Idiot proof turkey?

Alrighty gang, I'm pulling out the big guns for this one.

I am cooking my first turkey this Thanksgiving. Yep. I've managed to mooch my way around it for past few years but now it's all on me.

First of all, I have my mom's recipe for stuffing. I will not consider any other, thank you. And thank Mom for actually writing it down, since she's passed on and had always done it by memory. I do know some stuff myself, how she did it, recalling it from helping over the years.

But my real question is cooking the damn bird. I think I am only cooking for 4 people, but we need pee-lenty of leftovers, so I wouldn't mind a big one. Mom's stuffing recipe is for a 22lb bird. Is that too big for 4 people? I am fully prepared to freeze leftovers, too. 

So any hints, tips, etc - on cooking the perfect bird would be greatly appreciated. Should I get a fresh one or frozen? I'll also be cooking it stuffed.

I am terrified, btw.... pep talks greatly appreciated.

Thanks gang - for all the helpful info (and prayers!lol).

I was going to do a test turkey last summer and of course, flaked.

I'll let you guys know how it turns out!

Sorry for the delay in my gratitude here - I have LOTS to catch up on! 

Elle,

I have absolutely nothing to offer, but my best wishes and prayers. My sister-in-law and I talk about this EVERY thanksgiving. What in the world will we do when our kids are older and want to have dinner at our place?!?!? OH GOD< THE THOUGHT.... 

I wish you the best! 

You will be so proud of yourself when you pull that turkey out of the oven.

I always buy frozen and I buy Butterball. It seems if I go with the cheaper turkeys that always go on sale at Thanksgiving time, I'm better off if I just smoke them. But the bad thing about smoking a turkey is not having any juices to make gravy with. So, I will cook the turkey for a little bit in my roaster pan with the lid on, to try and get some of the juices. I just don't like doing it this way though. I always add water, onion, garlic, celery, salt and pepper in the water for my flavoring.

As far as baking/roasting a turkey, I prefer it this way. I still add the water (actually, I will add cans of chicken broth instead) to the turkey, with the same seasonings as above. I use lots of onion that I stuff inside the turkey and lots of onion setting in the juices. I spray one side of foil with Pam and cover the turkey sealing the edges very tight on the roaster pan so as to not let out any steam. I usually buy the biggest turkey I can find so we have leftovers and my roaster lid never fits.

Since you are stuffing your turkey, we differ here. I make my stuffing in a 13x9 inch pan because I want it done. Now, you can make your stuffing this way, then several hours into cooking the turkey, you can stuff your turkey if you like. (I've just never done it, but I'm sure it would work.) Butterball suggests making your stuffing in the morning so it's ready to go inside your turkey when it is time to start cooking it.

Back to cooking the turkey. I follow the directions on the package of the turkey. Because I add the broth at first, this means my pan is going to be overflowing with juices that have come from the turkey during this initial baking. So I pull it out and very carefully pour out 'most' of the juices into a large bowl that I have sitting in the sink. I want this for gravy. I add more broth back into pan, and reseal the foil and re-Pam it if need be. I want more juices from that turkey for more gravy. My family loves turkey gravy.

Finish baking your turkey. If you have a meat thermometer, it may come in real handy to help you determine if it is finished. I don't use one, I just can tell if it is done.

For my gravy. Lots of different ways to do this. My way: I have to get the grease/fat off of the juices. It is hard to make gravy with all the fat. So I have one of those containers made just for this. You pour your turkey juices in it. It looks like a measuring cup with a spout on it. The spout opening is at the bottom of the cup. The reason for this is that the fat/oils/grease rise to the top of the liquid. So, when you pour your juice out, the juice comes out first because it is at the bottom. You stop pouring when you see the fat/oil/grease juice getting to the bottom of the container. Pour that into something else to discard. Pour in some more of your turkey juices, let it set a few minutes so the fats rise to the top, then pour out your juices again. Repeat until you have acquired all your turkey juice.

Next, I put all my good juice into a large heavy saucepan, turn on the stove to medium. I take cornstarch and put it in an 8 oz glass. I add cold water to this and stir it with a fork. You must use cold water with cornstarch. Directions for how much is on the package. I just do it, so I can't tell you, but in time, you can do it yourself. Now, your gravy should be hot, start pouring your cornstarch/water liquid into your gravy, while 'whisking' continually. You can turn the heat up on this a bit more. Keep stirring, do not let it sit. Pretty soon, it will start to bubble and you will notice a slight change in color of your gravy and it will almost seem to get shiny. Once thick enough, you are done. I do this as soon as I can, so I can just cover it, set it aside until I need to reheat it for serving.

What if your gravy isn't thick enough, or never seems to get thick enough, just add more cornstarch and water together and add more of this in, repeating the stirring until thick enough.  Oh, and add the gravy packet if your turkey comes with one.  They are pretty good!

Some people chop up eggs and the gizzards, etc and put that into their gravy. I usually don't, but it's your preference. I will boil the gizzards, heart, liver, neck, etc and add that broth to my turkey for extra flavor.

I'd like to hear your stuffing recipe, I love trying new things. I make sausage stuffing. Tearing up several loafs of bread, mix in 6 eggs, add one small package of Jimmy Dean Sausage (or any brand), grate up a large onion, add a tiny bit of poultry seasoning, salt, pepper and mix it all up, dump it in a greased 9x13 pan and bake. Really good with gravy on it.

Oh my goodness, I can almost smell Thanksgiving day now. Long winded enough? Sorry, I get into it. But this is what I do.

You can also check out Butterball if you need other help. I think they used to have Turkey Day hotlines open for people to call in if they needed help. Your 22 pound turkey should give you plenty of leftovers.

Oh, one more thing I thought of. This depends on your oven, but you can foil tip the legs so they don't burn.

Do you want to do a practice run? I mean, go buy a small turkey and cook it. It would be practice and you could get tired of eating turkey before Thanksgiving!

Lynn

If I was standing on a fish, I'd slip and fall......