Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
The average Thanksgiving turkey weighs 15 pounds, so your 21.5-pound turkey is a hefty bird and thus requires a relatively long roasting time -- about 4.5 to 5 hours at 325 degrees.
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Marinating turkey cutlets gives you lots of flavoring flexibility with minimal effort. Turkey cutlets don't take long to bake in the oven, making them convenient. Anything you'd use to flavor chicken breasts or cutlets works just as well for turkey cutlets.
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Skinless turkey breast is naturally low in fat for an animal source of protein. Cutlets, made from pounded turkey breast, cook quite quickly and make for a fun food, with their crunchy, breaded exteriors and the underlying juicy poultry.
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When you need a smaller, faster alternative to a whole roast turkey but prefer something less messy than drumsticks, turkey thighs are the perfect solution. These tender, flavorful poultry pieces roast beautifully in the oven, and they're a cinch to prep and season.
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A round or eye of round steak comes from the rear end of the cow. Because the muscles in this area get a lot of use, cuts from this section are leaner and tougher than many others. While this means a lower fat content and fewer calories than better marbled cuts, it also means fewer good cooking options.
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Grilling brings out a T-bone's natural succulent flavors without the help -- or the calories -- of a pool of oil and butter in a pan. This formidable steak is two prized cuts in one: the top loin and the tenderloin, also known as New York strip or fillet mignon.
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Hake is the star of many sauteed and oven-baked dishes, but this meaty fish also stands up well to the rigors of grilling. Similar to cod, hake is low in mercury and provides plenty of lean protein. As a bonus, the relatively small demand for this fish keeps its prices down.
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Cooking steak on the stove without oil is a quick and easy process called pan-searing. Though some procedural details vary depending on the cut of meat and its size, the general process is universal. Only sear fully thawed meat; otherwise the outside cooks far quicker than the inside.
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Fatty fish provides unsaturated fats, including omega-3 fatty acids, protein and several vitamins and minerals with relatively few calories and low saturated fat content. Tuna, like salmon, mackerel, trout, herring and sardines, is a fatty fish.
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Rib-eye steaks have some of the juiciest, most tender, most flavorful meat available. This cut is ideal for grilling and for its indoor counterpart -- broiling. The broiler is an often-overlooked oven feature, but it's easy to use and does a good job in crisping the outside of the beef.
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A beef sirloin steak comes from close to the cow's rump. Because it's taken from a fairly well-used muscle, sirloin is not particularly tender. The best bet to tenderize it is to start with quality meat, marinate it and cook it only to medium rare. Steak quickly dries out and becomes tougher when it reaches medium.
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Pan-fried pork chops make for a juicy, filling meal you can cook up in minutes. Thick cuts require a bit more care and attention so you don't scorch the outside and dry out the meat near the surface before the pork safely cooks through all the way.
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Tilapia is a flaky white fish and a popular seafood entree in the United States. However, according to 2008 research from Wake Forest University School of Medicine, it is best to avoid farm-raised tilapia as it is notably low in omega-3 fatty acids, one of the key health benefits attributed to fish.
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Pan-frying chuck steak requires tenderizing, since these arm and shoulder cuts are a bit tough for dry-heat cooking methods. Marinating in milk, buttermilk or yogurt does the trick, as does a soak incorporating pineapple, papaya or kiwifruit. Alternatively, tenderize a boneless cut by pounding it into a cutlet.
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The exceptionally tender, flavorful and somewhat expensive NY strip steak, also known as a Kansas City strip and top loin, is well-suited to broiling.
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Roast beef can be a scary proposition if you're not practiced with the preparation. It's a somewhat intimidating cut and dish, and when it goes wrong, the dried-out, tough, chewy, discolored results aren't a big hit.
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Nothing makes a fish fillet look as tempting as those deep brown, seared-in grill marks. You can get them on your fillets, even when the weather's not good for grilling, by using a grill pan. A cast iron grill pan in particular is handy; just season it well.
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Preparing a steak on a baking sheet in the oven is relatively easy. The main concern is not overcooking steak. As you cook it past medium, or 140 degrees Fahrenheit, it begins to dry out, losing flavor and developing a tougher texture. A meat thermometer is a steak cook's best friend.
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Flat iron steaks go by several names, but most often top blade steaks or top chuck steaks, as they're from the cow's chuck section. Chuck refers to cuts from the neck and shoulder, which are cost-effective and flavorful, but on the tougher and fattier side.
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Lamb steaks have a milder flavor than beef, which allows for stronger, more elaborate or more adventurous preparations. Pan-frying them is a quick and simple procedure even novice home cooks can pull off successfully. The toughest part is figuring out how you want to season the steaks.
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