Thanksgiving, made easy.

I like to cook..sometimes I even love to cook but I don't like things that take forever and I like to find ways to stream line my time in the kitchen. For those of you new to cooking or those who are like me, often crunched for time, I hope to offer some great recipes and shortcuts to help you. First, being that it is nearly Thanksgiving...
Let's Talk Turkey....for some reason people think something as big as a turkey means a big deal and a lot of work. That's just not true.
First, select your turkey. Keep in mind it will be frozen..so purchase a least 5 days before you plan to cook it. Buying one with a pop up timer is helpful. Place it in the refrigerator to defrost. When you are ready..
Remove the wrapping and discard. ** make note of the weight of the turkey.
Remove the package of giblets from the inner cavity of the turkey. If you find that this is still slightly frozen, run COLD water in the cavity until remain ice and giblet packet is removable. ** giblets can be cooked in salted or unsalted water and the broth used to make gravy. If you do not wish to use them, then just discard package.
Rinse turkey inside and out with cold water..pat dry.
Place in shallow roaster. What that means is nothing more that about 3 to 4 inches high and large enough to hold the turkey. You can use the aluminum ones from the store but keep in mind that when the turkey is ready to be removed from the oven there will me grease in that pan. Get one sturdy enough to lift. They make great ones with handles. I went the Salvation Army and found the greatest heavy duty roaster for a $1.50.
Once the turkey is in the roaster you will need to tie the legs together. Cooking twine is perfect for this. Also, pin the wings to the body of the turkey at the tips. They make small metal skews for this or you can do what I do, which is use toothpicks.
Lightly butter the surface of the turkey. This helps it reach the perfect golden brown. I do not salt the turkey. I have found that the salt really doesn't penetrate the skin and the turkey has such a great natural flavor that it does not need the added salt.
Over rack should be in the center of the oven. Heat to 325 degrees. Place the turkey in the center of the oven. I make a foil tent and lay it loosely over the turkey at the beginning. Bake 20 minutes per 3 pounds. ie: 18 pound turkey-roast 6 hours etc.
So much of what makes a good roast turkey is your eye. Do not open the oven a lot. You reduce the heat and that varies the roast time. About an hour before it's done, take a look. It should show signs of a bit of a "tan". Pull off the foil tent and let it darken. Some will say let it darken at the beginning and then cover it to stop it from getting darker. I have found that doing it that way seems to cause it so be a bit dry and the skin to be tough. Once the thermometer in the turkey as popped I leave it in the over for an additional 30 mins. Then remove it from the oven.....remove as much of the grease from around it as possible...and cover tightly with foil to keep it warm. Using a heavy duty foil for this is best. The turkey will stay warm and allow you to continue with the final preparations of the rest of your feast.
RECAP
Buy frozen turkey at least 5 days before cooking **pop up timer recommended
Place in refrigerator to defrost
Move oven rack to center of oven
Pre-heat oven to 325 degrees
Remove wrapper and discard
Remove giblets...cook in salted or unsalted water...use broth to make gravy
or discard if not using.
Rinse turkey inside and out with COLD water..pat dry .. place in roaster
Rub butter on out side of turkey
Place roaster in center of oven
Place foil tent over turkey
Check turkey one hour before end of cooking time.
Remove tent to allow over all browning
If timer has popped...leave in oven an additional 30 minutes
Remove turkey from oven....remove as much grease from pan as possible and cover tightly with heavy duty foil until ready to carve.

Its easy and your guests will oow and ahh your great work.

ENJOY!