Make it: Holiday turkey

By Shelley Hepler

Let’s talk turkey!

This time of year turkey definitely takes center stage. Preparing it is surprisingly easy. Here are some good guidelines when you decide you want to tackle that turkey!

What size of turkey should I buy? When buying turkey, figure on approximately one pound per person. If you want leftovers, estimate about 1½ pounds per person. Also note that the younger the turkey, the more tender the meat. Wild turkeys are another great option. Check with your local butcher well in advance if you go this route.

How should the turkey be thawed? A frozen turkey should be defrosted when ready to use. To defrost, keep the bird in the original sealed wrapping and place it in the refrigerator. Put it on a platter to catch the juices. Allow one day of thawing for every four to five pounds of turkey. If you opted to go fresh, the United States Department of Agriculture (USDA) recommends buying the turkey no more than two days before use.

Is there a lot of preparation? Believe it or not, it’s pretty easy! Before roasting the turkey, remove the giblets, (they are in the body or neck cavity) neck and liver. The giblets and neck can be used for stock. Some like the liver cooked in the stuffing. Rinse the bird inside and out. Pat it dry, using paper towels. If you want a stuffed bird, now is the time to do it. Check out some of the dressing recipes in our recipe section.

A few more tips. Tuck the wings under the shoulders of the bird for more even cooking. Add ½ cup of water to the bottom of the pan. If your roasting pan doesn’t have a lid, make a tent of heavy-duty aluminum foil over the bird for the first hour of roasting. For even browning and easy clean up, use an oven cooking bag specifically designed for this purpose. Remember! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

When is the turkey done? The best place to find the exact cooking time is simply on the back of the turkey packaging! The USDA suggests roasting at 325 degrees or higher and checking the internal temperature with a meat thermometer. A cautious cook’s rule of thumb: When the thickest part of the thigh reaches 180 degrees on the thermometer, the turkey is done. Do not go by the color of the cooked meat, as it is not a surefire way to test doneness. After roasting, the turkey should stand for 15 to 20 minutes. This allows the juices to congeal and makes carving a bit easier.

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