turkey on table
If you're the Thanksgiving chef this year, chances are turkey will be the star of your table. We have 10 awesome "turkey tips" guaranteed to make your dinner a hit.
1. Get the app. Download the Butterball Cookbook Plus App for planning checklists, shopping guides, even how-to videos. It's free!
http://www.butterball.com/butterball-cookbook-plus-app
2. Choose the right size turkey. Figure 1-1/2 pounds of turkey per person, a little more if you want extra leftovers. Smaller birds (less than 12 pounds) have a smaller meat-to-bone ratio so allow 2 pounds per person.
http://www.marthastewart.com/274812/turkey-tips/@center/276949/everything-thanksgiving
3. Defrost the germ-free way. Germs can grow quickly on fish, chicken, turkey, and other meats left at room temperature even while defrosting. Seal food in a zipper-lock bag and place in a large bowl of cold water, or under cold running water, until just thawed.
http://www.rd.com/slideshows/12-thanksgiving-turkey-tips
4. Safety first. Never stuff your turkey ahead of time. It should be stuffed only when it's ready to go into the oven. The stuffing should be spooned lightly into the turkey's body cavity and neck cavity. Don't pack it! The internal temperature of the stuffing must reach 165 degrees F.
http://busycooks.about.com/od/thanksgiving/a/turkey101.htm
5. Roasting your first turkey? Keep it simple. Skip the brining or other complicated cooking methods and stick with a basic roast turkey. Use these easy to follow instructions to make a basic turkey.
http://www.thekitchn.com/how-to-cook-a-turkey-the-simplest-easiest-method-160905
6. To cover or not. The Butterball folks recommend cooking the turkey uncovered in a roasting pan. Two-thirds of the way through cooking, Butterball says foil can be placed over the breast area to prevent it from drying out.
Rick Rodgers, author of "Thanksgiving 101" advocates tightly covering the breast area with foil before roasting to prevent it from drying out.
If you do put foil on the breast, remove it about 30-45 minutes before the turkey is done to allow the breast to brown.
7. Is basting a myth? Contrary to popular belief, basting does not fully penetrate the meat of the turkey to make it moist. You’re lucky if it penetrates an 1/8 inch of the meat. You’ll actually run the risk of drying out the meat by constantly opening the oven which causes the temperature to flux.
http://getsimplifized.com/11-thanksgiving-turkey-tips
8. Give it a rest. Allow your turkey to rest once it’s out of the oven, the natural juices of the meat need to redistribute throughout the bird before you cut into it. Allow 15 to 20 minutes of resting time before carving. You can even extend the resting time up to and hour, just cover with a heavy towel or foil.
http://pocketchangegourmet.com/preparing-for-thanksgiving-turkey-tips/
9. Carve it up. Whether you carve in the kitchen or opt to carve table side, Saveur offers 6 steps to guide you through the process.
http://www.saveur.com/article/Techniques/Thanksgiving-Turkey-Tips
10. Still need help? Call for help. If you find yourself in a bind on the big day, friendly folks will be standing by the phone to answer your last minute turkey questions. Don't be afraid to give them a ring; it could save the day!
Reynolds Turkey Tips: (800) 745-4000; 24 hours
Butterball Turkey Talk Line: (800) BUTTERBALL (800-288-8373); 6 a.m. to 6 p.m. CST on Thanksgiving day
Foster Farms: (800) 255-7227; 24 hours