Thanksgiving boards are different in different parts of the country, but it is the same time that is common to many. The main dish is the most popular whether you bake it for hours or fry it deep in the backyard. However, even something as simple as preparing a turkey takes some skill.
Food Network Star and Contessa barefooted Guest Ina Garten knows a little about cooking turkey. Along with other Thanksgiving advice, she pointed out the same mistake that so many home cooks make when it comes to making turkey.
Ina Garten maintains Thanksgiving food prep advice
Every year in November, Garten goes to social media to keep her loyal after being informed of her record plans. She is big on tradition but often brings a fun twist with her recipes. For example, in 2020 the Contessa barefooted star plans to update two dessert recipes by adding a little booze. This year, her down schedule is perfect for a smaller crowd.
From main dishes to sides to appetizers and cocktails, Garten doesn’t have many wisdom tips for every aspect of your Thanksgiving meal. But perhaps the most important thing she shared was how to make the perfect chicken.
‘Barefoot Contessa’ once fought her mother-in-law over a turkey
No one wants dry turkey, with too much cooking like the one they serve National Lampoon Christmas Holiday. And that’s exactly what Garten thinks too many people do – they leave the pork in the oven too long.
according to Food & wine, the author of the cookbook went into an argument with her mother-in-law the year after she and her husband Jeffrey Garten married. “His mother was like, the look of a boar is done, but it’s not. No, it was actually done. People don’t have to keep cooking and cooking the thing, ”said Garten.
She recommends cooking turkey for 2.5 hours instead of the usual 6 hours. “We’re used to cooking protein for too long, and then forgetting to let it rest,” Garten continued. “When he rests, he keeps cooking. I took the thing around 10 steps and let it rest. ”
Ina Garten likes to cook the boar but doesn’t carve it for a crowd
Not surprisingly, Garten is a whip in the kitchen and happier to prepare the courses of Thanksgiving festival. When it comes to plating and service, however, she prefers to delay someone else. Or at least, she will do so in private.
The Contessa barefooted she has previously said that she slices the pork beforehand and puts the pieces in the oven in a low position to keep them warm, always covering them with gravy so they don’t dry out.
And some years she is content to scrape off all the rest and just eat what’s left. She remembered one year when she and Jeffrey enjoyed turkey sandwiches instead of pulling out all the stops. “It was a lot of fun,” Garten told Bon Appetit.
The wild year 2020 looks like the perfect time to try a non-traditional party. But whatever it is, it is crucial not to overdo the boar.