Ask the Patch Pro: Making Thanksgiving Dinner
Let our Patch Pro answer your cooking questions.
The holidays are almost upon us! With Thanksgiving next week and then a month of parties and celebrations to follow, many of us are about to spend some serious time in the kitchen. Whether you've made a turkey for the past 50 years or it's your first attempt at stuffing, there's always something that can turn a normal dish into an award-wining crowd pleaser. So, go ahead and ask away. What would make your cooking better? Here to help with our Thanksgiving preparations is a "Patch Pro"— a local chef who has agreed to answer your questions about cooking in the comments section below. Meet our expert: • Executive Chef Kevin Petroske has been with Redstone American Grill for eight years, specializing in upscale American fare. He takes …
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Kevin Petroske
11:35 am on Thursday, November 15, 2012
Joanna, I would suggest after removing the giblets and washing the inside cavity lightly season with S&P and placing some rough chopped yellow onion, celery and carrot and trussing it tightly. Not necessary but it definitely adds to the flavor and aroma also add more depth to the pan dripping if you are making a sauce from them. The most important part is the time and temperature of the turkey. … more ›