon, Dec 25, 2006, 10:30 am PST

As an extra treat, here's Eric's amazing holiday recipe that can be used for all poultries. v 1 gallon water v 2 tbsp sea salt (or kosher salt if you have to substitute) v 1 cup sugar v fresh rosemary v fresh thyme v 5 oz seaweed v 1 tbsp peppercorns v 1 bay leaf v 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. ------ Come on now! Not everyone reading this is a mind reader. What are we to do with this recipe? Drink it? Bathe in it? Are we missing something here? ??

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16. Posted by Patricia S on Mon, Dec 25, 2006, 10:30 am PST

a great way to make sure that your turkey is not dried out if you have to re-heat it before dinner is to put it in the oven and add one or two 12-4 oz cans of turkey or chicken broth . The bird will reabsorb the juices and the meat will need little to no carving. My husband used this when a family member brought the turkey to dinner yesterday. Worked like a charm

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17. Posted by Betsy V on Mon, Dec 25, 2006, 10:31 am PST

Come on! You know nothing about turkeys!! You need to experiment instead of calling up your chef de cuisine who cannot experiment in the restaurant. You can thaw a turkey in the325 degree oven and it will be a lot moister than 3 days in the frig thawing. Just allow more cooking time. Been doing it for years and everyone asks why my turkey is moister than theirs!

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18. Posted by asgar r on Mon, Dec 25, 2006, 10:32 am PST

uuhgghttcmmoo gg55 dewe

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19. Posted by peterasargent on Mon, Dec 25, 2006, 10:40 am PST

Bad advice and poorly written. Yahoo, why don't spend some cash for the holiday and get a real chef and a proof reader.

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20. Posted by Andrew S.Fatek on Mon, Dec 25, 2006, 10:42 am PST

I disagree with turkey size. Our experience is about 1 1/4 to 1 1/2 lb of turkey per guest!

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21. Posted by Trish D on Mon, Dec 25, 2006, 10:43 am PST

I just don't get a lot of what the "tips" are? Buttered towels? The "amazing holiday recipe" at the end with no instructions? Thank goodness I already make a pretty decent holiday meal on my own!

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22. Posted by rubysoria on Mon, Dec 25, 2006, 10:44 am PST

Butter towels???????? Who is this chef????

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23. Posted by Just_Grateful on Mon, Dec 25, 2006, 10:44 am PST

To fiyanoboi: yes you can thaw a turkey in water, but don't try to do it for today. It takes at least an hour per pound (so figure on eating that turkey tomorrow some time) and you have to keep changing the water so it remains ice cold at all times. The chances of giving everyone food poisoning increases if you thaw it by a 'ice water bath'. I'll have to try thawing in the oven the way one reader recommended (and allow extra time for cooking). A good meat thermometer for the oven and for the outside grill is so valuable. As for the roasting pan, I highly recommend buying a roaster pan (about $10+). Doesn't have to be expensive, just have a domed lid with a little vent/hole on the top and a rack inside to lift the meat out of the juices. If you don't have the rack, crumple foil into the bottom of the pan before putting the meat in. We roast chickens and turkeys all year long without ever basting. I start with the roaster lid on, vent open, about 1/2 the cooking time (this all varies according to the size of what you're cooking). Then the last 30 minutes I remove the cover and continue cooking to get that gorgeous crusty-skinned bird. Also, if you've used a heavy enough pan that can go on top of the stove for a few minutes (even foil roasters work), remove the bird to the serving plate to 'rest' at least 15-30 minutes. De-glaze means put the empty roaster pan on top of the stove, with the heat on. Pour in about 1 cup water so the pan doesn't burn, and the little meat-skin-bits come loose and float into the water. Take any 2 cup lidded jar (or small plastic container), put in 2 TB flour and 1 cup water, put lid on and shake it like crazy till you can't see many flour lumps. (Takes about 30 seconds). Then pour this flour mixture into the roasting pan on the stove, quickly whisk it around until it thickens to a nice 'shine', and you'll have wonderful gravy. Add salt & pepper to taste. Gotta go. Pork Roast & all the trimmings are ready! Merry Christmas to all of you. Love, Mom

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24. Posted by Sally on Mon, Dec 25, 2006, 10:45 am PST

To be fair, what makes sense is that Eric provided answers over the phone (see intro paragraph), and either Donatella, herself (but she does have a law background), or, more likely, her assistant or web master, "typoed" it all up for the net. I can't see a master chef, booked solid for the holidays, taking the time to post all of this with his own turkey-basted fingers. It would also explain why some tips are awkwardly worded or vague. And to an earlier poster, apparently, I am one such moron. I do not know how to make mash potatoes from scratch, nor would I necessarily know what it means for "juices to run clear." If I *knew* all of that, I wouldn't need to go looking up these beginning cooking tips. As a teacher, I could probably run circles around you with the stuff I do know and know well, and I could call you a moron for not knowing it all as well as me. And you can do the same thing to me with some mash potatoes. I am a cooking moron. There's a lot to know of and in the world, and we can't all know everything. That's why we have the freakin' internet in the first place. We get to cheat off each other all over the place. And I agree about the pound-per-couple ratio being out of whack. My mom cooked a 16 lb turkey for 15 people and we still had a big ham, too, and most of that meat was gone. Merry Christmas!

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25. Posted by Judy F on Mon, Dec 25, 2006, 10:46 am PST

One pound of meat for every 2 people, wouldn't it be easier to say 1/2 pound meat per person, that sure isn't enough for the group I cook for. Not going to try buttered towels.

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26. Posted by on Mon, Dec 25, 2006, 10:46 am PST

mmmm... buttered towels....This is just bad. I feel really sorry for beginning cooks who, not knowing any better, follow this advice. imo the best turkey advice out there comes from Alton Brown at the food tv website. He gives a great walkthru on brining and roasting a turkey. Happy cooking all!

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27. Posted by vegasbratty1 on Mon, Dec 25, 2006, 10:47 am PST

just a side note- when you cook that bird- IF you place it breast down in the juice its wonderful. so moist and perfect. also somehow i manage to make it juicy enough that it falls off the bone! very little carving- sometimes messy but a delicious bird none the less.

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28. Posted by Lori B - Queen of Logophiles on Mon, Dec 25, 2006, 10:53 am PST

Our family decided to make new traditions this year, food included. Instead of the standby turkey or ham (which we'd all had about 7 times between Thanksgiving and today), we decided to make something that we all enjoy and is easy and quick to prepare - lasagna. The kids helped with the cheese and layering, and after a quick 25 min prep, into the oven it went, no muss, no fuss, NO STRESS!!! An hour later, we get a dinner we all enjoy with a minimum of stress (and dishes!).

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29. Posted by Lorene on Mon, Dec 25, 2006, 10:53 am PST

This was obviously the work of an illiterate 15 year old high school dropout, or someone who has been "sipping a bit too much eggnog". Apreciate the thought but next time you might want to check for spelling mistakes! Besides, the recipe at the bottom for brine, at least should have been labled so, and also forewarned that sugar will blacken the skin in the oven if not careful! If you want some really moist turkey, definately brine it the day before and always, I mean ALWAYS- COOK YOUR TURKEY BREAST SIDE DOWN!!! Trust me, its weird, but it works! Also do NOT stuff your turkey before cooking!! Too much risk of salmonella. Instead, place peeled onion, and 2 cored apples 1 filled with 1 sprig rosemary and 1 sprig sage in the cavity along with another cored apple in other cavity. You may remove them after and chop them up in your stuffing along with fried giblets or sausage. Deglaze your roaster with white wine and chicken broth then cook down for a rich gravy. Add carrots, onion and celery to the bottom of your roaster then strain after cooking and also add to your stuffing ( I only use stove top but noone guesses I only doctored it up a bit, they think its homemade!) Basting is for the birds! The other comment was right, you are wasting time and necessary heat! And finally..... Buttered Towels??? A new one for me! Lay off the egg nog Eric!

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30. Posted by y_raine on Mon, Dec 25, 2006, 11:19 am PST

Forget the turkey, folks? How do you get your mother in law to listen to you?

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