TIPS FOR THE THANKSGIVING DAY BIRD

EVERYONE WANTS THE PERFECT TURKEY ON THANKSGIVING

FOR THOSE OF YOU THAT ONLY COOK A TURKEY ONCE A YEAR..

what could possibly go wrong?

IMAGINE YOUR GOLF SCORE IF YOU ONLY HIT THE LINKS ONCE A YEAR.

WHAT WOULD HAPPEN IF THE NY JETS ONLY PLAYED ONE GAME A YEAR WITH NO PRACTICE??

SINCE WE DON'T HAVE MUCH TIME TO PRACTICE

LETS GO THROUGH SOME QUICK TIPS THAT MAY HELP YOU.

1. If you only follow one of these tips, this should be the one.

       ALLOW YOUR COOKED TURKEY TO REST FOR AT LEAST 30 MINUTES BEFORE CARVING!!! This includes the secret picking. Just let it be.

This allows all the natural juices to stay within the tender meat(even the white meat).

Don't worry it will still be hot, plus it gives you time to make that perfect Pan Gravy.

2. Consider cooking the turkey upside down through about 3/4 of the cooking time. This will help the natural juices to stay within the breast meat. Turn over to finish for the crisp skin we all love.

3. Cook your stuffing in a separate pan. Fill the turkey with onions, carrot, celery, fresh thyme/sage. Careful with rosemary as it can be quite overpowering.

4. Invest in a chefs them The little white plastic pop up timer is handy, but if we figure in carryover cooking (the extra cooking after the turkey is removed from the oven) and resting time we could risk a dry turkey.

      Proper internal temp is 165F. However, if we pull a 20lb bird with a temp of 165F, it will be  over 170-175F by the time we are ready to carve. The bigger the bird, the more carryover cooking will occur. Be safe but be smart as well.

5. I am always asked how long will the turkey take?? Since I don't use your oven, that can be a little tricky. My answer has always been "... until its done". Use your new themometer to be sure.

   But to narrow the timing just a touch.

     8 -12 lbs / 2.5 - 3 hours up to a 20 - 24 lbs / 4.5 - 5 hours

         this based on your conventional oven being set at 325F - 350F, and an unstuffed bird.

       I prefer lower and longer.

6. Use a good quality chicken or turkey stock in the bottom of your roasting pan to baste the bird. You will have more than you know what to do with at the end of the cooking so you only need a few cups to get going.

    HAPPY THANKSGIVING ... ENJOY!!!