Cooking Guide

Having turkey on Thanksgiving Day is a tradition that all of us love to keep - but sometimes that tradition is ruined because the turkey is too dry. No one wants to drown their turkey in gravy to cover the dryness of the meat. Instead they want to bite into a juicy turkey leg that is tender and where they can savor each bite.

You can have a juicy and tender turkey when you buy it frozen from the store - but it is best to buy turkey that is fresh-killed. Turkeys can range anywhere from 6-8 pounds or even 26 pounds. Very small and super-big are not better. Small ones get blotchy. Big ones present food safety problems because their mass resists total heat penetration. Best to go with a basic 12- to 16-pound turkey.

Trussing is the point of tying string around a turkey is to make the bird into a round - no protrusions, no wings sticking out. This prevents burning of exposed areas. Twist the wing tips, which will burn first, under themselves, using some force. Now run a strand of string under the turkey’s girth and up each side, catching the wing tips under the string. Continue the string over to the drumsticks, catching them and the fatty tail flap (Pope’s Nose), and tie tightly.

Turkey lifter is a major help that comes in two styles. One resembles an L-shaped metal prong. The prong goes right up the turkey’s cavity while a handle remains in your hand. All you do it lift. If you’ve stuffed the turkey, get the type that looks like snow chains, lies under the bird, and acts like a sling. Either device ends burned hands, greasy potholders and lost drumsticks.

Instant-read thermometer is your most important tool. With this, you don’t need a roasting chart or a clock. Read the facts on the dial. There will be no question about the internal temperature of your meat. If you don’t have one, you need to get one.