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How-To Buy, Prep & Cook a Perfect Turkey
To avoid a dry, flavorless turkey start by understand the confusing labels.
Americans consume about 46 million turkeys each Thanksgiving. That’s a lot of birds to produce all at once, and mass production can mean a relatively dry, flavorless turkey, often raised on antibiotics. But there are a gaggle of options. Below you’ll find information on choosing a turkey, preparation, and how to store leftovers to delay the feast. But first:
Cooking a Turkey
Many people have their preferred method for cooking the perfect Thanksgiving turkey — ranging from in an oven bag or not, or in the microwave, or in a vat of boiling oil. Just be sure to cook it thoroughly. The temperature should reach 165 degrees in the innermost part of the thigh and wing, and the thickest part of the breast, as well as in the stuffing, according to the USDA. Here are some great resources you can refer to and argue about:
- Times & Techniques: Thawing & Cooking-Method Basics (USDA)
- ‘Perfect Turkey’ Tips: AllRecipes, Food Network & A Fork’s Tale
Choosing a Turkey
Experts say you should plan on about 1 pound of turkey per person.
