It’s almost time to get that bird ready for Thanksgiving dinner. To make it a little easier for you, we compiled our six favorite turkey tips!
- A fresh, whole turkey should only be refrigerated for up to 1 to 2 days of purchase. Because the wrapping the turkey comes in is designed to keep bacteria out, be sure to keep your turkey in the original wrapping while it defrosts or before cooking. You’ll find a slew of excellent tips like this at BettyCrocker.com.
- Martha Stewart advises that you can figure 1-1/2 pounds for each person when serving a big bird 15 to 20 of pounds. For smaller birds of 12 pounds or less, allow 2 pounds per person. Find more of her tips at MarthaStewart.com.
- Butterball is the king of Thanksgiving tips and their site includes very helpful videos. The most important tip? To avoid food-borne illness, be sure to only use cooked ingredients in your stuffing and no raw eggs. More tips at Butterball.com.
- To add a sweet take to traditional turkey, make a glaze with 1 cup apricot preserves, 1/2 cup orange juice, and 2 tablespoons honey. Spoon over turkey during last 5 minutes of roasting. More spice and flavor tips can be found at McCormick.com.
- Bon Appetit Magazine advises Thanksgiving chefs to allow the bird to come to room temperature for one hour before roasting. The resting time will allow the inner temperature to rise and it will cook more evenly. More tips at Bonappetit.com.
- Our sixth tip comes from a Facebook follower (https://www.facebook.com/gparentsguide/). Her suggestion is to put the turkey in the roaster upside down and brush the bottom of the turkey (generously) with melted real butter. Then put foil on the legs so they don’t get too browned. Let the turkey roast that way (upside down) and turn the turkey right side up for the last hour or so. That gives you really awesomely tender turkey, white meat and all.
Regardless of which tips you use or how you cook your turkey, here’s hoping you have a Thanksgiving filled with friends, family, and delicious food!