The Savory tips on how to survive and conquer the biggest feast of the year!
From the smashed potatoes to the smashed guests, The Savory gives you tips on how to survive and conquer the biggest feast of the year. This season The Savory team is sharing our skills, holiday philosophy, and of course, our obsession with info graphics to help you host a fabulous Thanksgiving.
Operation Thanksgiving computation starts now. While we realize our friends and families aren’t all that average, the serving estimates are based on the average adult. Work out the proper poundage and roast it right. Always make enough stuffing, don’t forget those dinner rolls, and definitely don’t forget that people will have more than one piece of pie. Make the most of the calculations below.
Let us do your turkey math!
Let The Savory help you tackle holiday pie baking this season. Here are a few things you need to know, plus a little more. Because there’s always room for pie.
Getting pie-eyed!
A well-stocked pantry is the prerequisite for Thanksgiving success. The above pantry items are a cinch to find and most are affordable. Thanksgiving victory is yours.
Dried fruits: Keep fruits like cranberries, raisins, dried figs and dates on hand for making stuffing and for baking purposes.
Nuts and seeds: Use nuts in stuffing for an unexpected crunch. Toss in salads and keep around for baking (hello, pecan pie).
Canned jellied cranberry sauce and canned pumpkin: We love when you make your own cranberry sauce or relish but we just feel like a canned cranberry sauce safety blanket is totally worth it (and still delicious). Always have some canned pumpkin (we like Libby’s brand) around from October through December.
Broth: Chicken, vegetable or turkey. Think soups, gravies, sauces – can’t have enough of it.
Spices and herbs: Move baking spices to the forefront of the spice rack and keep dried rosemary, sage leaves, thyme and tarragon near by.
Potatoes, onions and shallots: Thanksgiving doesn’t usually slide by us without the mashing of potatoes. Onions and shallots are the flavor purveyors of many holiday dishes and sauces. Buy plenty – you’ll use them.
Baguettes: Keep fresh baguettes around for appetizer crostini-making, day old bread for stuffing, and two day-old baguettes for croutons.
Baking essentials (flour, sugar, vanilla extract, baking
If only our pantries looked this good: http://www.thesavory.com/food/stock-your-pantry-thanksgiving.htmlpowder and baking soda): You think you’re going to get by without making a pie this season?
We get it, you’re tired of overcooked and dried-out turkeys. You have two options: up your roasting game or be a total hero and attempt to deep fry your bird. People love to fry stuff (we’ve seen it all: Kool-Aid, Twinkies, Oreos, etc.) What’s more patriotic than deep frying Thanksgiving dinner? We’ve put together a pros and cons list to weigh in your cooking options.
Deep frying the bird is absolutely a fire hazard. Open propane gas fires are often unstable. If you challenge yourself to a deep fry, remember that this must be done outside and away from anything you care about (in other words, do not attempt this while in a garage, close to a house, your friends or under a tree.)OK, so you’re gonna do it:
Turkey frying equipment can be found at larger stores like Home Depot and Target or it can also be purchased online. The kits run from $180 to $250 and usually consist of a propane burner, large stockpot, cooking thermometer, immersable stand or basket and lowering tool.
Tips:
Thaw the turkey completely. Anything frozen making contact with extremely hot oil is bad splatter news (you wouldn’t want this to happen, would you?) even if it’s just a bit of the bird. Patting the turkey dry before it’s lowered into the oil is important.
You can’t rub your turkey with herbs as they will burn. Also, don’t forget that you can’t stuff a deep fried turkey.
There is a general rule of 3.5 minutes frying time per pound of turkey
Fry the turkey, just don’t burn the house down: http://www.thesavory.com/food/fry-turkey-just-don-t-burn-house-down.html
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