| No traditional Thanksgiving menu would complete | | | | turkey moist. However, stuffing your turkey means it |
| without a golden roasted turkey as the centerpiece. | | | | will need longer to cook, so keep this in mind when |
| But cooking Thanksgiving turkey can seem a daunting | | | | deciding on your Thanksgiving recipes. |
| task. | | | | Keep the stuffing mixture loose and fluffy and don't |
| Here are my tips to help you through it. | | | | spoon it into the cavity tightly. There needs to be room |
| Firstly, you'll need to know the size of the turkey you | | | | for the stuffing to expand and for heat to penetrate |
| need. So, around 3 to 4 weeks ahead of time get an | | | | evenly. |
| estimate of how many people will be coming so you | | | | Remember to weigh your turkey after it has been |
| can plan out your Thanksgiving dinner ideas. You'll need | | | | stuffed to calculate the correct cooking time. |
| to order your turkey 2 to 3 weeks ahead. Check with | | | | Truss your turkey with kitchen string or twine to help it |
| your supermarket or butcher to make sure. | | | | keep a nice shape and then put it into the bottom of |
| If you decide on a fresh bird, leave it until the | | | | your preheated oven. |
| Wednesday to pick up so it will be well chilled and | | | | Baste your turkey every 30 minute or so, or as |
| really fresh. | | | | directed by your recipe. You may have to cover the |
| If you've had to buy frozen, then make sure you can | | | | whole turkey in tin foil to keep it from becoming overly |
| pick it up on the Monday so it has time to thaw out. | | | | dry. |
| The only safe way to thaw out a turkey is in the | | | | Towards the end of the cooking time, start checking |
| fridge. Leaving it on a bench or in a tub of water is far | | | | the color of the juices that run out when you pierce |
| too risky. | | | | the deepest part of the thigh. A meat thermometer is |
| If you are going to soak your turkey in brine you will | | | | also a great way to keep check on how well cooked |
| need to pick it up even earlier so it's thawed before it | | | | your turkey is. |
| goes into the brine mix. | | | | As soon as it is done, transfer the turkey to a tray and |
| Once your turkey is thawed, it's ready to roast. Keep it | | | | wrap it in a foil tent. Let it rest in a warm place until |
| chilled until needed. | | | | ready for carving. 30 minutes or so will make the job |
| Your turkey could take anywhere from 2 to 5 hours | | | | easier. |
| to cook depending on its size so get an early start. | | | | While the turkey is resting you have plenty of time to |
| Rinse the turkey inside and out in plenty of cold running | | | | make up some gravy from the pan drippings and finish |
| water. Pat it dry with paper towels and put it straight | | | | off any Thanksgiving side dishes that need to be |
| onto your roasting rack. Of course, you will have | | | | warmed or baked. |
| measured your roasting pan and oven before you | | | | You'll find more detail on cooking Thanksgiving turkey |
| bought your turkey! | | | | and a whole host of Thanksgiving dinner ideas on my |
| Your turkey is now ready for seasoning or stuffing. | | | | website. |
| There are many different Thanksgiving stuffing recipes | | | | Enjoy keeping your Thanksgiving traditions alive this |
| to choose from, all add flavor and help to keep your | | | | year by cooking a tasty turkey! |