How do I make creamy mashed potatoes without a tub of butter?
—Cristin M., 25, Ames, Iowa
“Use Yukon gold or red-skinned potatoes,” says popular food blogger Cara Eisenpress. “They’re lower in starch, so they get creamy without a ton of fatty add-ins.” Another pointer? Mash each pound of potatoes with 3 tbsp. of the water you cooked them in along with 1 1/2 tbsp. butter and 1 tsp. olive oil. Makes ‘em smooth, not heavy.
I’m roasting a turkey for the first time ever. Help!
—Anne K., 25, New York City
Michael Symon, a star of Iron Chef America and author of Michael Symon’s Carnivore, suggests picking up a fresh turkey no bigger than 10 pounds (get two if necessary). Then steal his go-to cheesecloth tip for a “perfect turkey every time.”
- 1 turkey (10 lbs.)
- 2 tbsp. kosher salt
- 1 head garlic, cloves peeled
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
- 1 lemon, quartered
- 1 onion, peeled and quartered
- 1 bulb fennel, quartered, plus leaves
- 8 tbsp.
- 1/4 cup turkey stock or water
CheeseclothThe day before, rinse turkey under cold water and pat dry. Season inside and out with salt; cover in plastic wrap. Refrigerate 24 hours. Remove 1 to 2 hours prior to cooking to bring to room temperature. (Key, or your bird will be undercooked!)
Preheat oven to 425°F, and set rack on lowest rung. In the turkey’s neck cavity, place a few cloves garlic, two sprigs each oregano and thyme, and 1 lemon quarter; wrap neck skin over and around the cavity. In the body cavity, place half the remaining garlic, oregano, and thyme, 2 lemon quarters, half the onion and fennel, and fennel leaves. Put turkey, breast side up, on a rack set in a roasting pan. Tuck wing tips under bird.
Melt butter in a saucepan over medium heat. Add remaining garlic, oregano, thyme, lemon, onion, and fennel, plus stock, and boil. Then simmer for 10 minutes. Remove from heat and cool slightly. Soak a double layer of cheesecloth big enough to cover the bird in butter mixture; drape over breast and legs of turkey. Pour remaining mixture over bird.
Place turkey in oven and roast for 45 minutes; lower to 375°F, and roast until a thermometer inserted into thigh reads 160°F, about 30 minutes more, discarding cloth for final 10 minutes. (Cooking times may vary.) Remove from oven; let rest for 20 minutes (so temp rises to 165°F); carve. Serves 6.