Jami's Cooking Tips

I'm no Rachel Ray, or Emeril or whoever, but I've learned a few things in my day. Of course, you're never too old or too experienced to learn something new. In fact, just the other day, I learned a valuable lesson that I'd like to share with you. See, I made a turkey. I love turkey and when they go on sale, I have to buy one. It's some sort of compulsion, I see the "sale" sign and all those b-i-i-i-g frozen birds and the next thing I know there's one in my shopping cart. Someday, perhaps I'll share the story of how I learned that a 25 lb turkey is too big for two people, even if they really, really like turkey. So anyway, the point is, a few days ago, I made a turkey. Get a pen and a note card and write these down: 1. If the turkey "just fits" into the pan, meaning that the wings and the ends of the legs kinda stick out, go get a bigger pan. Even if it's a big pain to drive to the store to get one of those disposable ones. It's worth it. 2. If for some reason, say, the pan you are using is too small, and the juice leaks or spills out of the side of the pan, don't assume that it's no big deal and it will just evaporate and burn off. Without going into embarrassing details, let's just say that was does happen is that it starts to spew toxic-smelling smoke out of every tiny opening in your oven until your house fills up with it and it sets off all your smoke detectors and makes the bread smell funny. 3. In the event that the above happens, absolutely do not under any circumstances, forget about the spilled and burnt juice and not clean it up and three days later attempt to make garlic bread in the oven. This may cause a repeat of the whole smoke problem. I'm sure I'll have my own cooking show soon.