6 Prepping Tips from the Pros
Holly Amore, Resident Chef, Sur la Table, Los Angeles, CA says: Salt and pepper the turkey all over; let the bird sit in the refrigerator overnight (do not cover). The salt will help draw the juices to the surface while drying out the skin. This will guarantee a crispy skin and succulent.
Tre Wilcox, Chef and Owner, Tre Wilcox Cooking Concepts, Plano, Texas says: For extra crisp skin and ultra-moist meat, rub unsalted butter on the outside skin and in between the skin and the breast meat when roasting.
Holly Amore, Resident Chef, Sur la Table, Los Angeles, CA says: Bring the bird out to room temperature while you are pre-heating your oven. This will help guarantee that the turkey is cooking uniformly.
Jason Hammond, Resident Chef, Sur la Table, Cherry Creek, CO says: If you are having a small get together for the holidays, make a sous vide turkey breast. This means you cook the turkey (with thyme, butter, salt and pepper) in a vacuum sealed bag in a water bath for 3-4 hours. Be mindful of time and temperature and the need to use a sous vide cooker. It keeps the turkey moist and succulent, and everybody will be happy.
- Holly Amore, Resident Chef, Sur la Table, Los Angeles, CA says:
- Do not stress over having the turkey done at the same time as the rest of the meal. Plan to pull the turkey out of the oven one hour before you plan to dine.
- The bones hold heat keeping the turkey warm, and the longer you let the turkey rest, the longer the juices can re-distribute among the meat. This will also free up oven space!
- For more of my tips and tricks, check out my Blog Post.
5 Tips for Eating Healthy through the Holidays
Here's what some members of ServeTurkey's Nutrition Advisory Board suggest:
Janice Newell Bissex, MS, RDN, Cookbook author and food blogger at Janice Cooks says: Try to eat mindfully, keep portions in check (tip: use smaller plates), and increase your activity level. Why not get together with friends for hike instead of going out to eat? or gather friends and family in your kitchen and cook healthier versions of holiday favorites.
Karen Buch, RDN, LDN, Owner, Nutrition Connections LLC says: Will you be cooking the turkey this Thanksgiving? If you'd like to reduce the fat in your turkey gravy, try using a fat separator. Simply pour the turkey broth through the strainer while keeping the stopper in place. Allow the broth to settle and watch the fat rise to the top. Remove the stopper to pour the de-fatted broth into a sauce pan to make your favorite turkey gravy recipe.
Lauren Tulig, RDN, CD, Dietitian Manager, Skogen's Festival Foods says: Enjoy all of your favorite holiday foods! ...in moderation. There is no need to deprive yourself of grandma's famous snickerdoodle cookies or your amazing stuffing recipe that calls for a decent amount of butter. Commit to a mindful eating approach - control portions, eat when you're hungry, slow down and enjoy every last bite of your favorite holiday dishes and treats.
Karen Buch, RDN, LDN, Owner, Nutrition Connections LLC says: You may be tempted to go all day without eating before a big holiday meal. But, skipping meals may actually lead to overeating later. Eating high-fiber foods throughout the day can help keep your hunger in check so you can enjoy the holiday meal without over-indulging. Start your day with a warm, satisfying bowl of oatmeal topped with blueberries. Then, assemble a raw vegetable tray to nibble on while you work in the kitchen and to offer your guests as they arrive.
Lauren Tulig, RDN, CD, Dietitian Manager, Skogen's Festival Foods says: After the craziness of the holidays ends, it's time to find that balance again in life. No crash diets. No short term fixes. Balance. Set challenging yet realistic goals that you can achieve and sustain. Cook one more meal at home each week. Exercise one more hour each week. Try a new fruit or vegetable each month. Small, sustainable changes add up over a week, a month, a year and beyond!