Can you imagine being a guest at Martha Stewart's Thanksgiving dinner? I would have trouble holding a conversation because I'd be snapping pictures left and right of the decor, the table settings, the...EVERYTHING. Martha knows her way around a meal too so I thought who better to give us some Turkey tips. So Here's what the QUEEN of the kitchen thinks:
- Keep everything clean - Make sure your guests don’t get sick. That means washing your hands frequently, keeping your cooking area sanitary by wiping up “turkey juices” with paper towels, not cloth towels, and Martha recommends wearing rubber gloves, too.
- Keep that turkey just cold-enough before cooking - “If you bought a frozen turkey, thaw it in the original bag it comes in,” Stewart advises. “If you have a fresh turkey, just keep it really cold in the coldest part of the refrigerator.” And today’s the day to think about this because she says it’ll take two days to thaw a large frozen turkey in the fridge. But wait to stuff it until the day you’re actually cooking it.
- Use the right tools - Don’t skimp when it comes to putting the turkey in the oven, Martha says those “floppy aluminum pans” are a big no and that we should be using a proper roasting pan with a rack instead. Then make sure to use a thermometer to check the turkey’s center and the thickest part of the thigh to make sure it’s 165-degrees. And her final suggestion is to “Garnish beautifully, of course.” She is Martha Stewart, after all.