ParrotMom

Since ths is the 49year I've made Thanksgiving (one of these days we'll eat out) let me add my two cents... Put whatever you want to oil up the turkey...make a rub out of garlic, onion, paprika, celery salt... Rub it over the turkey...PUT THE TURKEY BREAST SIDE DOWN ON A PAM SPRAYED RACK!!! This way the fat from the dark meat keeps the white meat juicy.. I tent it with alum. foil. In the bottom of the pain I put chicken broth, white wine, carrots and onions..and the water from any veggie that I've cooked. I do tent the turkey and turn it over the last hour...let it sit.. I pour off the fat, and put the pan over the burner and slowly brown flour adding the liquid from the bottom of the pan bit by bit until it's incorporated and this should make a dark and rich gravy.. I've also taken the giblets and boiled them up with carrots and celery and use that for basting. The secret I've discovered is roasting the turkey upside down...it never, ever fails to make a juice turkey. If you don't want to buy a rack I just saw the Naked Chef on tv the other day loading up the bottom of the roasting pan with carrots, parsnip, potatoes and setting the turkey on that...then you can use the veggies in a big pot when you bone the turkey carcas to make turkey soup.. By using the liquid from the potatoes, squash or whatever it makes a great soup...after you boil it and turkey falls away from the bones you can add rice or strain the whole thing and add fresh veggies.

snowrooster

What are the pros (and are there cons) of using a wire rack when roasting?

If the stuffing is taken out of the bird immediately, is it not safe to eat leftover stuffing (which has been properly refrigerated)? Why? I'm curious (and don't want to get sick!).

gc

Oh....almost forgot...use apple cider to moisten the dressing.

MaureenB

Lots of good suggestions here, and also great resources on the internet if you Google it. I make a large turkey breast for our small family of four, and have done it a few different ways, including smoking it on the Weber grill outside. I always put broth in the bottom of the pan to create a good base for the gravy.
Relax-- because however you prepare it, turkey's one of the easiest things to make. So don't be nervous. It's much simpler than you might think. It's the side dishes that make me crazy, and the gravy!
If you decide to stuff the turkey, be sure to take care with it as suggested and certainly don't stuff it and let it sit in a raw turkey for long. I do basic sage dressing in a Corningware dish, and I think it's just as good without the worry of stuffing.
Just in case, I serve plenty of wine before dinner, and drink plenty myself!
Happy Thanksgiving everyone!

GoTravel

snowrooster, bacteria grows when food is between 40F and 140F. You want to get the stuffing out because if it starts cooling too quickly in the cavity, you run the risk of bacteria growing.

Many stuffing recipes call for eggs which makes even more necessary.

placeu2

So is somebody traveling to Istanbul?

buckeyemom

I saw something on our noon news about soaking it overnight in a brine and herb mixture. Some of the specialty markets sell it in a jar.

snowrooster-If you do a "google" search you can probably find all kinds of great information.

gail

Only 2 important steps. First, make sure you take out the nasty parts they package inside the bird (neck, heart, pancreas, appendix and God knows what else) before you roast it.

Second, you need wine - for the cook during the cooking time and for the guests - if you undercook or overcook the turkey, no one will notice if you serve enough wine.

shaz60

Hi snowrooster -
The stuffing will be safe if you take it out of the turkey immediately. The turkey needs to sit for around 20 minutes. The stuffing can be put in a casserole and stuck back in the oven to keep it hot. Cover it with foil if you don't want the top to get crunchy. Right after dinner refrigerate any leftover food. I love to put everything (turkey, stuffing, potatoes, gravy, veggies) in a big pot on Friday and heat it all up. Don't worry about anything. A turkey is one of the easiest things to cook. Stick it in and keep an eye on it.

buckeyemom

Budman will love this one....my dh basted our Turkey with beer last year. It turned out very moist and juicy. I wonder if you can do the same with wine?

razzledazzle

For those who asked:
(From R5's Turkey Survival file)

Turkey Brine
2 1/2 Gal. cold water
2 C. Kosher salt
1 C. Sugar
2 Bay leaves
1 bunch fresh thyme or 4 Tbls. dried
1 whole head of garlic cloves, separated and peeled
5 whole allspice berries,crushed
4 juniper berries,crushed

Place the water in a large non-reactive
container which easily holds the
liquid and the bird.
Add all ingredients and stir until
sugar and salt dissolve.
Refrigerate for 24 hours.
Ig turkey floats to top, cover with
plastic wrap and a plate with cans
to weight it down,
Keep it completely submerged.
Rinse,pat dry, roast.
down.

This brine recipe is from Chez Panisse
and is printed in the SF Chronicle
every year. We have used it faithfully
in the past and it truly makes a
difference.
Yum!
R5

snowrooster

Just discovered my turkey is too big for my new roasting pan, so I'm off to return it and look for a bigger one. I also made the mistake of purchasing a "hand wash only" tablecloth - no thanks - it will be return #2. Goodness gracious, let the festivities begin!!

seetheworld

snowrooster, will your larger pan fit in the oven?

Budman

buckeyemom, I just might try a little white wine on Thursday morning.

LoveItaly

Well snowrooster since I have never roasted a turkey that pleased me I did a sneaky. I told my SIL when he first arrived here from Rome that to be a true American he had to learn to roast the turkey. He is a fantastic cook. But had no idea what to do with a turkey. But went on google, did a lot of reading and WOW!! The first turkey he roasted was to die for.

So clever me, I now get to sit and visit and sip on wine during the afternoon.

Even gave him my huge roasting pan for his very own. He was thrilled. But not as thrilled as I am.

And snowrooster, when you replace that "hand wash only" tablecloth, make sure you don't buy one that says "dry clean only". No, no you don't want that either.

The dinner will all work out, honest.
Have a Happy Thanksgiving!

eliztrav

I've finally mastered pullling the plastic thingie out of the turkey before stuffing it & cooking. And, I do stuff the bird, and never have had a problem. (We do take all the stuffing out asap) BUT I have never mastered the "how long should it cook" business. Every year brings more trauma....is it done? Is it TOO done? The directions never seem right. Any words of wisdom?

LoveItaly

Oh good grief, I should use the Edit button more. When I said my dear SIL's first roasted turkey was to die for - well I did NOT mean as in food poisoning. Good heavens! I meant it was the best roasted turkey I had ever eaten.

Barbara

Snowrooster, look at

www.butterball.com

for easy, explicit instructions (even if you're not cooking a Butterball!)

I have never before now heard about removing the stuffing immediately, and I've been cooking turkeys for about 27 years now.

What I have heard, every year, is do not make up the stuffing until right before you're going to stuff the bird. And, do not stuff the bird until right before you put it into the oven.

Cut any leftover meat from the carcass before refrigerating.

Judyrem

I know I sound like a broken record, but I still say a Reynold's turkey bag....snip the bag as soon as you take it out, then voila...a masterpiece IMO.

dcespedes

Judyrem--I agree with you, we've used the bags before with great results. The only "problem" I've encountered using them involve removing the bird from the bag. Any tips on removing the bird, preserving the juices for gravy?