Lynne's Thanksgiving Cooking Tips

A few ideas and words of wisdom from Lynne for the big feast:

Equipment: Ditch the bulb baster and use a large spoon (an everyday serving or mixing spoon is fine) for basting the turkey. Use a shallow, sturdy, very big roasting pan for the turkey. Avoid those flimsy foil pans-they can buckle under the weight of a large bird and are dangerous.

Turkey Tips: When deciding what size turkey to buy, figure 1 pound per person up to a 15-pound bird, or 3/4 pound per person for a larger one. Defrost a frozen turkey in the refrigerator or in a sink filled with ice water. Never defrost a turkey on the kitchen counter. Harmful bacteria can form quickly. Roast turkey slowly at 300 degrees. Have several clean potholders and a wooden spoon handy to use when turning the bird.

Secrets for Great Gravy: When making stock, use lots of aromatic vegetables, garlic, white wine, and herbs for a rich, delicious taste. For big flavor, consider reducing some wine in the pan juices before adding stock and thickening. To avoid lumps when thickening the gravy, never add flour to liquid. Instead, gradually beat cold liquid into the flour until you have a smooth slurry then gradually whisk the slurry into the gravy until it reaches desired thickness.

Pies: Try using butternut squash instead of pumpkin in a pie. Add 2 teaspoons pure vanilla extract to the filling mix for big, mellow flavor. Give a deep, big sweet/tart flavor to apple pies by adding 1/3 cup apple cider syrup to the apples for a 10-inch pie. Make the cider syrup by boiling down 2 quarts good-tasting, organic apple cider to about 1-1/2 to 2 cups. It should be thick enough to coat a spoon. Refrigerate any leftover syrup up to 1 week or freeze up to 6 months. Use the syrup over ice cream and fruit; as a baste for chicken, salmon or pork; and as an addition to salad dressings, especially mustard-based ones.