Let's talk turkey!  Is there anything that smells better than a turkey baking in the oven?  It just makes you feel warm and cozy as soon as you come in the door doesn't it?  Usually it's pretty cool by Thanksgiving here in the Mid-west so it's really nice to come in from the cold and smell those wonderful aromas.  I bake turkey a bit differently from the typical roasted turkey as I like it juicy and it's difficult to roast a turkey and keep that white breast meat juicy. 

Items you will need for preparing the turkey:

First of all, I always keep a box of surgical or cooking type disposable gloves for kitchen use.  They are very handy because there are some things I just don't think you can cook without getting your hands in them.  The gloves not only keep your hands from getting so messy but also protect your family and guests from cross-contamination when you're handling raw meat, eggs, etc.  They will come in handy for this so I recommend picking up a box when you're shopping for your holiday meal.  I think you'll find them so handy you won't want to do without them in your kitchen ever again.

You'll need a roaster (with lid) that is big enough to hold your turkey. I have an old granite type roaster that my mother used as far back as I can remember and I still use today.  Talk about tradition!  If you don't have one and don't want to invest in one yet you can use a disposable foil pan,  with an aluminum foil tent for a lid, but be very careful because the weight will cause the foil to bend when you're moving the turkey in and out of the oven so it's a good idea to put the foil pan on top of a cooking sheet to support it.)  You can also use a deep baking pan with a foil tent for a lid but you'll have to watch it more closely as your turkey bakes to make sure the juices cooking out of the turkey don't spill over in your oven.

An instant read thermometer or Roast Thermometer Alert. If you don't have one this is something you do need in your kitchen and it's not an expensive item.  The one I have looks like a dial on a nail.  It only cost a couple of bucks and will work as a meat thermometer as well as for many other dishes where the temperature is critical.  I like my little instant read thermometer because it can be used for so many things.  That's important to keep in mind when you're purchasing items for kitchen use because the more purposes you can use one item for the fewer items you need to store.  I probably have a bushel basket full of things I bought that looked neat but I never use so I've learned not to do that.

Two to three sticks of butter depending on the size of the turkey.  I don't think you can get too much butter on a turkey can you?

And of course you will need some seasonings. The most basic and essential seasoning is salt and of course, fresh-cracked pepper.  If anyone in your family has ulcers you may want to let them put the pepper on at the table as it does seem to cause problems for those folks.  I realize many people have to avoid salt for health reasons but if you have no reason to avoid it there's nothing more basic or flavorful for seasoning than salt.

I also use about a teaspoon of dill weed, parsley, celery salt and rubbed sage.  These are optional but I do think they enhance the flavor of the turkey. But remember with herbs that the idea is to enhance the flavor of the turkey, not obliterate it, so I recommend staying away from the stronger herbs like rosemary and tarragon when seasoning chicken and turkey.  I think they're too strong and end up being the only flavor you can taste. 

However, if you do like the flavor of the stronger herbs the thing to remember is to use very small amounts.  I think that's the most common error with using herbs is using too much.  I think if seasoning is done properly you usually won't be able to identify any one flavor.  The flavors should blend into an overall flavor leaving people guessing what the individual seasonings are.

And of course you will need a turkey.  You can usually get them either fresh or frozen.  Fresh is good but frozen turkeys are excellent too and sometimes cheaper. 

Safety:

I know you've heard all the horror stories of food poisoning so let's cover the basic safety of handling your turkey. I always use disposable kitchen or surgical type gloves for handling raw meat and change the gloves as soon as I finish handling the raw meat. I also add a little chlorine bleach to my soapy dish water to kill any germs.  It's a great, cheap way to ensure your dishes and cooking surfaces are free of germs. If you're buying a fresh turkey make that store your last stop, go right home and refrigerate it immediately.  Keep it in the refrigerator until you're ready to prepare it for the oven.  More more tips see Food Safety

Thawing and cleaning:

If you're going to prepare a frozen turkey the method of thawing is one of the most important things to know due to the amount of time it takes to thaw.  I always thaw mine in a large bowl, pan or bucket of COLD water.  It will take about 30 minutes per pound and you will need to change the water about every half hour to ensure it stays cold.  I often start my turkey baking with the breast still partly frozen so it will be more moist.  People tend to think the breast has to cook longer because it's the largest part of a turkey or chicken but it actually cooks more quickly than the other parts.   As soon as it thaws enough that I can get the giblet bag and neck out of it I start preparing it to go in the oven.

When the turkey is thawed remove the wrapping then remove the giblet bag and the neck from the inside of the turkey cavity.  (I have known first-time turkey bakers to forget to remove those (or not know they're in there) and it doesn't work well at all!)  After removing the wrapping and giblets I always rinse the turkey thoroughly inside and out.

Preparation:

Then I soften 2-3 sticks of butter and mix the parsley, dill weed, sage, and celery salt in the butter.  I use my hand to loosen the skin over the turkey breast by pushing my hand up under the skin and push about half of the seasoned butter up under the skin on the breast spreading it over the breast.  The skin will hold the butter over the breast and help keep it moist while the seasonings cook into the turkey breast.  I take the rest of the butter and rub it all over the outside and put the remainder inside of the turkey cavity.  Be sure to cover the drumsticks with foil so they don't overcook and dry out.

Then I put the turkey in the roasting pan, add about 3-4 cups of water, cover it with the lid (or foil) and bake it at 325°F until it's done.  If I'm baking a smaller turkey (under 14 pounds) I often bake it at a little higher temperature of about 350°F.  With a roasting pan you don't need to baste it as the steam will baste it for you and this makes it MUCH easier. 

I know most of the experts will tell you to cook it on a rack but I find the thigh meat gets much more tender if it's baked down in some juice.  Plus you will need all that wonderful turkey broth for the dressing we're going to make next!  My mother always baked her turkeys this way and although I've tried just about every way there is to bake a turkey I've never found a method that is easier and results in such a moist, tender turkey.

Bake the turkey until the leg joints feel loose when you move them and the internal temperature inside the thigh meat is 185°F. If the turkey isn't as brown as you would like by the time it gets done take the lid off and let it brown before removing it from the oven. 

Ovens and turkeys will vary some so there is no hard set time as to when the turkey will be done.  However, as a general guide to help in timing your meal preparation you can use the following guide:

•  8 to 12 pounds 2 3/4 to 3 hours

• 12 to 14 pounds 3 to 3 3/4 hours

• 14 to 18 pounds 3 3/4 to 4 1/4 hours

• 18 to 20 pounds 4 1/4 to 4 1/2 hours

• 20 to 24 pounds 4 1/2 to 5 hours

I always bake my turkey first so I can carve and debone it while the dressing is baking.  It's much easier to carve and debone before it gets cold and sticks to the bones.  After carving and deboning I put it on a platter, with white meat on one end and dark meat on the other (or use separate platters for white and dark meat).  I use platters that will fit in the microwave, drizzle the sliced turkey with some of the turkey juices then cover it with plastic wrap.  It will stay tender and juicy and can be rewarmed if necessary without drying out.  Plus it's ready to serve and if you've baked more turkey than you need you can put some of it in the refrigerator for later! 

Deboning and serving:

Do you have a hard time carving and deboning the turkey?  I'll tell you a quick easy way to  carve and debone the turkey.  When you remove the turkey from the roaster put it on a cookie sheet so you can get to it easily without the juices going everywhere. 

First I remove the drumsticks (I usually just put them on the platter whole) and thighs and remove the meat from the thighs.  Then turn the turkey so the neck end is facing you.  Use a sharp knife to cut down along the backbone and ribcage on each side following along the wishbone and cutting through the wing joint. This will let each breast half fall off the turkey in one whole piece.  Then you can just remove the wings and lay the turkey breasts flat and slice them with an electric knife in just minutes. 

I then remove the rest of the meat from the wings and the back of the turkey.  I can carve and debone a turkey in about fifteen minutes with this method!  I then dispose of the bones and skin and whatever turkey isn't eaten is ready to store in bags or containers where it will stay moist and good for sandwiches and leftovers. 

I know many people like to serve the big, brown turkey whole on a platter so it looks pretty but I think you'll find this method much easier to serve, easier to cleanup and keeps the turkey moist longer.  If you serve the turkey whole by the time the meal is over the turkey has dried out which means your leftover turkey isn't as good plus you lose a lot of the turkey because it's stuck to the bone.