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Thickening Sauces
The quickest way is with a starch, such as cornstarch or arrowroot. Add to cold water, mix until completely dissolved, then add to sauce and stir until desired thickness is reached. The better way, if you have time, is to simply reduce the sauce over medium-high heat, whisking to avoid burning. Cook until desired thickness, keeping in mind that flavors concentrate and become considerably stronger as water evaporates. Alternatively, you can add either “beurre manie” or a roux to your sauce. Beurre manie is equal parts unsalted butter and flour, kneaded to a dense paste, and gently whisked into the sauce. A roux is the same combination, cooked until pale gold in color, then added the same way. The flour in these will thicken as its temperature increases, so give it a couple of minutes or more. The best rule of thumb is to go slowly. It's better to add thickeners a little bit at a time than to overthicken and attempt to dilute your sauce later.
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Turkey Tips
Questions about the turkey need not add stress to holiday preparations; you have many options. Turkey is sold in a range of sizes, 5 to 8 pound fryer-roasters, 8 to 16 pound female turkeys, or hens, and 8 to 25 pound (or more) male turkeys, or toms. Higher priced free range turkeys are also available. If your family prefers white meat, you can buy a large turkey breast to debone and stuff. While just as tasty as white meat cooked on the whole bird, it is easier to carve. Should you buy a fresh or frozen turkey? While there is no substitute for the flavor of fresh turkeys, they are a bit more expensive and should not be bought too far in advance. Availability and price favor frozen birds, but there is all that thawing time. Finally, should you truss and stuff? Trussing helps to hold the stuffing and keeps the wings and legs close to the body making them less likely to overcook or burn. Stuffing adds to the turkey's cooking time, and so there is a greater likelihood the breast will become dry. Additionally, if the stuffing is undercooked, it will harbor harmful bacteria. It may be less worrisome to cook the stuffing separately.
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