How to Make a Traditional Thanksgiving Roast Turkey

The key to creating the traditional Thanksgiving turkey that melts in your mouth is a roaster. Covering your turkey with aluminum foil works well, but a roaster is specially designed to cook evenly and maintain moisture.

Take a few moments to consider your needs before you make a purchase.

How big of Turkey should you buy? That depends entirely on the number of guests you plan to entertain and whether or not you want leftovers. Plan on 1 ½ pounds per person. For 6- 8 people, a 12 pound turkey is ideal. For a party of 12, plan on an 18 pound turkey.

Should I buy a Fresh or Frozen Turkey? There are some who claim that buying a fresh turkey provides better flavor. If you are able to purchase a fresh turkey straight from the farm, I am sure this is the case. Unfortunately, most of us purchase our Thanksgiving turkeys from the supermarket. I don't think there is a lot of difference between fresh and frozen in commercially grown turkeys. I have cooked frozen turkeys for years with good success. Bear in mind that if you do purchase a frozen turkey, it can take several days to thaw out in the refrigerator. DO NOT thaw on the counter at room temperature.

Prepare the turkey: Your turkey must be completely thawed before cooking. Remove the giblets from the inside of the turkey. You may find these in the cavity of the body, but most often the giblets are wrapped in paper and tucked into the neck cavity.

Stuffing: Now is the time to spoon the stuffing into the body cavity of the turkey. Be careful not to pack to tightly as the stuffing will expand while cooking. I also spoon stuffing into the neck cavity and gently pull the loose skin back over the stuffing. Most turkeys also have either a wire or plastic device designed to hold the ends of the drumsticks snug to the body of the turkey. Make sure the ends of the drumsticks are securely clipped into the loops.