The holidays are almost upon us! With Thanksgiving next week and then a month of parties and celebrations to follow, many of us are about to spend some serious time in the kitchen.
Whether you've made a turkey for the past 50 years or it's your first attempt at stuffing, there's always something that can turn a normal dish into an award-wining crowd pleaser.
So, go ahead and ask away. What would make your cooking better?
Here to help with our Thanksgiving preparations is a "Patch Pro"— a local chef who has agreed to answer your questions about cooking in the comments section below.
Meet our expert:
• Executive Chef Kevin Petroske has been with Redstone American Grill for eight years, specializing in upscale American fare. He takes simple favorites and produces them with fresh ingredients and fun preparations.
Redstone American Grill has had success becoming a high volume destination restaurant in the upscale dining scene. With five locations in the U.S., two of them are in Minnetonka and Eden Prairie. A Redstone in Maple Grove is coming soon.
Our expert will regularly check the comments below and try to answer your questions for this "Ask a Patch Pro" feature beginning at 10 a.m. Wednesday, Nov. 14. Thanks to all our Patch pros and those with questions for participating!
You can find all kinds of other fun things to liven it up for a brine. I.e. beer, apple juice, spices,cider, lemon, etc.... General rule for a turkey brine is 1-2 days.
plenty for two with leftovers.
brown sugar and pepper/peppercorn adds a bunch of flavor too be sure to keep turken cold while brining. not looking cool enough outside I do mine ina small cooler- or a car washing bucket--BUT line it with a turkey cooking bag first!!!!!
be sure to let turke rest- at least 20 min if not more. loosley covered with foil
You have to weigh the pros and cons like price, lack of space to thaw safely, most fresh are free range or organic. Whatever makes more sense for you is the best way to go. It is more important to watch the time and temp while cooking and brining is very helpful to impart more flavor.
Take off the leg first. Make a guide cut along the center of the two breast slightly loosening and than slice up the breast making medallions try to reserve a little skin on each slice. Then remove the wings. To be honest it's messy and I prefer to do it in the kitchen after presenting the beautiful bird.
I would suggest after removing the giblets and washing the inside cavity lightly season with S&P and placing some rough chopped yellow onion, celery and carrot and trussing it tightly. Not necessary but it definitely adds to the flavor and aroma also add more depth to the pan dripping if you are making a sauce from them. The most important part is the time and temperature of the turkey. You can cover it loosely with aluminum foil for the first hour of cooking and than remove and brush with canola oil to help develop nice color. Check with a meat thermometer every half hour or so at the half way point in the cooking process dependent upon the size of your bird. Each time I check the temp I tilt the roasting pan and baste the turkey with the juices. And most important let the turkey rest for at least 20 minutes after it has reached 165 degrees.