How to Roast the Perfect Turkey This Holiday Season

Do your roasted turkeys turn out dry, overbrowned, undercooked, or chewy? Not knowing how to cook a perfect bird isn't your fault. Because, the directions that are listed on the wrapper are vague.

Contrary to popular belief, roasting the perfect turkey isn't that hard. Just by using the following steps, you can place a plate of delicious, mouthwatering turkey on your holiday table this year. All it takes is a little time and know-how.

Of course, the first place to start is by buying the turkey. You can either buy a fresh bird or a frozen one. I prefer a frozen bird because I like to purchase mine a couple weeks in advance. Then, about three days before Thanksgiving or Christmas, I place the bird in my refrigerator to thaw out.

The rule of thumb is to plan on one pound of turkey per person. This may sound like a lot of meat per person, but keep in mind that the total weight of a turkey includes bones, giblets, etc. For my dinner table of six people, I usually buy a twelve pounder. This allows my family to eat their fill. It also leaves us leftover turkey which we love to eat in sandwiches, casseroles, and the like.

Here's a valuable hint I'd like to pass on to you: If you're planning on feeding twelve people this holiday season, for example, you'll want to choose a twenty-four pound bird. However, it's not easy to find a roasting pan large enough to accommodate such a large turkey. And, a large turkey will take longer to thaw out. The answer to this dilemma? Buy two- twelve pounders instead. They'll be easier to handle, plus, you'll have two more drumsticks for family and guests who love this part of the bird.

The next step is to place your turkey in the refrigerator to thaw. As I said, a twelve pound turkey takes about three days to thaw. So, you'll need to place it in the refrigerator- breast side up- with the wrapper still on it, three days before your holiday meal. For a larger or smaller bird, plan on one day of thawing for every four pounds that it weighs.