During the third day of our Hotline, we received more wonderful calls from listeners. Below are photos from the day and the some of our favorite listener-questions. From our table to yours, have a wonderful Thanksgiving!
Q: I'm making two turkey breasts. Can I cook them together? Do I cook them longer?
Jonathan Waxman: It's probably best to cook them separately so you have more control. Cook one and take it out, then cook the other one. Try cooking them at 375 degrees.
Q: While the bird is resting after I've taken it out of the oven, should I take the stuffing out or leave it in?
Marc Forgione: Don't take the stuffing out. That's when all the juices soak into the stuffing. Take it out right before you are going to carve it, put it in a casserole dish, and put it under the broiler to make the top crispy.
Q: In addition to my turkey, I'm cooking venison. What's the best cut? Can I prepare it in the slow cooker?
George Mendes: I like to purchase the loin which is the leanest cut of meat. The leg is also a good option. The temperature should be very low (125 degrees maximum). Be mindful that venison is lean so it will cook fast.