King Kullen Grocery Shares Thanksgiving Recipes

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Prepare this year’s holiday feast with ease and spice it up with something different.

Preparing a turkey may seem overwhelming, especially when it’s the main dish of the holiday and the one people look forward to most on Thanksgiving. Al Gerrity, King Kullen’s Director of Meat and Seafood, offers tips on how to select, thaw and prepare a delicious turkey. When choosing a turkey, think about the number of people it needs to feed. To make sure there will be enough turkey to go around, figure each person will have at least one pound of turkey. To plan for extras or leftovers, add a half pound to each person. Thaw out the turkey in a refrigerator, allowing one day for every four to five pounds. For a 20-pound bird, start thawing it four to five days prior to ensure it is fully defrosted for the oven by Thanksgiving morning.

For roasting a turkey in the oven, get an early start that morning. For a turkey weighing 18-22 pounds, approximately five hours of cooking time is required. The turkey is done when the thermometer reaches 165 F. Allow the turkey to stand for about 30 minutes before carving. This stand time allows the juices to redistribute throughout the meat, making carving a much easier job. An alternative to roasting the turkey in the oven is to deep fry it. This method creates a crispier turkey made in half the time. Due to having a high temperature at which the turkey can burn, peanut oil is the best option for deep frying it. Peanut oil is also healthier and adds more flavor! Allow four minutes cooking time per pound. When deep frying, it’s best to place the fryer in an open space outdoors, using oven mitts and having a fire extinguisher on hand, just in case.

Thanksgiving’s staple side dishes incorporate fall’s best produce. Sweet potatoes, brussel sprouts and cranberries are just a few fall favorites, and King Kullen’s Produce department has everything you need.

“When selecting sweet potatoes, look for ones small to medium in size with unbruised and smooth skin,” said Rich Conger, King Kullen’s Director of Produce and Floral. “Refrain from refrigerating sweet potatoes. Refrigerating speeds up deterioration and will produce a hard center within the potato. Store them in a cool, dry and well-ventilated container.”

Also, any cut or bruise will quickly spread and spoil the potato. Find the perfect produce to whip up this sweet potato casserole: Brussel sprouts are a classic vegetable to add to the table on this holiday, and they’re easy to make as well as delicious. Oven roasted Brussel sprouts can be an instant hit:

“Choose brussel sprouts that are green in color. You want to find ones with few yellowed, wilted or loose leaves. Sprouts with smaller heads are better to pick due to being more tender and full of flavor,” Conger said.

After dinner, guests may be full, but when it comes to dessert, everyone will want to make some extra room. Pumpkin is the healthier pie option, believe it or not. A slice of pumpkin pie provides nutrients such as vitamins A, B, E and K. There are ways, however, to make traditional favorites, like apple pie and other favorite fruit pies, healthier.

“Pumpkin pie contains 316 calories while apple pie contains 411 calories. When pumpkin pie is baked, many of the nutrients remain,” said Tom Corcoran, Director of Bakery. “Use fresh fruit. As long as there is fresh fruit, vitamins and nutrients will be absorbed. Another option is to try a whole wheat crust, which will add extra fiber to the dessert, or you can take the crust out altogether.”

This holiday season, try a crustless apple pie that is simple and quick to make:

If there is anything better than Thanksgiving dinner, it’s the leftovers. Al Gerrity, Director of Meat and Seafood, gave tips on how to reheat turkey without drying it out.

Cut the turkey into small pieces and place on a baking sheet or in a casserole dish. Pour leftover broth over meat and cover with foil. Preheat oven to 325 F and bake until warm. Use the leftover turkey, mashed potatoes, stuffing and cranberry in a casserole ( or wrap them up in a pizza crust for Thanksgiving Leftovers Stromboli (

About the Company:
Headquartered in Bethpage, New York, King Kullen Grocery Co., Inc. is recognized by the Smithsonian Institution as America’s first supermarket. Michael J. Cullen opened the doors of King Kullen in 1930. Today, four generations later, King Kullen is still family owned and operated. It remains a leader in the supermarket industry. From that very first store in 1930, King Kullen today operates 35 supermarkets and five Wild by Nature stores across Long Island. In addition to traditional grocery, King Kullen features a large catering and prepared foods department, freshly-baked breads and sweets, and healthy and organic areas, with pharmacies in many stores as well.

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Tracey Cullen
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