Stress-Free Thanksgiving Story aired: Wednesday, November 26, 2003
Chef Kathy Gunst gives her ten tips for a happy Thanksgiving:
1. Be Calm. Breathe in. Breathe out. This is not about perfection. The idea is to share, be with family and friends and enjoy good food. This is not about having everything perfect.
2. Be prepared. Do as much as possible ahead of time. Set the table. Figure out what you're going to serve with. Have serving platters and bowls, spoons and forks and carving knives out and ready. It's amazing how stressful it can be to hunt for a serving spoon while everyone sits around and watches the food get cold.
3. Remember that the turkey should come out of the oven at least 30 minutes before you carve it and serve it. The reason you want the turkey to "sit" is the juices settle inside the bird and, once it sits for a short amount of time, they don't all pour out when you begin carving.
4. Speaking of turkeys: the key to a juicy bird, is basting. Melt a stick or two of butter (or olive oil) with lots of chopped fresh herbs (thyme, rosemary, basil, chives) and loads of peeled, chopped garlic. Baste the herb-garlic butter over the bird every hour or so to keep it moist and flavorful. Make a loose foil "tent" over the bird once it's browned to keep it from drying out and getting too brown.
5. How do you tell when the bird is done? Wiggle the drumstick; it should feel loose. Pierce the inside thigh and when juices are clear and not pink the turkey is ready. You can also take its temperature. Place an internal thermometer in the thickest part of the breast (near the armpit); it should reach 180 degrees. If you think it's done take the bird out and test it; you can always keep roasting but once the turkey is overcooked, it's always overcooked.
6. That gives you about 30 minutes of time when you're oven is hot and empty-this is the time to reheat things, bake pies, and warm up last minute dishes.
7. Choose side dishes that can be made on the stove top since your oven (unless you have two) will be crowded with the turkey. Mashed potatoes, squash, sweet potatoes can all be made on the stove top and reheated just before serving.
8. When family and friends arrive don't fill them up with heavy dips or hors d'oeuvres. There is a feast coming: nibble on celery sticks, raw fennel with coarse sea salt and marinated olives.
9. Worried about salt? Rely on fresh herbs, onions, garlic, and freshly ground pepper to season everything from the turkey to the side dishes. Instead of using sodium-laden canned chicken broth to make the gravy, make your own broth. Simply place the turkey neck and giblets in a pot, cover with water, and add a carrot, celery stick, bay leaf and a few peppercorns. Simmer one hour. No salt needed.
10. Laugh. Have fun. Ask for help. Make the kids do the dishes!! Enjoy!
