Roast Turkey - The Best Ever
If your turkey is to be the talk of the table this year, you'd better brush up on your methods.
Measure the Roasting Pan:
It must be shallow 2" to 3" deep is about right.
It must be uncovered, with it’s own wire rack, or one that you set in it.
It must be large enough for the bird you plan to buy.
Without these 3 musts, your bird is likely to braise, not roast, and your oven may spattered with fat.
Buy a modern bird: Quick-frozen macerated turkeys are all that and more! Top notch in quality, they come cleaned, ready to stuff and truss.
Be sure to have yours delivered far enough in advance to allow about 6 hours a lb. for thawing in your refrigerator (about 3 days for a 12-lb. bird).
For quicker thawing, let your bird stand la a pan of cold water with a slow stream of water running over It for 3 hours; then finish the thawing with 12 to 20 hours in the refrigerator.
If your family is large or you enjoy turkey leftovers, order a whole turkey, allowing about 3/4 lb. drawn turkey (weight minus head, feet, organs) per peraon.
For example, a 15-lb. bird (drawn weight) serves about 20.
If your family is small, go halves with a neighbor who needs only part of one, too. Meat butchers are glad to split a bird, especially when two buyers are right at hand. Of course, you'll have to toss for the giblets.
