Help­ful Tips for the Per­fect Hol­i­day Turkey

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When shop­ping for your turkey, look for one with a pop-up timer.

To thaw your turkey, keep it in the re­frig­er­a­tor based on its weight. For ex­am­ple, it should re­main in the re­frig­er­a­tor for 24 hours for ev­ery 5 pounds. To thaw quickly, place it in the sink and cover with cold wa­ter, chang­ing the wa­ter ev­ery half hour per pound.

Once the turkey has thawed, al­ways re­frig­er­ate or cook im­me­di­ately.

When you’re ready to cook, baste the bird with ex­tra vir­gin olive oil. Place turkey with the breast up on a rack in a shal­low roast­ing pan in an oven pre­heated to 325°F. Loosely cover turkey with foil to pre­vent over-brown­ing.

The turkey is done cook­ing when the meat ther­mome­ter reads 180°F, or if the red stem on the pop-up timer is up and the drum­stick feels soft or moves eas­ily.

Al­ways al­low the bird to rest for at least 20 min­utes for easy carv­ing.

Present your turkey on a plat­ter with a fresh and col­or­ful gar­nish, such as Cal­i­for­nia grapes.

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