TURKEY TIPS
How to Choose a Turkey
Size:
Count on 1 to 1 ½ pounds of turkey for each guest, depending on whether you want plenty of leftovers
or just a few. You can also choose to buy two medium-sized turkeys rather than one giant one,
to cut the cooking time. This also allows you to cut one turkey for serving while the other whole bird
is displayed on the table. Remember that smaller birds have smaller breasts, but more leg meat for those who
like the dark meat.
Fresh or Frozen? How to Thaw a Turkey Submerged in cold water. It is also possible to use a combination of the two methods--use the fridge for the first two days
This depends on your needs. A fresh turkey costs more but doesn't need thawing. Some butchers also offer
“heritage” breeds of turkey. (You should buy it no more than one or two days ahead of time.
it's best to order in advance from your butcher or grocery store meat department). Frozen turkeys are
less expensive and available year-round, but must be thawed before cooking.
There are two safe methods for thawing a turkey:
In the refrigerator. This is the preferred method, but can be difficult to arrange with a fully stocked
fridge. Clear some space and allow one day for every 5 pounds of meat: a 15-pound turkey will require
three days to thaw thoroughly.
Using your sink or a bucket, keep the turkey in its original wrapper and make sure it is completely
covered with cold water. You may need to cover the turkey with a plate and place some heavy cans on
top of it to keep it totally submerged. It is vital for the sake of safety that you change the cold
water every 30 minutes. Using this method, it will take approximately 30 minutes per pound to thaw
a turkey.
of thawing, and the sink on the day before Thanksgiving, when the refrigerator fills up with other
holiday dishes.
