GETTING STARTED

TOOLING UP A large, sturdy roasting pan with rack, no more than 2 inches deep; meat thermometer; potholders or oven mitts

BUYING 1 to 1 1/2 pounds of turkey per person

THAWING Start in the morning and allow 24 hours for every 4 pounds of bird. Do not count the cooking day as part of the thawing time. Thawed birds keep 2 days in the refrigerator. The bird is ready for roasting when the giblets and neck can be removed and no ice crystals remain in the body cavities.

STUFFING 3/4 cup per pound of bird. (That's 11 cups for a 15-pound bird.) Stuff bird just before roasting (not ahead). Loosely spoon stuffing into neck and body cavities; pull neck skin over stuffing; secure to bird's back with a short skewer.

TRUSSING After stuffing, tuck drumsticks under band of skin across tail, reset leg clamp, or tie legs to tail with kitchen string. Twist wing tips under bird's back.

ROASTING Place turkey, breast side up, on the rack of the roasting pan. Brush bird with cooking oil. Cover loosely with foil. Place in a preheated 325[degrees]F. degree oven. After two-thirds of the cooking time, cut string between drumsticks. Remove foil the last 30 to 45 minutes.

COMMON QUESTION

Q Which is best, a fresh or frozen turkey?

A They're about equal-base your choice on personal preference. Fresh turkeys take up shelf space in the fridge for a day or two; frozen birds take up to a week to thaw there.

Q It's Thanksgiving morning and the bird's not thawed.

A Place the bird in a clean sink full of cold water; change the water every 30 minutes. For food safety, don't thaw the bird at room temperature, in the microwave, or in warm water. When thawed, remove giblets and neck. Rinse bird, if desired. Pat dry with paper towels.

Q Where do I insert the meat thermometer?

A Push the thermometer probe into the center of an inside thigh muscle so that it does not touch any bone.

Q How do I know when the turkey is done?

A When a meat thermometer registers 180[degrees]F and the stuffing is at least 160[degrees]F. The drumsticks will move easily in their sockets, and the thickest parts feel soft when pressed. Juices from the thigh look clear when the meat is pierced with a long-tined fork.

Q What is standing time?

A After the bird comes out of the oven, it needs a 20-minute "rest" to make the meat easier to carve and allow the stuffing temperature to rise to a safe 165[degrees]F.

Q How long can I store turkey leftovers?

A Refrigerate meat, stuffing, and gravy separately within 2 hours after cooking. Eat or freeze within 2 days.

Q I still have questions.

A Try the Butterball Turkey Talk-Line: 800/288-8372, or the USDA Heat and Poultry Hot Line: 800/535-4555.

CARVING TIPS

1. Pull one drumstick away from the body. Cut through skin and meat between thigh and body. To separate thighs and drumsticks, cut through the joints where the drumstick and thigh bones meet.

2. With legs and thighs removed, steady the bird with a carving fork. Hake a deep horizontal cut into the breast just above each wing. Next, cut from the top of the bird down to the horizontal cut, making thin, even slices of breast meat.

ROASTING TIMES

READY-TO-COOK
TURKEY WEIGHT    ROASTING TIME

8 to 12 lb.      3 to 3 3/4 hours
12 to 14 lb.     3 1/4 to 4 1/2 hours
14 to 18 lb.     4 to 5 hours
18 to 20 lb.     4 1/2 to 5 1/4 hours
20 to 24 lb.     4 3/4 to 5 3/4 hours

UNSTUFFED TURKEYS OF THE SAME WEIGHT REDUCE THE TOTAL COOKING
TIME BY 15 TO 45 MINUTES.

COPYRIGHT 2004 Meredith Corporation