Helpful Holiday Hints

A lot of people stress over preparing the perfect turkey. I have some suggestions to hopefully ease that stress and help you prepare a beautiful, delicious turkey that your guests will love.





1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead-it takes approximately 3 days for a 20 pound turkey to fully defrost.

2. For a juicy, well seasoned turkey, cook the turkey in a roasting bag and if you are not using a stuffing in the turkey, rub the cavity with butter and place fresh sage, rosemary and thyme into the butter so that it surrounds the cavity. Placing the herbs into the butter holds them in place when it first starts to roast, ensuring a well seasoned turkey (you can also sprinkle garlic and onion powder in the cavity as well.)

3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 325 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh. If you are unsure of the timing, purchase the pop-up turkey timers at the grocery store and they will pop-up when the turkey has reached the appropriate internal temperature.

4. Before roasting, coat the outside of the turkey with vegetable oil, season with salt, pepper and onion powder and tightly cover the breast with aluminum foil to prevent over-browning. My grandparents used to completely cover the turkey with aluminum foil, thus steaming the turkey as it baked, removing the foil for the last 45 minutes for perfect browning. Be sure to baste with the turkey juices.

5. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer, then it is done. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.

6. Tent the bird with foil and let rest for about 15 minutes before carving. This helps to ensure that the turkey slices hold together better.

7. Remember to carve your turkey with a very sharp or electric knife. Your carved turkey will be much more appealing.

For a really good giblet gravy, take the gizzards, liver and neck and boil in 6 cups water seasoned with fresh sage, rosemary, thyme, garlic and onion powder, 2 knorr chicken bouillon cubes and black pepper. Make sure to add 1 stick of butter to the pan and cook for 2 - 3 hours or until the meat begins to flake easily off the neck with a fork. To thicken, take 2 T. cornstarch and mix with enough water to form a milky looking liquid and add to the mixture after the neck bone has been removed. Make sure to stir as you are adding in the cornstarch and water to prevent lumping.