How to Make Your First Turkey Perfect

Everyone seems to be intimidated by the concept of making a turkey for Thanksgiving, especially if the first attempt coincides with dinner for a new husband or new in-laws. The reality is that making a juicy and beautiful turkey is as easy as planning ahead and baking it breast-side down.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• Turkey
• Salt
• Butter
• baking pan
• baking bag

1. Choose a turkey. Start by making sure that you pick a turkey that is big enough. Most people say to plan on at least 1/2 pound of turkey for everyone that you plan to serve and never buy a turkey weighing less than 10 pounds or you'll get more bone than turkey.

2. Thaw the turkey. Depending on its size, it may need to thaw for three days in the refrigerator or at least a day in the sink. If you thaw it in the sink, keep it immersed in lukewarm water, changing the water frequently.

3. Wash the turkey. using warm water, rinse the turkey inside and out. Be sure to check inside for the giblets. Then, salt the turkey inside and out, gently massaging the salt into the cavity.

4. Spread margarine or butter along the turkey breast and all the outside skin. This is the messiest part of preparing a turkey.

5. Place the turkey in the basting bag, breast side down. This helps make the turkey breast stays moist. The best option to make sure that the turkey is ready when you want to serve dinner, place the turkey in the oven the night before and bake overnight at 250 degrees.

6. Pierce the turkey breast at the thickest point and see if the juice runs clear to help determine if the turkey is done. You can also check it with a meat thermometer.

7. Keep the turkey in a warm over until about 30 minutes before you want to serve it. Remove the turkey from the basting bag and turn it over. Turn the over up to 400 degrees and let the skin crisp up for a turkey that is as beautiful as it is moist.

Tips & Warnings

• When flipping the turkey to brown the skin, brush the top with melted butter and salt to improve the flavor and look of the bird.
• Many people miss the giblets the first time they make a turkey and cook them inside the bird. Rinse the bird's cavity with warm water to make sure the inside is thawed as well as the outside.