Thanksgiving is less than a week away here in the U.S. Here are some turkey day tips from the fat kid to make your life a little easier!
If you need only enough turkey to make it through Thanksgiving dinner: Buy ¾ to 1 pound per person.
If you want enough leftovers for the long weekend: Calculate 1 pounds (or slightly more) per person. Get leftover turkey recipes and turkey sandwich ideas.
If you need a large turkey: Consider buying two 10- to 12-pound birds and roasting them side by side. Small turkeys cook (and defrost) much more quickly than supersize ones, and they tend to stay moister.
J.J.'s Quick Turkey Guide
Number of diners: 8.
Turkey size (including leftovers): 10 to 12 pounds.
Thawing time (for a frozen turkey): Refrigerator, 2 to 2½ days; cool water (changed every half hour), 5 to 6 hours.
Roasting time (unstuffed): Roast at 425° F for 45 minutes. Cover with foil, reduce temperature to 350° F, and continue to roast the turkey until a thigh registers 180° F, about 2 hours total.
Number of diners: 12.
Turkey size (including leftovers): 16 to 18 pounds.
Thawing time (for a frozen turkey): Refrigerator, 3½ to 4 days; cool water (changed every half hour), 8 to 9 hours.
Roasting time (unstuffed): Roast at 425° F for 45 minutes. Cover with foil, reduce temperature to 350° F, and continue to roast the turkey until a thigh registers 180° F, 2½ to 3 hours total.
Number of diners: 16.
Turkey size (including leftovers): 20 to 22 pounds.
Thawing time (for a frozen turkey): Refrigerator, 4 to 4½ days; cool water (changed every half hour), 9 to 11 hours.
Roasting time (unstuffed): Roast at 425° F for 45 minutes. Cover with foil, reduce temperature to 350° F, and continue to roast the turkey until a thigh registers 180° F, 3 to 3½ hours total.
Number of diners: 20.
Turkey size (including leftovers): 24 to 26 pounds.
Thawing time (for a frozen turkey): Refrigerator, 5 to 5½ days; cool water (changed every half hour), 11 to 13 hours.
Roasting time (unstuffed): Roast at 425° F for 45 minutes. Cover with foil, reduce temperature to 350° F, and continue to roast the turkey until a thigh registers 180° F, 4 to 4½ hours total.
Talking Turkey
Call either of these hotlines to speak with an expert turkey roaster, pie baker, or side-dish maker. Hours listed are for Thanksgiving Day.
Butterball Turkey Talk-Line: 800-288-8372 , 6 a.m. to 6 p.m. EST; www.butterball.com.
U.S. Department of Agriculture Meat and Poultry Hotline: 888-674-6854 , 8 a.m. to 2 p.m. EST; www.fsis.usda.gov.
Classic Turkey Gravy
Ingredients
- pan juices from the turkey and roasting pan
- 1/4 cup dry white wine
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 5 cups turkey or chicken broth
- 1 teaspoons kosher salt
- 1/4 teaspoon black pepper
Directions
Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.
Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving.
Quick Turkey Gravy
Ingredients
- pan juices from the turkey and roasting pan
- 4 cups turkey or chicken broth
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions
Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.
In a small saucepan, over medium-low heat, bring the broth and 1 cup of the reserved juices to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and 1/4 cup cold water until no lumps remain. Slowly whisk the cornstarch mixture into the simmering broth. Cook for 1 minute. Remove from heat and season with the salt and pepper. Strain just before serving
If your gravy is too thin: Whisk 2 teaspoons cornstarch into 2 teaspoons cold water, or combine 1 tablespoon room-temperature butter with 1 tablespoon flour to form a paste. Whisk into 4 to 5 cups of barely simmering gravy and cook, stirring constantly, until the gravy thickens.
If your gravy is too thick: Add more of the reserved pan juices or warmed turkey or chicken broth, 1 tablespoon at a time. Or try a splash of a flavorful fortified wine, such as Madeira or sherry.
If your gravy is too pale: Try a few shakes of soy sauce, keeping in mind that paleness is only a cosmetic concern, unrelated to flavor.
