Turkey Four Ways

By JANET K. KEELER

© St. Petersburg Times, published November 1, 2000

Turkey is the star of the Thanksgiving show, no question.

But it's no diva. Despite its ability to panic even experienced cooks, turkey is easy to get along with, if you know some basic rules.

Today we start a four-part series on ways to cook turkey. Along with turkey instructions, we'll serve up some savory side dish recipes, too.

Mark your calendars:

TODAY: Deep-fried turkey, Cajun inspired and perfect for an outdoor Florida Thanksgiving. Tips on handling the turkey safely, too.

NOV. 8: Smoked turkey, the version that will make you most like a pilgrim. Also, instructions on turkey carving and brining.

NOV. 15: Roasted turkey, made special with SideBern's chef Jeannie Pierola's eclectic spin on the most American of holidays.

NOV. 19: Quick and easy turkey, featured in our special Sunday Thanksgiving edition of Taste. This last-minute menu will seem like it took weeks to plan.

-- JANET K. KEELER, Times food editor

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