Let's look at a check list of things to do for Thanksgiving. Do's
and Don't's, if you will...
1. Don't get a bird too large. 2 - 16 pounders will be more
tender and yield more leftovers that a 25 pounder.
2. Go for fresh. This time of year you can usually locate a fresh
turkey. Save time and get better flavor! If you defrost, do so IN
THE REFRIGERATOR. It takes about 6 hours per pound to defrost in
the frig.
3. Use a meat thermometer to insure the turkey is not over or under
cooked. Insert it in the deepest part of the thigh next to the
breast.
4. Remove excess skin and fat before cooking. You can use it in the
making of stock or gravy.
5. Allow extra time for a stuffed turkey. Stuff loosely. Don't cram
it in. Do the rest in a baking dish.
6. Season the bird the evening before so you will not be pressed for
time on Thanksgiving. Slide your fingers between the skin and the
meat on as much of the bird as possible. Make sure you place the
seasoning under the skin. You will be surprised how much skin can be
separated.
7. Cover the breast with foil to help keep it from cooking as quickly
(thus drying out) than the dark meat. Remove foil for the last
several hours of cooking.
8. Baste regularly - about every 30 minutes.
9. If you have a side pit (heat coming from one side, rotate the
turkey each time you baste.
10. For prettier more even carving, remove each piece of the turkey
from the carcass and slice on a cutting board! ... Since this is the
best part, choose your favorite wine (or beverage) and enjoy the
process! We hope each of you have a wonderful holiday weekend and
look forward to seeing you again on the other side!
Enjoy!
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