A steady hand and nerves of steel -- and a little turkey trivia -- will help you survive the Big Event. Here are some tips for the cook, and a few items to chew on between bites.
Click on the icons below for turkey trivia.
Shopping
For generous servings and leftovers, allow the following per person:
- Whole bird: 1 1/2 pounds
- Boneless breast of turkey: 1/2 pound
- Bone-in breast of turkey: 3/4 pound
- Pre-stuffed frozen turkey: 11/4 pounds
Thawing
It is safe to cook a turkey from a frozen state. The cooking time will be at least 50 percent longer than recommended for a fully thawed turkey. Do not thaw frozen, pre-stuffed turkeys before cooking.
A 20-pound bird can take 4 to 5 days to thaw in the refrigerator.
Prepping
Remove the giblet package. Cut off the tail and add it to the giblets for stocks and soups.
Cooking
A red or pink meat coloration is a factor of the age and sex of the bird, its diet, processing techniques or the ventilation system of the oven used for cooking. It will not affect taste or food safety as long as the meat has been cooked to the desired temperature.
Carving
Wait 30 minutes to carve the turkey after roasting to allow the best chance for reabsorption of juices into the meat..
Leftovers
Cooked turkey can be refrigerated for 3 to 4 days and frozen for 4 to 6 months.
Cooking
Optimum temperature on an instant-read thermometer is 165 degrees, whether it is cooked inside the bird or in a separate dish.
Leftovers
Leftovers can be refrigerated for 1 to 2 days.
Cooking
If you don't stuff your turkey or bake stuffing in the roasting pan, you'll end up with more juices to make gravy.
Figure 2 tablespoons to 1/4 cup of gravy per serving.
Leftovers
Leftovers can be refrigerated for 1 to 2 days.
"I have several friends and a family member who cannot consume alcohol. We have found that sparkling ciders . . . compliment festive foods beautifully."