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Fresh versus frozen: it's an ongoing debate. Do frozen turkeys seal in the goodness at the peak of the turkey's readiness? Do fresh turkeys offer a flavor that can't be preserved on ice? Maybe your concern is more practical: do you have a place in your refrigerator to thaw your frozen turkey? It could take four or five days, you know.
Order a fresh turkey in advance and pick it up the day before Thanksgiving. Since Brookshire's stores are open a half-day on Thanksgiving, you can even get it that morning—which will really help if fridge space is at a premium.
Do you need a monster-sized turkey? Probably not. If you're expecting 10 guests for Thanksgiving dinner, a 15-pound turkey will give you plenty of meat, plus some leftovers. 1 ½ pounds per person is a good way to estimate how large a turkey to buy. And if you are having 30 people over, consider cooking two or three smaller turkeys instead of one mammoth one. It'll get done sooner and it'll likely be more tasty.
Most nutritionists frown on stuffing a turkey. It increases cooking time and increases the chances of food poisoning. It's a much safer bet to cook the stuffing in a separate baking pan. If you do stuff your turkey, however, fill the turkey cavity only 2/3 full of loosely packed stuffing, and make sure the internal temperature reaches at least 165 degrees.
The turkey is done when the internal temperature of the bird reaches 170 to 180 degrees. Check the temperature in several places, including the deepest part of the thigh, not touching the bone.
Turkeys can be brined, roasted, grilled, smoked and deep fried. Whatever method you choose, carving is the last big task. Fresh-cooked turkeys should rest on the cutting board for 30 minutes before slicing. This allows the juices to redistribute in the bird.
To carve, remove the wishbone from the neck cavity. Then run the knife along the bottom of the turkey, finding the places where the thigh bones meet the body. Slip the knife into the joint to separate thigh from body on each side. Separate the drumstick from the thigh using the same technique of cutting through the joint, not the bone. Run the knife along the bone, separating the meat from the thigh and drumstick. Cut the leg meat into thin slices. Use your knife to find where the wings and body connect and slip your knife into the joint to separate wings from body on each side.
Then, with the turkey breast-side up, make a horizontal cut at the bottom of one side of the breast, from front to back. Start carving thin slices off the breast of the bird, starting at the breastbone and working downward. You can also remove the whole breast half and then slice it off the bone. Repeat with the other side.
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