"Hi and welcome to this week's special episode of "Cooking with Trina" here on TR-I TV. I'm your host Trina Kowalski and this is our annual Thanksgiving holiday prep episode."
"We've got a number of special dishes to demonstrate this hour, but we'll begin with everyone's favorite - the roast turkey - not least because it takes the longest to prepare. For a special treat this year, we're demonstrating a new product by our sponsor
TransRepo Industries. As you can see, our sample turkey is considerably smaller than I would normally consider appropriate for serving a gathering of 8 to 10 adults, but as part of our special, we have a new basting recipe to sample. Not only is this mixture expected to enhance the flavor significantly, but I've been informed that it should actually have some moisturizing qualities that may actually cause the turkey to swell a little during the cooking process."
"I should emphasize at this point that our new recipe will not be available in time for the holiday season this year, but is expected to be on store shelves by this time next year. In the meantime, those of you at home can follow along as our cooking procedures should have no other differences in cook time or temperature for a similarly sized bird."
"And there, as you can see, I've applied a generous basting over the entire turkey in the pan - the leftover juices will collect in the bottom of the pan where they can be absorbed during the cooking process. Hmmm, that is a nice flavor - maybe a little saltier than I would normally use, but given the amount of liquid and the generally bland nature of turkey meat, I think it will have the desired effect."
"We'll just set the timer and begin on the mashed potatoes."
Art by
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