Turkey Talk

The instructions for roasting the perfect turkey and dressing for your Thanksgiving dinner.

Thanksgiving is almost here, and if you are wondering what size turkey you should buy, how best to thaw your turkey, and how to roast your turkey, here are the answers.

What size turkey should you buy?

Fresh or frozen whole turkey – 1 to 1 1/2 lbs. per person.
Frozen stuffed turkey – 1 1/2 to 2 lbs. per person.
Boneless turkey breast – 1/2 lb. per person.

What is the best way to thaw your turkey?

Refrigerator thawing is recommended: Thaw turkey in unopened wrapper, breast side up, on a tray in the refrigerator, for every 4 lbs. turkey, allow at least one day of thawing.
Cold water thawing: Place turkey in unopened wrapper, breast side down, and cover completely with cold tap water. Change water every 30 minutes to keep surface of turkey cold.

How to prepare your turkey for roasting:

Remove the neck, and giblets from the body, and neck cavities.
Drain juices, and dry turkey with paper towel.
Return legs to tucked position, if untucked for rinsing.
Place turkey, breast up, on flat rack in shallow roasting pan.
Brush with oil to prevent drying of the skin.
Stuff turkey (if you wish,) I always cook my dressing separately in a large roasting pan.
Insert oven-safe thermometer, in the thickest part of the thigh, the turkey is done when thermometer reads 180.
If you stuff the turkey, place the thermometer in the center of the stuffing. The temperature should read 160 when done.

How long should you roast the turkey?

10 to 18 lbs.unstuffed: Roast 3 to 3 1/2 hours, roast stuffed turkey 3 3/4 to 4 ½ hrs.
18 to 22 lbs unstuffed: Roast 3 1/2 to 4 hours, roast stuffed turkey 4 1/2 to 5 hrs.
22 to 24 lbs.unstuffed: Roast 4 to 4 12 hours, roast stuffed turkey 5 to 5 1/2 hrs.

Cover the turkey loosely with tin foil, after it cooks 2 to 3 hours, take the foil off to let it brown, Baste with pan juices or mix a couple of tbsp of brown sugar in a cup of orange juice, and baste every 20 minutes after you take the tin foil off until the turkey is done. If it browns to fast put the tin foil on again loosely. Bake in about 350 oven.

If you don’t have a meat thermometer, you can test for readiness by wiggling the turkey leg, when turkey is done the leg will wiggle easily.

Place all your giblets in a large pot of water, and cook until well done. Cook the broth down somewhat to make it more flavorful, and use this broth to make your dressing.

To make your dressing:

Ingredients:

Cook your corn bread (as much as you want for dressing.)
Chop up several onions.
Chop up as much celery as you want.
Have several biscuits or slices of bread ready.
Salt, pepper and sage to your t

Break up corn bread, and white bread in small pieces. Mix in onions, celery, and broth to wet the bread well. Add salt, pepper, and sage to taste. Spray roasting pan with oil, and pour in dressing. Dot butter over dressing. Cook in about 350 oven until brown.

Enjoy.

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