with a link with VERY GOOD Pics from (http://www.cookscountry.com/how-to/holiday-turkey-101)
BUT my fave standby tips website is still (http://simplyrecipes.com/recipes/moms_roast_turkey/)
Key elements 1.Brine 2. cook breast-down!
"A frozen 20-pound bird can take four days to thaw in the refrigerator. Plan on one day per five pounds of turkey, and always thaw in the refrigerator."
TURKEY WEIGHT: 12-15 pounds 6Kg
Servings: 10-12
Oven Temperature: 400 degrees 200C.
Roasting Time: 45 minutes breast side down, 50-60 minutes breast side up
Resting Time: 30 minutes
TURKEY WEIGHT: 15-18 pounds 7,5kg
Servings: 14-16
Oven Temperature: 400 degrees 200C.
Roasting Time: 45 minutes breast side down, 1 hour, 15 minutes breast side up
Resting Time: 30 minutes
TURKEY WEIGHT: 18-22 pounds 9kg
Servings: 20-22
Oven Temperature: 425 degrees 220C., reduced to 325F 160C.degrees after 1 hour
Roasting Time: 1 hour breast side down, 2 hours breast side up
Resting Time: 35-40 minutes
Although you might think a frozen bird is easier (no need to put in an order for a fresh bird from the butcher), a frozen turkey requires some planning, unless you want to deal with a rock-hard bird on Thanksgiving morning.
What’s the best way to thaw a frozen turkey?
Defrost the turkey in the refrigerator, calculating 1 day of defrosting for every 5 pounds of turkey. Say you’re cooking a 12-pound turkey. The frozen bird should be placed in the refrigerator on Monday so that it’s defrosted and ready to cook on Thanksgiving Day. If you plan on brining your bird the night before the big day (see question below), start thawing that 12-pound bird on Sunday.
What if I don’t thaw the turkey ahead of time?
Don’t panic. You can still save the situation. Fill a large bucket with cold water. For a 12-pound bird, thaw the turkey (still in its original wrapper) in the bucket for 6 to 8 hours (or 30 minutes per pound). Change the cold water every half hour to guard against bacteria growth.
How should I brine a turkey?
We sometimes brine turkey to make it moist and flavorful. Our overnight brine (12 to 14 hours) uses half a cup of table salt per gallon of cold water. For a quicker brine (4 to 6 hours), we use a whole cup of table salt per gallon of water. Depending on the size of the bird and your brining bucket, you will need 2 to 3 gallons of water. Keep the turkey in the refrigerator while brining to keep it at a safe temperature. If your refrigerator is full, use a big cooler and ice packs. Don’t leave the turkey in the brine longer than we suggest or it will be too salty. At the recommended hour, rinse off the salty water and pat the turkey dry with paper towels.
Is it better to stuff the turkey or serve dressing?
In the test kitchen, we prefer to cook the stuffing, or dressing, separately. Cooking the stuffing inside the bird to a safe internal temperature takes too long: By the time the stuffing is safe to eat, the meat is overcooked. Instead we bake our dressing in a dish alongside the turkey, or while the turkey rests. The crisp crust is an added bonus. Still, we recognize that every family has its own Thanksgiving traditions. If yours demands a stuffed bird, take the turkey out of the oven when the meat is done, scoop out the stuffing, and finish baking it in a dish while the turkey rests. Stuffing should reach a minimum temperature of 165 degrees.
Do I need to truss the bird?
To prevent the legs from splaying open, which could make them cook unevenly, we tuck them into the pocket of skin at the tail end. Not all turkeys have such a pocket. If yours doesn’t, simply tie the ankles together with kitchen twine. There is no need to fuss with trussing.
What about basting?
Despite what you’ve been told, basting does nothing to moisten dry breast meat. The liquid simply runs off the turkey, meanwhile turning the skin chewy and leathery. Also basting requires that you incessantly open and close the oven, which means you won’t be sitting down for Thanksgiving dinner anytime soon.
Does the turkey really need to rest before I carve it?
Yes. Thirty minutes or so gives it time to reabsorb the meat juices; otherwise they’ll dribble out when you slice, and the meat will be dry. Don’t tent the turkey with foil to keep it warm while it’s resting; it will make the skin soggy and is unnecessary. As long as the turkey is intact, it will cool quite slowly.
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