Thanksgiving Cooking: It’s all About the Turkey and the Pie

Steps to a Picture-Perfect Turkey Tips

(NAPS)—The first step in roasting a picture-perfect turkey, say the experts, is to start with a quality roaster. Here are some tips to help you choose one:

• Avoid flimsy disposable roasters that can be unsafe and environmentally unfriendly. Instead, choose a Granite Ware roaster, which is very inexpensive, environmentally safe and will last a lifetime.

• Porcelain-on-steel roasters provide an even heat distribution for uniformly cooked, beautiful turkeys. Most hardware and retail stores carry a line of speckled porcelain-on-steel roasters called Granite Ware.

• Dark-colored roasters absorb the oven’s energy and evenly distribute it.

• Roast your turkey at a constant 325° to 350° F. A 16- to 24- pound turkey takes approximately 12 to 15 minutes per pound.

• Add water or broth to the pan to baste with and to keep the meat moist. Baste every 30 minutes.

• Use a meat thermometer to ensure thorough cooking. The deepest portion of the breast should read 170° F; the thigh, 180° F.

• Once finished, let the bird rest for about half an hour so the juices settle before carving.

Choose a heavy roaster that is designed to accommodate the weight of a turkey.

Turkey Tips & Topping for the Best Pie

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Tis the season for pie making. This recipe for Sweet Potato Pie features

a stunning fig and toasted pecan topping that works equally well on pumpkin pie. Whether you prefer pumpkin or lean toward sweet potato, these baking tips will reward you with pie perfection.

Luscious, sweet, moist, dark Mission or golden California Calimyrna figs are simmered in brandy and maple syrup and swirled with toasted pecans. Spooned over a silky-smooth sweet potato filling, this showy, classic pie is even more appealing when you realize it started with a refrigerated pie crust.

For more recipes and fig tips, visit Valley Fig Growers at www.valleyfig.com.

Perfect Pie Tips

• For optimum baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans, which reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too much.

• To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking. Use a 12-inch-square piece of foil. Cut out a 7-inch circle from the center, and gently fold the foil "ring" around the crust's edge. Be careful: The pie will be hot!

• Use a hot oven temperature during the first 15 minutes of baking. • Cool the pie on a wire rack to help prevent a soggy bottom. The rack helps air circulate.

Sweet Potato Pie With Fig And Pecan Topping

PIE:
1 refrigerated pie crust (½ of 15-oz. package)
15 ounces canned sweet potatoes, in light syrup
1 cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 large eggs
¾ cup whipping cream

TOppING:
¼ cup butter
¼ cup packed light brown sugar
1 cup stemmed, chopped
Blue Ribbon Orchard Choice or Sun-Maid Figs
2 tablespoons maple syrup
1 tablespoon brandy or water
½ cup chopped, toasted pecans

Preheat oven to 450ºF. Prepare one 9-inch pie crust according to package directions for filled pie; do not bake. Drain sweet potatoes; mash or whirl in food processor until smooth (potatoes should measure 1. cups). In medium bowl, whisk together sweet potatoes, brown sugar, spice and salt. Whisk in eggs, one at a time, and cream.

Pour filling into crust. Bake pie 15 minutes; reduce heat to 350º, shield edge of pie with foil to prevent overbrowning, and continue baking for 25 to 30 minutes or until center moves slightly when shaken. Remove pie to wire rack to cool.

For topping, in small saucepan, stir butter and brown sugar over medium heat until melted. Stir in figs, maple syrup and brandy. Bring to a simmer and cook, stirring constantly, 2 minutes or until reduced to a thick, glossy syrup. Remove from heat and stir in pecans. Spoon evenly over warm pie.

Cool. Chill for up to 8 hours before serving. Makes 8 servings.