Gobble up some tasty hints for your Thanksgiving feast

Wednesday, Nov. 17, 1999 | 10:18 a.m.

Here's a collection of easy menus that will ensure that you won't be worn-out making fussy dishes. They're designed so that the cook can relax and spend special times with family and friends while enjoying good food and wine. The centerpiece for each menu is roasted turkey that comes with a pop-up timer that takes the guesswork out of knowing when the turkey is done.

Jazz up the traditional bird with dressings and other side dishes. Use zingy-tasting Grey Poupon mustard as an ingredient to enhance flavors.

Every festive holiday meal deserves an equally festive beverage to set the mood. The price of the wine or champagne that you choose isn't nearly as important as how it tastes. A California Sauvignon Blanc or Chardonnay pair perfectly with turkey; Zinfandel, Merlot and Cabernet Sauvignon pair well with heartier dishes. Entertaining couldn't be easier this millennium Thanksgiving. Try the following suggested menus, mixing and matching as you like. Pick and choose the menu that suits your millennium Thanksgiving style.

Menu 1: For an all-American family gathering, roast a big 12-pound turkey that is basted with a tangy mustard and herb sauce. Later the pan drippings can be whipped into a savory gravy. Add buttered mashed potatoes, red cabbage slaw, pumpkin cheesecake and you're all set for a tasty feast. Upon arrival, offer guests a chilled glass of Sauvignon Blanc and pour glasses of Chardonnay at the table.

Dijon-Herb Basted Turkey Makes about 10 servings 1 cup margarine or butter, softened 3/4 cup Country Dijon Mustard, divided 1 tablespoon fresh or 1 teaspoon dried rosemary leaves, chopped 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/2 cup orange juice, divided 1 (10 to 12-pound) turkey, rinse and pat dry

3 tablespoons all-purpose flour 1. Mix margarine or butter, 1/2 cup mustard, rosemary, salt and pepper; stir in 1/4 cup orange juice. Reserve 1/4 cup mustard mixture for gravy. 2. Sprinkle remaining orange juice in cavity of turkey. Loosen turkey skin from meat; rub about 1/4 cup mustard mixture under skin. Spread 1/4 cup mustard mixture over turkey. Reserve remaining mustard mixture for basting. 3. Place turkey, breast side up, on a rack in a roasting pan. Add 1 cup wine, broth or water to pan. Bake turkey according to roasting chart, brushing with additional mustard mixture every 30 minutes. After 1 hour, tent turkey loosely with foil and continue to roast until done, adding wine, broth or water to pan as needed to prevent burning. 4. Remove turkey to cutting board; allow to rest, covered with foil, for about 20 minutes. 5. Pour pan drippings into large measuring cup; skim off fat. Add enough wine, broth or water to equal 3 cups liquid; set aside. 6. Heat reserved mustard mixture in roasting pan until melted; sprinkle in flour, whisking constantly. Cook for 1 to 2 minutes. Whisk in pan drippings; cook for 2 to 3 minutes or until thickened. Stir in remaining mustard. Serve with turkey.

Red Cabbage Slaw Makes 6 servings 2 cups shredded red cabbage 2 cups shredded carrots 1 medium apple, peeled and chopped 1/2 cup pecans, chopped and toasted 1/4 cup vegetable oil 3 tablespoons Dijon Honey Mustard 2 tablespoons cider vinegar 1. Mix cabbage, carrots, apple and pecans in large bowl. Blend oil, mustard and vinegar. 2. Pour dressing over cabbage mixture; tossing to coat well. Serve immediately or cover and refrigerate for up to 2 hours.

Menu 2: Start with a roasted turkey breast when a smaller gathering is desirable. Pass rich Savory Pecan Cream Sauce to top turkey slices and roasted potato wedges. Add a mixed green salad with Poppy Seed Dijon Vinaigrette, canned cranberry sauce and pumpkin pie to round out the menu. The richness of Chardonnay makes it an ideal selection for this menu.

Savory Pecan Cream Sauce Makes about 2 1/2 cups 3/4 cup California Chardonnay or other dry white wine 3/4 cup Dijon Mustard 1 cup light cream 1/3 cup chopped fresh or frozen chives 1/3 cup toasted chopped pecans 1. Heat wine to boil; reduce heat. Simmer for 5 minutes. 2. Stir in mustard and cream. Simmer for 5 minutes more or until thickened. 3. Stir in chives and pecans. Serve hot over turkey.

Poppy Seed Dijon Vinaigrette Makes 1 1/4 cups 1/2 cup orange juice 1/3 cup red or white wine vinegar 1/4 cup Dijon Mustard 2 tablespoons olive oil 1 tablespoon poppy seed 1. Whisk together orange juice, vinegar, mustard, olive oil and poppy seed in small bowl. 2. Serve immediately or cover and store in refrigerator for up to 1 week. Use as a dressing for salad greens.

Menu 3: A make-ahead buffet is the ticket for those occasions when you want to fill the house with family and friends for a holiday celebration. The turkey is roasted and sliced the day before. While the turkey roasts make the speedy Apricot Cranberry Chutney, bake candied sweet potatoes and a dish of green bean casserole. The potatoes and green beans can be reheated just before serving. Greet guests with chilled glasses of Sauvignon Blanc and match the spicy fruit of the chutney with a soft and fruity Zinfandel for the meal.

Apricot Cranberry Chutney Makes about 4 cups 2 large apples, peeled, cored and chopped (about 2 1/2 cups) 2 medium onions, diced 1 cup apricot preserves 1 cup dried apricots, coarsely chopped 1 bunch green onions, thinly sliced (about 3/4 cup) 3/4 cup Dijon Honey Mustard, divided 1/2 cup dried cranberries 1/2 cup water 1 clove garlic, crushed 1. Heat apples, onions, preserves, apricots, green onions, 1/4 cup mustard, cranberries, water and garlic to boil in medium saucepan. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat. 2. Stir in remaining mustard. Refrigerate at least 1 hour.

Turkey Roasting Chart For a fully thawed turkey, use this roasting chart to estimate when the turkey will be done: Weight Times/Unstuffed 8-12 lbs. 2 3/4-3 hrs. 12-14 lbs. 3-3 3/4 hrs. 14-18 lbs. 3 3/4-4 1/4 hrs. 18-20 lbs. 4 1/4-4 1/2 hrs. 20-24 lbs. 4 1/2-5 hrs. Begin checking for doneness 30 minutes before end of estimated time to see if the Pop-up Timer has activated. When the turkey is fully cooked, the Pop-up Timer will be activated, the leg should move easily, juices run clear and 180 degrees F will be reached on a meat thermometer.

Pop-up Timer The Pop-up Timer is a trademark for a highly technically designed device calibrated to determine exact temperatures of various meats. In turkeys the thermometer is precisely positioned to assure that the bird will be cooked to the correct degree of doneness. A stainless steel spring inside a nylon tube releases when the surrounding meat has reached a predetermined temperature, forcing the timer to "pop-up." Pop-up Timers are manufactured under strict quality control measures to be accurate and dependable.

How to Overcome Wine Anxiety

These days with so many wine choices, pairing the right wine with food can often be overwhelming. This experience should be fun rather than tedious. The following tips will help you choose a wine sure to please all of your guests. The most important thing to remember is that wine is always the perfect accompaniment to food. You can forget the old adage of pairing red wine exclusively with red meats and white wine with white meats. Generally white wines tend to complement lighter style foods such as fish and poultry, while reds typically pair nicely with meats, spicy foods and hearty pastas. Experimentation with various foods and wines will allow you to explore many possibilities outside of traditional pairings.

A typical 750-milliliter bottle of wine contains about 5 (5oz.) glasses or 6 (4oz.) glasses of wine. If your event calls for more than one bottle of wine, start with a light, flavorful white varietal such as Sauvignon Blanc. Follow up the Sauvignon Blanc with a richer wine like Chardonnay to match your food. From there you may want to progress through some of the reds from the lighter styles of Pinot Noir and Zinfandel to a more full-bodied Merlot or Cabernet Sauvignon. Allow one glass of wine for the first course and one and a half glasses for the main course. First and foremost, wine is meant to be enjoyed. Wine will always add something special to an occasion with good food and friends.

For help with food and wine pairing, visit: www.buenavistawinery.com

For a free brochure featuring recipes for using extra turkey left from a holiday bird, send a stamped, self-addressed #10 business envelope to: Recipes, 5470-B Oakbrook Parkway, Norcross, GA 30093.

For more great-tasting recipes using Dijon mustard visit: www.greypoupon.com

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