Thanksgiving: the Bird

Step 1 - Buying the Turkey

• Determine how many your turkey needs to feed.
• Plan on 1 to 1.5 pounds of turkey (this includes bones etc) per guest (slightly less for small eaters, more for big eaters). This will still allow you a few leftovers.
• Buy your bird. 

• If it is frozen you will need to thaw it out in the fridge: a day for every 5 pounds or in an ice water bath (fill your clean tub or a large container with ice water and submerge your bird - it should be in a bag for extra sanitation): 30 minutes per pound.
• If it is fresh, you will need to store it in your fridge until it is time to cook it. If you plan to buy it the day before (to keep your fridge available longer) you might want to reserve one in advance.

Step 2 - Preparing the Turkey

• If you want to brine your turkey see here and here for some helpful hints and recipes.
• Buy some cheesecloth.
• Prepare your basting liquid. Here is my recipe:
• Melt 1 cube of butter.
• Add 1/2 cup of chicken broth.
• Add 1/2 cup of ginger ale.
• Add 1-2 teaspoons of crushed sage.
• Add 1/2 teaspoon of rosemary.
• Preheat oven to 425 with top rack removed and remaining rack at lowest setting.
  
• Place your turkey breast side up. Turn the wings under. Tie the legs together (even if you don't stuff the cavity because it will keep its shape better with the legs tied together).
• Fold your cheesecloth so that it is the right size to cover your turkey. Submerge it in your cooled (but not cold) basting liquid.
• Place the cheesecloth over your turkey.
  
• Baste turkey with more of the liquid.

Step 3 - Roasting the Turkey 

• Put turkey in the oven and roast for 30 minutes.
• Turn oven down to 350 and continue to roast. Brush basting liquid on cheesecloth and turkey every 30 minutes. You can cover the turkey with a piece of foil if it is browning too quickly.
  
• Here is a chart so you'll know how long to roast (these are estimates - the key is to roast until the turkey is 180 degrees {f} at the thickest part):

Weight of Bird	Roasting Time (Unstuffed)	Roasting Time (Stuffed)
10-18 lbs	3-3.5 hours	3.75-4.5 hours
15-22 lbs	3.5-4 hours	4.5-5 hours
22-24 lbs	4-4.5 hours	5-5.5 hours
24-29 lbs	4.5-5 hours	5.5-6.25 hours

Step 4 - Carving your Turkey

• Remove your turkey and allow it to sit at least 30 minutes before attempting to carve it.
• Use the instructions here for carving your turkey.