Thanksgiving 911  Don’t panic! Stress-free tips for the Thanksgiving feast

Basti Note:  I don’t usually do the ‘food thing’ here, but what the hell tis the season so here are some Thanksgiving  tips.  I haven’t tried any of these, but Pillsbury says they work.

Hosting the feast this year? Don’t panic! We’ve got the best tips yet to help you prepare your way to a stress-free day so you can enjoy the meal with your guests.  

Turkey Basics
A few things to keep in mind as you plan for the feast:

· Have the essentials on hand: Borrow or purchase a roasting pan, roasting rack (that fits in the pan), instant-read thermometer (or ovenproof thermometer that stays in as the bird cooks), kitchen string, poultry skewers, sharp carving knife, and serving platter.

· Frozen turkeys should be thawed in your refrigerator 24 hours for each four pounds of meat. (That’s three days in your fridge for a 12-pound bird – more time than you might guess.) Never thaw a turkey at room temperature. If it’s not completely thawed the evening before Thanksgiving, facilitate thawing in a sink of cold (never warm) water, changing the water every half hour.

· Fresh turkeys are an option if you don’t have the refrigerator space to house a thawing turkey. Most grocers will special order and refrigerate a fresh turkey for you to pick up just before the big day.

Roasting a Turkey

Roasting a turkey is economical and easier than you’d think!

· Dress your turkey simply – Rinse turkey inside and out before dressing. Pat dry with paper towels. Tie legs to the body with one length of kitchen string; tie wings similarly, or tuck tips over shoulder joints. Use poultry skewers to hold the flaps of skin closed at each end of the turkey.

· Cook your turkey breast-side up on a rack in a large roasting pan in a 325° oven, allowing about 15 minutes per pound of unstuffed turkey, or 20 minutes per pound of stuffed turkey.

· If you are stuffing your turkey, do so right before the turkey goes into the oven, never ahead of time. If you aren’t stuffing the turkey, you can place a couple carrots or fresh herbs in the cavity for flavor.

To baste or not to baste: Basting isn’t necessary, but if you cover your bird with foil, you should uncover it for the last hour of roasting and baste it with drippings every 15 minutes to give it a beautiful golden appearance.

· Is it done yet? You can be certain your turkey is perfectly done when an instant-read meat thermometer inserted deep into the fleshy part of the thigh yields a 180° reading. Allow the turkey to “rest” out of the oven for 20 minutes before carving.

Recipes to the Rescue

Check out these recipes for fabulously savory roast turkey:

· Stuffed Roast Turkey and Gravy

· Stuffed Roasted Herb Turkey and Gravy

· Roast Turkey with Sausage-Apple Stuffing  

Hosting Just a Few?

Don’t feel compelled to roast a whole turkey for just a few folks, unless you want all of those yummy leftovers. Instead, you can roast a turkey breast in a fraction of the time and still serve up plenty of Thanksgiving tradition. Here are a couple recipes for a savory turkey-breast dinner:

· Savory Roasted Turkey Breast

· Lemon and Herb-Roasted Turkey Breast

· Slow-Cooked Turkey and Stuffing with Onion Glaze