5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Thanksgiving is one overstuffed occasion to serve up a bone-dry bird. Whereas gravy is meant to be a savory accoutrement, for some, it becomes a defense mechanism for a thirsty turkey.
If all this sounds vaguely familiar, Melissa Clark is here to answer the age-old question of how to not burn or dry out your Thanksgiving turkey.
Clark is a James Beard award-winning writer who pens the wildly popular “A Good Appetite” column for the New York Times Dining section. She is also a Contributing Editor and weekly recipe columnist for Gilt Taste.
Five Things NOT To Do When Roasting Your Thanksgiving Turkey: Melissa Clark
2. Do not - I repeat - DO NOT abide by the pop-up timer
3. Do not flip the bird
4. Do not stuff the bird
Bake your stuffing on the side and if you miss the drippings flavor, cover the top of the stuffing dish with the fat and skin you’ve trimmed off the bird before roasting. It will render and turn into fowl cracklings while flavoring the stuffing beneath."
5. Do not carve the bird the second it comes out of the oven
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
From around the web