Keith Fuller Chef and owner of Pork and Beans, Downtown
Q: What is the best way to thaw a turkey at the last minute?
A: Put the bird in the sink and run cold water in a slow run over it. The turkey will eventually get to room temperature. You also could place it in a cold water bath that is 40 degrees or below. Then change the water every so often. But the time it sits in the bath and the frequency of changing the water will all depend on the size of the bird.
Q: Just when you start carving the turkey, you realize the bird is not fully cooked. What do you do?
A: I would probably put it back in the oven. You are going to lose some moisture as you have let it rest, and so this means it is going to be drier. But a drier turkey is better than no turkey. You could place the turkey in a water bath so that it gets a little moist.
Q: If a first-time host doesn’t have a roasting rack, what ‘s a good alternative way to roast the turkey?
A: Place a baking rack of some kind in a pan and then roast the bird. It’s important because you want the turkey raised off the surface. If the turkey does not sit on a raised surface it will be braised and get overcooked and be mushy. Potatoes, carrots
and other aromatics could also be placed under the turkey to raise it some.
Q: What’s a restaurant secret behind getting a crispy skin but at the same time having a moist and juicy meat?
A: You need to brine the turkey first overnight. Make a solution with ¾ cup salt, 1 gallon water, ½ cup sugar and aromatics, and let the turkey soak in it. This adds moisture and flavor. Then pat the turkey dry and rub it with salt and pepper. Let the salt do its work for about 20 minutes. Then rub the skin with an oil you prefer before roasting the bird in the oven.
Q: If the mashed potatoes turn out gummy, is there a way to fix the dish?
A: Not really as you have already pulled the starches out off the potatoes. You can add more milk to thin them out, but that is the best you can do.
Q: The guest list grows at the last-minute. Is there a way to stretch the cranberry sauce without having to run to the store?
A: I like to add in sauteed minced apples and re-hydrated raisins with orange zest to bulk up the cranberry sauce.
Q: The intention was to have a nice and crispy stuffing, but it turns out to be too dry. What can be done?
A: Pour some hot stock and butter gently over the stuffing, and fluff with a fork.