GOLDEN VALLEY, Minn. — Kowalski's Culinary & Branding Director, Rachael Perron, is back at KARE 11 Saturday for the annual Thanksgiving Show to share a recipe and offer advice.
KARE 11 collected questions from viewers over a few weeks and Rachael gave her answers on the show:
Courtney from Chaska: I always cook my turkey breast up. But I've heard that cooking it breast down makes it more moist. What is your opinion?
The theory behind cooking a turkey breast side-down is that the connective tissues prevalent in the dark meat will drip down and continuously baste the white meat. However, you miss out on a golden, crisp skin, so if you like to have a showpiece/carve at the table, this isn't for you.
Furthermore, the reason people are looking for ways to keep the white meat moist is because the white and dark meat cook at different rates so by the time your dark meat is done, the white meat is almost always overcooked.
A better practice, if you don't mind missing out on the showpiece/whole bird, is to cut the turkey into parts and put the dark meat in ahead of the white.
Unnamed viewer: My son wants to smoke his turkey on the grill so I won't have any drippings to make gravy. How can I still have homemade gravy??
The fat from the turkey is useful in making gravy, but it's just one of a few ways the flavor in gravy is built. You can use another fat – I suggest butter for flavor and richness – in place of the drippings.
Build flavor in by sauteeing aromatics like onion or mushrooms in the fat, to add depth of flavor. (You can strain them out later if you don't want them in the finished gravy).
Cook the fat-flour (roux) until it develops a good color and use a flavorful stock or broth.
Herbs and/or poultry seasoning (a personal favorite) are great flavor boosters, too.
Belinda in Edina: Should you use flour or baking powder in your gravy? What are the differences?
There is some thickener in commercial baking powder as a buffer but not enough for it to work well in gravy. It will also add a very unpleasant taste.
If you want to use a gluten-free alternative to flour you can use cornstarch instead. You need less cornstarch than flour for the same thickening effect. Cornstarch-thickened flour has the added benefit of being more glossy and not as opaque as flour-thickened gravy. Some think flour is better for flavor because of the protein in it – it browns nicely in the roux and, as we know, color = flavor.
Brian in New Hope: Every year we cut our turkey up into pieces and cook it on 2 baking sheets- it takes half the time and all the skin gets nice and crispy.
But, we also put butter underneath the skin, and when it melts, it drips onto the sheet pan, eventually burns and smokes up the kitchen.
Is there something else we can do to keep the meat from drying out and still get that crispy skin? Or a different method to prevent butter from burning up?
I love this method for cooking turkey parts!! I also love butter for crisping the skin and adding great flavor and color.
If you can put a rack in the bottom of your pan you can add a shallow pool of broth under it. That not only creates a steamy, moist environ for the meat, it has the added benefit of keeping the butter off the bottom of the pan. (I do this on the roulade I am cooking on the show Saturday!)
Otherwise, the best suggestion is to line the pan well with foil.
Unnamed viewer: Please help us establish what prep (specific details) we can do before the big Turkey Day so we can have a great meal but with a more relaxed approach for those preparing this quintessential meal! BTW I have been preparing this meal over 30 years Many Thanks...
I am a big believer in lists/timetables! Pies can be made days in advance.
"Casseroles" like dressing stuffing, green beans, sweet potatoes, corn, mac & cheese can be prepared a day ahead and baked the day of (stuffing is even better this way!) Make them as if you were putting them in the oven but instead wrap them and refrigerate until ready to bake.
Cranberry sauce and gravy can be made ahead.
It's almost easier to say what I wouldn't make ahead – the list is much shorter – turkey and mashed potatoes. Technically potatoes can be made ahead, but I personally think they are fluffier or creamier when whipped or mashed right before the meal.
Also, something people don't often think about is to set the table or buffet the night before and pull serving pieces and utensils. This is a huge stress reliever and so many people leave it until the very last minute!