Tips for the Perfect Turkey

By: Chef John Chapiewski, Russell County High School

I love this time of year.  The weather is cooling off while the football season is heating up.  But above all else I love this time of year because of the food.  My mom is in town this week to spend Thanksgiving with me and we have done nothing else but talk about what we want our menu to be.  Even as of Tuesday, I was still not sure what we would be cooking!  Right now we have limited our menu to turkey, stuffing, candied yams, mashed potatoes, cranberry salad, garden salad, rolls, pumpkin bread and pumpkin pie!  That’s right.  We limited our menu!!  Anyway, that is the life of a chef I guess.

I do want to remind everyone of one thing.  There is a reason that this holiday is called Thanksgiving.  I for one, am thanking God for the many blessings He has bestowed upon me. Sadly, I take most of them for granted.  I am sorry for that.

Here are a couple of tips for the big meal:  First, when roasting your turkey, cook it breast side down for the first 20-30 minutes and then turn it over carefully.  The white meat will be tender and juicy.  Also, rub a little butter into the skin before cooking.  It will give your bird a beautiful color.  Have a great holiday and God bless.

Chef John

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