Kitchen Nightmares star
Gordon Ramsay might be from the United Kingdom, but he knows where his bread is buttered, and aims to help out his American market as well.
Kitchen Nightmares has new episodes through the remainder of November, including one you can watch tonight as you make any pre-Thanksgiving preparations tonight. Ramsay has also offered up some tips for you if you are making one of the big birds for Turkey Day.
Ramsay gives this advice for how to make sure your turkey turns out as well as possible tomorrow for Thanksgiving. Need some help in the kitchen? Try out his advice and see if you can avoid a
Kitchen Nightmare of your own.
“Test the Turkey: To ensure your turkey is cooked, skewer the thickest part of the thigh and check the juices. If they're clear, the turkey is done; if they're pink, the turkey needs more time in the oven.
Baste the Turkey: To avoid the skin shriveling as it cools, baste the turkey as soon as it comes out of the oven.
Rest the Turkey: Never slice the turkey straight from the oven! When the turkey is ready, cover it with tin foil and let it rest for at least 25 - 30 minutes. Resting the meat allows the juices to redistribute in the bird, making it moist and tender.
Slice the Turkey: Use the whole bird. Carve the breast first and then start on the legs.
Gravy: Don't forget the pan juices from the turkey-roasting tray! It's where all the turkey flavor is stored, and makes a great base for your gravy.”
Tonight's episode of
Kitchen Nightmares takes Ramsay to Pomona, CA, to help an upscale restaurant drum up some new business. Then next week, November 28, he'll be back on the other side of the country, to a New Jersey Italian restaurant that's losing money.
- Leslie Seaton, BuddyTV Staff Columnist
Source: The Futon Critic
(Image courtesy of Fox)