The Dinner Hour

Tuesday November 15 5:00 to 6:00pm:  Thanksgiving!

Bill McKibbon's November Entry in his "Eating Local in Vermont" journal.  We will be having Bill on the show on November 29!

The BEST Roast Turkey

Check out TurkeyHelp.com

To Brine or NOT to Brine, that is the question...and more on the latest trends in turkey roasting.

You Can't Make a Bad Bird Taste Good

Organic, locally grown, frozen, kosher....does it really make a difference?

Reduce Stress by Planning Ahead

Tips for what you can do ahead of time to make Turkey Day go smoothly.

Things to do the weekend before Thanksgiving

• Make broth for your gravy and freeze it.
• Cut up the veggies for roasting with the turkey and chop the veggies for your dressing.  Store in a plastic bag.
• Prepare the dried breadcrumbs and store in a zip lock bag.
• Make the cranberry relish/sauce.

Three Great Alternatives for Dessert

• Vermont Mystic Pies - Homemade quality in a frozen pie that you bake at home.  Owner Dave Barash will be joining us by phone to tell us about these great pies.  Stop by the studio for a taste!
• Pies from the Featherbed Inn - Tom Gardner
• Pies from Cakeworks

Maple-Glazed Salmon

Salmon is a surprisingly popular alternative to Turkey for Thanksgiving!  Here is a great recipe for a Maple Glazed Salmon that can be broiled or grilled.

Prep time: 5 minutes
Cook time: 8 minutes
Yield: 4 servings

1/4 cup maple syrup
1 clove garlic, minced
1 tsp. grated ginger
1 tsp. grated orange peel
1/4 tsp. salt
4 5 oz. salmon fillets

1. Heat broiler. In bowl, combine maple syrup, garlic, ginger, orange peel, and salt.

2. Cover broiler pan with aluminum foil, and spray foil with vegetable cooking spray. Place fillets on prepared pan, and brush with maple mixture.

3. Broil salmon until crisp on top and slightly flaky, about 8 minutes.

Nutrition per serving: 313 cal.; 28 g pro.; 15 g fat; 14 g carb.; 33 mg calcium; 0 g fiber.