••••THANKSGIVING TIPS🦃!!
••••USE ICE CHEST AS A FRIDGE••••
In the lead-up to the big feast, refrigerator real estate is precious. Clear out those space-hogging bottles of dressing and pickles, and stow them in the garage in a cooler filled with ice packs. Other genius plays with this wonder box: Use it to brine your turkey overnight (make sure to add plenty of ice). Or treat it like a warming drawer — it's insulated, after all. Line it with aluminum foil, add some folded towels and fill it with hot dishes as they come out of the oven. (Employ common sense here and don’t melt your cooler.)
••••PENNIES AS PIE WEIGHTS••••
To prevent your pie shell from puffing up during parbaking, experts recommend filling the bottom with pie weights, but you can also use dried beans, uncooked rice, gravel — even screws or pennies (just line the dough with foil first).
••••ALUMINUM FOIL AS A ROASTING RACK
The point of a rack is to hold your bird above the pan so heat can circulate evenly. Who says it has to be made of wire or cost a lot of money? If you don't have the store-bought variety, crumple some sheets of foil into thick ropes and wrap them in coils on the bottom of your pan. Or go biodegradable and place the bird on a bed of halved onions, carrots and celery.
••••SLOW COOKER AS A MASHED POTATO
••••KEEPER••••
The only thing worse than lumpy mashed potatoes on Thanksgiving is cold, gluey ones. To keep your spuds warm when every burner of your stovetop is in use, butter your slow-cooker insert, add a little heavy cream and spoon in the potatoes. Set the temp to low and stir every hour or so to keep your potatoes smooth and silky.
••••MEASURING CUP AS A FAT SEPERATOR••••
The secret to great gravy is skimmed — not greasy — pan drippings. If you're without a fat separator, pour your drippings into a large heatproof measuring cup and pop it in the freezer. As the drippings cool, the fat will rise to the top and solidify, making it easy to skim off with a spoon.
🦃🥘🥔🥕🦃🥘🥔🥕🦃🥘🥔🥕🦃🥘🥔🥕
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