Cooking tips from Tracy Freeman

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~ If you plan on stuffing your turkey, line the turkey cavity with cheese cloth, this way it's easy to remove the stuffing with one big tug.

~ The turkey must be at room temperature for an hour before you stuff it.

Make sure that the stuffing is also at room temperature.

~Prepare homemade turkey stock a few weeks in advance of the big day. Ask your local butcher for turkey necks and wings.

~ Invest in a good meat thermometer, not the day to take any chances with overcooking.

~ rule of thumb, 1/1.5 pounds of turkey per person in deciding what size bird to order

Thanks! Hope these are somewhat useful.

Tracy Freeman- Edible Sarasota.