·         Properly thawing your whole turkey is key to a smooth Thanksgiving Day.

o    To thaw a frozen turkey in the refrigerator, allow 24 hours per five pounds. A 12 to 16-pound turkey would require three to four days to thaw.

o    To thaw the turkey in cold running water requires 30 minutes per pound.  A 12-pound turkey would take about 6 hours to thaw (wrap turkey tightly in plastic-wrap to avoid leakage.)

·         Turkey roasting guidelines (cook at 325 degrees F):

o    Allow 12-15 minutes for every pound of unstuffed turkey.  A 16-pound turkey will require about 3-4 hours to cook.

o    Allow 15-18 minutes per pound for a stuffed turkey.  A 16-pound stuffed turkey will require about 4-5 hours to cook.

Sanitation is always a concern with poultry products

-Store your thawed turkey in the refrigerator. 

-Use a separate cutting board and utensils to avoid contaminating other foods. Wash all equipment immediately after use with hot water and soap.

-Wash your hands nails and forearms with soap and hot water immediately after handling raw poultry

-Use paper towels to clean up.

Getting your bird ready for the oven

-Preheat oven to 400 degrees

-Remove the neck, giblets, heart, gizzard, liver. Use the heart and gizzard for making stock for the stuffing. The neck can be cooked alongside the turkey or saved for turkey soup.

- Wash out the turkey with cold water. Pat the turkey dry with paper towels.

Lightly rub turkey with olive oil and season with salt, pepper and dried McCormick Herbes de Provance blend.  Or, try this blend of suggested fresh herbs to flavor your holiday turkey:

Aromatic herb blend turkey rub                     Herbs to use in turkey cavity for unstuffed birds

  3 T Minced Rosemary                                            4 sprigs of rosemary

  3 T Minced Thyme                                                 4 sprigs of thyme

  3 T dried Sage                                                      ½ bunch of parsley

  2 T Minced parsley                                                3 celery stalks cut in large pieces

  6 cloves crushed garlic                                          2 carrots peeled and cut in large pieces

  3 T Kosher salt                                                      1 quartered Vidalia or white onion

  1T Black pepper                                                    (discarded these items when turkey is done)

  ½ c Margarine softened                                        

  2T olive oil

Preparing the turkey for the oven:

Mix all the aromatic ingredients together, and then rub the mixture over the entire turkey (inside and out). Lift the skin on the breast and rub mixture on the meat, take care not to rip skin.  Take the remainder of the ingredients and place into the cavity of the bird. Close the turkey cavity using string or metal skewers. Tie turkey legs together, keeping close to the body.  Tie string around the turkey body to hold the wings close to insure even cooking.

Cook the turkey:

For moist white meat, place the turkey, breast side down in roasting pan; make sure the pan is coated vegetable oil. Place the pan on bottom rack of oven at 400 degrees for the first 1/2 hour.  Reduce heat to 325 degrees and cook for an additional 1 1/2 to 2 hours.  Remove the turkey from the oven and turn it so the breast is facing up.  Return to the oven and cook until done.  Use a meat thermometer to test for doneness.  Your turkey is done:

• When the meat thermometer reaches the following temperatures:
  • 180 degrees deep in the thigh. At this temperature, juices should be clear.
  • Stuffing reaches a temperature of 160 degrees.

Great Gravy!

Ingredients:

3/4 – 1 Cup turkey pan drippings

2 cups chicken broth

1/3 cup all-purpose flour

Directions:

Place pan drippings in medium saucepan. Blend flour into pan drippings. Slowly stir in chicken broth and mix until smooth.  Bring to a boil. Reduce heat to low and simmer about 5 minutes, stirring frequently. Add finely chopped cooked giblets, if desired.  Note: 1/4 Cup cornstarch may be substituted for flour