Thanksgiving Ideas and Tips From The Myrtle Beach Experts
Here are a few tips on some basic "need to know" items for Thanksgiving Day dinner:
Carving Tips For Your "Big Bird"
Use a sharp carving knife for best results when carving a whole turkey. While slicing, keep the turkey from moving by holding it in place with a meat fork. Carve on a stable cutting surface, such as a plastic cutting board or platter. Cutting a turkey is easier if it is allowed to stand for about 15 minutes after roasting. To carve a turkey, place the turkey breast up with its legs to the right if you're right-handed or to the left if left-handed. Remove the ties or skewers. Gravy Tips
Keep it lump-free by using a wire whisk when adding the flour to the drippings. Beat the drippings rapidly with the whisk while adding the flour and there won't be any lumps.
Measure accurately. Too little fat can make the gravy lumpy; too much fat can make the gravy greasy.
Be sure the mixture cooks at a full boil for 1 minute. This cooks the flour or cornstarch so the gravy doesn't have a starchy flavor.
If you don't have enough dripping, you can use water from cooking potatoes, wine or tomato juice.
If you have plenty of pan drippings and like lots of gravy or are serving a crowd, just double or triple the recipe.
For thinner gravy, decrease meat drippings and flour to 1 tablespoon each.