Helpful Tips for the Perfect Holiday Turkey
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.