The BA Test Kitchen quells all your holiday anxieties.
Last week, we resumed our annual tradition of opening up our Instagram DMs to field your most pressing Thanksgiving-related questions—and had the BA Test Kitchen answer all of them. Think of it like the Butterball Turkey Talk-Line, but on the other end of the phone you’ve got Carla Lalli Music, Claire Saffitz, and Brad Leone. Here, we compiled just a few of the most helpful questions and answers that came across our Hotline for everyone to use.
“You can cook your stuffing up to three days before, but make sure it’s wrapped tightly in foil and kept in the fridge before you parbake it. On Thanksgiving day, let it come to room temp and right before you’re ready to serve it, blast it in the oven at 425 for 15 minutes.”For dry brining a turkey, do you wipe off the salt/sugar mixture before putting in the oven?
“Generally speaking, you should wipe off the brine off with a dry paper towel, unless the recipe says to keep it on.”“For pumpkin, pecan, apple, and other fruit pies: After you’ve baked them, you can let them hang out at room temperature. Just pop them in the oven at 375 degrees Fahrenheit for 5 minutes before you’re ready to serve. For custard pies : Don’t fill the pie crust until you’re ready to serve.
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