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Holiday Helpers
November, 1996
Lynne Rossetto Kasper and Dorie Greenspan provide the inspiration and the how-to for a memorable holiday feast. Here's a menu with links to recipes, a set of tips on working with the big bird, and the transcript of an amusing and informative chat held just before holiday preparations began in earnest.
- Salad of the Americas: Hominy, Tomato, and Chiles in Fresh Lime Dressing.
(Inspired by a Peruvian dish, this incorporates some of the new foods found in the Americas) - Three-Generation Thanksgiving Turkey (See Recipe)
- Herman's Cornbread Stuffing (See Recipe)
- Spice-Scented Yam Casserole
- Green Beans with Wild Mushroom-Tomato Sauce
- Roasted Butternut Squash with Balsamic Vinegar
- Braised and Mashed Potatoes and Rutabaga with Crisp Fried Sage Leaves
- Broccoli with Lemon
- Lemon Loaf Cake (See recipe)
- Pumpkin Pie in a Toasted Nut Crust
- Our Favorite Apple Pie
- Roasted Chestnuts
- USDA Turkey Hot Line: 800-535-4555
- Use hormone and antibiotic-free, free-range turkey if at all possible.
- For safety, defrost frozen birds in the refrigerator (never at room temperature), figuring 2 to 3 days.
- If speed is of the essence, defrost in a sink full of ice water, changing water frequently.
- A safe bet is keeping fresh turkey no more than 2 days. Keep it cold at all times.
- Season bird overnight with a blend of flavorings (maybe fresh herbs, garlic, shallot, and/or onion, with some olive, or whatever is your tradition), spread under the skin.
- I like stuffing inside the bird.
- Never stuff until just before going into the oven.
- Roast in a large, shallow pan, not a deep one.
- Roast at 325 degrees, basting often, about 15 minutes per pound, or until thigh reads 170 to 175 degrees on an instant reading thermometer. Rest 10 minutes before carving.
- For juicier breast, roast breast down for 2/3 of time.
- Baste with pan juices and dry wine, cider, or broth for delicious pan juices.
- A little stuffing in the pan juices makes for better gravy.
- Immediately remove stuffing from the hot turkey.
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