Don’t make these common mistakes while cooking your Thanksgiving turkey.
Find out how to fix your bad turkey habits in the kitchen and at the grocery store.
Check the label if you’re buying a turkey from the grocery store.
Victor Protasio
What’s more likely is that you end up buying a huge bird for just a few people.
While that might sound like a lot, remember that the weight of the bird includes bone too.
So if you have a frozen bird, check that you leave yourself enough time to thaw it.
Victor Protasio
Thawing a turkey in the refrigerator takes at least 24 hours for every 4 to 5 pounds of meat.
Switch out the water every hour to ensure you maintain a safe temperature.
Since the stuffing is in the middle of the bird, it takes the longest to cook.
To be considered safe, the internal temperature of the stuffing needs to reach 165F.
Unfortunately, by the time you get the appropriate temperature reading for the stuffing, the meat is overcooked.
If you want to enjoy stuffing with your turkey, bake it separately (Need ideas?
Check out ourhealthy stuffing recipes).
Make an identical cut on the opposite side and remove the backbone.
Splay the thighs outward and tuck the wings under.
Victor Protasio
Place the turkey breast-side up on the unlit side of the grill.
To avoid this problem, check out a carving guide like the one referenced in the link below.
But as a general rule-carve it just like you would a whole chick.
Letting those pan drippings go down the drain is a Thanksgiving crime.
WATCH: How to Make a Cider-Brined Spatchcock Turkey
