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Believe-Eat-Or-Not Recipe

Turkey Salad Toasts

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November 2015

The Food Pilgrimager: Sharing the very best of food, so you can focus on friends and family. Seriously. From tried-and-true classics to newfangled creations, find the fixin’s you’ll need for the fourth-Thursday of November feast...

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Dig in

Guide To Turkey Roasting

Guide To Turkey Roasting

Our turkeys are never frozen, but we do keep them super cold. Plan to buy your bird a few days in advance. A good rule of thumb is to allow at least 1 day of "mellowing out" in the fridge for every four pounds of meat. Got a 12 pound bird? Plan on three days. A 16 pound bird? Four days. Then, on the big day, take the turkey out of the fridge and unwrap and remove the temporary wire truss. Locate and remove neck & giblets (don’t see ‘em? don’t forget to check the back end), set aside for potential future use (stuffing, gravy, soup or gumbo). Rinse the bird inside and out with cold water. Pat dry, inside and out, with paper towels and set on a clean, flat surface...

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