Murray Wood: Who's hot... and who's not
Every Friday, Murray Wood takes a look back at the week's news and decides who's hot... and who's not. This week's list ...
Cooking a turkey may not be rocket science, but doing it wrong can really ruffle the feathers of any family’s Thanksgiving appetite.
Leo Pantel is the Executive Chef at the Conexus Arts Centre in Regina, and he wants to make sure your bird is as delicious as possible.
That healthy brown skin on the outside and the moist meat on the inside can be attained through seasoning and an oil-brushed glaze he said. Pantel reminds you to continually baste the bird.
But he said the real secret, as simple as it sounds, is cooking and resting the turkey.
“That’s common knowledge but it really makes a difference. A lot of people will cut their turkey too soon after it comes out of the oven,” he explained.
The problem with carving the turkey too early, Pantel continued, is that it may result in a dry tasting bird.
“It’s really important to rest the turkey and let it absorb and keep all those juices and not let it run out when it gets sliced.”
After it’s removed from the oven he recommends resting the covered turkey on top of the stove or other warming area for roughly 20 to 30 minutes.
