It can be intimidating to prepare Thanksgiving or Christmas dinner, regardless of experience level. Even though you can delegate some of the cooking to friends and family, you will most likely be responsible for the turkey, dressing (stuffing for those of you outside of the South), and gravy.
Furthermore, since these dinners typically involve getting together with friends and family, you’ll undoubtedly find yourself cooking for a bigger crowd than normal. The majority of us struggle to cook for a large gathering of people, unless we work as quartermaster cooks all the time.
Putting a hot, ready-to-eat meal on the table simultaneously can be the most challenging part of cooking a meal like this. Timing and cooperation are essential for this task, as many of us only have one oven and four burners available.
Some authorities state that the “rule” is one pound to three quarters of a turkey per serving. This would indicate that you should buy a seven to ten-pound turkey if you are hosting ten guests of a reasonable size, but that is untrue. I don’t know about your group, but I would have a riot on my hands if I gave my Thanksgiving regulars a bird that size. There are two reasons I ignore that rule:
Thanksgiving is a time for family friends and delicious food. But it’s also a time when kitchen fires are more likely to occur. In fact, according to the National Fire Protection Association, Thanksgiving is the leading day for home cooking fires.
One of the most common causes of Thanksgiving fires is turkey fryers. These handy appliances can quickly cook a turkey, but they can also be dangerous if not used properly.
If you’re planning to use a turkey fryer this Thanksgiving, it’s important to take some precautions to prevent a fire Here are some tips:
- Use the fryer outdoors, away from buildings and flammable materials.
- Never use a turkey fryer in a garage or on a wooden deck.
- Make sure the fryer is on a flat surface to avoid spilling hot oil.
- Never leave the fryer unattended.
- Use a thermometer to monitor the oil temperature.
- Do not overfill the fryer.
- Have a fire extinguisher on hand in case of a fire.
- Know how to use the fire extinguisher before you start cooking.
If a fire does start do not try to put it out with water. Water will only spread the fire. Instead use a fire extinguisher or baking soda to smother the flames.
Here’s a step-by-step guide on how to put out a turkey fryer fire:
- Turn off the gas or propane supply to the fryer.
- If possible, move the fryer away from any flammable materials.
- Use a fire extinguisher to put out the fire. Aim the extinguisher at the base of the flames.
- If you don’t have a fire extinguisher, use baking soda to smother the flames.
- Once the fire is out, let the fryer cool completely before moving it.
Here are some additional tips for staying safe when using a turkey fryer:
- Thaw the turkey completely before frying.
- Use a turkey fryer that is specifically designed for outdoor use.
- Do not use a turkey fryer in windy conditions.
- Wear safety goggles and oven mitts when handling hot oil.
- Be aware of the dangers of hot oil and take precautions to avoid burns.
By following these tips, you can help prevent a turkey fryer fire and enjoy a safe and delicious Thanksgiving feast.
What are Turkey Trimmings?
Turkey trimmings are the leftover pieces of meat that are cut off from the turkey after it has been cooked. These trimmings can be used in a variety of ways, such as making soup, sandwiches, or casseroles.
Here are some ideas for using turkey trimmings:
- Turkey soup: Turkey soup is a classic way to use leftover turkey. It’s a hearty and flavorful soup that is perfect for a cold winter day.
- Turkey sandwiches: Turkey sandwiches are a quick and easy lunch or dinner option. They can be made with a variety of different breads and toppings.
- Turkey casseroles: Turkey casseroles are a great way to use up a lot of leftover turkey at once. They can be made with a variety of different ingredients, such as pasta, rice, or vegetables.
How to Cook a Turkey for Thanksgiving
If you’re planning to cook a turkey for Thanksgiving, here are some tips:
- Choose the right size turkey: The size of the turkey you need will depend on the number of people you are cooking for. A good rule of thumb is to allow 1 pound of turkey per person.
- Thaw the turkey completely: It’s important to thaw the turkey completely before cooking it. This will ensure that it cooks evenly.
- Brine the turkey (optional): Brining the turkey is a great way to add flavor and moisture to the meat.
- Roast the turkey at 325 degrees Fahrenheit: The turkey should be roasted at 325 degrees Fahrenheit until it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the turkey rest before carving: Once the turkey is cooked, let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat.
Thanksgiving Dinner Recipes
Here are some recipes for Thanksgiving dinner:
- Turkey
- Stuffing
- Mashed potatoes
- Gravy
- Cranberry sauce
- Pumpkin pie
Thanksgiving is a time to celebrate with family and friends. By following these tips, you can help ensure that your Thanksgiving dinner is safe and delicious.
Turkey dinner side dishes
- It totally disregards the persistent and significant need Americans have for Thanksgiving dinner leftovers; and
- Turkeys today are bred to have as much white meat as possible. In my experience, a lot of people insist on dark meat, so you’ll need a bigger bird to meet their needs.
My advice, then, is to at least double the rule.
After we’ve made that choice, should you buy a fresh or frozen turkey? If you can get a fresh turkey as soon as possible, then definitely buy one. If not, then buy a frozen one. Some meat markets let you reserve a fresh turkey. However, if, when you get there on Tuesday, you discover that all of the fresh turkeys have been eaten and there are none left, then you have a problem. Frozen turkeys take a long time to thaw. In an emergency, you can use the cold water method, but its messy and troublesome. Quoting the Butterball people: “To speed thawing, place breast down in cold water, changing water every 30 minutes. Allow 30 minutes per pound. DO NOT THAW AT ROOM TEMPERATURE. “.
To avoid all of that, just make sure you buy your turkey early enough for it to thaw in your refrigerator.
Fresh or frozen, it doesnt matter a whole lot really. Ive cooked many of each, and either can be excellent. I believe that everything depends just as much on each individual turkey—not to mention each individual cook.
I hope I won’t disappoint too many of you by not including the stuffing, trussing, and roasting instructions for your turkey. I stuffed a turkey only once, and that was on the occasion of my first Thanksgiving dinner. I was an over-eager neophyte determined to roast the perfect turkey. The traditional method is stuffing, but I was concerned that the dressing wasn’t getting hot enough and that the turkey was drying out, which could have led to food poisoning for all of us. The poor bird was bristling with meat thermometers. In any case, I had to prepare a side pan of dressing, which is equally delicious. A turkey with a body cavity the size of a beach ball would be required to make the quantity of dressing required for my guests’ dinner and for leftovers. (As you can tell, leftovers are important to me. ).
“How long do I cook it?” is the most commonly asked question on the Butterball company’s Turkey Talk-Line (1-800-BUTTERBALL or 1-800-288-8372), and I completely agree. Here is their recommended thawing and roasting table (stuffed and unstuffed, if necessary):
| Size | Thawing | Roasting – Stuffed | Roasting – Unstuffed |
|---|---|---|---|
| 10 to 18 lbs. | 3 to 4 days | 3-3/4 to 4-1/2 hours | 3 to 3-1/2 hours |
| 18 to 22 lbs. | 4 to 5 days | 4-1/2 to 5 hours | 3-1/2 to 4 hours |
| 22 to 24 lbs. | 5 to 6 days | 5 to 5-1/2 hours | 4 to 4-1/2 hours |
| 24 to 30 lbs. | 6 to 7 days | 5-1/2 to 6-1/4 hours | 4-1/2 to 5 hours |
This table’s times are based on roasting a turkey in an uncovered roasting pan at 325°F.
There are a number of ways to determine if your turkey is done:
- Use the above chart as a general guide.
- Using a meat thermometer, insert it deeply into the thickest part of the inner thigh without touching the bone. Roast until the temperature reaches 180°F.
- Put a paper towel over your fingers and pinch or squeeze a leg. If its nice and tender, your turkey is done. (Of course, to remember how it felt at first, you should squeeze it as well before putting it in the oven.) ) ).
- Using a meat fork, puncture the thigh all the way to the bone, making sure the juices run clear.
You can combine any of these methods to achieve the perfect roasted turkey, but remember that’s art, not reality, so yours won’t look like the ones in magazines or on TV.
- Ensure that the neck and giblets have been removed from both the body and neck cavities.
- Rinse the turkey thoroughly in cold water and drain.
- If you plan to use one, buy two heavy roasting pans from the supermarket that are lined with aluminum foil and nestle one inside the other.
- Hold the drumsticks together with the tiny device so they roast together.
- Coat the turkey with olive or canola oil before placing it in the oven.
- Some like to preheat their oven to 450°F and then reduce the temperature to 325°F just before placing the turkey inside in an effort to seal in the juices from the beginning. If that makes sense to you, go for it.
How to Carve a Turkey | The New York Times
FAQ
What temperature is a turkey done at?
How much bread crumbs for a 12 pound turkey?
Stuffing: For a 12- to 18-pound turkey, you need 8 to 10 cups fresh, day-old breadcrumbs, 2 cups chopped onions sautéed in ¼ cup oil, 1 cup raisins, ½ to 1 cup chopped flat-leaf parsley and seasonings (thyme, savory, sage, salt and pepper) to taste.
How do you know if a Turkey is done roasting?
Use the above chart as a general guide. Use a meat thermometer; insert it deep into the thickest part of the inner thigh without coming into contact with the bone. Roast until the temperature reaches 180°F. Using a paper towel to protect your fingers, pinch or squeeze a leg. If it’s nice and tender, your turkey is done.
What should I do if my turkey breast is too thin?
If the liquid is too thin, mix more cornstarch with some liquid from the pot and stir it back into the simmering gravy. Season with salt and pepper to taste. Slice the turkey breast as thinly as possible. Serve with the stuffing, gravy and cranberry sauce. This recipe has been updated and may differ from what was originally published or broadcast.
What to do with leftover turkey & stuffing?
Leftover turkey and stuffing sandwiches are a firm favorite too. Create a pocket between the skin and the body of the bird. Heat half the butter in a frying pan over a medium heat (making sure not to burn the butter) and fry the onions and the celery till soft and translucent. Leave to one side to cool.