Q. I've got a big turkey in my freezer. I've never cooked one before, in fact, the MIL (mother in law) is going to help. How do I defrost it? When do I move it into the fridge so it can defrost? And will it defrost totally in the fridge?
A. Yes, it is safest to allow the turkey to fully defrost in the fridge. If it is big it is going to take a few days. Place it in a roasting pan or plastic tub that has sides on it - water will come off of it and you don't want it slopping in the fridge and contaminating anything else you have in there. Once it is defrosted rinse it under cold water, if the center is still has some ice crystals, the water will help to melt what is left. Make sure you dry your turkey well to get a nice crispy skin!
After that your MIL will probably take over!
Q. It's my first time cooking a turkey this year and I don't have a proper roasting pan for my bird. I was going to put it into a casserole dish and hope for the best. Is this okay? Should I cover it in foil? And how do I know my turkey is done?
A. A roasting pan is better than a casserole because it helps to reflect the heat in the oven for even cooking and nice browning. The casserole will work if it is big enough - the sides of the turkey should not be touching the sides of the pan. I think a better alternative is a recyclable foil roasting pan. You can get them cheaply at a dollar store or most grocery stores sell them this time of year as well.
As far as covering goes, if you are going to cover the turkey with foil, you don't want to fully seal it in. Create a loose tent with the foil over the bird leaving the end open, this will protect the skin from browning too much while the turkey cooks and help to keep the turkey moist - take the cover off for the last 15-20 minutes of cooking to brown the skin. If I am cooking a small bird (10 -12 lb) I usually do not use a tent, just roast as is.
Q. What's better - fresh or frozen turkey?
A. My preference is always the fresh option. You can tell the quality of a fresh turkey by the smell, the firmness of the meat and the colour of the skin, it is next to impossible to estimate how a frozen turkey will be. You also do not need to worry about taking up valuable fridge space with the turkey.
Q. Three vegetarians will be joining our group of 16 for Christmas dinner. Do you have any suggestions to ensure there is something great for them to eat without adding too much difficulty to the meal preparation?
A. Christmas diner is great for the veggies because you can feed them with side dishes that everyone else will have as well rather than making them a separate meal.
Here are a few ideas for you:
Cook the stuffing on the side instead of in the turkey so all of your guests can enjoy. Add interesting nuts, dried fruits or add caramelized onions for extra flavour instead of a plain bread stuffing. Click here to see our collection of turkey stuffing recipes.
Start with vegetarian soup like a puree of broccoli or squash.
Here is a list of dishes that will work as a side or main entree, good luck with your dinner.
Stuffed Acorn Squash
Polenta and Provolone Spinach Bake
Red Beans and Walnuts with Garlic Sauce
Sweet Potato Strudel with Balsamic Mushroom Sauce
Tomato Potato Torte
Vegetable Goat Cheese Terrine
Wild Rice Broccoli Casserole
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