"Sweet potatoes may be stars; cornbread dressing a contender. Dinner rolls are divine and green bean casserole a go-to. But Thanksgiving dinner isn't complete without turkey. Given the emphasis placed on the main course each Thanksgiving, cooking a turkey can be intimidating. These turkey-cooking tips can calm anyone's nerves and result in a mouth-watering main course. Allow ample time for thawing Some people may not be able to buy a fresh turkey, and millions of individuals purchase frozen turkeys each year."
"The Food Network says it can take 24 hours per every five pounds to thaw a turkey. Therefore, if you have a 15-pounder, allow for three days for thawing. Always thaw a turkey in a refrigerator. Get the right size bird The general rule of thumb is 1 pound (uncooked) to 1 1/2 pounds of turkey per person if you're buying a whole turkey."
Allow ample time for thawing; frozen turkeys require about 24 hours per five pounds and should always thaw in a refrigerator. Choose the right size bird: plan 1 to 1.5 pounds of uncooked turkey per person or use two smaller birds for more even cooking and tenderness. Preheat the oven to 450 F then reduce to 350 F when the turkey goes in, and cook about 13 minutes per pound until the thickest thigh reaches 165 F. Prefer a dry brine for moist meat and crisp skin, or buy a kosher turkey; do not stuff the bird while roasting.
Read at Boston Herald
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