Countdown to Turkey Time!

hoUsehold adviCe

Countdown to Turkey Time!

Dear Readers: Tomorrow is Thanksgiving, and many TURKEYS will be cooked.

Here are some turkey-cooking hints: * If you have not already pulled it out of the freezer, do so now! For every 4 pounds of turkey, thaw in the refrigerator for 24 hours on a tray. Or use the cold-water sink method: Place the still-wrapped turkey in a sink of cool tap water and change the water every 30 or so minutes. Do not let the water get warm.

* For juicy meat, don’t cook at too high a temperature, or for too long. Follow the suggested cooking times. Don’t do what Uncle Bob or Aunt Betty used to do. Be sure the inside temp is 165 degrees (breast) and 180 degrees (thigh), respectively.

Juices should run clear, not pink.

* Once out of the oven, let the turkey “rest” for 20 minutes or so before cutting into it so the turkey reabsorbs the juices. Gobble, gobble!

— Heloise

CORNSTARCH Dear Heloise: I only make gravy from scratch around the holidays. With the holiday season upon us, is there a substitute for cornstarch (the one ingredient that goes bad before I use it all)?

— Does Not Cook Much in Pennsylvania

Yes, there are many, but cornstarch does not really go “bad” at all. You can use the same amount of all-purpose flour or instant potatoes, and arrowroot thickens, too. It should do the trick! A lot of cooking problems can be solved with simple substitutions. For more Heloise helpful hints, order my Heloise’s Seasonings, Sauces and Substitutes pamphlet online at www.

Heloise.com, or by sending $3 and a long, self-addressed, stamped (70 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, TX 78279-5001.

Cornstarch works best with cold water mixed in.

— Heloise

WATER DOWN JUICE Dear Heloise: You can “water down” most commercial fruit or vegetable juices, and most people would be hard put to notice the difference. Simply mix store-bought juice one to one with water and enjoy.

— Jack in Hutchinson, Kan.

Hints from Heloise

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