Thanksgiving Turkey

Last year I did have a Thanksgiving but I admit, I had a friend who did most of it! This year, sadly, she wont' be joining us and I don't know how to cook so I've been searching online and in books for recipies. The one problem I have is the turkey. I have no idea how to cook one and I'm afraid I'll end up poisoning all my friends.

Does anyone have any tips for me? Or better yet, a phone number I can call you at on the day and bug you all day long. (just kidding).

I'm really excited about this year because I'm determined to do it all by myself and this year I'm having a large group. 

Tips:

If you're paranoid about germs (like me) you can rinse the turkey out with a very mild bleach solution (say, 3 tbsp to a gallon of water) then rinse rinse rinse to make sure all the bleach solution is rinsed out too.  I've done this every year for the last 10 years or so.

Roast the turkey breast side down for the first hour or so to make it juicier.

Don't stuff it.  I never do.  Alton Brown from TV's Good Eats (one of my heroes) says stuffing is evil because it soaks up moisture from the turkey.  I just find it scary-too many things can go wrong.  Stick half an orange or  lemon and half an onion up the turkey's bum instead and cook the stuffing on the side.

You can butter under the skin if you like but it's not too necessary, really.

Basting is good, but not too often or you will alter the even temperature in your oven.

Salt and pepper the skin and rub it with a little olive oil before cooking.

Cover the turkey with a little foil tent the first hour or so, too, so the skin doesn't get too brown.

Get a good oven thermometer and use it carefully!

You'll be fine!  And I'll post more as I think of it!  And I'm happy to give you my number and you can call me all day.

I had the same dilemma a few years ago, Ashley!

I had my first Thanksgiving here in the uk and had to cook the turkey  ( 7 pounder) in our little teensy oven. I have to say I consulted my Mom but then went to Delia Smith for UK friendly measurements and details. She has a great recipe for roasted turkey on her website (ignore that it says it is for Christmas!)

http://www.deliasmith.com/recipes/r_0000001238.asp

As far as the recipe goes, I just substituted my Mom's wonderful stuffing and made my own gravy.  Delia Smith's recipes are really very good, actually- she isn't very fiddly! Adding the bacon to the top of the turkey really makes it taste yummy and brown really nicely.

I found my turkey needed about an hour longer than the actual bird said on the package because I like to stuff it with stuffing when I cook it.  This meant that we had to eat crisps for that hour, though- so that isn't such a tragedy 

 If you want more, I also bookmarked a site on ivillage on "How to cook the perfect Christmas turkey"- and just took all the info that I wanted to. People can sure make this into a far more dramatic event than it needs! I basically just used that site for cooking times and thawing times if you get a frozen turkey. I'd get fresh if you can, though!
http://www.ivillage.co.uk/food/meatpoultry/Chicken/articles/0,,164360_167050,00.html
According to iVillage...

Roasting times for a turkey, stuffed or unstuffed (Jen note- I'd add more time for stuffed) and approximate times for serving....

4-5 kg: 3 hours at 200C/400F/gas mark 6; start at 9, 10 or 11am to eat at 1, 2 or 3pm
5-6 kg: 3–4 hours at 200C/400F/gas mark 6; start at 9, 10 or 11am to eat at 1:30, 2:30 or 3.30pm
6-7 kg: 30 minutes at 200C/400F/gas mark 6, then 3 ½ – 4 hours at 180C/350F/gas mark 4; start at 8, 9 or 10am to eat at 1:30, 2:30 or 3:30pm
8-9 kg: 30 minutes at 200C/400F/gas mark 6, then 4 ½ – 5 hours at 180C/350F/gas mark 4; start at 7, 8 or 9am to eat at 1:30, 2:30 or 3:30pm

These times are approximate, depending on your oven and how often you open the door to baste. Weight is the total weight, including any stuffing you may have used.

How do you know when it’s done?
Insert a skewer into the thickest part of the thigh. The juices should run clear with no sign of pink. If you’re at all unsure, return the turkey to the oven for another 30 minutes.

Resting
Once your turkey is cooked, it’s important to let it rest for at least 30 minutes or longer. This gives you time to finish roasting the vegetables in the oven and any other last-minute jobs. Cover it loosely with foil and keep in a warm place. Strain the juices and add to the gravy.


Hope this is helpful!

I've found lining the breast, thigh and leg area (as best you can) with streaky bacon helps to keep it moist.  I also stuff butter in any loose skin area.

About a half an hour before the end, I remove the tin foil, re-baste with butter and sprinkle paprika on the skin.  The paprika gives the skin a nice colour as it crisps.

About a half an hour before the end, I remove the tin foil, re-baste with butter and sprinkle paprika on the skin. The paprika gives the skin a nice colour as it crisps.

Oooh. I love paprika.

I found a recipe where you cover the bird in champagne. It sounds nice in theory but do you guys think that would come out nicely?

Thanks guys for the tips. I'm printing them all off and will have them all by my side on the day.

Hmm, dunno about the champagne, but then again, I'm not personally fond of it.   But if it is something you like, why not buy a small turkey breast and give it a trial run before the big day.

My mother swears by Martha's method of cheesecloth soaked in butter drapped over the turkey while you roast it. Keeps the moisture in-and cuts down how much basting you need to do.

Helena

Can't really go wrong with turkey,wash it out,remove the parsons nose,bung a large onion in the cavity and shove it in the oven.If your like your turkey really moist get a butterball.

Dave

Ashley, your post made me smile remembering my first year here and attempting to do the whole shabang alone in a very new country.  There were tears and everything but it turned out lovely and I was able to share my first THanksgiving with my husband and my new inlaws...in the end, it isn't about the food anyway.  I'll always treasure the memories of that meal.  

Of course, it totally scared me off from trying it again for awhile.    I've gone home the last two years, but we're staying here and inviting the inlaws down again this year.  I'm sure it'll all be a learning process again!  

Getting everything planned out so it all finishes at the same time was the hardest thing for me.  THat and getting the turkey (which looked small enough to me in the shop!) to fit into the oven....man, that was a tense moment!    

I'll be home alone cooking all day on the actual day (we're doing our big meal on the Friday), so you can call me and we can stress out together.    

I'll be home alone cooking all day on the actual day (we're doing our big meal on the Friday), so you can call me and we can stress out together.    

We're going to do it on the Saturday. That way I have all day to screw up the meal.  It'll also be nice to have everyone around and chatting and stuff all day long. I look forward to the company. We don't have family here, just friends, so it'll be fun to introduce them to an American tradition.

Just chiming in here on the preparation of Thanksgiving Turkey.  I agree with Saf (I think...sorry) who has Alton Brown as their hero.  I used his brining method last year for our Thanksgiving Turkey and I will never prepare turkey another way. Although, I did stuff the turkey going against his directions and it was the juiciest turkey I had ever eaten.  I do not believe in stuffing the turkey either and only did it that way for my DH.  I can compromise on some things. The recipe can be found on the Food TV network website.   Let me know if you try it and what you think. 

Rose

I know that in the US buying a turkey at Thanksgiving is as easy as walking into any grocery store.  What about over here?  I see a lot of roasted and raw full chickens, but what about turkeys?  If I need to look for them, anyone know of anywhere near Guildford?

Thanks!

I don't know about Guildford, but the Tescos in Feltham have them in their freezer section.

Connisbee in East Horsley is where my in-laws get their Christmas Turkey.  You will also find that the grocery stores start getting their frozen turkies in about now.  Also Sainsbury's in Burpham will certainly have yams and fresh cranberries.  You might have to drive to Waitrose in Godalming for Pumpkin Pie stuff-but don't wait.  Do it now.  

http://www.littlegreenbook.co.uk/GButchers.htm

 

Oh, I also noticed that the party shop by the town Sainsbury's, the one by the carpark, has decorations and paper plates.