This week on What's for Dinner Joe and Barbara talk about Thanksgiving and Joe gives us some turkey tips.
To defrost let the turkey sit in your refrigerator for at least 15 hours. Be sure to put the turkey on the bottom shelf or remove any items under the turkey so that as it defrosts it does not contaminate the other food.
If you are in a real pinch and the turkey is still frozen you can run the turkey under cold water.
Do not leave the turkey out overnight, this can cause bacteria to grow and can be harmful to those eating the turkey.
Frying the Turkey:
Joe recommends using peanut oil and bringing the temperature of the oil to 350 degrees.
Be careful, make sure you have the right size pot with the right amount of turkey. Remember that as you put the turkey in the pot the oil will rise.
Make sure you pat the turkey dry. Cold water in hot oil will cause big oil splatters, which can cause a fire.
It takes about 3 to 4 minutes per pound. The turkey will begin to float, once it floats allow the turkey to fry for another 15 minutes. The internal temperature should reach 160 to 165 degrees.
Remember the turkey will be VERY hot, be careful when you remove the turkey from the oil.
Allow the turkey to rest for 30 minutes prior to carving and serving.
Use the drippings from the bottom of the pan, add stock and make a roux to thicken the gravy.
Fry the giblets from the turkey then add stock and make a roux, drain off the giblets before serving.
Using the drippings, de-glaze the pan with bourbon and then add the roux.
To Stuff or Not to Stuff:
For hassle free removal of the stuffing from the inside of the turkey, Joe suggests using a cheese cloth. Spoon the stuffing in a cheese cloth, tie and then stuff the filled cheese cloth inside the turkey.
Not a fan of stuffing the turkey? Joe suggests using a casserole dish or use muffin tins to create individual portions of stuffing.
Try one of Joe's favorite side dish recipes to accompany your turkey.
Steam the cauliflower, just enough to soften the vegetable.
Cool the cauliflower.
Flatten the cauliflower in seasoned flour.
Dip the cauliflower in egg.
Once again dip in flour.
Place the cauliflower in the refrigerator for an hour.
Fry the cauliflower in oil.
Serve room temperature.
Steam the brussels sprouts.
Once they are tender remove from the pot, cool and cut them in half.
Sauté the brussels sprouts in oil, adding Pignoli nuts and roasted red peppers.
Melt a little butter over the brussels sprouts and top with Parmigiano Reggiano.
Coin slice yellow squash and sauté with onion and garlic, until tender.
Season with black pepper.
Grate some mozzarella and mix with Pecorino Romano.
Melt butter and toss in the frizzled onions.
Mix all ingredients together and place in casserole dish, top with breadcrumbs.
Bake at 350 degrees for about 20 minutes.