The USDA has overhauled its decades-old recommendation that turkey be cooked to a temperature of 180 degrees, which kills salmonella but also dries out the bird.
The new recommendation is to cook turkey to 165 degrees, which is sufficient to kill bacteria yet will leave the turkey in a moist condition.
Today's L.A. Times had a nice section with a variety of ideas for preparing your Thanksgiving turkey.
Mark Bittman in the New York Times turns his attention to stuffing. While his suggestions are always worth considering, I can't say I agree with him that stuffing from the bird is a "soggy, unappealing mess" -- I love it! I follow a family recipe for preparing stuffing in a way I don't typically see in cookbooks -- the stuffing from the turkey is mixed in with more stuffing (dressing?) prepared in the oven, which results in the entire mixture having a lot of great turkey flavor. It's all moistened with broth made from simmering the neck and giblets the night before Thanksgiving.
The N.Y. Times also ran an article on the perfect pie crust.
Hard to believe it's just a week till Thanksgiving! Wasn't it just Halloween?