The Thanksgiving Turkey: What You Need to Know

There are two types of turkeys to choose from - a tom (male) and a hen (female). Chances are if you get a hen it is 8-16 lbs. The most common Thanksgiving turkey is a Tom as there is more white meat and it is 14-26 lbs. If you have a choice, choose a Tom.

Both are moist, but Toms make for a big crowd. You should plan on 1 lb per person.

Usually, you will buy a turkey marked "young". This means the turkey is about 5 ½ months old. The older turkeys are tougher and are better for stews or ground.

When choosing a turkey the best choice is a Grade A Fresh turkey. Be sure the turkey is not frozen or has been thawed. A fresh, never frozen, turkey is the most flavorable and juicy. Check to see (if you can) that it has no bruises or tears. Store it in the coldest part of your refrigerator at about 40 degrees. It is best to buy this turkey one or two days before cooking.

To be sure it is of top quality you may have to order it two weeks or so in advance.

Do not be afraid of a frozen turkey, however, just be aware that a fresh one has the best taste.

If you have a frozen turkey it can be kept frozen up to six months.

Defrost it in the refrigerator. It takes 24 hours to defrost up to five pounds so plan accordingly.

If you need to defrost the turkey quickly, defrost it in a sink with cold water only. Do not use hot water as it will cause harm and be unsafe for eating. It needs to be in cold water 30 minutes for every pound.
Do not use a microwave to defrost your turkey.

A self-basting turkey has been injected with a solution of broth, fat and flavorings. These are often the juiciest and best tasting.

Organic turkeys are fed natural food with no antibiotics or hormones. They can be a bit tougher, but are still very flavorful and better for you.

There are other kinds of turkeys such as Kosher turkeys raised and slaughtered according to Jewish dietary laws; farm raised wild turkeys that are not raised in a domestic environment and usually are more expensive than the typical Thanksgiving Day turkey.

There are also wild turkeys that you may find in the woods. There is very little fat on these birds, but be sure you know the rules in your state as well as what to do with them once you catch it.

Whichever way you choose to get your turkey, there are several tips to know before putting it in the oven.

Leave the bird wrapped until you are ready to cook it, to keep in its flavor. Once you are ready, be sure to clean it very well. Remove the giblets and neck from inside the body. Rinse the inside and out very carefully under cold water. Pat the turkey dry removing any excess skin or flakes. Put salt in the center of the turkey's cavity.

You can then stuff the turkey and prepare it as you wish. Most common is putting butter on the skin, salt, pepper and Italian seasoning.

The best way to cook a turkey is slow at 325 degrees Fahrenheit. On average they need to cook 20 minutes per pound. Limit the amount you open the door to be sure it is cooking properly and baste it once an hour.

If you have a thermometer, try to have the bird reach 180 degrees at its thickest part.

Once the turkey is done, let it stand for 20 minutes before carving. This allows the juices to be drawn back into the bird.
Always cut the extremities off first. Then cut down the breast as it should fall apart.

One last thing - be sure to put the turkey away after it has been out for two hours in order to prevent spoilage. Remaining turkey should be eaten within three days. You can freeze cooked turkey for up to three months.