The rule of thumb is to allow 1 pound
of uncooked turkey per person.
This amount will provide generous
servings, as well as leave some
Giblets make up the little
bundle of parts sometimes
found inside the cavity of a bird.
Usually the giblets include the
neck, the gizzard, the heart
and the liver. Add them raw
when making turkey broth
from your turkey bones – giblets
will really deepen the broth’s flavor.
The best bet for white meat lovers
is to roast a whole turkey breast
or to roast a smaller turkey plus a
whole turkey breast. If your family
happens to prefer dark meat,
you will get plenty by
roasting two smaller birds
instead of one large one.
The best – and safest – way to
thaw a frozen turkey is to
place the frozen wrapped turkey
in a shallow pan on the bottom shelf
of the refrigerator. Allow 24 hrs
of thawing time for each 5 lbs
of turkey weight. In other words,
if your turkey weighs 20 lbs,
allow four days for it to thaw.
Once the bird is thawed, it
will keep up to 4 days in the fridge.
The safest way to bake stuffing is in
a separate dish. But if you would prefer
to stuff your bird in the traditional
manner, make sure you stuff
the turkey right before roasting and
always cook to an internal
temperature of 165°.
Place the turkey on a large
rack in a roasting pan. Roast at 325°F.
Cover the bird tightly with foil,
and roast, foil-wrapped, until the
last hour of roasting. Remove
the foil and return to the oven
to brown and crisp the skin.
Plan on roasting for 15 to 17 mins
per lb for an unstuffed bird,
and roast until the breast registers
165°F and the thickest part of
the thigh registers 175°F.