Holiday FESTIVE MEALS
Cooking this year’s seasonal fare can be easy
The star of any holiday lunch or dinner is the centerpiece entree, which can be either roast or fried turkey or ham, or perhaps both. Some even opt for prime rib for holiday meals.
H-E-B Cooking Connection’s
Linda Rossman suggested an H-E-B Select Ingredients Whole Carver Ham, a hickory-smoked ham. Additionally, they carry a variety of spiral hams, both boneless and bone-in.
Choosing the right size of ham for a gathering is easy to do.
“Plan on 8 ounces per person and account for leftovers. This year’s gathering will be smaller. A family of four would need a 2-pound ham plus extra for leftovers,” said Rossman.
Preparing it all also can is straightforward, Rossman said.
“Place a ham in a roasting pan and bake uncovered at 350 F. The standard rule is 15 minutes per pound. The internal temperature should reach 160 F,” she said.
If turkey is on the menu, Clara Campbell, the corporate affairs manager for Kroger, said there are many types of turkeys to choose from this year.
“A heritage turkey is an oldfashioned breed of turkey, often leggier, leaner and more flavorful,” Campbell said. “If organics are important to you, select turkeys raised to organic standards and fed organic feed. For a fresh or frozen bird, choose the weight range you need. Remember, fresh may not necessarily be better than frozen; frozen turkeys are snap-frozen just after butchering.”
As with choosing a ham, make sure you determine your number of guests and leftovers to select the right turkey. Eight people will require about a 12- to 14-pound turkey, Campbell said. She offered some cooking hints as well.
“Cook the turkey on a rack of vegetables by layering carrots, onions and celery on the bottom of the roasting pan. Lifting the turkey increases hot air circulation around the whole bird, so it will get crispy all over. Vegetables add great flavor to the gravy,” she said.
No one likes dried-out turkey meat, so various steps can ensure a moist bird. Before putting it in the oven, rub butter or oil all over the dry skin. For even more juiciness/ tenderness, place pats of butter under the skin. To lock in juices, tent your turkey with foil during cooking, and then let the cooked bird rest for at least 15-20 minutes before carving.
One different step — brining — can help the meat preparation as well.
“Brining is an easy, surefire way to a moist and flavorful turkey,” Campbell said. “A typical brining solution contains water, salt, sugar, and a variety of spices and aromatics. Just be sure to follow a trusted recipe so you get the right proportion of each. Also be sure you don’t cover the turkey too tightly, as you don’t want the bird to steam under the foil.”
Most importantly, Rossman recommended planning ahead.
“This is 2020, and products may be harder to locate this season since many families will celebrate at home. Pick up favorite products early and avoid last-minute shopping. Also, prep (foods) ahead when possible. Simplify the meal by baking pies and prepping side dishes the day before,” Rossman said.