Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.
You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results. The strength of the flavor depends on how the mixture was prepared: the quantities and proportions of the ingredients, amount of water used, whether the meats or bones or vegetables were roasted before simmering, and how long the mixture was simmered.
Chefs rely on stock as an ingredient in itself: the basis for other soups, stews, gravies and sauces, using it instead of water for steaming, even putting it into salad dressings and co*cktails. Stock can be weak or strong in flavor, depending on what the chef requires and how much effort is put into making it. The cans or cartons of broth that we see in the markets have a medium-strong flavor that makes them suitable for serving as a finished soup.
When you see a recipe that calls for "stock or broth," what it is really saying is "homemade or canned." Which one you choose depends on your inclinations. Though I keep a supply of homemade stock in my freezer, I often use broth from cans or cartons (usually labeled broth but, confusingly, may also be labeled stock) for my everyday cooking. Canned broth can be simmered to reduce it and strengthen the flavor, if you think it's a bit too weak for your purposes. The best trick to boosting flavor from canned chicken broth is to simmer the bones of a (purchased) roasted chicken in it for an hour.
At Thanksgiving, though, I make my own stock. I always roast two turkeys, preparing a small one the day before Thanksgiving. After removing the meat from that turkey (setting it aside for leftover sandwiches), I simmer the bones with herbs and vegetables to make a strongly-flavored stock for my favorite gravy, Mark Bittman's Make-Ahead Gravy. If that seems extreme — and perhaps it is — turkey broth/stock from the supermarket will work perfectly well.
The centerpiece of contemporary Thanksgiving in the United States is Thanksgiving dinner (informally called turkey dinner), a large meal generally centered on a large roasted turkey.
Can I bake a pie and turkey at the same time? No; avoid baking your pie with your turkey. To bake a perfect golden-brown pie, you must use a higher temperature than you would to cook a turkey for your holiday meal.
The general rule of thumb is 1–1½ pounds turkey per person. If that seems like a lot, remember that a whole turkey comes with a lot of parts that don't end up getting eaten.
Thank them for the invitation. Just say you must decline and you don't need to provide a reason. If you have a reason like a conflict, share if they ask and you are comfortable. If not, just say it is for personal reasons and repeat that though you appreciate the invitation, you must sadly decline.
The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F.
3. Large Casserole Dish. A good casserole dish is essential and you can add roasting a small turkey to its list of can-dos. With a casserole dish, you get the advantage of having two handles, so it's easy to lift, even when full of poultry.
Cooking two turkeys of about the same weight does not double the roasting time. Cooking time is determined by the weight of one bird. Just make sure there is sufficient oven space for proper heat circulation. All poultry should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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