You'd be surprised how often even the busiest, best-known celeb chefs will take the time to respond to tweeted cooking questions from ordinary people like you and me. If you've got a burning query, chances are someone may have already answered it on Twitter. Just look under your favorite chefs' feeds. Here are a few tips we found especially helpful.
@Mariobatali Hi Mario, could you please give me a great idea for stuffing? Something yummy and unique. Thanks!— Betty Ruby Elyazidi (@BettyElyazidi) November 24, 2015
@Mariobatali Would you brine a 12 lb frozen turkey starting today for Thur? What would you add to the bag? Turkey thaw in fridge or outside?— Robert (@nygreporter) November 24, 2015
thaw today on counter in cool place 8 hrs then fridge overnite then brine tmw !! check my website for recipe https://t.co/0NLne19b1e— Mario Batali (@Mariobatali) November 24, 2015
@Mariobatali Is it ok to cook a turkey the day before and just warm it up on thanksgiving? Thanks Chef, and Happy Thanksgiving to you.— SherriHewittStatham (@SherriStatham) November 24, 2015
it will be less juicy but it is safe and tasty if done right https://t.co/LBkRhUQKG1— Mario Batali (@Mariobatali) November 24, 2015
@Mariobatali Suggest a "secret ingredient" that will make roasted root vegs special for T-day, please? Pomegranate, nuts, cranberries...?— Laura Griffin (@yourspiceoflife) November 24, 2015
pomegranate molasses drizzle over at end! https://t.co/FCFEhdeX5G— Mario Batali (@Mariobatali) November 24, 2015
@guarnaschelli Hi Alex. Any suggestions for making a Rosemary roasted turkey? Please help— Ana Davis (@Vball009a) November 23, 2015
@guarnaschelli any good tips for carmelizing onions? I'm making macaroni and cheese for Thanksgiving and want to add these. Thank you!— Jen B. (@Crackerjen) November 23, 2015
@guarnaschelli How long do I cook a 16 lb turkey?— Diana Broeker (@BroekerDiana) November 22, 2015
Until a thermometer inserted into thick part of thigh registers 158-160F https://t.co/CZyxMPJD67— alex guarnaschelli (@guarnaschelli) November 22, 2015
@guarnaschelli What to baste a turkey with before roasting - duck fat, clarified butter, or whole butter?— Georgina Lenty-Grant (@Georgina1966) November 21, 2015
Love Julia child's method of using whole butter soaked cheesecloth over white meat for the first half of cooking. https://t.co/S1rOCuWDp6— alex guarnaschelli (@guarnaschelli) November 21, 2015
@chefsymon I don't use eggs in my stuffing so I never worry about stuffing my bird. The egg is used to bind, right?— Bev Russell (@Bevrussell712) November 24, 2015
the prob isn't w/eggs...it's the raw turkey juices not getting to 160 https://t.co/RDI7DeKpbg— michael symon (@chefsymon) November 24, 2015
i would do offset heat....no brine...get grill up to 375-400...till its done...160 internal temp https://t.co/v893oXVb10— michael symon (@chefsymon) November 21, 2015
Ok @chefsymon I'm torn on what to do so I'll defer to you... brine, no brine, or inject turkey?— KP (@kelpar518) November 21, 2015
no brine salt the night before..leave in fridge uncovered https://t.co/MsAx0hgkmn— michael symon (@chefsymon) November 21, 2015
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