Q&A: WaPo Food Writer Kim O'Donnel Talks Turkey

The prospect of whipping up an entire Thanksgiving meal is enough to send even Bon Appetit-loving foodies into the Stove Top Stuffing aisle at Giant. But local food writer Kim O'Donnel (whose "Mighty Appetite" blog appears at washingtonpost.com) insists we shouldn't fear the turkey — we should tame it and its buffet buddies with prep work and culinary know-how. We chatted with her about this and her new book, "A Mighty Appetite for the Holidays: Kitchen Tricks for the Feasting Season" ($22, Kimodonnel.com).

» EXPRESS: What's the key to not stressing out if you're the one cooking?
» O'DONNEL: A lot of it is organization. Start planning this week. Take stock of what's in your cabinets. Do you have a pan that's big enough to hold a turkey? Do you have a pot holder that won't burn a hole in your palm? This is a time of year when a lot of out-of-practice cooks decide to embark on meals, and they need to do what's in their control.

» EXPRESS: What other things can you do pre- Turkey Day?
» O'DONNEL: Estimate how much wine you're going to need per person, and then go out and buy it. You can also remove all the expired take-out cartons in your fridge to make way for the new food.

» EXPRESS: Any favorite techniques or recipes for the big bird day?
» O'DONNEL: Brining is my favorite way to roast a turkey. All the work is at the beginning. I've got a recipe for brine in the book. It's a reliable way to get a flavorful bird, and you don't have to baste or truss it.

» EXPRESS: Are there acceptable ready-made things you can use?
» O'DONNEL: I think canned pumpkin puree is respectable in pies, and nobody knows the difference. Hard-core cooks would probably go to the length of roasting pumpkins and pureeing them for pies. But it's much easier to scoop it out of a can.

» EXPRESS: Which Turkey Day shortcuts are unacceptable?
» O'DONNEL: Don't even get me started on cranberries in a can. Making cranberry sauce takes all of 30 minutes. You can make it ahead.

» EXPRESS: And what about people who can't make pie crust. Why is it so hard?
» O'DONNEL: Maybe the dough knows you're stressed out by it. Have a glass of wine when you're making it! In "Mighty Appetite," I've got a crust recipe that uses cider vinegar. I think it tenderizes the dough and relaxes it.

» O'Donnel will be signing and selling copies of her book Nov. 18, 9 a.m.-noon, at the Columbia Pike Farmers Market (Columbia Pike and S. Walter Reed Drive.)

Photo by Jefry Andres Wright