Monday's With Michelle: Thanksgiving Edition

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Welcome to Monday'sThe Day Before Thanksgiving with Michelle! It is officially Thanksgiving week! How many of you are ready for the big day?? The grocery stores are already packed and the demand for Turkeys, Collards, cranberries and all the other staples are through the roof, so make sure you get all your goods now!

Today , I want to talk about some tips for a great Turkey and share a few fantastic recipes. Also, what is Thanksgiving without some fantastic coma-inducing deserts? We'll get into some delicious dessert ideas as well.

Turkey time...

• Brine! Nobody wants a dry turkey. Soak the bird in a mixture of water, salt and other herbs and spices overnight.
• Everybody loves Crispy skin! After brining, leave your bird in the fridge completely uncovered overnight. The key is to let the turkey air dry. The less wet/moist it is the crispier the skin will get.
• Season your turkey! Brush your turkey with seasoned butter: mix White Spice, sage and garlic with melted butter to add flavor.
• Don't overcook your Turkey! How to know when it's done: The best method is to use a meat thermometer. Insert the thermometer deep into the thigh meat (don't go too far and touch the bone). When it reaches 180 degrees and the juices run clear (not pink), your bird is done. (If you aren't making a whole Turkey, insert the thermometer into the thickest part of the meat)
• After all that work keep your Turkey moist by letting it rest for 10-25 minutes after you take it out of the oven. You want the juices to settle, then cut.

Delicious Dessert Ideas...

(photo by Chef Michelle)

(photo from Food Network)

(photo from marthastewart.com)

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