Get ready for Thanksgiving and turkey. While there are many ways to cook a turkey, roasting is a popular method that offers numerous variations.
My mother taught me to buy the largest turkey available, as the bones are much of the weight, and most of the additional pounds are meat.
In our family, having 20 to 25 people over for Thanksgiving is a common occurrence. We often include neighbors who have no family in the area.
One year, a friend insisted we eat outside on picnic tables and dress all our children as pilgrims in hand-sewn clothing; getting ready was half the fun. However, it was cool outside, which dampened the excitement. One year was enough of that authentic Thanksgiving experience.
Once, in my youth, we visited a turkey farm and picked out a bird that was proudly strutting around. We always got a tom because they are generally meatier. Later on, Dad would examine every turkey in the supermarket case to find the largest.
The length of time for roasting a turkey depends on the size. Mom always planned about five hours to roast a bird over 20 pounds. Time-per-pound charts are available on the internet, and remember, a stuffed bird needs more time.
Many experts advise against bread-stuffing, fearing bacterial contamination. Stuffing with herbs and veggie sticks is gaining popularity, but taking special caution, I still prefer the traditionally stuffed bird.
It is essential not to stuff the bird a day in advance or even hours beforehand. Put stuffing in a rinsed and salted turkey cavity directly before roasting. Do not pack tightly. After roasting, immediately remove the stuffing to a serving dish.
Brining a turkey before roasting is a popular technique, which can be done either wet or dry. Dry brining involves covering the skin in a layer of salt to create a crispy crust.
Wet brining involves submerging the whole turkey in a pot of salty water to produce moist meat, and herbs may be added to either process. Always keep a brining bird refrigerated until it’s time to roast.
To deep fry a turkey, take necessary precautions. Thaw it thoroughly and make sure it is completely dry before carefully lowering it into the fryer. It is best to deep-fry outdoors, away from flammables.
Many turkey cooking trends suggest ways to keep the meat moist. Some cooks inject a marinade. For a Latin variation, the skin is coated with molé and refrigerated overnight before roasting.
Bacon lovers enjoy that special flavor by wrapping a turkey in tasty strips before baking it in the oven.
One year, my brother-in-law went hunting before Thanksgiving and bagged a wild turkey. My sister asked my husband to help smoke it for our holiday dinner. He came in and whispered to me, “Just so you know, it’s pterodactyl!”
Indeed, the plucked bird looked more like an ancient dinosaur than a typical supermarket turkey. As I had suggested during Family History Month, we ate hardy, as our forbearers did.
Dogs can safely enjoy turkey meat without the fatty skin, but should be guarded against any bones, which can be brittle and pose a choking hazard. I once paid thousands of dollars for surgery to remove a stuck bone from a family pet.
Be sure to keep an eye out for well-meaning adults or children who may give dogs leftovers. Plain, unsweetened pumpkin is the best seasonal treat for dogs. It is great for digestive, skin and coat health.
Some dogs are sensitive to alliums, such as onions and garlic, so it’s best to avoid feeding them complex dishes like casseroles or stuffing.
One should start planning early for a tasty and healthy Thanksgiving feast. (Janet Miller is a freelance writer specializing in family faith. She offers Family Prayers
