Choosing A Bird
How big should you buy? If you don’t want leftovers then estimate 1 pound of turkey per person. If you do want leftovers then estimate 1 1/2 pounds per person.
Fresh Or Frozen
Should you buy fresh or frozen? Fresh will keep for 4 days in the refrigerator. There is no need to thaw it and some believe that fresh is more flavorful. Frozen is often more affordable, can be purchased weeks in advance, but requires thawing time.
Defrosting
There are two ways to defrost your frozen turkey. 1. In the refrigerator; if you have more time, allow the bird to thaw in the refrigerator in its original packaging. Allow 24 hours of thawing for every 5 pounds of turkey. 2. Cold water bath; if you’re short on time submerge the turkey in a cold water bath. Change the water every 30 minutes. Allow 30 minutes of thawing for every pound of turkey.
Roasting
Remove the giblets. The giblets typically include the heart, liver, and gizzard (often gathered in a bag), plus the neck. You can throw them away or simmer them in stock or water to make your own broth to use in gravy or stuffing.
Tie The Legs
For even roasting, use butcher’s twine to loosely tie the turkey legs together, and then tuck the wings under the shoulders. Don’t wash the bird. Washing can easily spread bacteria. To kill any bacteria, roast the turkey until it reaches an internal temp of 165 degrees.
Brush With Melted Butter
Bump up the flavor by adding herbs, spices, and citrus zest to the butter.
Take The Temperature
Ignore the pop-up timer, they’re unreliable. Instead use an instant read thermometer and take the temperature in the thickest part of the thigh (it takes the longest to cook) and make sure the thermometer isn’t touching any bone. 165 degrees is the magic number.
Let It Rest
Once the turkey comes out of the oven, cover loosely with foil and let it rest at room temperature for 15 minutes. This allows the juices to reabsorb for moist and delicious meat.
Storing
Leftovers should be put away right when you’re done serving. If anything is left out for more than 2 hours, throw it away. Store leftovers in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat to 165 degrees and cover to preserve moisture and texture.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Pumpkins earned their name because of their round shape. The English called them “pompons,” which came from the French word “pompom.”
Like many early American dishes, pumpkin pie is a product of indigenous ingredients and English culinary tradition. First cultivated in Central America around 5500 B.C., pumpkins were one of the first foods settlers brought back from the New World. The English quickly added pumpkin to their pie-making tradition, so by 1620, when the Mayflower sailed to the New World, it’s likely some of the Pilgrims were already familiar with these orange gourds.
There’s a very good chance that when the first Thanksgiving was held a year later, pumpkin was on the table in some form. By the early 18th century, Thanksgiving was a well-established holiday throughout New England, and pumpkin pie was part of the feast.
In 1705, Colchester, Connecticut, postponed Thanksgiving for a week, because there wasn’t enough molasses, their sweetener of choice, to make the pies.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Whether you’re hosting your first Thanksgiving or you’ve been making the family feast for decades, refer to our Thanksgiving timeline checklist to keep your prepping, shopping, and cooking on track for the big day.
1 TO 2 WEEKS BEFORE THANKSGIVING
Confirm the number of guests and plan your menu
Order your turkey
Plan your table setting, serving dishes, and decorations
Read through all your recipes to determine the food and cooking equipment you will need
Make your shopping and to-do lists
Shop for nonperishable food items, plus any cooks’ tools, cooking equipment and tableware you need
A FEW DAYS BEFORE
Prepare the turkey brine, but do not add the turkey, cover and refrigerate
Prepare food that can be made several days ahead of time, such as pie pastry and cranberry sauce
THE DAY BEFORE
Complete your food shopping
If you ordered a fresh turkey, pick it up or have it delivered
If you are brining the turkey, place it in the brine and refrigerate
Prepare dishes that can be made in advance such as soups and pies
Chop vegetables for side dishes; refrigerate in covered bowls or sealable plastic bags
Peel and cut the potatoes, place in cold water and refrigerate
Set the table
THANKSGIVING DAY
Refrigerate wines that need chilling
Prepare the stuffing and other side dishes
Prepare the turkey for roasting and put in the oven at the determined time
If you plan to stuff the turkey, do not stuff it until just before you put it in the oven
While the turkey is roasting, make the mashed potatoes
While the turkey is resting, make the gravy and cook or reheat the side dishes
Carve the turkey and serve your guests
Have a wonderful Thanksgiving!
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Prior to 2014, U.S. states and Canadian provinces each had separate systems for grading their maple syrup. The objective was to quantify the syrup’s distinct range of colors and flavors as the sugaring season progressed. Early in the season, sap tends to yield a lighter, more delicate syrup with vanilla flavor notes. As the weeks go by, darker syrup with stronger, deeper flavor is produced. Whatever the color and flavor, all pure maple syrup has a maple sugar content of 66.9%.
Where there used to be three grades (A through C), all pure maple syrup is now considered Grade A, and consumers must shift their attention to the descriptive language found after the letter grade. Those adjectives have also changed to give more detail.
Golden Color & Delicate Taste: The lightest and most delicate syrup, best enjoyed in poured-over form; formerly known as “Fancy.”
Amber Color & Rich Flavor: Amid-season syrup, darker and more robust. Good for glazes, baking, and stirring into cocktails or over hot cereal; formerly known as Dark Amber or Grade B.
Very Dark & Strong Flavor: The darkest and most intense of all the grades, it’s suited to use in recipes that call for molasses. Until recently, this syrup wasn’t sold to consumers: it went to candy and commercial food producers for maple-flavored products. Formerly known as Grade C.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
In a bowl mix baby greens or baby spinach with 1 peeled, quartered and thinly sliced apple or pear. 1 apple or pear for every 2 people. Pour over enough Maple Mustard Dressing to moisten. Transfer to salad bowls and garnish with toasted chopped pecans and crumbled gorgonzola cheese. Enjoy!
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
This fall Tiny New York Kitchen celebrates sweet parsnips, earthy beets, and mild turnips. These root vegetables offer flavor, nutrition, and versatility.
Look for root vegetables that are firm to the touch with smooth, blemish-free skin. If there are any greens attached, make sure they look fresh, not wilted.
Before storing parsnips, beets, and turnips, remove any greens and brush off any dirt. Wrap in a damp paper towel, place in a plastic bag, and store in the refrigerator crisper; most roots will last up to two weeks.
Root vegetables absorb nutrients from the soil they grow in, including antioxidants, iron, and vitamins A, B, and C. They also provide fiber, which helps you feel fuller longer. To maximize your fiber intake, leave the skin on and give parsnips and carrots a good scrub instead.
Parsnips: These pale, carrot-like root vegetables are sweet and earthy. They can be roasted, sautéed, mashed, and puréed. Choose small to medium parsnips, since larger ones can be woody.
Beets: Beets can be red, golden, or striped. Whether roasted, boiled, or steamed, they’re slow to cook, but packaged precooked versions are also an option. You can even enjoy beets raw. Simply peel and grate or thinly slice.
Turnips: Creamy white with pinkish-purple tops, turnips turn mellow and tender when cooked. Try them roasted, sautéed, mashed, or added to soups and stews.
Greens: If you’re lucky, your beets and turnips will have greens attached. These edible, nutritious, and delicious greens should always be removed for storage, as they pull moisture from the root ends. Wash the greens and use to make pesto, or sauté with garlic and oil for a quick side dish or simple pasta.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Oatmeal Cranberry Chocolate Chip Cookies spell autumn, especially with the addition of pumpkin seeds.
Cheesy baked pasta is even more fun when you can slice it into wedges.
Beautiful autumn! The tapestry of autumn is tinged with splendor, as nature sheds its robe of green and garbs itself in the richly textured colors of fall. As leaves begin to turn deep shades of burnt orange, russet, gold, umber burgundy, cooks seek out lavish and luscious seasonal ingredients.
Apples
Pears
Cranberries
Persimmons
Pomegranates
Cabbage
Rutabaga
Turnips
Cauliflower
Beets
Sweet potatoes
Pumpkins
Squash
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
We love autumn, but we’re giving it one last-ditch effort to savor the remaining glimmers of summer. You may frost this cake or leave it plain.
