Happy Thanksgiving!
To help celebrate Turkey Day, the experts from America's Test Kitchen joined "Good Morning America" to help answer last-minute questions and share some easy small bites to serve guests while waiting for the main event meal that don't require the oven.
Chief content officer Dan Souza and editor in residence Vallery Lomas also shared answers for viewers' last-minute questions from how to save lumpy potatoes to turkey carving tips to make the holiday meal a success.
Let the turkey rest before carving
Souza said that the turkey will stay hot for up to 90 minutes and reminded home cooks that letting it rest, while locking in juices, will also allow for an easier time carving and still remain hot for serving.
How to save gluey potatoes
Lomas suggested adding a tablespoon of melted butter for every pound of potatoes to make the texture silky again.
Don't trust the pop-up thermometer
"You do not want to trust that, they go up at a much higher temperature and your turkey's going to be overcooked," Souza said of the mini thermometer that comes in most turkeys.
Instead, he suggests an instant read meat thermometer and said to look for 160 degrees in the thickest part of the breast, 175 degrees in the thigh.
Best way to reheat turkey without getting dry
Pull out your aluminum foil, tent the bird tightly to lock in the juices and place in a 275 degree oven until the turkey is hot around 130 degrees.
Substitute for brown sugar
Souza recommends for every cup of white sugar add a tablespoon of molasses for light brown and two tablespoons for dark brown sugar.
Substitute for heavy cream
You can use a can of evaporated milk as a 1-1 swap for heavy cream in soups, stews, but Lomas said not to use it as a replacement for heavy whipping cream.
Check out the full recipes below.
Serves: 5 (Makes 1 1/2 cups)
Total time: 10 minutes, plus 30 minutes resting
Why this recipe works: More often than not, white bean dips appear as a chalky and bland alternative to hummus. We wanted to find a way to make white bean dip flavorful without sacrificing texture or taste. We jumpstarted the dip-making process with canned cannellini beans and combined them with good-quality olive oil for richness, a splash of water for texture, and some lemon juice for brightness. Fresh rosemary and garlic completed the flavor profile.
Before you begin: Serve this dip with slices of toasted baguette or tortilla chips, or use it as a spread for sandwiches. You can make the dip up to 24 hours in advance, but wait to drizzle it with oil until right before serving.
Ingredients
15-ounce can cannellini beans, rinsed
1/4 cup extra-virgin olive oil
2 tablespoons water
2 teaspoons lemon juice
1 teaspoon minced fresh rosemary
1 small garlic clove, minced
1/4 teaspoon table salt
1/4 teaspoon black pepper
Pinch cayenne pepper
Directions
1. Process beans, 3 tablespoons oil, water, lemon juice, rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne in food processor until smooth, about 45 seconds, scraping down sides of bowl as needed.
2. Transfer to serving bowl, cover, and let stand at room temperature for at least 30 minutes. Season with salt and pepper to taste. Drizzle with remaining 1 tablespoon oil and serve.
Serves: 4 to 6
Total time: 45 minutes
Why this recipe works: We wanted to create a make-ahead holiday salad that would complement and enhance the traditional spread. Using kale as the hearty base meant the dish could be dressed and ready to go hours ahead of time without compromising taste, texture, or appearance. Adding raw kohlrabi meant minimal preparation with maximum crunch. Taking advantage of seasonal fruit, we incorporated orange to add a bright burst of color and refreshing, juicy and sweet flavor. To tie the salad together, we infused cumin into both a punchy vinaigrette and crunchy pecans.
Before you begin: Kohlrabi, also called German turnip, is a pale green or purple root vegetable with crisp, white flesh. If you can't find it, substitute an 8-ounce turnip. The candied nuts will be moist and slightly soft out of the oven but will be very crisp once cool. This vibrant salad makes a versatile side to any number of dishes.
Ingredients
1 large egg white
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 tablespoon unsalted butter, melted
1 1/2 teaspoons ground cumin, divided
1 1/2 teaspoons table salt
Pinch cayenne pepper
1 cup pecans
1/4 cup extra-virgin olive oil, divided
3 tablespoons cider vinegar
1/4 teaspoon pepper
2 oranges
12 ounces curly kale, stemmed and chopped (10 cups)
2 ounces (2 cups) frisée, torn into bite-size pieces
8 ounces kohlrabi, trimmed, peeled, and cut into 2-inch-long matchsticks (1 cup)
Directions
1. Adjust oven rack to middle position and heat oven to 350 F. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy. Add granulated sugar, brown sugar, melted butter, 1/2 teaspoon cumin, 1/2 teaspoon salt, and cayenne, and whisk until combined. Add pecans and stir to evenly coat.
2. Spread pecans on prepared sheet in single layer and bake until deeply browned and fragrant, 20 to 25 minutes, stirring halfway through baking. Transfer sheet to wire rack and let cool completely, about 20 minutes. Transfer pecans to cutting board and chop into 1/2-inch pieces. (Pecans can be stored at room temperature for up to 1 week.)
3. Meanwhile, whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon cumin, and remaining 1 teaspoon salt together in small bowl. Cut away peel and pith from oranges. Quarter oranges, then slice crosswise ¼ inch thick.
4. Combine kale and remaining 1 tablespoon oil in large bowl. Gently knead and squeeze kale until leaves are evenly coated, have started to soften, and are slightly wilted, about 1 minute. Add oranges, pecans, frisée, kohlrabi, and vinaigrette, and toss until well combined. Transfer salad to platter and serve. (Salad can be stored at room temperature for up to 3 hours or refrigerated for up to 2 days; if refrigerating, add pecans just before serving.)
Serves: 6 to 8
Why this recipe works: An enticing and beautiful addition to any party spread, these exquisite little tartlets -- like our cashew ricotta tartlets -- are a cinch to make and require only a handful of carefully balanced elements. We started with store-bought mini phyllo cups, which we crisped briefly in the oven before filling with a delicately sweet and smoky, ultra-velvety butternut squash puree. (Steaming the squash in the microwave yielded a puree in less than 15 minutes!) For the topping, we combined bright, juicy pomegranate seeds with toasty sliced almonds and fresh mint, and we finished with a drizzle of tangy, bittersweet pomegranate molasses and smooth, rich olive oil.
Before you begin: We found that a standard (2.1-ounce) box of frozen mini phyllo cups contains 15 pieces. Use two teaspoons to distribute the filling among the phyllo cups. If you can't find pomegranate molasses, you can make your own.
Ingredients
2 tablespoons sliced almonds, toasted
2 tablespoons pomegranate seeds
1 tablespoon chopped fresh mint
1 pound butternut squash, peeled, seeded and cut into 1-inch pieces (3 1/2 cups)
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon table salt
1/4 teaspoon smoked paprika
15 frozen mini phyllo cups
Pomegranate molasses
Directions
1. Adjust oven rack to middle position and heat oven to 350 F. Combine almonds, pomegranate seeds and mint in a bowl; season with salt and pepper to taste and set aside.
2. Microwave squash in covered bowl, stirring occasionally, until tender, 10 to 12 minutes; drain well. Process squash, oil, salt, and paprika in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed; season with salt and pepper to taste and set aside to cool slightly.
3. Arrange phyllo cups on rimmed baking sheet and bake until golden and crisp, 3 to 5 minutes; transfer to wire rack to cool slightly. Divide squash mixture evenly among phyllo cups then top with almond mixture. Drizzle with pomegranate molasses and extra oil to taste. Serve warm or at room temperature.
'GMA' kitchen picks
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