Tuesday, November 23, 2004
7 News Features: Family Feast
Have you got the turkey, the trimmings and the table decor already? Well with just a couple days left before Thanksgiving, the rush is on. In a special assignment report -- Belkys has some tips to make this "Family Feast" the most special one of all.
WSVN -- Whether this is the first time you're hosting thanksgiving dinner or your fiftieth, there's always that moment of panic something will happen to the turkey or something will go wrong during your party. Well don't worry, tonight we've got some expert advice on how to pull off the perfect "family feast".
You've been planning this day for weeks, maybe even months. But for some people, something seems to goes wrong every Thanksgiving.
Lynette Gonzalez: "I'm nervous because I want to make sure that you know it cooks all the way through and that it's ready on time."
Lynette and Raul Gonzalez are hosting their first thanksgiving with about 10 of their closest friends and family.
Raul Gonzalez: "She'll be cooking but I will definitely be helping. Oh I have you on tape now."
But for some cooks, cooking the turkey is no laughing matter.
The first step - picking out the right size bird -- about a pound per person.
If you bought it frozen, you should be defrosting it by now.
Chef Adam Votaw from Chispa: "Defrost it in your refrigerator, and then you can if you do defrost it, don't leave it out on the counter, just let water, cold water run over the turkey."
To baste, chef Adam from Chispa in Coral Gables throws together water, onions, oranges, lemon, fresh herbs, sugar and salt and brings it to a boil.
When it's cool, he pours it over. A great tip, make sure the breast faces down.
Adam: "We want that to pull the most flavor."
Once the turkey's marinated, time to pop it in to a 300 or 325 degree oven.
Give yourself enough cooking time, and don't forget to baste.
Adam: "It keeps it juicy, it also puts flavor back into the turkey."
Then while the turkey's cooking, use the time to set the table.
Karen Cohen of Always Flowers says there's one basic rule.
Karen: "Keep it simple, what are like some basic rules? I would choose two colors and stick with the two colors."
Here, Karen and floral designer Jairo Barrios give us two thanksgiving day options.
Table number one uses real gourds for the floral arrangements.
While table two uses a totally different look Karen and Jairo put together in minutes.
Karen: "If your thanksgiving is fun and interesting, it's the perfect party."
Lynette and Raul are looking forward to a perfect thanksgiving.
If their family feast turns out alright, they may make this an annual tradition.
Lynette: "We may actually start our first tradition as a married couple of having thanksgiving dinner together, both families coming together."
One last piece of advice, don't try to do it all, ask your family or friends to bring a sidedish so you can focus on the main course.
FOR MORE INFORMATION:
Holiday Cooking Questions:
Chispa Restaurant & Bar
225 Altara Avenue
Coral Gables, FL 33146
60 NE 39th Street
Miami, FL 33137