A Thanksgiving math cheat sheet
Thanksgiving is coming and you need to just relax and embrace the horror.
Accept the fact that you’ll get at least something wrong. The turkey will be too big. Or too small. Or too frozen. There won’t be enough mashed potatoes, or maybe you’ll forget to salt them. Maybe you’ll have rivers of gravy, but only enough stuffing for two people. Which is just as well, because you probably won’t remember what temperature the stuffing is supposed to be cooked to anyway.
We can’t solve all of those problems for you, but we can give you a cheat sheet to help you avoid at least a few blunders. We’ve done some of the most common Thanksgiving math for you. Now you can focus on more important things, such as who will sit next to your obnoxious uncle or how to deflect your mother in law’s unwanted housekeeping advice. For larger birds, a bit less is fine; they have a higher meat to bone ratio. But if your goal is to have very ample leftovers, aim for 1 1/2 pounds per person no matter how big the turkey is.
For 8 people, buy a 12 pound turkey
For 10 people, buy a 15 pound turkey
For 12 people, buy an 18 pound turkey
For 14 people, buy a 20 pound turkeyTHE BIG THAW
The safest way to thaw a froz michael kors purses en turkey is in the refrigerator. You’ll need about 24 hours per 4 to 5 pounds of turkey. For speedier thawing, put the turkey in a sink of cold water. Feel free to add any other seasonings. Brines typically are made by heating the salt, sugar and seasonings with a bit of water until dissolved. This mixture then is diluted with additional cold water (volume will vary depending on the size of your bird) and ice. Be certain the brine is completely cooled before adding the turkey.
Turkeys should be brined for at least 8 to 10 hours, but can go as long as 72 hours. A good rule of thumb is, the longer the brine, the weaker the brine. So for a 10 hour soak, use 1 cup each of salt and sugar. For a longer one, consider backing down to 3/4 cup each.
Always keep the bird refrigerated during brining. Some go at a slow and steady 325 F. Others crank the heat to 400 F or 425 F for the first hour, then drop it down for the rest of the time.
However you roast, use an instant thermometer inserted at the innermost part of the thigh (without touching bone) to determine wh michael kors purses en your turkey is done. The meat needs to hit 165 F for safe eating, though some people say thigh meat tastes better at 170 F.
If the outside of the bird gets too dark before the centre reaches the proper temperature, cover it with foil.
The following roasting time estimates are based on a stuffed turkey cooked at 325 F. Reduce cooking time by 20 to 40 minutes for turkeys that are not stuffed (estimate total roasting times at 15 minute michael kors purses s per pound for unstuffed birds). And remember, a crowded oven cooks more slowly, so plan ahead if your bird needs to share the space.
Using a convection oven? They are great at browning, but require heating or timing adjustments. Either cut the temperature by about 25 F f michael kors purses rom what is called for by the recipe and cook for the time directed, or roast at the suggested temperature, but reduce the cooking time by about 25 per cent.