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Let's Talk Turkey

Holiday time inevitably involves the cooking of the traditional turkey. Whether you’re new at the family feast or a seasoned veteran, here are some great tips to help you make sure the bird is at its best on your table this season. There are really three key things that must be right before you cook a turkey.

First, the temperature in your oven must be accurate. Test it with a cooking thermometer if you consistently have under- or over-cooked food coming from your oven. Second, your turkey must be totally thawed and cleaned. That means 3-4 days in the refrigerator for a 13-16 pound turkey, and longer for larger turkeys. One of the most often-made mistakes in cooking a turkey is trying to bake it when it’s still partially frozen. Finally, be sure to remove the neck and giblets from the inside of the turkey.

Your turkey should be about 20 pounds or less. Larger birds are very difficult to cook. If you need more than 20 pounds of turkey, consider instead cooking two smaller ones.

Rub melted butter on to the turkey breast between the breast skin and the meat. You’ll need to peel away the skin from the meat a bit to do this, but do not remove it altogether. Don't butter the outside of the skin. Lightly Salt and Pepper all the skin on the outside—this process will make the outside of the turkey crisp and the inside just under the skin quite tender.

Don't place stuffing in the turkey. Stuffing plays havoc with cooking times and is a recognized health hazard. Cook your stuffing separately in a casserole dish and place it in the turkey if desired just before serving.

Place the turkey in a covered roasting pan place in the oven preheated to 475°F for 20 minutes. This will seal the turkey to help keep it juicy.

Reduce the heat to 250°F. Note that temperature does not have to be higher for the turkey to get done. The reason that turkey is so often very dry is that it's overcooked. You want to slow cook the turkey.

Cook the turkey at 250°F for 20 additional minutes for each pound. No basting is necessary. The only way to be absolutely sure that your turkey is fully cooked is to use a meat thermometer. Interior breast meat should be 170°F and 180°F for thigh meat.

Remove the turkey from the oven and allow it to rest uncovered for at least 20 minutes before carving it. This allows the juices to redistribute themselves inside the turkey making the turkey even more juicy, delicious, and easy to carve.