Don’t Scorch the Potatoes

As we plan for hosting Thanksgiving Thursday, I’m hoping that I can pull off the food prep timing. This year I will have another pair of hands to help, and eyes, so we don’t Scorch the potatoes. Not that we’ve ever had that happen before, (insert eye roll here) or had to cook another batch at the last minute.

I remember the first time we had dinner with family other than my own. The hostess had prepared all the sides, then placed them in the oven to warm. In the past, our house always had an all hands on deck approach to those final minutes before serving. This hostess handled the rush on her own, without accepting any of my offers of help; I was awestruck.

I’m hacking our Thanksgiving timing this year by cooking the turkey flat,¹ to reduce cook time.  It’s an interesting approach which still gives that roasted turkey look, with a lower profile. I’m thinking that the breast will hold it’s moisture with less time in a hot oven. We serve our turkey carved, the look just out of the oven shouldn’t matter.

I’ll review more recipes for instructions on the best approach to this technique. Most of what I’ve read attributes the technique to Mark Bittman,² it’s been around longer than he has however.

I’d love to hear your stories about spatchcocking and what works best as it relates to cooking a turkey.

If you do scorch the potatoes and catch them early enough, you might be able to save the top layer. If you look at the pot and think you’ll have to toss it out, try these steps instead:

• Fill the bottom of the pan with a layer of water and a cup of vinegar.
• Bring the pan to the boil, remove from heat, add  a few tablespoons of baking soda.
• Empty the pan and scour as normal; if necessary add an extra bit of dry baking soda.
• After the foaming action lifts debris from the pot, rinse and scrub with dry baking soda or something abrasive if the pot allows.

Save

Save

Save

Save

Save