A gift for your hostess is a kind way to thank them for their hospitality. The gift doesn’t need to be elaborate or expensive. You can do something as simple as a box of candy or as elaborate as something personalized. Take a few extra minutes and wrap the gift even if it is only adding tissue paper to a decorative bag.
Thanksgiving is less than a week away, and whether you’re hosting your first Thanksgiving dinner or your twentieth, these nine tips will have you cooking like a pro.
1. Which bird is right for you?
Heritage: Old-fashioned breed of turkey, and substantially more expensive. This bird has more dark meat than you would generally find with others, and is great for the slow-cooker.
Organic: Free of antibiotics and hormones, and slightly more expensive.
Free-Range: Given access to the outdoors, has a very strong turkey flavor, and is generally moist. Again, this is a more expensive option.
Traditional/Frozen: Less expensive option, but also may have hormones or antibiotics. Fresh may not be better than frozen – frozen turkeys are snap-frozen just after butchering, so it all just depends on which you prefer.
2. 1.5 pounds of turkey per person.
Count up the turkey-eaters that will be attending Thanksgiving dinner, add a few pounds for the bones and here is your turkey weight. For example, eight people will require a 14 pound turkey, and remember the larger the bird the more leftovers you will have.
3. Brining creates a moist and flavorful turkey.
Typically brine has water, sugar, salt and a variety of spices.
4. Do not stuff the bird with the stuffing.
Cooking the stuffing in a side pan will prevent the growth of harmful bacteria.
5. No stuffing, no problem.
Stuff the turkey with onions and herbs.
6. Tie it up like a present.
Tuck the wings of the turkey under the body, and tie the legs together with kitchen string.
7. Rub the turkey with butter.
Make sure your turkey is as dry as possible, once dry rub butter all over it. Be sure to place pats of butter under the skin help create a moist turkey.
8. Check the temperature.
Stick a meat thermometer in the thickest part of the turkey, when it reads 165 degrees Fahrenheit the turkey is done, and will continue to cook about another 10 degrees while it rests.
9. Let it rest.
Lock in the juices and tent your turkey with aluminum foil and allow it to rest for at least 15 minutes before carving.
Are you thinking about Thanksgiving? We are too, and have the perfect snack before the big meal… Pumpkin Spice Dip. This pumpkin dip is going to be the biggest hit at Thanksgiving or your next fall get-together. The dip can be served with slices of apples, vanilla wafers or graham crackers. The pumpkin dip makes a delicious whoopie pie filling, or can be used on top mini puff pastry desserts.
Fall Pumpkin Dip
1 package (8 ounces) cream cheese, room temperature
2 cups powdered sugar
1 cup canned pumpkin
1 teaspoon ground ginger
2 teaspoons cinnamon
2 cups whipped topping (Cool Whip)
1. B cream cheese and powdered sugar until light and fluffy with an electric mixer.
2. Stir in pumpkin and spices
3. Fold in whipped topping.
4. Refrigerate at least 30 minutes before serving.
5. Serve with apples, vanilla wafers or graham crackers.
Products We Love:
Pumpkin Spice Decorative Floor Mat
Last week we shared with you how to make your own pumpkin spice from the comfort of your kitchen. This week, we’re putting it to use with pumpkin spice popcorn. Most of the time popcorn is coated with savory ingredients, but today we are coating it with our favorite fall sugary confection, pumpkin spice. Here’s how to make it:
Pumpkin Spice Popcorn
1. Pop popcorn and add it to a large bowl.
2. Melt butter.
3. Mix pumpkin pie spice and sugar with the melted butter and stir until mostly dissolved.
4. Drizzle over popcorn and toss to coat.
5. Enjoy, while you watch your favorite movie.
*Note: For a sweet and savory combination add a couple dashes of salt.