We're talking turkey with our resident gourmet, WWL food expert Tom Fitzmorris, who suggests that brining your turkey prior to cooking can give you better results. "The brining part is just one of those funny things. The salt solution has an almost chemical reaction with the proteins in the meat. It let's them uncurl, and let's the natural moistness out. And that what gives you a very nice, very moist white meat."
Your Thanksgiving meal may be a little more expensive this year, about 13 percent higher, according to LSU AgCenter economists. But they say a turkey dinner with all the trimmings is still a bargain at about $4.50 per person, which is less than a typical fast food meal.
Cook's across the metro are preparing the traditional bird for today's feast, but what is the worst thing that can happen on Thanksgiving morning? "If you don't have a thawed turkey you only have two choices. One of them is to go to the store before it closes. And the grocery stores usually do close by about midday most of the time. And see if they have a fresh turkey."
Fitzmorris says the only other solution is going out to eat, and at this point if you don't have a reservation that's going to be difficult.
And he says if you're worried that you won't have enough food when the gang finally shows up, you're wrong. We nearly always have too much food.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-674-6854. The hotline is available from 8 a.m.-2 p.m. on Thanksgiving Day. Recorded food safety messages are available 24 hours a day.