Here it is upon us once again and all too soon: Thanksgiving.
You know what that means? Well of course it signals several helpings of turkey and a tryptophan-induced coma in front of the television soon after. It also means that those other holidays — Christmas, Hanukkah, Kwanzaa, and Chrismukkah — are just a blink away.
As things in the kitchen move into high gear, it’s good to slow down and remember to enjoy the process. If you can think of what you are doing as an expression of love instead of a load of work, it will make the day that much more enjoyable.
It’s also a good time to remind about basic kitchen safety of the fowl variety. Undercooked turkey, as we all know, does not make for good eats or safe eats. Here are some tips and facts to remember if you are cooking the bird yourself in the oven.
Thanksgiving Dinner Tips
- Be sure the turkey is thawed, but don’t do it at room temperature. Ideally, a frozen bird should have several days in the fridge to thaw, about a day for every 4 pounds. So if you have a 16-pound turkey, you would want it to thaw for four days in the fridge. If you’re in a pinch, you can thaw the bird quicker by covering it in cold water, unopened in its wrapper. If you do it this way, be sure to change the water frequently, every half hour or so.
- Before cooking the turkey, clear the cavity of the various parts we call giblets. Rinse the whole bird with cool water inside and out, pat dry, then proceed with seasoning.
- 325 degrees is the recommended oven cooking temperature from the experts at Butterball. A 10-18 pound bird will take from 3 to 4 1/2 hours. One as big as 24 pounds will take more than 5 hours. The general rule of thumb is about 12 minutes per pound for an unstuffed bird. Cook it breast side up.
- The bird is done when it hits 180 degrees, as measured with a thermometer in the thigh. (Note: The USDA will let you get by at 165, but it’s better to be safe than sorry if you’re new at this.) And be sure to let it rest at least 15 minutes before you go carvin’ to let the juices recirculate.
- For beginning cooks, I don’t recommend stuffing the bird, since this can increase your chances of picking up salmonella. The reason is, by the time the stuffing reaches the proper temperature — 165 degrees — the rest of the turkey can dry out. Make the stuffing on the stove and save yourself the headache and the risk.
- Remember to thoroughly clean and sanitize absolutely anything that has come into contact with raw turkey before it touches anything else. That includes cutting boards, knives and your hands.
- Toward the end of cooking, if the wings and skin are browning too much before the turkey is done, cover them loosely with foil.
- If you need help cooking your turkey the day of, call the Butterball Talk Line, that famous line of yearly communication in which turkey experts will talk you through any Thanksgiving dinner anguish. The number is 800-BUTTERBALL, or 800-288-8372, or you can text 844-877-3456.
- More helpful info can be found at butterball.com or here at fosterfarms.com.
Thanksgiving Recipes and More!
If you’re not making the main event, remember there are plenty of other sides you can put together quickly and easily. Here are some of my videos for Thanksgiving-centric recipes and tips to help in the kitchen for the big day.
Instant Pot Turkey: By the easiest way I’ve found to cook a turkey. This works great with a smaller bone-in breast or boneless breast.
How to brine: Brining a turkey (or any meat, poultry, or fish for that matter) yields a juicier, moister results. Here’s how to do it,
How to use a potato ricer: A ricer makes the most wonderful mashed potatoes. Perhaps best of all, you don’t have to peel the potatoes before putting them in the ricer – just cook, load, and press!
Homemade mashed potato recipe: Yeah, the boxed stuff is easy, but there’s no substitute for authentic, homemade mashed potatoes. Here’s how easy they are to make.
How to roast vegetables: Such an easy side, or a great main course for those avoiding meat or on a plant-based diet.
Whatever you cook and however you celebrate, remember that love is the most important ingredient. Happy Thanksgiving!