Rachael Ray Every Day - - Turkey -

Some peo­ple swear by crank­ing up the oven when they first put the bird in to blast the skin with heat and then turn­ing down the oven to cook the meat. We’ve tried that and it works. But we pre­fer one tem­per­a­ture be­cause the kitchen is a mad­house on Thanks­giv­ing, and who wants to have to re­mem­ber one more thing? For us, 375° is the Goldilocks turkey­roast­ing temp. It’s high enough to give you a golden skin but low enough to cook the meat at a steady rate so both the white and dark meat are just right.

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