A few surprising tips to help make Thanksgiving 2013 the best one yet
By Brittany Anas
You’ve got grandma’s secret pumpkin pie recipe unlocked from the safe. The turkey is in the freezer (phew, there was a Butterball shortage this year we heard!) And, the side dishes are assigned.
The countdown to turkey day is on — and we’re about to rock your world with some Thanksgiving tips, life hacks and stats.
- Rub the bird down with an ice pack to keep it moist. Harold McGee — a chemistry of food expert — says that if you put an ice pack on the turkey breast meat before you roast it, you’ll prevent the white meat from drying out because it was overcooked. The folks over at Kendall Jackson winery gave the McGee ice experiment a test. The turkey that was iced down turned out more juicy and tender than the control turkey that didn’t get a pre-roast ice pat.
- The average American eats 3,000 calories during a Thanksgiving feast. Wowza! But Gold’s Gym says you don’t need to lighten the load of your plate. The catch? You gotta’ add to your post-Thanksgiving Day workout. It’s all about balance, right? The trainers over at Gold’s Gym are thinking ahead and have already designed six workouts that torch 500 calories each. Head on over to their interactive “Full Plate of Fitness” and find out how you can burn off what you indulged in during Thanksgiving. For example, when you click on the pie graphic, you’ll get a cardio regime of 10 minutes on a bike, 10 minutes on an elliptical and 10 minutes on a stair climber — plus sets of burpees and some workouts with medicine balls and kettle bells. (Plan ahead: Find medicine balls — like this Everlast 9-pound ball — from Sears, where you’ll get 7 percent Cash Back from ShopAtHome.com).
- Learn some potato shortcuts. On potato duty this year? If you’re making mashed potatoes for a big feast, here’s a few shortcuts that you’ll be glad to know about. When it comes to scrubbing, just load the spuds up into your dishwasher and run through the rinse cycle. No time to peel? No problem. Just boil the potatoes with the skin on. Then, shock them with cold water and the skin will easily peel off. Martha Stewart says she likes to put a pinch of baking powder into her mashed potatoes to make them extra fluffy.
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