With Thanksgiving round the corner, it’s time to think about perfecting your turkey. Here are some quick tips:
Choosing the size
Allocate about 3/4 pound per person — generous servings, but with little leftovers. If you want extras for midnight snacks and sandwiches, plan on 1 to 1.5 pounds per person.
Hens or Toms?
There’s no big difference, except the size. Hens weigh less than 16 pounds, toms weigh over it.
Choose a young turkey who reached just a few weeks old, to get a moist and tender mouthful.
Remove the giblets and neck, then wash the turkey with cold water. If you prepared stuffing, don’t overpack the bird, and don’t forget to clamp the legs. Then, place in a roasting pan, cover with a lid or a foil tent, and set the timer. You need to cook 15 minutes per pound, and an additional half hour if you stuffed the turkey. If you want golden brown skin, remove this cover an hour before removing the turkey from the oven, and baste the bird every hour.