Sadie's Hints for 
Preparing the Perfect Turkey

Well, it's that time of the year for the perfect turkey! Here are some
hints to aid you on your quest. Have fun!

    What size turkey should I purchase?
       The size of your turkey is always your first concern. Too big means you might
       have much leftover. Too small means you might not have enough. So, what do 
       you do? Allow about 1/4 to 1/2 lb. per person. If you desire leftovers, then 
       increase that to 1 lb. per person. Also, age not gender determines tenderness. 

    When should I buy the turkey?
        A frozen turkey can be pruchased months in advance and will keep fine up to
        a year at 0 degrees from the date it was purchased. Always purchase a fresh
        turkey one to two days before cooking time. A fresh turkey should have 
        creamy-beige skin and firm flesh. The skin should be tight over the breast 
        and drumstick areas.

     How long will it take to defrost the turkey?
         The USDA recommends thawing the turkey in the refrigerator. Allow at least
         24 hours for each 5 pounds of turkey. A frozen 20 pound turkey needs to be
         placed on a tray in the refrigerator by Saturday to be thawed by Thanksgiving 
         Day. If you use the cold water method for thawing, immerse the turkey under
         cold water in a sink or deep pan. Change the water as often as needed to keep
         the water below 40 degrees. Allow 30 minutes of time for each pound.

     How do I prepare the turkey for cooking?
         When the turkey is defrosted, free the legs from the tucked position. Do not
          cut the band of skin over the legs. Remove the neck and giblets from both 
          cavities. Rinse the turkey inside and out with cold water and pat dry. 
          Remember to wash your hands, cutting boards, and utensils before and after
          handling the turkey.

     To stuff or not to stuff?
         This is a preference question. I prefer not to stuff my turkey since I like my
          stuffing freshly made and not sogging or too moist. But if you prefer to stuff
          your turkey, here's some pointers for you. Don't try to save time by stuffing
          your turkey in advance. That invites trouble. Harmful bacteria that cause
          foodborne illness can multiply in the stuffing. You can mix the dry ingredients
          in advance, then add the liquid ingredients and stuff the bird just before
          cooking.Allow 1/2 cup stuffing per pound for turkeys under 10 pounds and
          3/4 cup stuffing for each pound for turkeys over 11 pounds. Stuff the turkey
          cavitity tightly as stuffing expands as it cooks. Any remaining stuffing can
          be baked in a greased dish.

      How long should I cook the turkey?
           Figure 15-18 minutes per pound for an unstuffed turkey and 18-20 minutes
           for a stuffed one. Place the prepared turkey in a preheated 450 degree
           oven. Immediately reduce to 350 degrees (325 degrees for large turkeys). 
           Cook to an internal temperature of 180 degrees. Use a meat thermometer 
           for best accuracy.

      How long is it safe to leave cooked turkey at room temperature?
            Leave cooked turkey at room temperature no more than two hours. After
            cooking, remove stuffing and slice the turkey. Wrap leftovers seperately
            in foil or plastic wrap and refrigerate as soon as possible for use within
            four days. For longer storage, place leftovers in freezer-proof containers
            and freeze for use within two months. To use the turkey carcass to make
            stock for soup, break apart the carcass. In a large pot, cover the parts
            with 4 quarts cold water. Simmer, uncovered, for 30 minutes. Then season
            as you like or add 8 peppercorns, 1 bay leaf, 1 teaspoon thyme, 1 chopped
            onion and 3 ribs diced celery. Cover and simmer 3 hours. Strain stock and
            refrigerate to cool. Remove solidified fat. Use within three days or freeze
            up to eight weeks.