When we decided to do our Thanksgiving A-to-Z event, there was only one food that could own the letter T: Turkey. (Duh.)
Of course, the most important part of the menu can often create the biggest problems – which is why chefs Emeril Lagasse, Carla Hall and Ryan Scott are here to share their top three turkey tricks to get you through Thanksgiving dinner in one piece.
1.) Thawing Your Turkey
When thawing your turkey, chef Ryan Scott recommends that you add one day for every four pounds. So, if you're working with a 20-pound turkey, thaw it for five days.
In the event that you forget to thaw your turkey in time, run it in a bucket of cold water and change the water every 30 minutes for each pound. (Note: Only do this if you're really in a pinch.)
2.) Undercooked Turkey
If your turkey comes out undercooked, chef Emeril Lagasse says to fill up a roasting pan with turkey stock. Cover it with tin foil, let it sit for a few minutes and rotate. Repeat until it's fully cooked.
3.) Finding the Right Temperature Spot
Where should one actually put the turkey thermometer? Carla Hall recommends using the fleshy part of the thigh, which actually takes the longest to cook. Remember not to put it on the bone because you'll get a false reading. (The ideal temperature? 160 degrees.)