JUST LIKE SANTA

Prepare to eat well this season

Brining seems to be the big thing with salt-based water and herbs. You can soak the meat and give it some flavor. Make sure to put it in your cooler in case the bag leaks. If injecting, there are a variety of flavors.” Linda Rossman, H-E-B Grand Parkway chef and cooking connection manager

Get ready for some of the most memorable meals of the year, and getting the turkey right for Thanksgiving and beyond can be a daunting task, but it doesn’t have to be. Cooking your bird correctly begins with simple steps.

Linda Rossman, chef and cooking connection manager at H-E-B Grand Parkway in Katy, said it’s important to defrost your turkey properly because if not there can be issues when cooking it.

“No matter what you do, you have to give it time to defrost. This could take two to three days in the refrigerator,” Rossman said.

If you’re considering brining or injecting, allow plenty of time for flavors to infuse your turkey.

“Brining seems to be the big thing with salt-based water and herbs. You can soak the meat and give it some flavor. Make sure to put it in your cooler in case the bag leaks. If injecting, there are a variety of flavors,” said Rossman.

Once it’s ready to go, whether fresh or frozen, Rossman suggested rubbing extra virgin olive oil over the entire turkey and then seasoning with your choice of rub. In a shallow baking pan, add a half cup of water or wine to the bottom of the pan. The turkey should be roasted for 20 minutes per pound. Baking bags can also be used to maintain juiciness. “Make sure you take the gizzards and everything out. The cooking time can depend on if you’re stuffing the turkey. I recommend getting two smaller birds, and cooking takes half the time instead of with a larger bird,” Rossman said.

Sparkle Anderson, corporate affairs manager at The Kroger Co., said the question of “how much” to buy really depends on your guests. A good rule of thumb is to purchase 1 to 2 pounds per adult, but that can also depend on appetite and desired leftovers.

Also, if you’re thinking of doing a fried turkey, this also takes special preparation, said Anderson.

“To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place it in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain from the turkey back into the fryer. Measure and mark the water line and use that line as a guide when adding oil to the propane fryer,” Anderson said.

If deep frying, never leave your deep fryer unattended and do this on a flat surface, far away from homes, garages and wooden decks, Anderson added.

Not looking to tackle a turkey? Rossman said precooked options are available with full meals.

“We have fully cooked, frozen and fresh turkeys. We’re having a holiday meal that is grab and go. It has turkey and ham, both fully cooked with the sides. You can order and pay online. It’s all fresh, never frozen,” she said.