Two recipes for turning leftover turkey into soup: one built on tomato soup, canned tomatoes, chili powder, cumin and sour cream, and a simpler version using onion and ginger powder, corn starch and condensed tomato soup.
Section archive
Page 15 of 20
Cooking
Recipes and cooking advice.
- All desks
- Abortion
- Accutane
- Acetaminophen
- Acid Reflux
- Acidic Foods
- Acne
- Acrylamide
- Acupuncture
- Additives
- ADHD
- Adiposity
- Advisories
- Aerobic Exercise
- Aflatoxin
- Agave
- Agent Orange
- Aging
- Agriculture
- AIDS
- Air Pollution
- Airline Passengers
- Airport
- ALA
- Alcohol
- Alcoholic Beverage
- Alerts
- Allergy
- Alli
- Aloe Vera
- ALS
- Alternative Medicine
- Aluminum
- Alzheimer's
- Amalgam
- AMD
- Ampyra
- Amygdala
- Anal Cancer
- And
- Anemia
- Angiogenesis
- Animal Protein
- Animals
- Anorexia
- Anthocyanins
- Anthrax
- Anti-Angiogenesis
- Anti-Obesity
- Antibacterial
- Antibiotic
Cooking
How to carve a turkey
Step-by-step turkey carving instructions: rest the roasted bird under foil for 20 minutes, then use a sharp thin-bladed knife to separate the thighs, drumsticks and wings at the joints rather than cutting through bone, and slice the breast thinly from each side.
Cooking
Turkey cooking times -Updated
USDA timetables for stuffed and unstuffed turkeys at 325 to 350F run to about 5 hours for a 24-pound bird, with cooking time doubled for a bird roasted from frozen. The innermost thigh, the breast or the stuffing must reach 165F.
Cooking
Turkey thermometer placement
The USDA says a whole turkey is safe at an internal temperature of 165°F, measured in the thickest part of the thigh, the wing and the breast. Stuffing cooked inside the bird must also reach 165°F. Cooks may choose to go higher.
Cooking
Roasting a turkey for Thanksgiving Day
Basics for a Thanksgiving roast: a brine of salt, brown sugar, vegetable stock, peppercorns, allspice and ginger with the bird kept covered at least 12 hours below 38F, plus roasting timetables for stuffed and unstuffed turkeys at 325 to 350F and double time from frozen.
Cooking
Butterball Turkey Questions - Updated
Answers to common Butterball turkey questions, written by the site rather than the company: keep cooked turkey no more than two hours at room temperature and two to three days refrigerated, thawed turkey can be refrozen, and turkey has no gluten though gravy packets and rubs may.
Cooking
How long to cook a thanksgiving turkey per pound
USDA roasting timetables run from about 1.5 hours for a small breast to 5 hours for a 24-pound bird, but the piece stresses that the oven should stay at 325F or above and that the coldest spot in the turkey must reach 165F however long it takes.
Cooking
Healthy Recipes: Cranberry Sweet Potato Bread
An AICR quick bread that folds mashed sweet potatoes, brown sugar, canola oil and orange and vanilla extracts into spiced all-purpose and whole-wheat flours with dried cranberries. Makes 16 servings at 160 calories each.
Cooking
Roasted Turkey Recipe for Thanksgiving
A Thanksgiving roast turkey recipe built around a 15-pound bird, a brine of salt, brown sugar, vegetable stock, peppercorns, allspice and ginger, and aromatics including apple, onion, cinnamon, rosemary and sage, with thawing in the refrigerator or cool water, never at room temperature.
Cooking
Methods for cooking a turkey
Cook a whole turkey to an internal 165 F, verified with a food thermometer, in an oven set no lower than 325 F. Roasting time shifts with stuffing, a partially frozen bird, pan color and depth, foil tents, cooking bags and rack position. For safety, cook the stuffing separately in a casserole.
Cooking
Healthy Thanksgiving appetizer alternatives
Holiday appetizers often carry as many calories as the rest of the meal. Trade fried mushrooms, cheese sticks and heavy dips for crudites with herb vinaigrette, low-fat guacamole, hummus with pita or crackers, or bruschetta topped with tomato or roast vegetables.
Cooking
One Turkey Brine Recipe
A turkey brine starts with water as the carrier, plus optional protein for browning and taste, sugar to drive the Maillard reaction that builds roast flavour and colour, spices such as peppercorns, allspice and ginger, and above all salt, which delivers saltiness and aids browning.
Cooking
Roast turkey safely for thanksgiving day
Food safety guidance for turkey: buy a fresh bird one or two days ahead, keep it on a tray so juices cannot leak, skip fresh pre-stuffed birds, and thaw a frozen turkey in the refrigerator, cold water or the microwave, allowing 24 hours for every 4 to 5 pounds.
Cooking
Healthy Recipes: Three-Bean Chili with Corn and Turkey
Leftover turkey goes into a one-pot chili with three kinds of beans, corn, crushed tomatoes, chili powder and cumin, simmered 45 minutes and served over brown rice. Eight servings, each 435 calories with 29 g protein and 13 g fiber.
Cooking
Healthy Recipes: Brown and Wild Rice Medley with Vegetables
An American Institute for Cancer Research recipe pairs brown and wild rice, with a primer on how rice is classified and why leaving the bran and germ on, as brown rice does, keeps the fiber and nutrients that milling removes.
Cooking
Healthy Recipes: Southwestern Gluten-Free Cornbread Dressing
Dana Jacobi of the American Institute for Cancer Research offers a Southwestern cornbread dressing for gluten-free holiday guests, noting that gluten hides in products like chicken broth and mayonnaise and that gluten-free mixes are now widely sold. The dressing can be made a day ahead.
Cooking
Healthy Recipes: Pesto Toastini
An hors d'oeuvre recipe: a pesto of basil, baby spinach, parsley, almonds, garlic and Parmesan thinned with chicken broth and olive oil, spread on diagonal slices of whole-wheat Italian bread and warmed in a toaster oven. Eight servings at 190 calories each.
Cooking
Healthy Recipes: Mexican Hot Chocolate
Dana Jacobi explains that most US “cinnamon” is cassia, reddish and pungent with bark that rolls in from both sides, while true Ceylon cinnamon is pale, sweet and thin-barked. Mexican recipes call for canela, the Ceylon bark that grinds easily into Mexican chocolate.
348 stories