Years ago, I learned the secret to perfect stuffing from my Grandmother Paul, and now I want to share it with you: ow.ly/fs0o3
— Paula Deen (@Paula_Deen) November 20, 2012
Around the holidays, we begin to dream of being like Paula Deen (well, maybe not exactly like Paula Deen) and cooking the perfect Thanksgiving meal for our friends and family. It’s an excellent time of year to be with loved ones, stuff your face, and show off newly acquired cooking skills. These chefs tweeted out some pre-Thanksgiving tips so we can try to make an Instagram-worthy feast.
For a variation on turducken, add a layer of foie gras to create a turfucken. #AskRuBo
— Ruth Bourdain (@RuthBourdain) November 20, 2012
Even if Ruth Bourdain doesn’t really exist, she has some good advice.
Copious amounts of butter under the skin Start at 425 for 30 min lower temp 325 baste every 15 min cook to internal temp of 160-165
— Tom Colicchio (@tomcolicchio) November 21, 2012
— Mario Batali (@Mariobatali) November 21, 2012
— Andrew Zimmern (@andrewzimmern) November 21, 2012
turkey tips 1011- season bird the night before inside and out 2-pull bird out of fridge 1hr before cooking to… fb.me/2ifTGiuwM
— michael symon (@chefsymon) November 21, 2012
— Eddie Huang (@MrEddieHuang) November 20, 2012
This article from the Village Voice Archive was posted on November 21, 2012