Roast Turkey With Nutty Stuffing</br>Photography by Jeff Coulson/TC Media Credits: Roast Turkey With Nutty Stuffing</br>Photography by Jeff Coulson/TC Media
1. Remember to thaw: If the turkey is frozen, it will take at least a few days to thaw in the fridge. Never thaw a turkey at room temperature.
2. Use a large roasting pan: The roasting pan should be large enough that the turkey does not touch the sides and ideally should have a few inches of room around it.
This helps for better air flow and even cooking. Just make sure the pan (and turkey) actually fits in your oven.
3. Don't stuff: Filling the turkey cavity with stuffing increases the cooking time, which can lead to a dryer bird. Besides, my favourite part of the stuffing is the crispy bits, which you can only get if the stuffing bakes separate from the bird.
Pop the "stuffing" into a casserole dish and into the oven while the turkey is resting. Click here for downloadable information on turkey roasting times.
4. Don't tie your turkey: Tying the turkey is just a waste of your valuable time.
Tying the legs together (or going all out and trussing the whole bird – tying snugly with kitchen twine so the wings and legs stay close to the body) does make for a nice presentation, but it increases cooking time. We suggest leaving the legs as is, and tucking the wings under the breast so they don't burn.
5. 325°F all the way: 325°F is the perfect temperature for roasting a turkey. It's not too hot that the bird will burn before it's done, and not too cool that the turkey takes forever. Some recipes start at a higher temperature and then reduce to 300 or 325°F, but if you don't get the timing right, the turkey might get too dark.
Cooking at 325°F the whole time yields a nicely browned and still juicy turkey.
6. Baste often: Basting the turkey while roasting helps to develop a nice overall colour as well as keeps it juicy. We recommend basting every 30 or 45 minutes. Use a turkey baster to suck of the juices from the pan (or use a pastry brush or spoon) and drizzle the juices over the top of the turkey. Sometimes the juices can accumulate in the cavity of the turkey. Carefully tip the turkey so the juices run out and there is something to baste with.
7. Tent with foil: If the turkey is getting too browned before it's cooked, cover loosely with a piece of foil. This will limit the browning while the turkey continues cooking.
8. Use a thermometer: Just because the turkey looks cooked, doesn't mean it is cooked. The only way of ensuring it's done is to use a thermometer. We like a digital instant-read thermometer because it gives the most accurate reading. Insert the thermometer into the thickest part of the breast, if it reads 170°F, then the bird is cooked.
9. Let it rest: Once the turkey comes out of the oven, let it rest on the counter, loosely covered in foil for at least 30 minutes. This will let the juices redistribute and cool the turkey down a bit so it is not too hot to eat. Also, this gives to time to finish the side dishes and make the gravy. Just be sure to add the resting to the total time and time everything accordingly.
10. Carve in the kitchen: Although a beautifully presented bird brought to the dining table is the idealized picture of Thanksgiving, I always carve the turkey in the kitchen. Carving a turkey can be a messy job. Doing it in the kitchen means less mess, and less stress at the dining table. Start by removing the legs and thighs (remove the bone and cut up the thigh meat), cut away each breast from the bone and slice.
Check out these tips on how to have the best Thanksgiving ever.
Getty Images Credits: Getty Images
Double-Chocolate Zucchini Bundt Cake<br>Photography by Jeff Coulson Credits: Double-Chocolate Zucchini Bundt Cake<br>Photography by Jeff Coulson
Affordable, flavourful and quick-cooking, pork tenderloin is also incredibly versatile. Choose one of our favourite recipe to make tonight!
Italian sausage and bread make a flavourful, moist stuffing. After rolling the pork, your hands will be dirty, so have the twine precut and ready to go.
This noodle dish gets its signature bright yellow colour from golden turmeric. We've substituted leaner pork tenderloin for the traditional barbecued pork (but if you can find the real thing, it's definitely worth using). This recipe yields a lot, so be sure to use a wok or your largest nonstick skillet.
Simple guacamole is the perfect complement to juicy pork tenderloin and crunchy slaw. To make the guacamole in advance, leave the pit in with the mashed avocado and place plastic wrap directly on the surface to prevent browning; remove the pit right before serving.
The sweetness of the apricots and the heat of the hot pepper flakes make the perfect balance of sweet and spicy. This recipe takes a bit longer to make than some, but the extra time it takes to stuff the pork is worth it. Make fresh bread crumbs by pushing stale bread in a food processor until in fine crumbs.
This popular Latin-style street food is traditionally served on a bun called a cemita, which is a sesame-topped egg bread. Luckily, you don't have to travel to try this tasty concoction: Here we use challah, which is similar to cemita and more readily available.
Pork tenderloin makes a leaner yet flavourful substitute in this lighter take on pork chops and gravy. If you like, use shiitake, oyster or portobello mushrooms in place of the cremini mushrooms.
Hoisin sauce adds tangy sweetness to grilled pork tenderloin. Cut down on kitchen time by cooking the noodles on the side burner of the barbecue, if your model has one. Add the noodles to the dressing just before serving, otherwise they will soak up too much of the sauce.
The chipotles in the glaze add a big kick. Seeding them allows the flavour to come through without much heat. Chipotle peppers freeze well, so once you open a can, freeze leftovers in an airtight container.
Tenderloin is an inexpensive, lean cut of pork that's perfect for slicing and broiling on skewers. The luscious homemade peanut sauce does double duty as marinade and dipping sauce, cutting down on prep time. Affordable appetizers never tasted so good!
Roasted root vegetables, such as potatoes, are the perfect side dish for this tenderloin. Start roasting them on a rimmed baking sheet 15 minutes before starting the pork. Nestle the pork next to the vegetables when you transfer it to the oven.
This tasty tenderloin is prepared with just a few ingredients. You'll find miso, also known as soybean paste, in the Asian aisle of the grocery store; it keeps in the refrigerator for up to 8 months. Serve with steamed vegetables and rice or noodles.
Lettuce cups are a fun (and easy!) way to enjoy this speedy stir-fry, but you can also serve it over steamed rice with a drizzle of the hoisin dressing.
A sticky maple syrup glaze on the pork makes these loaded fajitas slightly sweet and a favourite among kids. Save yourself some prep work by arranging the toppings on a platter and letting everyone assemble their own at the table.
This chunky soup is all about the fixings! Crisp lettuce, fiery radishes, creamy avocado and tangy sour cream top bowls of tender pork, beans and vegetables to make a balanced supper. Buy whole canned tomatoes and crush them with your hands for a rustic texture.
Lean yet flavourful, pork tenderloin is a great choice if you're watching your calorie intake. Roasting the asparagus alongside the pork simplifies cooking and enhances this springtime vegetable.
A summertime staple, these pork skewers are loaded with tangy flavour. Steaming the sweet potatoes before grilling reduces cooking time, making this a great weeknight meal.
This simple pork tenderloin is a healthy spin on everyone's favourite Greek culinary staple: souvlaki. We've swapped sweet potatoes for the traditional white potatoes and added other colourful veggies to boost the nutrient content.
Looking for a tender, lean alternative to chicken? Try pork tenderloin. Cut crosswise into thin cutlets, it cooks in minutes and needs only a little seasoning for satisfying flavour. Serve with lemon wedges to squeeze over top.
White rice and fatty pork chops are replaced with protein-packed quinoa and lean pork tenderloin in this twist on a Vietnamese favourite. Daikon radish has a very pungent aroma, but its crunchy sweetness works well when pickled.
Homemade red curry paste strikes a nice balance between sweet, salty and spicy, and brings out the best in the squash and the pork. Serve with Coconut Ginger Rice for an elegant meal.