Has anyone tried this "rice the day before, put in a bag and reconstitute the next day" technique? Do the potatoes come out fluffy?
Here are our best tips for Thanksgiving cooking, including how to achieve a crispier-skinned bird, fluffier pumpkin pie, and richer gravy, as well as step-by-step guidance on trussing your turkey and carving it tableside.
Credit: Todd Coleman
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Crispier-Skinned TurkeyFor a turkey with skin that's crisp, and flavorful, keep a small saucepan of melted butter, whole peppercorns, sherry vinegar, and dried sage and thyme on the stove, and use a basting brush to slather the infused butter all over the turkey as it roasts, every 30 minutes or so.See the recipe for The Perfect Thanksgiving Turkey » |
Comments (4)
Wouldn't opening the oven door every 30 minutes to baste the bird lower the oven temp? That would make the roasting time increase - I do't think this is a good tip !
I am going to try the technique--rice the potatoes into a bag the night before.
I have tried the "rice the day before", and it works wonderfully. They are as fluffy as if I had done them just before serving.
