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Don't overcook the turkey. The old cookbooks say 20 minutes per pound but its too much for
the new birds-which are pretty tender and don't have much fat.
NEVER EVER buy a pre-buttered turkey-its not butter and its not the best turkey.
The bigger the turkey the easier it is to get it moist and flavourful.
Don't worry about left overs-give it away in a little care parcel with your guests as we do. Or
make hot turkey sandwiches with the left over cranberry sauce-mmmnnn.
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I don't stuff the turkey-I hate finding bits of it in my carcass when I make soup. I do put an
onion in one end and a lemon in the other-seems to make fine gravy too.
Doug is a wonderfully precise turkey carver. It looks so attractive on the plate-its worth
having sharp knives and it seems to go further when well sliced and presented .
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Ham is pretty indestructible- and a great dish for sharing. Rarely is it overcooked-great if
guests -or the potatoes are late. While you can cook it and slice it beforehand, to get rid of
the mess, I have always found my kitchen is happiest when full of people wanting a bit of the
warm succulent ham, before dinner.
Scalloped potatoes and ham makes a fine dinner that is not too expensive and that lots of
friends and family can enjoy- and it makes you look like a pretty good cook.
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I recently took my sister-in-law Suzanne's lead and made a thin gravy-like sauce from the
ham juice, mixed with a little cold water and cornstarch. Suzanne is an excellent and much
more careful cook than me-so I paid attention. I then added a small amount of cranberry
sauce for colour and a bit of sweetness. I will definately do it again.
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Originally Submitted
12/29/2012
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