Answers to Your Thanksgiving Cooking Questions
Nov. 20, 2006 — -- Question:
What kind of equipment to you need to have on hand?
Answer:
A heavy-duty, large roasting pan with a V-rack, a meat thermometer and a bulb baster.
Question:
How big a turkey should you buy?
Answer:
It varies according to how many people you're expecting for dinner, but the general rule is one pound for every person.
Question:
How much stuffing should you plan on making?
Answer:
About 1/2 to 3/4 cup per person. (Check out the "GMA" anchors' favorite stuffing recipes for suggestions.)
Question:
How do you thaw your turkey if it is frozen?
Answer:
Put the turkey, breast side up, in its plastic package on a tray or platter in the fridge. Allow 24 hours defrosting time for every 4 pounds of turkey.
Question:
If you want to brine your turkey, how do you do it?
Answer:
For a 15 to 18 pound turkey (do not brine a kosher or self-basting turkey) you will need 2 cups kosher salt and 2 gallons cold water. You can add flavorings such as sugar, crushed garlic and herbs as well. In a container large enough to hold the turkey, combine the salt, water and seasonings and stir until the salt is dissolved.
Add the turkey, making sure that it is completely submerged. Make additional brine if it is not. Cover and chill in fridge overnight. Rinse well and pat dry before roasting.
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