Holiday recipes from our downtown chefs

Thanksgiving is next week. And guess what? It seems really late this year, so we have even less time for getting ready for the holidays that follow thereafter.

But don't panic; while you may be scrambling to get your shopping done, you need not fret about holiday entertaining and cooking.

For the fifth consecutive year, we've persuaded our favorite downtown Westminster chefs to share their secrets for holiday hosting success with us here at The Eagle.

This year, we're going back to the fundamentals of holiday cooking. We love sharing recipes for extravagant new dishes, but sometimes mastering the basics is best. With that in mind, we pried the secrets of a perfect turkey from the clutches of restaurateur Harry Sirinakis, owner of Harry's Main Street Grille.

"I know people worry about cooking the turkey because it's something they only do once or twice a year," says Sirinakis. "But with these tips, it really can be a simple item to cook and serve."

Harry's Tender Turkey Tips

1. Most people underestimate the time it takes to thaw a turkey. Don't leave it on the counter -- place your bird in the refrigerator. It takes approximately three days for a 20-pound turkey to defrost in a refrigerator.

2. For crisper skin on roasting day, unwrap the turkey the day before and leave it uncovered in the refrigerator overnight.

3. Plan on 20 minutes per pound, roasting in a 350-degree oven. Harry's word on stuffing bird? "Forget it," he says "Stuffing the bird inherently adds mass to the turkey, which adds cooking time and causes dryness of the meat." Not to mention a threat of bacteria! Eeew!

4. To add flavor, fill the body cavity with herbs and vegetables. "I like traditional flavors of celery, onion, carrots, fresh sage, rosemary and garlic," he suggested.

5. Before roasting the turkey, coat the outside skin with olive oil and season with salt and pepper. Cover the breast with foil.

6. Resist the temptation to open the oven door -- it will increase the likelihood of drying out the meat. Remove the foil about 45 minutes before you expect the bird to be done. Basting may be fun, but it's not required.

7. Most turkeys come with a "pop-up" thermometer, but Harry says forget it. "The thermometers are not reliable, and waiting for the 'pop' will almost guarantee a dry bird," he says. However, leave the thermometer in its place while cooking, to keep juices from escaping through the hole.

8. Remove the turkey from the oven when the deepest spot between the breast and the leg is 180 degrees.

9. Let turkey rest 15 minutes before carving. Tent the bird with foil or some other lid to keep it warm. The turkey will actually continue to cook.

10. And now, for Harry's "secret" turkey tip: "Flip the bird upside down and cook it on its breast (covered with foil) for the first hour. All the juices, fats and liquid from the turkey transfer to the breast during this first hour of cooking and ensure a moister breast." After the hour is over, flip the bird back to its natural position and resume cooking, he says. Be sure to place fresh foil on the breast.

Harry recommends managing the last minute rush by making side dishes in advance.

Holiday breakfast downtown

Dinner need not be the only attraction during the holidays. For something a little different, consider hosting a holiday breakfast or brunch.

Rafael's Grand Marnier French Toast (see below) is an excellent centerpiece for a brunch to celebrate all that day-after-Thanksgiving shopping.

"This is a quick way to make your French toast truly special for your guests," says Lori Nardyz, banquet manager at Rafael's on Main Street.

On your special holiday, eat, drink and be merry. And relax, it's supposed to be fun. See you around downtown.

Main Street Second Hand

*Visit downtown Westminster on Saturday, Nov. 29, beginning at 2 p.m. for an old-fashioned holiday festival. The kids can ride rides, adults can shop and the Miracle on Main Street parade begins at 4 p.m., marching down Pennsylvania Avenue and Main Street.

The annual tree lighting, where the downtown tree will be lit by Santa himself, will occur immediately after the parade.

*On Dec. 6, Westminster will hosts its Starlight Shopping, where downtown merchants open until 10 p.m.

*Need some decorating ideas? Take a walk on the Holiday House tour, also on Dec. 6, beginning at 3 p.m. Visit the houses and stay for shopping.

*While you're downtown, visit the Carroll Arts Center to view its 11th annual Festival of Wreaths, Dec. 3-7. Get some great ideas, or bid on your favorite and take it home.

Create a standard French toast custard: 3 beaten eggs, 3/4 cup milk, 1/8 teaspoon cinnamon, 1/8 teaspoon vanilla.

Dip thick slices of bread -- or "Texas Toast" -- into the custard mix, and fry on both sides with butter until browned. You can top with fresh strawberries, powdered sugar or whipped cream.

To make the Grand Marnier syrup, add a quarter-cup of Grand Marnier liquor to a cup of maple syrup. Warm gently in a saucepan and serve with the French toast.

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