WASHINGTON (JCHAYWARD.COM) –Washington’s legendary market, Wagshal’s, renown for its array of prepared foods, wide variety of wines and sandwiches, joined JC Hayward on Wednesday to share a few secrets for preparing the perfect Turkey for Thanksgiving.
Wagshal’s Co-owner and Chef, Aaron Fuchs, prepared a delicious Thanksgiving feast for the whole station to enjoy including homemade macaroni & cheese, Turkey, sweet potato with carmelized apples, orange and cranberry sauce, cornbread stuffing, and more!
Wagshal’s is your one stop shop for all the fixins you need to make your Thanksgiving special.
Find simple tips & secrets for the perfect bird below.
- Wagshal’s doesn’t recommend stuffing the bird for a variety of reasons; having stuffing in the cavity can lead to under cooking the bird.
- Instead, use fresh veggies, such as carrots, celery, onions, and parsley. This will allow for better air circulation in the cavity, and cook the bird faster and more evenly. The stuffing will not get browned, and not as flaky as if it is reheated separately.
- Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
- Use a good instant read thermometer! Do not use the pop-up timers. By the time it pops out, It’s OVER DONE!
- When using an instant read thermometer, place it in the thigh, taking care not to touch the bone.
- Recommended way to carve the Turkey breast: the “traditional method”, in which one cuts the breast one slice at a time away from the bird.
2 ½ Cups Ground Suet
7 ½ Cups Granny Smith – Chopped
5 Cups Sugar
3 Cups Apple Cider
1 Cup Molasses
½ Cup Cider Vinegar
3 Cups Golden Raisins
2 TBL Cinnamon –Ground
1 TBL Cloves – Ground
2 TBL Allspice – Ground
2 TBL Nutmeg – Ground
2 Each – Lemons – Juiced
2 Each – Oranges – Juiced
2 Cup Brandy
Cover meat with water
On medium heat – simmer meat until tender
Refrigerate overnight (in pan)
Remove from refrigerator, warm and strain liquid, then set aside (should have at least 3 ½
Remove gristle and bone
Chop meat in small cubes
In a large pot, combine meat, suet, 3 ½ cups reserved liquid, sugar, apple cider, molasses,
vinegar, raisins, spices and lemon and orange juice.
Simmer for 2 hours. Turn off the heat.
Add brandy and mix.
Pre heat Oven to 350. Use your own crust recipe or use store bought ones. Place additional dough over the pie crusts and crimp the edges around the pie. Brush a 2 -1
ration of cream to maple syrup over the top of the pie. Bake on a baking sheet for 30-45 minutes, or till the crust is golden brown. Serve with a brandy sauce.
For more information click here.