How to serve a perfect turkey on Thanksgiving

On “Today’s Kitchen,” we look at ways to help you make the best turkey dinner this Thanksgiving. Susan Westmoreland, food editor of Good Housekeeping magazine, was invited on “Today” to show you some helpful cooking tools and to go over some tips for buying and cooking the best turkey. 

What to buy
Frozen turkeys are widely available and often on sale during the holidays. Some are pre-basted to enhance juiciness. You can buy them well in advance of Thanksgiving, but you'll need to allow enough time for them to thaw (see below).

Fresh turkeys are preferred by many people but are usually more expensive, have a shorter shelf life, and may need to be special-ordered. Don't buy one more than two days ahead.

Kosher turkeys are available fresh and frozen. They're salted as part of the koshering process, so no additional salt is needed. This process makes the meat very tender and juicy, similar to the results you'd get from a brined bird.

How much to buy
Estimate 1 pound uncooked turkey per person to ensure enough meat for Thanksgiving dinner and for sandwiches later on.

How to thaw
The best way: Place frozen turkey (still in packaging) in a shallow pan on the bottom shelf of the refrigerator. Allow 24 hours thawing time for every 4 to 5 pounds. A thawed bird can keep up to 4 days in the fridge.

Last-minute solution: Place a still-wrapped turkey in a large cooler or bowl and submerge in cold water. Allow 30 minutes of thawing time per pound and change the water every 30 minutes. Cook turkey immediately.

How to stuff
The best way: Bake stuffing separately in a shallow casserole in the oven alongside the turkey. If you prefer to stuff the bird, follow these guidelines:

• Make sure the turkey is fully thawed.            
• Mix ingredients just before using and pack stuffing loosely into cavity to allow room for expansion.
• Roast turkey about 30 minutes longer than an unstuffed one.
• Check that the internal temperature of the stuffing reaches 165F.

How to roast

• Place the turkey (breast side up) on a rack in a large roasting pan in an oven preheated to 325F. If you don't have a rack, place 2 or 3 large carrots crosswise underneath the bird to ensure good heat circulation.
• For moist meat, cover with foil from the start-but remove foil during the last hour of roasting for browner, crispier skin.
• Basting with pan juices isn't necessary, but it will help with browning after the foil is removed.
• Roast turkey 3 to 3 3/4 hours for a 12- to 14-pounder. (That's around 15 to 17 minutes per pound for an unstuffed bird.) Use an instant-read meat thermometer to test doneness. Turkey should be taken out of the oven when the thickest part of the thigh (next to but not touching the bone) reaches 175F. and the breast reaches 165F. Keep in mind that temperature will rise 5 to 10F. upon standing.
• If the turkey is fully cooked earlier than expected, wrap the entire bird and pan with foil and place a large bath towel on top to keep it hot and moist for 1 hour. Never leave at room temperature longer than 2 hours.

When in doubt
Having a turkey meltdown? Try these phone numbers and Web sites for help.

• Butterball Turkey Talk-Line: 800-288-8372, November 1 to December 29; butterball.com.
• USDA Meat and Poultry Hot Line: 800-535-4555; fsis.usda.gov.
• Reynolds Turkey Tips Hot Line: 800-745-4000, November 1 to December 31; reynoldskitchen.com.

If you're bringing a dish to a potluck

• Don't forget to pack garnishes separately in a sealed plastic bag.
• If you're preparing a casserole that can be frozen ahead of time, use this space-saving tip: Line a casserole dish with heavy-duty foil, spoon in the mixture, cover, and freeze until solid. Transfer frozen food into a large self-sealing plastic bag and keep in freezer until ready to reheat. Unwrap and slip back into the casserole dish just before heating.
• Frozen casseroles will reheat more quickly if thawed overnight in the refrigerator-remember, it's not safe to thaw on the countertop.
• To transport cold food, pack it in a cooler, canvas tote, or basket with several ice packs.

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