by linda joslin 0 comments

After spending the afternoon with a dear friend on her 49th birthday I came to the conclusion that firsts can happen even to the middle aged and older generation. The angst on my friends face when I asked her if she would be preparing her first Thanksgiving turkey this year, was proof of that. After loosing her mom this past year we discussed all of the family firsts that would occur without her beloved mom. Making the Thanksgiving turkey was indeed one of them.

I have been making Thanksgiving dinner for the family since I was a girl and although lots of prep and kitchen time are required, our turkey dinner has always been appetizing if I do say so myself. I volunteered to include the family of my beloved friend this year and began to wonder how I could help her to tackle this holiday meal next year so we can start a tradition. Here goes:

First bit of advice would be to start planning a few weeks ahead. Begin by determining how many dinner guests and how many leftovers you want. I always start by adding up 2 lbs of turkey for each guest, and as we are white meat fans, I sometimes roast an additional breast only. You can include the weight in the 2 lb theory. A guest list of 10 would require 20 pounds of turkey, to be sure of leftovers.

We lived in a suburban area for many years that had a turkey farm down the street. We tried the fresh turkey on a few occasions and it was a unanimous opinion that frozen turkeys are better. Buy a frozen turkey and allow several days for the thawing process that is always recommended done in the refrigerator for approximately one day for each 5 lbs of turkey. Before roasting your turkey always wash the interior and exterior of the bird with plenty of cold water. Pat dry and season. I usually use salt, pepper, and poultry seasoning in generous amounts. I always use a combination of butter and olive oil to coat the bird and assure browning.

On the big morning of Turkey Day be sure to roast your turkey well in advance of your dinnertime. Roasting time is 20 minutes per pound at 325 degrees with a light foil covering until the last half hour. You should assure that the turkey will be done at least one hour before dinner, to allow for carving, making gravy and preparing last minute menu items. Basting is a good technique to add moisture and contribute to the browning of the bird. Yummm!

I personally love bread stuffing and always include this item for our dinner. I do not however, stuff the bird. The stuffing is always prepared the night before, refrigerated and baked in a separate casserole. This is a matter of personal taste, of course. It reduces roasting time, but just plain produces a better texture and flavorful stuffing.

Let the bird cool somewhat before you carve, as it will be easier to handle and slice. Prepare packages for your guests to take home. Everyone loves a Thanksgiving Day turkey sandwich. I know I do. You may be thinking “haven’t you ever had a turkey too dry or underdone?” The turkeys with pop-up timers have been helpful in avoiding those types of disasters, even though they always seem to take much longer than the recommended cooking time. Checking for clear juices and a leg that pulls away easily from the bone are other tests for achieving the proper level of doneness. Cooking thoroughly is a must, but avoiding a dry turkey is also important. Make sure there is plenty of liquid in the bottom of the roaster and baste often. The turkey will continue to cook once removed from the oven and covered lightly with foil until you carve. I am going to follow these directions to a T this year for my Thanksgiving Dinner guests and then I can tell my friend. ‘If I can do it anyone can!” Happy Turkey Day!