Thanksgiving Handbook : Trial by Turkey

Preparing a holiday dinner for the first time can be quite a challenge (if not downright frightening). But with a little planning, it’s possible for the cook to serve a delicious meal and still be relaxed enough to enjoy it with everyone else.

A few keys to success: Keep in mind your available space and equipment, plan a menu that is equal to your capabilities and make a timetable. Your personal cooking skills and preferences will help you decide whether to prepare recipes using fresh or convenience foods, or a combination of the two.

The most intimidating part of the meal is, of course, making the turkey. But it doesn’t have to be difficult. Below, we’ve included a few guidelines on thawing and roasting that will help you plan your time. Here, however, we’ll take you through the cooking of a turkey step-by-step.

You can use either a fresh or a frozen turkey. Decide whether to make stuffing or to buy a packaged dressing mix.

Several days ahead, order your turkey, if you are using a fresh one, or purchase a frozen turkey begin thawing it in the refrigerator (see instructions below).

Two days ahead, pick up the turkey (if fresh) and other necessary ingredients.

Thanksgiving morning, prepare the dressing recipe, or follow the directions given for your packaged dressing, and refrigerate. Turn on the oven.

To prepare the turkey for roasting, remove the neck and giblets from the body cavities (Step 1). Rinse the turkey well with cold water and pat dry with paper towels. Rub salt and pepper to taste into the neck and body cavities.

Place the turkey in a large bowl, tail downward and lightly spoon stuffing into the neck cavity (Step 2). Pull the neck skin over the stuffing and secure to the underside of the turkey with a skewer (Step 3).

Remove the turkey from the bowl and turn the wings akimbo (Step 4). Lightly fill the body cavity with stuffing and secure the drumsticks with kitchen twine (Step 5).

Insert a meat thermometer into the thigh next to the body, but not touching any bone. Place the turkey on a rack in a roasting pan and brush with melted butter to taste (Step 6), if desired. Roast uncovered at 325 degrees 18 to 20 minutes per pound for a turkey of more than 16 pounds, or 20 to 22 minutes per pound for a turkey of less than 16 pounds, or to an internal temperature of 175 degrees.

If no thermometer was put in turkey at beginning of roasting, determine doneness by inserting a thermometer through the carcass to center of stuffing. If no thermometer is used, test by hand--thickest part of drumstick should feel tender when pressed with thumb and forefinger, and drumstick or thigh should move easily.

Let the turkey stand at least 20 minutes before carving so the juices will set. Remove the stuffing from the turkey and cover with foil to keep warm. Slice and serve the turkey.

ROAST TURKEY

1 (12- to 14-pound) turkey

Salt, pepper

Stuffing of choice

Melted butter, optional

Remove neck and giblets from turkey cavities. Rinse turkey inside and out with cold water and pat dry with paper towels. Rub salt and pepper to taste into neck and body cavities.

Lightly spoon stuffing into neck cavity and close with skewer. Turn wings akimbo. Lightly fill body cavity with stuffing. Secure drumsticks lightly with kitchen twine.

Insert meat thermometer into center of thigh next to body, but not touching bone. Place turkey on rack in roasting pan and brush with melted butter to taste. Roast uncovered at 325 degrees 18 to 20 minutes per pound for a turkey of more than 16 pounds or 20 to 22 minutes per pound for a turkey of less than 16 pounds, or to internal temperature of 175 degrees.

Allow turkey to stand 20 minutes before carving. Makes 10 to 12 servings.

BASIC BREAD STUFFING

1/2 cup butter

1 large onion, diced

1 to 2 cups diced celery with leaves

15 cups toasted 1/2-inch bread cubes

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1/4 cup minced fresh sage or 1 tablespoon dried sage

1/2 cup chopped parsley

1 cup turkey stock, water or milk

Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned.

Place bread cubes in large bowl. Add vegetables, salt, pepper, sage and parsley and toss until well mixed. Add turkey stock and blend well.

Use to stuff 12- to 14-pound turkey. Bake leftover stuffing in lightly greased casserole at 325 degrees 45 minutes to 1 hour, or until heated through. Makes 12 servings.

Each serving contains about:

181 calories; 635 mg sodium; 22 grams cholesterol; 9 grams fat; 20 grams carbohydrates; 4 grams protein; 0.3 gram fiber.