Mimm Posted November 25, 2014 Share Posted November 25, 2014 Anyone interested in this? :) My tip is, cook your turkey upside down. My sister was in charge of the cooking last year with barely any help from me (I had a two week old at the time) and she did this accidentally and it turned out really well. The breast meat on the turkey which is usually pretty dry soaks in the juices and was super moist and flavorful. The only down side is that it was a bit flattened so not as pretty. :) But no one complained because it was so yummy (and she may have murdered us... she was a bit stressed). ;) My question is... if you happen to not own a flour sifter, is there another way to sift flour for the once a year pie crusts I need to make? Quote Link to comment Share on other sites More sharing options...
LisaKinVA Posted November 25, 2014 Share Posted November 25, 2014 I bake a lot... and <gasp> I don't sift flour. I DO stir it up with a wish, and I DO weigh it. But, if you don't have a sifter, a mesh strainer will work. I'm talking about something like this. We do turkey 2 ways, rotisserie (SOOO yummy) and smoked (dh's favorite). Both are very tender and juicy. Best tip: Keep it simple. Quote Link to comment Share on other sites More sharing options...
Mimm Posted November 25, 2014 Author Share Posted November 25, 2014 I do love smoked turkey. :) Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted November 25, 2014 Share Posted November 25, 2014 My question is... if you happen to not own a flour sifter, is there another way to sift flour for the once a year pie crusts I need to make? Do you own a mesh strainer? Dump the flour in a mesh strainer over a bowl, tap it gently and occasionally shake it until all the flour has gone through the holes. If you're really in a pinch, mix your dry ingredients and then stir with a whisk to make them fluffy. That's not as good, but it's good enough. Quote Link to comment Share on other sites More sharing options...
Pippen Posted November 25, 2014 Share Posted November 25, 2014 I sift for some items, don't ever sift flour when I make pie crusts. I just use a spoon to fluff it up a bit before measuring. Quote Link to comment Share on other sites More sharing options...
Annie Posted November 25, 2014 Share Posted November 25, 2014 I'm part of team, "mix your dry ingredients really well with a whisk." ;-) Quote Link to comment Share on other sites More sharing options...
regentrude Posted November 25, 2014 Share Posted November 25, 2014 My tip: Mashed potatoes keep hot for hours if the pot is wrapped in a blanket and put under a down comforter. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted November 25, 2014 Share Posted November 25, 2014 Now I'm picturing you snuggling up to your mashed potatoes and reading them a bedtime story. Quote Link to comment Share on other sites More sharing options...
Mimm Posted November 25, 2014 Author Share Posted November 25, 2014 Whatever it takes for the mashed potatoes. ;) Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 25, 2014 Share Posted November 25, 2014 dh carves the turkey in the kitchen - so he doesn't "do" a presentation. we've been roasting it upside down for so long I'd forgotten about it. he also cooks his stuffing in the bird. I grew up with boxed, and am always sad to hear about boxed, now that I know what I missed growing up. I roast chicken (rubbed with olive oil and herbs) upside down, on a rack, too. very moist as the juices in the back dribble down through the breast meat. Quote Link to comment Share on other sites More sharing options...
regentrude Posted November 25, 2014 Share Posted November 25, 2014 Now I'm picturing you snuggling up to your mashed potatoes and reading them a bedtime story. It certainly would be very cozy and warm, LOL. When I grew up, we did not have a microwave. My grandma cooked a meal for us, and then wrapped the pot with the potatoes in newspaper and wool blankets so they would keep warm until my mom came home from work. Wonderfully low-tech. Quote Link to comment Share on other sites More sharing options...
Happy Posted November 25, 2014 Share Posted November 25, 2014 I bake a lot... and <gasp> I don't sift flour. I DO stir it up with a wish, and I DO weigh it. But, if you don't have a sifter, a mesh strainer will work. I'm talking about something like this. We do turkey 2 ways, rotisserie (SOOO yummy) and smoked (dh's favorite). Both are very tender and juicy. Best tip: Keep it simple. I think any food stirred up with wishes will taste wonderful. :) And, yes, keep it simple. Not every thing on the table must be homemade--Sister Shubert rolls in the freezer section are my go-to breads these days. And canned cranberries. I love the canned stuff. :) Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted November 25, 2014 Share Posted November 25, 2014 Don't panic! It doesn't have to be perfect. Think hospitality rather than entertaining. Quote Link to comment Share on other sites More sharing options...
kewb Posted November 25, 2014 Share Posted November 25, 2014 I cook the turkey a day or two ahead. Carve it up and put it back in the pan with the juices and extra chicken stock. That keeps it moist when I reheat on tday. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted November 25, 2014 Share Posted November 25, 2014 My tip is to get a good meat thermometer. The type where you can keep it in the bird and watch the temperature from the outside of the oven. It takes a lot of guesswork out of when the bird is done. My next tip is to not cook your bird to the ridiculous 185 or 190 a lot of recipes and cook books say to cook it. Quote Link to comment Share on other sites More sharing options...
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