Turkey Tips For Your Thanksgiving Turkey

The birds of summer have had their day, but Thanksgiving is just around the corner and it is time to think of that all important bird, the turkey. We can all identify with that succulent bit of meat that our mothers used to make. Now it is your turn to host the Thanksgiving dinner. How will your turkey turn out? Below are a few tips that can help you make your Thanksgiving turkey a success.

First of all, should you choose a fresh or frozen turkey? This decision is really based on personal preference. Price and convenience can also play a part. You can buy oven-ready fresh or frozen turkeys packed in snug, air and water resistant plastic wraps.

Fresh turkeys, which are deep-chilled after packaging, have a shorter shelf life, and because of this they are usually more expensive. Fresh turkeys should be stored in the refrigerator until ready to use. You can purchase the turkey even on the day you are using it because thawing is not required, but you may have to pre-order a fresh turkey in advance to ensure availability. Cook your bird within the time frame suggested on the package label. A fresh turkey can be frozen (but this defeats the idea of purchasing a fresh bird.)

Frozen turkeys were wrapped immediately after the birds were processed and packed in snug, air and water resistant plastic wraps (shrink-wrapped so the plastic wrapping fits the turkey almost as tightly as its own skin.) The turkeys were then flash frozen immediately after processing so that the meat, once defrosted, is virtually the same as fresh. Frozen turkeys should be stored in your freezer until ready to use. The turkey can be thawed in the refrigerator, allowing approximately 24 hours for a 4-5 bird. They can also be thawed in cold water and you should allow approximately 30 minutes per lb. for the thawing time. Do not use warm or hot water to thaw the turkey, and you should change the water every 30 minutes. You can also thaw a turkey in the microwave, but be sure to follow your microwave's manufacturer's instructions. The turkey should be placed in the oven and roasted immediately following the microwave process.

Knowing how big a turkey to purchase is often a dilemma. You should purchase one pound of turkey per person being served. This allows an adequate amount of turkey to be served for the holiday turkey dinner with a little left over for the next day. There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eating qualities, but hens typically weigh between 14-16 lbs. and toms about 15 lbs. or more. If you are having a smaller gathering, it is also possible to buy alternative turkey cuts, such as a turkey breast, tenderloins, cutlets, drumsticks or thighs. You can also ask the butcher at your supermarket or meat shop to cut the whole fresh bird in two halves, so that you can roast one half and freeze the other half for later.

There are various styles of turkey for you to purchase, ranging from a simple, no frills turkey up to self-basting turkeys that even have pop-ups to let you know when they are fully cooked. You can even purchase turkeys with the stuffing already inside them. If however, you choose to do a little work, roasting a turkey is relatively easy. First of all, remove the giblet package (usually wrapped in paper) and neck from inside the thawed bird. (Neglecting to do this is a common mistake for first-time turkey cooks.) Prick the turkey skin all over with a fork. Rub the bird all over, inside and out, with butter and season it with salt, pepper and a bit of garlic powder. Prepare your favorite stuffing recipe and spoon the stuffing into the turkey's cavities. You can sew up the bird sealing the stuffing inside, or you can use skewers to hold the skin over the stuffing. Place your turkey in a large roasting pan. Try placing the turkey upside down in your roasting pan, breast side down. This will allow the juices to run down into the turkey breasts making them very moist and tender. About half-way through the cooking time, turn the turkey back over to brown the top. Cover the turkey with the roasting pan lid, or if the turkey is too large, cover it with tin foil. It is also a good idea to cover the ends of the drumsticks with tin foil so that they do not dry out before the rest of the bird is cooked. Although many experts say it is not necessary to baste a turkey because the juices do not penetrate the skin to make it moister, when you prick the turkey skin as suggested above, some of the juice does sink into the meat while roasting making the bird tastier. But, you can keep the basting to a minimum, basting about one per hour of cooking time.

Cooking times for your turkey can vary with the size of the bird you chose, and according to your oven. It is wise to use a cooking thermometer to gauge the internal temperature to ensure the bird is thoroughly cooked. The internal temperature should read at 185° F. As a guideline, a 6-8 lb. turkey should be roasted at 325° F for about 3-3 ½ hours, 8-12 lbs. for about 3 ½-4 ½ hours, 12-16 lbs. for 4 ½ - 4 1/5 hours, and a 20-24 lb. turkey for about 6 ½ - 7 hours. During the last few minutes of roasting, remove the lid or tin foil from the bird to achieve that beautiful crispy golden browning.

Place your fully cooked turkey on your most beautiful platter and present your turkey treasure at your Thanksgiving dinner table. The only think left to do is for you to enjoy the raves you get as your guests enjoy your tasty Thanksgiving turkey.