Food styling by Sue Henderson
Prop styling by Jane Hardin

Is it your turn to host Thanksgiving this year? Surprise your family with with a new take on tradition using one of our best bird recipes.

Poultry Perfection

1. Roast Goose
This unusual cooking technique helps maintain moisture while rendering the excess fat.

2. Breast Of Turkey With Swiss Chard & Shiitake Mushrooms
Take a walk on the wild side with some delicious new flavours and versatile prep methods.

3. Spatchcock Cornish Hen
These tender little birds can be served with ease, as no carving is needed.

4.Roast Cornish Hen with Braised Leeks, Pancetta & Prunes
Sweet and savoury, your family will love these mini birds.

Can't give the turkey up? Try our Paper Bag Roast Turkey. Roasting in a brown paper grocery bag creates a steamy environment that cooks the turkey quickly and produces extremely moist, flavourful meat. Bonus: No basting required.

Roasting Tips

Storing and Handling
Let frozen birds thaw completely in fridge. Remove fresh birds from store packaging, place on plate or sheet pan, cover loosely and refrigerate until ready to use.

Store birds in the coldest part of the fridge. Wash hands thoroughly after handling. Wash and rinse surfaces raw bird comes in contact with.

Equipment

• Meat thermometer
• Roasting pan with lid and rack
• Butcher's twine
• Carving knife and fork
• Oven mitts

More Gadgets

• Mesh bags for stuffing
• Disposable pop-up temperature gauge
• Measuring cup that separates fat from gravy
• Poultry sheers
• Electric carving knife

When It's Done
Insert a thermometer into the thigh of the bird without hitting the bone. The juice will run clear and the meat will be moist and tender. Always allow the bird to rest before carving. Bear in mind there will be carry-over cooking when you check internal temperatures.

First published in Wish October 2004