Defrosting and Roasting Turkey Preparations

Thanksgiving is usually held on a Thursday and we need t defrost the turkey three days before the feast. So, on Monday, move the turkey from the freezer to the refrigerator, so that it can defrost properly. Trying to defrost the turkey on Wednesday night by leaving it outside the refrigerator for all night long is quite harmful and may cause bacterial growth and food poisoning in your family and your guests. But one has to remember that if the turkey weighs more than 20 pounds, it may take 4 or 5 days to defrost properly and you may have to move it to refrigeration part on Saturday itself.

There is nothing much to do to defrost the turkey except to remember to remove it from the freezer and put it in the fridge at the proper time. On the morning of Thanksgiving Day, preheat the oven to 325°F, while you remove the turkey wrapper. Wash the turkey by scrubbing its body lightly with cold and wet paper towels in smooth and gliding motions. Use dry paper towels to dry the turkey and then pull out the neck of the turkey from the body cavity. Remove the giblets from the neck cavity and drain the juices of the cavity. Use paper towels again to blot out the remaining juices from the cavities.

Dip a clean brush in olive oil and rub it along the turkey's body and then rub salt and pepper on the turkey. Now, the turkey is ready to roast. You can just follow the roasting instructions on the package. Use a pan, which is about 2 inches deep to roast the turkey. Put the beast-side up on a flat rack in an open roasting pan. For larger birds, cover the pan with aluminum foil, so that they cook properly and do not get browned. Let the turkey roast for about 10 to 12 minutes to half an hour depending on the size of the bird or just wait until the meat thermometer put in the turkey's thigh reads 175 to 180° F. Let the turkey cool on a rack for about 15 to 20 minutes before carving it up.