Tips for preparing Turkey for the Holidays

I want to ensure that your holidays are filled with everything you need to keep your family happy and your traditions upheld. When it comes to meal preparation, impress guests this holiday season with the best roasted turkey that is carved perfectly. Here are a few tips for turkey preparation to help make your holiday meal planning traditions easier.

Tips for preparing turkey—what is the safest way to defrost a turkey?

I defrost my turkey based on the actual FDA recommendations by placing it on the bottom shelf of the refrigerator— still in its original packaging.  Ensure that the temperature is set to 40° F /4.4° C or below and use a foil pan to keep drippings from contaminating other foods, turkeys thaw at a rate of 5 pounds per 24 hours, so always try to plan ahead.

How can I get big flavors without a big fuss?

For extra flavor with-out extra calories, stuff your turkey with aromatic vegetables or fruits. Try a mix of chopped celery, carrots, shallots and garlic, or lemon with herbs (e.g. thyme and rosemary). Another great trick is to loosen the skin of the bird and smear softened, flavored butter— like garlic, fresh herbs and lemon juice— underneath it. This technique is guaranteed to add tons of flavor and keeps the turkey super moist after it is cooked.

Is Stuffing Turkey Recommended?

Stuffing a turkey can cause it to cook unevenly. Usually when the stuffing reaches to an internal temperature of 165° F, the wings are burned and the breast is underdone! Food-borne illnesses can also be spread as a result of this process. Instead, practice cooking the stuffing on the side. The turkey cooks faster and the temperature is distributed more evenly, and the stuffing will have a golden brown crust.

How do I know how long to cook my turkey?

Cooking times vary and depend on whether your turkey starts out fresh or frozen. Allow 15 minutes per pound for a fresh turkey and 20 minutes per pound for a defrosted turkey. If you’re unsure when its done, insert a thermometer into the thigh, avoiding the bone. When the turkey reaches an internal temperature of 165° F, it’s ready. To keep it juicy, let the turkey rest for 20 minutes before carving it.

Whats the best way to carve a turkey?

1. Keep the bird steady on a cutting board.Remove the legs from the body by cutting through the joints.
2. Separate the thighs from the drumsticks by cutting through the joints.
3. Remove the breast meat by slicing close to both sides of the breastbone.
4. Remove the wings by cutting through the joints.
5. Use a serrated carving knife, to cut the breast into ½-inch-thick slices, careful to keep the skin on each slice. Serve.

Turkey could always use a little help in the flavor department. Here are a few combinations that are sure to give your Thanksgiving turkey a delicious boost.

Flavored Butter Recipes

Blend your favorite spices and herbs with softened butter to add an extra flavorful addition to your roasted turkey. These butters are great for basting or inserting beneath the turkey skin for a delicious taste with every bite.

• Honey and Mustard butter : 2 sticks of butter, 2T honey, 6T of Dijon mustard
• Onion and Parmesan butter: 2 sticks of butter. 4T grated Parmesan cheese, 2T of sliced green onions
• Lemon butter: 2 sticks of butter. 2T fresh lemon juice, 1/2t lemon zest, 1/2t garlic salt, dash of pepper
• Garlic and Pepper butter: 2 sticks of butter, 4 chopped cloves of sautéed garlic, 2t black pepper

Wet & Dry Rub Recipes

Rubs can help enhance the texture of the skin or give your bird a new and surprisingly tasty twist this holiday. Combine your favorite herbs and spices together to make a delicious rub that you can use to elevate the flavor of your turkey.

• Herb and Garlic rub : 1T kosher salt, 2 tsp ground black pepper, 1T dried thyme, 1T dried rosemary.1T dried sage, 1tsp garlic powder
• Cajun-style rub : 2T kosher salt, 2T onion powder, 1T garlic powder, 1T red pepper flakes, 1T paprika, 1/2T ground oregano
• Rosemary and Citrus Rub: ¼ cup fresh rosemary leaves, 5 cloves of garlic, zest of one orange, zest of one lemon, 2T fresh thyme, 1 tsp fresh citrus juice, 1 tsp extra virgin olive oil, 1 tsp salt (all blended in a food processor)
• Jerk-style rub (recommended for grilled, smoked or fried turkeys): 1 cup brown sugar, 1/3 cup white sugar, ¼ cup salt, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp white pepper, 1 tsp black pepper.