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By Times staff writer
© St. Petersburg Times, published November 8, 2000
Today we continue our four-part series on ways to cook turkey. Along with cooking instructions, we're serving up some savory side dish recipes, too. Missed last week's installment? Go to our Web site, http://www.sptimes.com, and click on Taste.
The menu:
NOV. 1: Deep-fried turkey, Cajun inspired and perfect for an outdoor Florida Thanksgiving. Tips on handling the turkey safely, too.
TODAY: Smoked turkey, the version that will make your dinner most like a Pilgrim's. 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.