“Doing a double-layer of cheesecloth keeps that bird moist and keeps you from having to baste it every 10 minutes.” — Amy Lane
Susan Prescott, NP
Dr. Thelma Lucas
We specialize in Colon Cancer screening and in the diagnosis and treatment of: Hepatitis
Roasting is by far the most popular method to cook a turkey, even though the process can take several hours (suggested cooking time is approximately 15 minutes per pound of the bird) and requires regular attention (the turkey is done when reaching the 160 to 165 degree range). Think back to your childhood. You probably remember your mom or dad basically being held prisoner in the kitchen for hours at a time, a process which may have inspired Harry S. Truman (or maybe his mom or dad) to utter the line: “If you can’t stand the heat, get out of the kitchen.” Amy Lane, a renowned, oftpublished food critic, prefers less to quote Truman than his predecessor, Franklin Delano Roosevelt, who inspired America by saying, “The only thing we have to fear is fear itself.” Lane isn’t going to be thrown by a 20-something-pound Butterball and says you shouldn’t either. “Don’t be afraid of it,” said Lane, who has lived in Newnan for 12 years, where she resides with her two teenage daughters. “Have fun. Just
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Roasting: Watch the Birdie, Now Say Cheese(cloth)
keep an eye on the bird.” Lane trained her eye growing up by spending Thanksgiving days in the kitchen with her grandmothers, one she described as “very classic, French, dash-of-that kind of cook,” the other “a total ‘foodie’ that goes to the mark when it comes to recipes.” She noted that they alternated, as the one time they tried having both in the kitchen at the same time illustrated the lesson that “too many cooks spoil the broth.” Not spoiling the bird starts with preparation of the brine, with which she saturates the bird prior to cooking then bastes as it cooks. Lane takes the best of both grandmothers, crafting a brine recipe that includes herbs, Bell’s Poultry seasoning and “a whole lot of wine.” She brines the turkey overnight, then, during cooking, adds her secret to keeping the bird moist – cheesecloth. “When you’re roasting it in the oven I use a double-layer of cheesecloth that I soak in wine and butter and a little bit of that poultry seasoning,” she said. “I’m actually a big believer in stuffing the bird, too. It forces it to cook at a slower pace, which keeps it from drying out as well. “Doing a double-layer of cheesecloth keeps that bird moist and keeps you from having to baste it every 10 minutes,” she continued. “I still do a baste on it, but more every half-hour versus every 10 minutes.”
Dr. Howard Seeman
Providing Complete Gastrointestinal Care Newnan 770-251-5559 Reflux and Heartburn
Hopefully, our conversation on each method can help your turkey preparation, be it on Thanksgiving or on any random Thursday.
Dr. John Arledge
Colonoscopy Flexible Sigmoidoscopy Esophagogastroduodenoscopy (EGD) Esophageal Manometry Bravo pH Probe Capsule Endoscopy (Pill Cam) Hemorrhoid Banding ERCP
All procedures done locally at Piedmont Newnan Hospital Dr. Seeman is a graduate of Columbia University and Boston University School of Medicine. He completed his residency at St. Mary’s Hospital/ Yale University School of Medicine and a fellowship at Griffin Hospital/ Yale University School of Medicine Affiliated Hospital Program. He is Board Certified in Internal Medicine and Gastroenterology. Dr. Seeman has been in private practice in Carrollton since 1991. He specializes in esophageal reflux and colon cancer screenings. Dr. Lucas is a graduate of the University of Illinois at Urbana and University of Illinois College of Medicine at Chicago. She completed her residency and fellowship at University of Illinois Hospitals and Clinics. Prior to joining West Georgia Gastroenterology Associates in 2007, Dr. Lucas served as Medical Director of Liver Transplantation at University of Illinois at Chicago College of Medicine and at Rush University Medical Center. She is Board Certified in Internal Medicine and Gastroenterology. She specializes in diseases of the liver. Dr. Arledge is a graduate of the University of Virginia with a B.S. degree in Biology. He completed medical school at the Medical College of Virginia. He completed his residency at the Medical College of Virginia and his fellowship in Gastroenterology at the University of South Florida. He is Board Certified in Internal Medicine and Gastroenterology. He is also a Flight Surgeon rank of Major in the Georgia Air National Guard Savannah. Dr. Arledge joined West Georgia Gastroenterology Associates in September 2008. Susan R. Prescott, FNP-C is a graduate of the Medical College of Georgia with a Bachelor of Science degree in Nursing. She received her Master of Science in Nursing with Family Nurse Practitioner from Georgia State University. She is certified by the American Academy of Nurse Practitioners. Prior to joining West Georgia Gastroenterology, she was a Nurse Practitioner at Piedmont Physicians in Newnan, Georgia.
www.westgagastro.com november / december 2014
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