But, before we break bread with family and friends we must properly prepare for the big meal.

There are a few simple rules that every chef should follow but are often ignored. These tips will not only make your food taste better but will also prevent any possible disasters.

A little planning will save you a lot of time and unneeded stress.  When the time comes to cook the meal you should be well equipped. While few forget the turkey, many overlook the single piece of cookware that makes cooking it trouble-free, the meat thermometer. Without this vital tool your turkey has the potential to make your guests sick rather than satisfied.

John Reardon, the President of Compliments to the Chef LLC, says, “It’s good to have a safe holiday when no one gets sick. A lot of people think they get sick from overeating but a lot of times it’s from undercooking.” A meat thermometer removes all guess-work about the turkey timing. Food experts agree that poultry should be cooked to an internal temperature of 165° in order to kill the pathogens present in the raw meat. Without a thermometer it is impossible to ensure that the turkey will make your guest sleepy without harming them.

In addition to the meat thermometer the chef should have the following supplies to cook a wonderful holiday meal: a roasting pan, a roasting rack, an 8-12 quart stock pot, a large frying pan, a cast iron Dutch oven, and turkey lifters. Unfamiliar to most, turkey lifters are large three pronged forks that allow the chef to easily handle the bird as it goes in and out of the oven.  

Turkey lifters will guarantee that the turkey does not fly across your kitchen this Thanksgiving.

In addition to the necessary cookware mentioned above, there are two straightforward cooking techniques that will ensure a memorable holiday meal. Make sure to thaw the turkey in the refrigerator. You should never thaw your turkey on the countertop. This will result in unwanted bacterial growth and possible sickness. John Reardon notes, “Bacterial multiplies at rapid rates when it sits at room temperature for more than four hours. It would start growing in ten hours over a billion cells of bacterial.”

Also, brine your turkey before cooking it. The turkey should sit in a large bowl completely covered by salt water in the refrigerator for at least 12 hours. You can make the brine by adding salt to water in the ratio of 1 cup to 1 gallon. After the salt has completely dissolved, seasoning may also be added for additional flavor. Brining will result in a juicier and more flavorful bird.

This advice can make your holidays more carefree and enjoyable.  Above all else, don’t forget to enjoy the holidays. While the leftovers will not last long, the memories certainly will. If you need any help cooking your holiday meal stop in at Compliments to the Chef on Broadway in downtown Saratoga Springs. You will find a wide array of supplies and an incredibly helpful and knowledgeable staff that will meet all of your cooking needs, holiday or not.