Cooking a turkey can feel a little bit intimidating each year – and I wanted to lift that burden just a bit and share some of Katie Lee’s pointers – co-host of Food Network’s The Kitchen.
From Katie’s Turkey Guide:
Friday or Saturday: If your bird is frozen, put it in the fridge to thaw.
Tuesday: Dry brine the bird.
Wednesday night before bed: Remove the plastic from the bird.
Thursday: Allow a half hour to prep the bird, an hour for it to stand at room temperature, approximately 3 ½ hours to cook, and an hour to stand before carving.
And if you want to throw in a unique twist, Katie recommends Turkey in Caja China recently shared on her blog, “If you’re looking to do something different this year for your turkey, I highly recommend the Caja China box. Known as the “magic” box, it’s most often used to roast a whole pig but it works incredibly well for a turkey. The Caja China originated in the Little Havana neighborhood in Miami.”
Make your table pretty and it will make the food taste even more delicious. And if you’d like an easy side dish idea that saves some oven space and adds a nice balance to all the cooked food – check out Katie’s Shaved Brussels Sprouts Salad with dates, manchego, and almonds.