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Posted: Thursday, 28 November 2013 12:44AM

Talking turkey with Tom Fitzmorris

It's time to talk turkey with resident gourmet Tom Fitzmorris from The Food Show on 3WL (weekdays noon-3PM on 1350 AM). "The first thing you need to know is if it's defrosted. If it's not thawed on Thanksgiving morning, it's hopeless. You have a major problem. Put that back in the freezer and save it for Christmas."

Fitzmorris says there are a lot of restaurants serving Thanksgiving meals today. He says many more restaurants are open as eating out on Thanksgiving has become much more popular. "It has become a much busier day than it once was. It used to be that only losers went out on Thanksgiving, and that is no longer true."

Click here for Tom's restaurant list for Thanksgiving.

He says the best way for those who don't cook turkey often is to use a turkey roasting bag sold at most grocery stores. (Most local grocery stores are open today, but will be closing early.) "They actually work and all you have to do is follow the directions on the back of the package. It'll give you a nice, moist, perfectly done turkey. And it will do so in less than time than any other way I can think of, short of frying it."

But he's not a fan of frying turkeys. "I don't think it's a particularly good way of doing the turkey. It does have the advantage of getting it done very, very quickly. And if you're doing a bunch of turkeys for people in the neighborhood or for friends, yeah, then it makes sense. But to fry one turkey in what will amount to about $50 in oil just doesn't make a lot of sense at all."

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