Turkey Tools

By:   Carl Hanson

Besides a rack, roasting pan and thermometer, keep loads of paper towels, a turkey baster, foil tent and some trusty trussing twine on hand.

Rack 'em Up

Turkeys cook best if hot air is allowed to circulate underneath and all around them. Setting the turkey on a roasting rack is key. The fat drips down and can be collected in the roasting pan. The rack lets the air circulate and also keeps the bird from soaking in its own fat.

Taking its Temperature

Before roasting, insert a meat thermometer into the thickest part of the thigh, pointing it toward the body and without touching bone. Use a thermometer to test the temperature of the stuffing, too. Stick it in the center of the turkey cavity. The stuffing should reach 165 degrees F.

Bird Bath

No time to thaw your frozen turkey in the fridge?  (You would've needed one day for every 5 pounds.) Try placing your bird in a large cold water bath, which requires 30 minutes per pound. A large, brand-new plastic bucket that hasn't been used for cleaning does the job nicely. Refresh with new cold water every half hour.

Have questions? We've got answers to the most commonly asked Thanksgiving cooking questions.