LAist: Thanksgiving is EASY Part 1: General Rules and Turkey

spoon

Wed, 21 Nov 2007 11:02:31 -0800

This is so very very very awesome of you. Turkey's are scary...but this, I think I can do.

Elise Thompson

Tue, 20 Nov 2007 18:23:23 -0800

It is so easy. Really. Just typing this was more complicated than cooking it will be. I should have written: Put turkey in the oven Put butter on it once in awhile When it's done, take it out of the oven. It's that easy. You can do this.

lucindamichele

Tue, 20 Nov 2007 17:12:41 -0800

Elise, you are a goddess. The tips will actually help me--and I pride myself on being a foodie. But it's my first turkey. Lard help me.

Elise Thompson

Tue, 20 Nov 2007 17:06:58 -0800

Thanks for the tips! I just copied the temperatures from the USDA website. I just eyeball it myself. Oh, also my mom wraps the wings in heavy foil so they don't dry out.

Bun Z

Tue, 20 Nov 2007 16:32:22 -0800

Awesome tips Elise! But 170F might be a little high for the breast. The National Restaurant Association recommends that all poultry reach an internal temperature of 165F for 15 seconds to be rendered safe to eat. Cook the turkey until the thigh reaches this temperature and you have not only cooked the bird safely, you've likely prevented the white meat portions from excessive drying. Also, for big birds (18lbs +) I would recommend resting for upwards of 30 minutes before slicing. This will also help to prevent the bird from drying out. Gobble gobble!

wrngtrk

Tue, 20 Nov 2007 15:47:44 -0800

please make my turkey for the party i'm throwing saturday.