Cooking Questions: Thanksgiving

Q: How big of a turkey should I get?

A: Turkeys are available fresh or frozen, in sizes ranging from a diminutive 4 pounds to a whopping 30 pounds. Count on 1 to 1 1/2 pounds of turkey for each guest, depending whether you want plenty of leftovers or just a few. (If you have lots of guests to feed, you might choose two medium-sized turkeys rather than one giant; the cooking time will be shorter.)

Q: How do I thaw my turkey?

A: The best way to thaw a turkey is in the refrigerator. Allow one day for every five pounds of turkey. A quicker way is to thaw the turkey in a cold water bath. This will take about 30 minutes per pound. The water should be running, or changed frequently to prevent freezing. You might also use a combination of these methods. Never thaw a turkey at room temperature.

More tips: Buying and Thawing a Turkey

Q: How long does a turkey need to roast?

A: The roasting time for a 12-pound bird is approximately 3 to 3½ hours. However, don't rely on a timer to determine doneness. The best test for doneness is the temperature of the meat. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F, and when the breast meat reaches an internal temperature of 170 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F. When the turkey is done, remove from the oven and allow to stand for 30 minutes.

How to Cook a Turkey provides roasting time recommendations as well as other roasting tips.

Q: Can I roast my turkey the day before Thanksgiving then reheat it?

A: Never partially roast a turkey the day before to save on cooking time the next day. This creates the perfect environment for bacterial growth resulting in food poisoning. That said, you can carve the bird, and layer the meat in a baking dish for reheating. You can reduce the moisture loss by sealing the baking dish with foil. The breast meat will have a greater likelihood of drying out, so you should place it on the bottom of the dish, and consider covering it with gravy, or perhaps a small amount of turkey stock.

Q: How do I smoke a turkey?

A: Smoking a turkey is very easy provided you have the right equipment. The right equipment, in this case, is a smoker. Smokers allow you to carefully regulate the temperature, which is vital when cooking a large beast over a long period of time. It's possible to smoke a turkey using a charcoal grill, but only if you're prepared to get comfortable next to the barbeque and watch it constantly for the better part of a day. Find out all you need to know to perfectly smoke your turkey using the link below.

More tips: Turkey Tips: Grilled, Smoked, or Deep Fried

Q: Can I grill a whole turkey?

A: Whole turkey can be cooked on a grill using indirect heat. Turkey should be cooked to 180 degrees F (80 degrees C). Clear juices are not a good indicator of doneness. Depending on the age of the bird, the juices might not run clear until the bird is overcooked.

Read Approximate Grilling Times for Turkey to get recommendations for grilling times depending on the size of the bird. Recommendations for turkey pieces and turkey rolls can also be found in this article too.

More tips: Turkey Tips: Grilled, Smoked, or Deep Fried

Q: How do I deep-fry a turkey?

A: Deep-frying a whole turkey is a Cajun tradition that produces sensationally juicy meat and delightfully crispy skin. An added advantage of cooking a turkey this way is it takes less than an hour to cook the whole bird. That being said, the process is a fairly involved one. We suggest you read Deep Fried Turkey for a full understanding of the procedure.

More tips: Turkey Tips: Grilled, Smoked, or Deep Fried

Q: How long can cooked turkey be frozen?

A: Although freezing keeps food safe for an indefinite amount of time, we recommend eating the food within a reasonable time period for quality's sake. Cooked turkey can be frozen for up to four months.

Recommendations for freezer storage can be found in Freezing Foods: A Real Time-Saver. Suggestions for using those leftovers can be found in Thanksgiving Leftovers.

More tips: Buying and Thawing a Turkey

Q: Can I prepare my turkey in an electric roaster?

A: An electric roaster is a great alternative to roasting your turkey in the oven. Roasters typically cook at the same temperature and time as your oven, however, for best results, please refer to your manufacturer's instructions.
For turkey roasting time and tips, please refer our Turkey Roasting 101 article.

Q: Can I stuff the turkey the night before baking?

A: You should never stuff a bird hours before roasting, as the cavity can provide an environment for bacteria to grow. When cooking stuffing in a turkey, it is always best to prepare it just before filling and roasting the bird. The stuffing should be warm when placed in the turkey so it cooks and reaches 160 degrees F (70 degrees C) by the time the turkey is done. Stuffing should always reach a temperature of at least 160 degrees F (70 degrees C) to kill bacteria. This temperature can be measured by placing a meat thermometer into the center of the body cavity. If the turkey is finished cooking before the stuffing has reached the correct temperature scoop it out, and place it in a greased baking dish. Microwave it on high or bake it at 350 degrees F (175 degrees C) until it reaches 160 degrees F (70 degrees C).

More tips: Thanksgiving Stuffing

Q: What is the best way to mash potatoes?

A: The best thing to use for potatoes is a potato ricer or food mill. These two gadgets work so well because the potatoes achieve a uniform texture as they pass through evenly sized holes, and they get smashed only once. With these methods, the potatoes' cell walls are much less likely to break open and the texture will remain light, fluffy, and creamy.

More tips: Making Mashed Potatoes

Q: What is the secret to perfect gravy?

A: Gravy becomes lumpy when the flour is not mixed in properly. This can be avoided by starting with equal amounts of flour and a fat such as butter, turkey grease, or other meat drippings. This is known as a roux. Mix them into a paste over medium heat, then gradually introduce more liquid, while stirring constantly. Cook until thickened, while stirring continually to prevent lumps from forming on the bottom of the pan. As a general guideline, 1/2 cup of roux will thicken 4 cups of liquid.

More tips: Making Perfect Gravy

Q: How do I roast nuts?

A: Preheat your oven to 300 degrees F (150 degrees C). Remove the shells of the nuts if this has not already been done, and arrange the shelled nuts in a single layer on a baking sheet. Roast until the nuts begin to turn a golden brown. You can use this method to roast all types of nuts.

Q: Can I use frozen or dried cranberries in place of fresh?

A: Yes, you can. You can substitute frozen for fresh in equal amounts. In fact, you will not even have to thaw them, as they are fairly low in moisture. If you wish to substitute dried for fresh, use 1/3 the amount.

More tips:

• Making Sweet Potatoes
• Jello Salads and Molded Salads
• Thanksgiving Wine

Q: What is mace?

A: This spice tastes and smells like a pungent version of nutmeg, and for a very good reason…mace is the bright red membrane that covers the nutmeg seed. After the membrane is removed and dried it becomes a yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a "blade"). Mace is used to flavor all manner of foods, sweet to savory.

More definitions for cooking terms can be found in the Allrecipes Encyclopedia.

Q: Can I use fresh pumpkin in place of canned pumpkin?

A: Fresh pumpkins must be cooked before using in baking recipes. One of the best methods is to bake the pumpkin in pieces. Puree the flesh until smooth, and use as you would canned pumpkin. Baking With Fresh Pumpkin supplies additional cooking methods as well as tips for choosing pumpkins. You can also use canned pumpkin in place of fresh pumpkin. One 15-ounce can is approximately equal to 1 ¾ cups pumpkin puree.

Q: Help! I have run out of pumpkin pie spice. What can I substitute?

A: You can make your own blend at home using cinnamon, ginger, nutmeg, and cloves. We have two recipes for pumpkin pie spice.

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