Thanksgiving Emergencies

Q: My stuffing always comes out soggy. What am I doing wrong? -- Dorothy J.

A: Always remember that the interior of a roasting turkey is a VERY moist environment. There's really not much chance for any moisture already in the stuffing to evaporate, and any moisture coming out of the bird will only add to the problem. Therefore, your stuffing should be very, very, VERY dry. Also, watch for "hidden" moisture in things like celery and other vegetables.

Don't ask how I do my stuffing. I don't stuff. I brine. Stuffing is evil.

Q: The edges of my brownies always come out hard. I'm using the right size pan. What am I doing wrong? C. Weber

A: You're most likely either overbaking a bit or baking at too high a temperature. Drop your cooking temp by 25 degrees and use the toothpick test to check your doneness at five-minute intervals after they've been cooking a while.

Q: What should the temperature read when a 12-lb. turkey is done? -- Lorraine

A: HOORAY! A properly phrased "turkey doneness" question! All those of you cooking your bird by time, you have to carry Lorraine's books after class. And clean out her turkey roaster.

Set the temperature alarm on your probe thermometer for 165 degrees F. and put the temperature probe in the deepest part of the breast. Make very sure that the tip of the probe isn't resting against the ribs or the keel bone, as that will give you a falsely high reading and result in you attempting to consume medium-rare turkey, which is neither healthful nor palatable.

Pull the bird when the alarm goes off and let it rest under a foil tent for 20-30 minutes before carving.

Q: If I put two turkeys in the oven, side by side, in separate pans, will they cook evenly? Will they take longer to cook and what temperature do I put the oven on? I would say two 12-lb. turkeys. -- Angie M.

A: The most important thing here, as with any roasting, is to make sure your oven is clean. Ovens are big boxes that reflect heat rays into your food from all directions. If you've got a dirty oven, the heat distribution will be affected and you won't get even cooking.

If the turkeys are side by side in a clean oven, they should cook just fine. Use whatever your normal cooking temperature is. They will, of course, take somewhat longer to get done. It won't be too terribly much longer, though.

Q: My question is that each year I cook a very large turkey – 22-24 lbs. and it takes up my entire oven. We love cornbread dressing and I make it and cook it in a casserole dish and not inside the turkey. The problem is that the dressing does not have enough time to cook after the turkey has come out of the oven. I know the turkey is supposed to "rest" for 20 minutes, which we do, but the dressing is not ready in 20 minutes or even 30. What do you suggest?

A: To me, cornbread dressing is ALWAYS best on the second day. Cook it with just a touch more liquid than you normally add, and store it in the refrigerator covered tightly. The next day, sprinkle a little chicken stock (or turkey drippings) on it and microwave until hot.

Q: I would love to place a beautiful brown baked turkey on my table this year, but I always seem to overcook it and the legs tear away and the wings as well. How do I keep it all together so I can carve it at our dining room table? I am going to bake it for 5 hours as the recipe indicates at 325. I have a 22-lb. turkey this year and I am going to cook it in a plastic turkey roasting bag with stuffing in it. Is this going to be a challenge or do you have another suggestion as to how to bake it? -- Marlene

Marlene, I'm going to make you a happy woman.

No, not that way. This is a family column.

Follow this link to get to Alton Brown's "Good Eats Roast Turkey" recipe. It relies on brining (think marinating, only with a LOT more salt) and a creative approach to temperature management to produce the most flavorful bird you'll ever hope to eat.

Yes, you'll have to change from stuffing to dressing, but I guarantee that once you've eaten your first brined turkey, you'll never look back.

Q: What are some good seasonings for frying a 10-12 lb turkey. I am looking to marinate the turkey, what do you recommend?

A: I've got two serious favorites when it comes to turkey injection marinades. The first comes from my old pal David Zey, creator of the ultrasuperfantastic Zy-Sauce mustard barbecue sauce and also the finest meat marinade known to man. You can find it here.

And the second comes from that master of Cajun spice, Rick Layne, who secretly rules the world of Cajun food from his Fortress of Spicitude in the Pacific Northwest. You can find it right here, along with Rick's excellent line of Cajun's Choice seasonings.

Happy Thanksgiving!

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