Q: I'm hosting Thanksgiving at my house for the first time. I've never made a whole turkey before...just the breast. I know there are so many different ways to prepare it, so I'm just curious as to how you all make yours. Thanks.
A: I have cooked turkey a variety of ways, and can't really say one way is better than the next -- except for smoking. One way that my mother has always cooked turkey, and I did the same for many years, was to start it the night before -- frozen solid. As my mother always does, I start it the night before by preheating the oven to 250 degrees. While the oven is preheating, I open the turkey, wash it real well, place in the roasting pan, breast side up, and seal with heavy duty aluminum foil. Place in oven (usually around 11:00 - 11:30 pm) and let cook all night and until about 11:00 am. Remove from oven, increase oven temp to about 400, return turkey to oven uncovered, and let cook for about 30 minutes, or until golden brown. Use drippings to prepare gravy while the bird is resting. One reason I don't care for this method is you have to hunt for the giblets after the fact. Sure, they're cooked, but what a pain. Another way I prepare it is to let the turkey thaw in fridge for about 3 days. Thanksgiving morning, I remove, clean well, remove giblets and let water run through cavity until it runs clear. I place bird on rack in roaster, preheat oven to 400 degrees, and stuff the cavity with quartered onion, quartered apple, 2 ribs celery cut into short lengths, salt and pepper. I rub the outside with melted butter, underside included, pour 1 can of chicken broth into roaster. Cook for about 45 minutes at 400, then reduce temp to 350 and continue to cook for about 15 minutes per pound. When I remove the bird from the oven, I cover with foil and let rest before carving. Now, there have been a few years that my husband has smoked our turkeys on the Weber -- and must say this is my favorite. He does his birds the same as my second method, the oven is simply replaced by his Weber grill. He prefers to use hickory, but cherry wood and apple wood have a much better flavor. Be prepared for severe indigestion with a smoked bird -- why, I do not know. But, oh it is so worth it! Yum! P.S. I have never prepared a "stuffed" turkey. My family prefers dressing rather than stuffing. A few years ago, my mother and I brined a turkey before roasting. Honestly, I could not tell much of a difference. We decided it just wasn't worth all the extra effort. My mother in law swears by baking bags -- although I don't think she does it right .... her turkeys are dry. My brother uses a baking bag and his are very good. One good tip to remember when preparing a turkey, always let it rest before carving. You will have a much juicier end product. Gobble gobble!