NEW TO COOKING WIVES, MOTHERS, GIRLFRIENDS. HOW TO COOK A TURKEY

HERE'S A GET STARTED GUIDE!

"MAKE YOUR MAN, SPOUSE OR FAMILY HAPPY THIS YEAR..STAY HOME AND COOK.




How to Cook a Turkey

By: Sydney Carter

Get tips for cooking the perfect turkey.
Related Links

* Thanksgiving Turkey Recipes
* Thanksgiving Recipe Collection
* More Turkey Advice
* Thanksgiving Side Dish Advice
* Thanksgiving Dessert Advice
* Thanksgiving Planner

Whether brining, roasting, smoking or deep-frying, you'll be sure to serve a moist and tender bird.


Fresh or Frozen?

* Before you buy the turkey, figure out your guest list. You should have 1 to 1½ pounds of turkey per person.
* Your next decision will be selecting between a frozen or fresh turkey.
* A fresh bird is more expensive, but will save you time and precious refrigerator space. Buy the bird the day before you wish to roast it, but remember to reserve your turkey with the butcher. Most grocers don’t keep a large stock of fresh birds on hand.
* You will need to plan ahead if buying a frozen bird as well: it can be catastrophic to find that the only turkey available for your intimate four-person dinner is a 26-pound glacial beast.
* A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost thoroughly.
* An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7½ hours to defrost using this approach. It is also possible to use a combination of these methods.




* Buying and Thawing a Turkey

How to Brine Your Turkey


Are you thinking about brining your turkey this year? It's a straightforward process but it requires a little planning. Soaking the turkey in a saltwater solution allows the meat to absorb water and flavorings, resulting in a juicy, flavorful turkey.

See Brining Turkey for instructions and recipes.

How to Roast Your Turkey

To prepare the turkey for roasting, first remove the giblets! Not only is it disconcerting to find these paper-wrapped lumps when carving the bird, but you may also wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels.

* If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.
* Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
* Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
* Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
* Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

Weight of Bird


Roasting Time
(Unstuffed)


Roasting Time
(Stuffed)

10-18 lbs


3-3.5 hours


3.75-4.5 hours

15-22 lbs


3.5-4 hours


4.5-5 hours

22-24 lbs


4-4.5 hours


5-5.5 hours

24-29 lbs


4.5-5 hours


5.5-6.25 hours



Game Plan for Easy Menu

One to Two Weeks Ahead:

* Make a shopping list; beat the holiday rush
* Make and freeze Yummy Yam Casserole (omit topping)

Two Days Before Thanksgiving:

* Place turkey in refrigerator to thaw (birds larger than 12 lbs. will require 3 days to thaw)
* Make cranberry sauce
* Bake pecan bars. Cool completely; slice bars. Store tightly covered with plastic wrap in a cool, dry place.

Day Before:

* Toast almonds for green beans in ungreased skillet over med. heat until golden and fragrant. Transfer to a bowl or lidded container. Cook bacon for green beans, if using; crumble and mix with toasted almonds & refrigerate.
* Make mashed potatoes; store in the refrigerator
* Make stuffing; store in the refrigerator
* Prepare Pumpkin Cream Pie
* Set the dining room table. Include serving dishes for gravy, dinner rolls, butter, and green beans, plus serving utensils.

Night Before:

* Place Yam Casserole in the fridge to thaw
* Chop onion for Jazzed up Gravy; sauté with herbs as directed. Add to prepared gravy; store jar or container in fridge.

Thanksgiving Morning:

* Remove an oven rack, if necessary. Preheat oven to 325 degrees F. Roast turkey as directed. Remove from oven and let stand for 30 minutes before carving.
* Add pecan topping to yam casserole.

An hour before dinner:

* Increase oven temperature to 350 degrees F. Replace oven rack. Bake the mashed potatoes, the stuffing, and the yam casserole.

Half an hour before dinner:

* Wrap dinner rolls in foil. Place in oven to heat.
* Warm gravy in saucepan over medium-low heat.
* Melt butter for green beans in a large skillet over medium heat.
* Cook beans until tender. Stir in almonds and crumbled bacon and cook until heated through.

Finishing Touches:

* Transfer gravy, rolls and green beans into serving bowls.
* Carve the turkey and arrange meat on a warmed platter.

Game Plan for Advanced Menu

One to Two Weeks Before:

* Make a shopping list; beat the holiday rush
* Make dinner rolls; proof for twenty minutes, then freeze. When firm, transfer rolls to plastic freezer bag.
* Make pastry for pecan pie (use recipe of your choice). Chill dough, then roll out and line a nine-inch pie shell. Freeze until firm. Wrap frozen dough and pan with plastic wrap and store in the freezer.

Three Days Before:

* Thaw turkey in refrigerator
* Prepare and bake cheesecake crust; cool and wrap with plastic wrap. Store at room temperature in a cool, dry place.

Two Days Before:

* Make chutney
* Cube bread for stuffing: use a mix of multigrain, rye, and country white bread for Old-Fashioned Stuffing, or make pumpkin bread for Ibby's Pumpkin-Mushroom Stuffing
* Bake pie shell (see Perfect Pie Crusts for instructions on blind baking). Cool and wrap with plastic wrap. Store at room temperature in a cool, dry place.

Day Before:

* Remove giblets and neck from turkey cavity
* Brine turkey
* Make stock out of turkey neck and giblets (do not use the liver for making stock, as it can make broth bitter), celery, onion, carrot and aromatics
* Bake cheesecake
* Bake pecan pie
* Prep veggies for roasting
* Toast pine nuts and cook bacon for Brussels Sprouts; store in refrigerator
* Make stuffing

Night Before:

* If you have room in the fridge, arrange frozen dinner rolls on sheet pan and thaw overnight in the refrigerator. (Otherwise, thaw at room temperature on Thanksgiving morning.)
* Set the dining room table. Include serving dishes for gravy, dinner rolls, butter, and side dishes, plus serving utensils.

Thanksgiving Morning:

* Brush dinner rolls with egg wash
* Preheat oven to 350 degrees F. Bake rolls and stuffing.
* Light coals; prep grill
* Increase oven temperature to 425 degrees F and roast vegetables
* Grill turkey

One hour before dinner:

* Make mashed potatoes. Cover bowl with plastic wrap and rest bowl over pan of simmering water to keep warm.

Half an hour before dinner:

* Collect drippings from roasting pan under turkey. Make gravy.
* Prepare Brussels sprouts
* Keep stuffing and roasted vegetables warm in a 300 degree F oven.
* Wrap rolls in foil and warm in oven, if desired