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Thanksgiving cooking tips: Melissa Kelly
Tuesday, Nov. 21, 2 p.m. ET
Join Melissa Kelly, chef-owner of Primo in Rockland, Maine, for some fun, easy-to-follow tips to make this Thanksgiving memorable including: how to stay organized, update traditional recipes, and allow your schedule to work for you.
Missed the live chat? Read the transcript below:
Comment from USATODAY.com Host:
We're here with Melissa Kelly, whose Thanksgiving recipes you can check out in USA WEEKEND. On with the questions..
Seattle WA:
I have been told that it is better to leave on the potato skins when fixing mashed potatoes as this is the only part of the potato that has vitamins and minerals. Is this true?
Melissa Kelly:
It's true that it does have vitamins, but it's not the only part that has vitamins. We only leave the jackets on when using new potatos.
:
At 350* how long will it take for an 18 pound turkey ?
Melissa Kelly:
Generally I start the bird on high (450) for the first 15 minutes, and then turn the oven down to 350. The 15 minute per pound rule is pretty accurate, but I'd use a meat thermometer to test. You want to pull the bird out between 135-140 degrees.
YORKVILLE, IL:
I JUST BOUGHT A FRESH 18 LB. TURKEY DO I NEED TO FREEZE IT TILL WEDNESDAY OR WILL IT STAY GOOD IN THE REFRIGERATOR UNTIL EARLY THURSDAY MORNING?
Melissa Kelly:
It's good in the fridge.
Canton, OH:
How do you update a traditional Thanksgiving dinner with a family wanting the "same" menu?
Melissa Kelly:
I add rutabagas to my mashed potatoes, I glaze the turkey with a little pomegranate syrup, I add vanilla and cinnamon sticks to my candied yams. Try to give each component a little spark and lift.
Stillwater, Minnesota:
My aunt this year has put me up to the task of bringing a salad to compliment our traditional Thanksgiving meal. I am looking for something new yet fairly simple, any suggestions?
Thanks,
Jeff
Melissa Kelly:
I would say something seasonal. I'd find some hearty winter greens, and add pears, walnuts and some crumpled blue cheese. Or you could do beets and goat cheese with hazelnut vinegrette.
Concord, CA:
How do I stay organized during the holidays?
Melissa Kelly:
Make lots of lists! Also, make yourself a timeline. When you make your list, break down tasks to what can be done 3 days before, 2 days before, etc., so you're not overwhelmed on Thursday morning. For example, you can peel your potatoes and onions ahead of time.
Vancouver, WA.:
I have a convection oven. Do you recommend cooking a turkey right on the rack, or in a roasting bag, or in a roasting pan? Is there much difference between the taste of fresh compared to flash frozen turkeys? Thank you for your time.
Melissa Kelly:
The flash frozen are pretty similar to fresh. I'd cook it in a roasting pan, just because the drippings carmelize and give you better elements to work with for your gravy.
St. Petersburg, Russia:
Can you refreeze a turkey after it begins to thaw? Thanks WRS
Melissa Kelly:
I would say no.
Terre Haute, Indiana:
How can I roast chestnuts that are peeled and canned in water for use in stuffing?
Melissa Kelly:
Usually if they're peeled and canned, they're already cooked, so you don't need to roast them.
Eugene, OREGON:
When brining a turkey what is the proper amount of salt per gallon of water. And how long is just right for say a 12 - 15 pound bird.
Melissa Kelly:
You want to have enough brine to submerge, so for a bird that size you'd need at least 3 gallons of brine. I would put about 2 cups of salt per gallon, and some aromatic herbs like bay leaves, cloves, and thyme. You can also put a little maple syrup in your brine, but not too much or the turkey will burn.
Highland, CA:
Melissa, I can't find concentrated pomegranate juice for basting the turkey. I did find pomegranate juice made from concentrate and water. Is this juice too diluted for the baste and if so, will it boil/simmer down to your recommended consistency for the baste? I did see some pomegranates at the grocery, but would rather use the juice that I have already bought. Can't wait to test your turkey recipe as well as the cranberry citrus relish and the brown-sugar yams with vanilla. Happy Thanksgiving, Roger
Melissa Kelly:
You can use that pomegranate juice. I wouldn't water it down, I'd just baste the turkey a little more often.
Salem, N.H.:
My meat stuffing will consist of ground pork & a sausage roll & then I will follow your Recipe that was in Sunday's newspaper.(Except I couldn't find any Chestnuts at the store. What do you think?
Melissa Kelly:
If you can't find them fresh, canned is a good substitute. What about trying a local farmer's market or a gourmet shop?
Comment from Melissa Kelly:
There's a company on the internet called freshnex.com, which can (I believe) overnight just about anything to you.
Salem, N.H.:
Wher in Maine is your Primo Rest. located?
Melissa Kelly:
Rockland, which is mid-coast.
Orleans, MA:
How long to cook a turkey (stuffed) - by weight! Doesn't the white meat turn out more moist if the turkey is baked upside down?
Melissa Kelly:
My only recommendation is to turn the bird back over in the last 30 minutes of cooking so the skin gets crispy.
The turkey takes a little longer to cook when stuffed, but not much longer. I'd use the thermometer guage.
Ithaca, NY:
Is it better to use a whitewash(slurry) or a roux to thicken turkey gravy?
Melissa Kelly:
I think a roux has more flavor, although they both work.
saugerties ny:
do you have your own webpage or
should all email to you go to the Primo address? Also- loved
your food @ Beekman & Old Chatham.Happy Holidays!
Melissa Kelly:
Yes, it's www.primorestaurant.com.
Hazleton, PA:
How do you keep lemon meringue pie fresh for at least five days?
Melissa Kelly:
I'd just make the shell and the curd, and wait until the last day to make the meringue. Don't assemble it until the day before.
Swedesboro, NJ:
Do you have any tips for cooking cranberry sauce on top of the stove?
Melissa Kelly:
Keep it on medium heat and stir constantly so it doesn't scorch.
Ocean City, NJ:
How can I keep the turkey breast moist during cooking. When the breast takes on a beautiful mahogany color, the meat is always too dry.
Melissa Kelly:
One way is to do it the upside-down method. Another is to cook your bird a little slower. Keep it covered in the beginning (for the first hour or so) and constantly baste.
buffalo, ny:
How do you defrost a turkey?
And should you put it in the
refrigerator or leave it out?
tks.
Melissa Kelly:
Two ways: put it in the fridge four days before cooking, or put it in the sink and run cold water over it. The second way will take about 24 hours.
Lakeville, Minnesota:
How would you recommend livening up the traditional leftover turkey sandwiches?
Melissa Kelly:
Try putting fresh herbs in it, or try a turkey BLT. Try making herb mayonnaise to jazz the leftovers up a little.
Scottsdale, Arizona:
I have family members coming over this thanksgiving that don't really care for sage, Is there anything that i could put in it's place? I'm dying to try this recipe, my mouth waters just thinking about it. My house,my way i guess...:) Thank you for taking the time to read this. Frank
Melissa Kelly:
Try fresh thyme.
Augusta, Maine:
Can you tell me how to prepare roasted chestnuts? can't find it my books. thanks!
Melissa Kelly:
Take the chestnut and make an "x" on the flat side with a paring knife. Put them on a cookie sheet and place in a hot (450-500 degree) oven. They take about 10-15 minutes. You'll see the skin curling away and the chestnut taking on a golden color. Pull them out of the oven, cool, and peel.
Comment from USATODAY.com Host:
Thanks for joining in..and have a great holiday!
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