Host a delicious & safe
When hosting a holiday party, there's plenty to consider — from the decorations and guest list to the beverages and food items. But as you get your home ready for the festive feast, don't forget to take extra precautions when preparing the meal to avoid spreading bacteria.
As a mom and celebrity chef, Cat Cora always follows a few simple steps to ensure “unwanted guests” aren't invited to her holiday feasts.
“My family is the most important thing to me and figuring out ways to prevent cross-contamination while creating meals is key,” said Cora.
With this in mind, Cora has provided tips to ensure safe food preparation:
n When thawing frozen meat or seafood, don't leave it out on the counter. Place the meat or fish on a plate and cover with plastic wrap, then store in the refrigerator.
n Use a glass cutting board when slicing raw meats and vegetables. The surface of a plastic or wood cutting board can get cut and nicked by knives while preparing food, creating the perfect environment for bacteria to grow.
n If you tend to favor one knife for slicing and dicing, wash the knife each time you move on to a new type of food to avoid passing bacteria from one food item to the next.
n Clean as you go; wash knives, cutting boards, dishware and other prep tools after each use. If you clean as you cook, you will reduce the risk of transferring bacteria to other surfaces in your kitchen, ingredients or food prep tools.
n Make sure to clean your sink — including the faucet — after rinsing fresh vegetables or washing dishes and kitchen tools.
Use these tips when making Cora's Roasted Turkey with Pistachios and Orange, which is sure to be a hit at your holiday table.
10-ounce bottle reduced-sodium soy sauce2 oranges1 lemon12- to 14-pound turkey2 large yellow onions, quartered½ cup white wine2 cups reduced-sodium chicken broth3 tablespoons all-purpose flourSalt and ground black pepper, to tasteHeat the oven to 350 degrees.In a blender, combine the soy sauce and the zests of both oranges and the lemon. Blend until smooth.Place the turkey on a rack set in a large roasting pan. Scatter the onion pieces under the rack.Cut the oranges and lemon into chunks and put inside the turkey cavity.Pour the soy sauce mixture all over the turkey and into the cavity of the bird, coating all the surfaces.Roast for two to 2 1/2 hours, or until the breast reaches 160 degrees and the thickest part of the thigh reaches 170 degrees.If the turkey begins to darken too much, cover with foil.Transfer the turkey to a serving platter, cover with foil and a couple layers of kitchen towels to keep warm.Remove the rack from the roasting pan.Use a slotted spoon to remove and discard the onions.Place the roasting pan on the stovetop over medium heat and bring the juices to a simmer.Add the wine and scrape up any browned bits in the pan.In a small bowl, whisk together the chicken broth and flour.Pour into the pan, whisking constantly. Simmer for five minutes, while continuing to stir.For a smoother gravy, you can transfer the mixture to a blender, in batches as needed, and purée until smooth.Season with salt and black pepper.Serve the turkey with the gravy.
Olive oil1 13-ounce to 1-pound turkey breast, skin left onKosher salt and freshly ground pepper1 cup chicken stock4 tablespoons butter2 large oranges, segmented, membrane, seeds and pith removed (24 segments total)4 tablespoons pistachios, toasted and roughly chopped1/2 bunch chives, finely choppedPreheat oven to 400 degrees.Season turkey breast with salt and pepper. Set aside.Heat an 8 to 10-inch ovenproof sauté pan with olive oil over medium high heat.Place breast skin side down in hot pan, searing until skin is golden brown, for about four minutes.Transfer pan to middle shelf of preheated oven, continuing to roast turkey skin side down for about 10 to 12 more minutes.Turkey should be done when internal meat temperature is between 170 and 180 degrees and the flesh feels slightly firm to the touch.Remove from oven and allow to rest.In sauce pan, heat chicken stock over medium heat and reduce by half.Add butter and swirl into reduced stock over low heat.Add orange segments, gently tossing them in sauce and season lightly with salt and pepper.Taste and correct seasoning. Set aside on very low heat to keep warm.To serve, slice turkey on a bias into thin slices and overlap slices in a fan.Spoon warm orange sauce over turkey, and sprinkle with toasted pistachios.Garnish with chives and serve immediately on its own or with prepared rice or potatoes.
1 large yellow onion, cut into chunks1 large carrot, cut into large chunks1/2 cup (1 stick) butter, room temperature2 teaspoons salt1 teaspoon ground black pepper1/4 cup minced fresh sage, plus 12 whole leaves12 to 14 pound turkey1/2 cup white wine2 cups chicken or turkey broth1/4 cup all-purpose flourHeat the oven to 350 degrees. Place the onion and carrot in the bottom of a large roasting pan. Fit the roasting pan with a rack.In a small bowl, mix together the butter, salt, pepper and minced sage.Gently loosen the skin of the turkey and massage some of the butter under the skin on the breasts and legs of the turkey.Massage more of the butter on the interior of the cavity, as well as on the outside of the skin all over the bird.Place the 12 whole sage leaves under the skin of the turkey in various spots.Place the turkey in the roasting pan on the rack, breast side up.Cover with foil and roast for one hour.Remove the foil and roast for another 1 to 1 1/2 hours, or until the breast meat reaches 160 degrees and the thickest part of the thigh reaches 170 degrees.Remove the rack and turkey from the roasting pan and cover with foil and a few kitchen towels to keep warm.Remove and discard the onion and carrot pieces from the pan.Place the pan over medium-high heat on the stovetop (it may rest over more than one burner, if so, turn on both) and add the wine.Scraping the bottom of the pan to loosen any browned bits, bring the juices to a simmer.In a small bowl, whisk together the broth and flour.While stirring continuously, pour the broth mixture into the pan.Bring to a boil and stir for 3 minutes. Adjust the seasoning with salt and pepper as needed.Strain the gravy, if desired. Serve alongside the turkey.
