Turkey Seasoning Tips Washington DC

As the holidays are upon us, so are the traditional celebrations and feasts. Of course, every feast could not be called one without a turkey. I have always liked turkey, which is kind of strange since both my grandmother and my mother made a dry and tasteless one. It looked really good, but unfortunately, all I could taste was the potential of a great tasting meat covered in gravy. I soon discovered that it did not matter who cooked it, it was always so dry and gravy was the hero of the meal. Now I love turkey since I have learned the problem and how to cook a juicy and tasty turkey. The secret? Well, actually, there are a few!

1. Cook the stuffing aside, not inside! Traditionally, the stuffing is always cooked in the turkey's internal cavity. Good idea? Wrong!! In fact, it has been proven that stuffing will not only dry the meat, it will also provide little seasoning and become the perfect place for bacteria to feast. After all, some chefs also gave stuffing its nickname "the bacterial nest". Another problem with stuffing is that the exterior is dry and the interior is often not fully cooked. Avoid it at all cost. If you wish to eat some stuffing with your turkey, cook it separately and serve it on the side.
2. Simplicity goes with seasonings the best. A turkey's seasonings are crucial, which is why it is best to keep it simple. Use half of a medium size white onion and one red apple. Cut them in large pieces. Throw away the apple core. Put them in a microwavable dish. Add a tablespoon of water and cover loosely with the lid. Microwave on high for 5 minutes. Use fresh herbs: 1 branch of sage and 1 branch of rosemary. Use 1 stick of cinnamon. Put the onion and apple pieces in the turkey's internal cavity. Also add the cinnamon, the rosemary and the sage. It will be delicious. ...

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Author: Sylvie Leochko