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Chat about food
By Times staff writer
© St. Petersburg Times, published November 8, 2000
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Smoked turkey a Pilgrim could love
The technique can be tricky, but cooking your Thanksgiving bird outdoors on your grill lends a taste of traditional Americana that's worth the effort.
Thanksgiving, basted in tradition
Smoke-Grilled Cider-Basted Turkey
Brine a turkey for delicious, moist white meat
The age-old problem with cooking a turkey is that the white meat is often dry compared with the moist, tasty dark meat. That's why they invented gravy, folks.
Chat about food
Want to share a fabulous Thanksgiving recipe or find out what others are making this year? How about reviewing a recipe you've tried from the St. Petersburg Times' Taste section?
Click here if you missed last week's installment. |
Want to share a fabulous Thanksgiving recipe or find out what others are making this year? How about reviewing a recipe you've tried from the St. Petersburg Times' Taste section?
The Holiday Feast Forum on our Web site provides an outlet to share and glean tips for one of the year's biggest feasts. Log on to http://www.sptimes.com, click on "Forums'' and look for the Community section. While you're there, leave your restaurant recommendations in Dining Chat.
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