Selecting a Turkey

     Preparing the perfect turkey starts with knowing how to buy one.
As a general rule, count on one pound of turkey
(uncooked) for each person you'll be serving.
If you're  working on your meal ahead of time,purchase
a frozen turkey and  remember that it will take a few
days to thaw in your refrigerator. If you're having a  small gathering, you may want just a turkey breast.
For extra freshness, or if you're short on time,
look for Fresh Turkey in the  fresh meat section;
it's ready to cook right away without any thawing.

 

Buying The Right Size Whole Turkey

     Whether it's your first turkey or your tenth, there's always the
question of what size bird to buy. (And what size will fit in your refrigerator.) Generally,you should figure on one  pound per
person (uncooked). It may sound like a lot, but this way, you will have some leftovers for tasty second day dishes.
The chart below can be used as a handy whole turkey
buying guide.

Turkey Buying Guide

Thawing Your Bird

     Most whole turkeys are frozen when you buy them. The tried-and-true method for thawing is to leave the turkey in its original wrapping and place it on a tray in your refrigerator. You should allow five hours per pound defrosting time. This means a
14-19 lb. turkey will need 3 to 4 days to thoroughly defrost. If
you find your turkey has not completely thawed when you are ready to cook it, place it under cold, running  water to help speed up the thawing process.

  Suggested Thawing Times
      For Whole, Frozen Turkey

Foolproof Cooking

     The problem with roasting turkey is to keep the breast
meat moist without  overcooking the legs. Preheat your oven to 325degrees. Release the legs from the  leg lock. The neck and giblets should be removed from the body and neck cavities.

 Rinse the turkey both inside and out with cool water and pat it dry
with paper towels.  Now you are ready to season or stuff your bird. When you're through, put the legs  back into the leg lock and tuck the tips of the wings under the back of the turkey.

 Place the turkey, breast side up, in a shallow (2" deep) roasting
pan. Brush the turkey with vegetable oil, melted butter or margarine to prevent drying of skin or use a browning sauce. If your turkey is  not self-basting, you should try to baste it at least once an hour with pan juices and vegetable oil, melted butter or margarine.

 Shield the breast loosely with a tent-shaped piece of aluminum foil
to prevent  over-browning and roast the turkey until the timer pops up or your turkey or a meat thermometer registers 185degrees in the thigh or 170degrees in the breast.

     A whole turkey is properly cooked if the leg joint moves freely
when the drumstick is  rotated and the juices run clear (without any tinge of pink) when inserting a long-tined fork into the deepest part of the leg joint. Remove the foil when approximately 1 1/2
hours of cooking time remains to allow the turkey to brown.

 Move the turkey to a warmed platter; cover it loosely and let it
stand for 15-20 minutes  before carving. This allows the juices to settle and makes slicing easier.

     Use the following timetable to approximate the roasting time for
your fresh or thawed whole turkey.
 

Carving:Traditional Method

     To get the most white meat from your Honeysuckle White Turkey, you must first  remove the drumstick and thigh by pulling leg away from body and cutting at the joint.
  Next place the knife parallel to and as close to the wing as possible. Make a base cut  into the breast. Slice the breast by carving downward, ending at the base cut

Keep
 slices thin and even. Always remember to work on a clean cutting surface.

Chef's Method

     An alternative to the traditional method, the chef's method centers around presentation.
     First, remove the drumstick and thigh by pulling leg away from body and cutting at  joint. Cut along each side of the breast bone. Then cut down front of the breast bone  along the wish bone.
Repeat a couple of times. Remove entire breast from each side.
 Place on platter and slice diagonally.

   Handling Leftovers

     For leftovers you should remove stuffing from the bird and refrigerate the turkey and  the stuffing separately. Always reheat any leftovers thoroughly.Leftover gravy should be boiled for 1 minute before serving. If you want to do something to dress up your leftovers, there are plenty of leftover recipe ideas to choose from.

  Recommended Storage Limits
      for Leftovers in the Refrigerator

Recommended Storage Limits for Leftovers in the Freezer

I like to freeze in freezer containers and always use
 a label to mark the date that I froze the food on. This
 helps to prevent guessing on how long it has been frozen.
I hope these little helps - help you in the preperation of
your feast.