- It's best to thaw the turkey in the refrigerator- allow one hour for every 4-5 pounds of the turkey.
- If you don't have enough time, you can thaw the turkey in cold water. Change the water often to keep it cold and allow 30 minutes per pound.
- DO NOT thaw the turkey at room temperature
- Stuff the turkey right before roasting- not the night before'
- Cook turkey to 180 degrees when thermometer is inserted deep into the thigh. Stuffing should be at 165 degrees
- Wash and sanitize everything that has come in contact with the raw turkey- cutting boards, utensils, counters and the sink
- Generously season the cavity of the turkey with 1-2 Tbsp of salt
- Brining can also add flavor
- Insert onion, celery, garlic, fresh herbs and/or citrus in the cavity
- Flavored butter can also be placed beneath the skin
Various Cooking Methods:
- Brining for 12-24 hours results in a nice, moist turkey- especially turkey breast
- Cooking in an oven roasting bag means your turkey doesn't need basting, cooks a little faster and makes drippings easily available for the gravy
- You can roast on the rack in a roasting pan to let the oven heat circulate under the bird
- Tie the legs to keep the turkey as compact as possible for even cooking
- Baste often with pan drippings- be careful if using glazes with sugar. Wait until the end of roasting time so the sugar doesn't burn
- Let turkey rest about 20 minutes before carving to allow the juices to redistribute. This is VERY important!