Tips and Tricks From America’s Thanksgiving Expert

How do you keep the white meat from drying out? What’s the best way to make a delicious gravy? Any good gluten-free stuffings? What wine to serve? And what to do with the leftovers?

Readers asked these questions and many more during our Facebook chat with Rick Rodgers, cooking instructor and author of Thanksgiving 101: Celebrate America’s Favorite Holiday with America’s Thanksgiving Expert. Here are his expert answers…

Reader:How do you keep the breast meat moist since the dark meat needs to cook longer?
Rick Rodgers:Yes, the white meat is lean and dries out if cooked past 170°F. The dark meat needs to be cooked to 180°F, or it will be tough and look red. I cover the breast area with foil (not the wings, not the legs). This reflects the heat away from the turkey and slows the cooking in that area. During the last hour of cooking, remove the foil and the bird will brown up.
 
Reader:I just read that fresh turkeys are in short supply. What’s the fastest way to thaw a frozen turkey?
Rick Rodgers:Try to get a fresh turkey. If you get a frozen one, thaw it in the refrigerator. It takes a full 24 hours for every 5 pounds of frozen turkey to defrost in the fridge. So a 25 pound bird = 5 days. Also, I see you asked for fastest, not best. Truly, there is no safe way to thaw a turkey fast. Even “in the sink of cold water” method leaves a lot to be desired speed-wise as it takes 1 hour per pound.
 
Reader:I can never get all the dishes to stay hot by the time everyone finally sits down to eat.
Rick Rodgers:Here‘s the drill. Take the turkey out of the oven. Let it rest for at least 30 minutes before carving. This lets the juices distribute throughout the meat and it will still be hot from the oven heat. Now that the oven is empty, put in the casseroles. Another great tip: Use your outdoor gas grill as a mini-oven.
Reader:But I don’t like lukewarm or cold meat.
Rick Rodgers:As the turkey sits, it does not begin to cool off for about 30 minutes. Hard to believe but true. In fact, the temperature continues to rise 5 degrees or so. (Some folks think 10 degrees, but I’ve never seen that happen.) Give this method a try—it works great. If you carve the turkey too soon, it will squirt juices all over and lead to dry turkey.
 
Reader:Do I remove the foil cover while the cooked turkey is resting?
Rick Rodgers:You remove the foil during the last hour of roasting. So it is already off during the resting. Don’t bother to tent the resting bird with foil. That just makes steam that softens the skin.
 
Reader:I am not a great cook. How can I be absolutely sure that my turkey is fully and thoroughly cooked?
Rick Rodgers:Use a thermometer. The very best is the digital probe thermometer. The cord runs out of the oven into the terminal on the counter so you can always see the turkey temperature. Otherwise, use a regular instant read thermometer. You need to insert it into the thickest part of the thigh not touching the bones. (I say this is the bird’s “panty line”— that gives you a visual!) Move the thermometer around a little see if the temp changes…believe the coolest reading you get.
 
Reader:I never have enough drippings to make a flavorful gravy. I use flour to thicken it which seems to just add to the bland flavor.
Rick Rodgers:Go to RickRodgers.com and look for my turkey recipe. You should be adding chicken broth to the roasting pan (about 1 cup per hour) and this will boil down and make deep brown drippings. Also, when you take the fat out of the turkey tail, add it to the roasting pan. It will render and make turkey-flavored fat for the gravy. The trick to making good gravy is to measure. You really need a fat separator, a whisk, and some good broth in addition to the flour. Remember that gravy is nothing more than a flour-based sauce. So if you make it in the pan without measuring, it doesn’t always work out well. When you are roasting, if you haven’t made a stock from the giblets, add them to the pan to give off more flavor to the drippings. 1) Pour drippings into a separator (or glass bowl). Separate brown drippings from clear yellow fat. If you don’t have enough fat, use melted butter. 2) Add turkey or chicken broth to the brown drippings to make the gravy liquid. I usually make at least 1 quart. You may need about 3 cups of broth to add to about 1 cup of brown drippings. 3) For each cup of liquid, use 2 tablespoons each fat and flour. So, for 4 cups liquid, heat 8 tablespoons fat in the roasting pan on the stove. Whisk in 8 tablespoons flour, then whisk in 4 cups liquid. Bring to a simmer and cook for about 5 minutes. Season with salt and pepper. That’s gravy!
 
Reader:I learned from a friend: Grease a brown paper bag well from the inside. Meanwhile, butter the turkey and apply some sage and a little seasoning salt. Put the turkey in the well-greased bag, tie it off with a string or a long twist tie. Roast at 350° for 3½ – 4 hours. If you leave it in too long, it won’t burn. The turkey will be moist and falling off the bones.
Rick Rodgers:That’s OK, but you end up with something like stew. To each his/her own. And remember, there are an awful lot of chemicals in that paper bag.
 
Reader:I need a stuffing that is gluten-free. Suggestions?
Rick Rodgers:One way is to use gluten-free bread. Be sure that the bread is slightly stale. I let the slices sit out overnight uncovered so they dry out. This goes for any bread for stuffing because you want the cubes to retain their shape. You can also do a wild rice stuffing. I like this better than regular rice because it stands up to being cooked a long time. You could undercook it slightly, knowing that it will soften from the steaming inside of the bird. If you can tolerate wheat-related grain (kamut, splet), these cooked grains also make good stuffings.
 
Reader:If I don’t stuff the turkey, what about putting onions, garlic, rosemary, or lemon…or all of that…in the cavity? Does that help keep the bird moist or enhance the flavor of the meat?
Rick Rodgers:Definitely put those things into the turkey. They really season the drippings more than the meat, and give off a wonderful aroma. Also, when the turkey is done, tilt the bird so the flavored juices run out into the roasting pan. Your gravy will taste incredible.
 
Reader:My brother-in-law once deep-fried his Thanksgiving turkey. What do you think of that method?
Rick Rodgers:Shoot me! You don’t get gravy from the drippings, you don’t get stuffing, the leftovers taste like leftover French fries…not that I am opinionated on the subject or anything like that! A man’s gotta do what a man’s gotta do, so I don’t think you will be talking him out of it.
 
Reader:What wine pairs well with turkey?
Rick Rodgers:Turkey is very versatile, so it doesn’t really matter if you use red or white. I love hard apple cider with roast turkey, although it does go to my head more quickly than wine because of the sugar. It’s better to match with the main flavors in the side dishes or seasonings in the bird. For example, if you go with a spicy rub, try a Gewurtztraminer or Zinfandel. If you have classic flavors, go with a Chardonnay or Merlot. I love Pinot Noir with turkey—that is my go-to. This year I am serving a Sonoma County Pinot. I have served Willamette often. And finally, try a rosé—especially a Spanish one that has some “meat” on it. Don’t forget to have something nonalcoholic, too. I always have a sparkling fruit juice of some kind. Sometimes these can be turned into a cocktail with a shot of vodka or gin and a splash of St. Germain (elderflower liqueur).
 
Reader:Is it OK to use the premixed pumpkin pie spice or is it worth it to buy all the individual spices?
Rick Rodgers:Totally OK to use the mix.
 
Reader:If I make a pumpkin pie Tuesday night, do I have to refrigerate it until Thanksgiving or can I keep it at room temperature on the counter?
Rick Rodgers:I would refrigerate it. There are eggs in the filling, after all. Do you live someplace that will be cold/cool next week? I put a lot of stuff on my enclosed porch.
 
Reader:Do you have any ideas for what to do with all the leftovers?
Rick Rodgers:I love making Mexican food with turkey. Tacos, tostadas, enchiladas—they are all good. Above all, make soup. It is best to take almost all of the meat off the bone, and then make a basic stock with the carcass and the usual vegetables (onion, celery, carrot). Then strain and proceed with your soup. If you boil everything together, the turkey’s flavor gets washed out and the veggies are mush.