The Thanksgiving Turkey

Every one hopes to put a great tasting turkey that's moist and tender on their Thanksgiving table. But sometimes it can be dry, pale and bland. Go ahead, smother it with gravy and surround it with great sides and dressing and maybe no one will notice.

Follow these few tips for a delicious turkey.

According to Cook's Illustrated, don't be fooled by a fresh turkey. It isn't always better unless you are buying from a local farm. The temperature can fluctuate during transport and often ice crystals will form on the surface. This can damage the meat, allowing juices to escape during cooking resulting in a dry and tough bird.

A bigger turkey isn't always better. The bigger the bird, the harder it is to cook it evenly resulting in dry legs and thighs. There's nothing worse that dry legs and thighs.

A good size is under 14 pounds and a 14 pound turkey should feed between 14-18 people with left overs. That's about 3/4-1 pound per person, allowing for cooking and bone weight.

The safest way to thaw the big fellow is in the refrigerator. It will take about one day for every 4 pounds.

To enhance the flavor try brining the turkey. I usually brine the turkey in the roasting pan (with a lid) that I use to cook it in.

If the plan is to roast the bird, Cook's Illustrated recommends the following six rules. Sometimes rules are made to be broken.

Don't stuff. Are you kidding me- why bother cooking a turkey if you don't stuff it. My grandmother stuffed her bird, my mom stuffed her bird and I've been stuffing my bird for years. The stuffing is the best part of the turkey. And that is nonsense about drying the meat out before the stuffing reaches a safe temperature. Just don't pack the stuffing in too heavy and cook the turkey covered.

But I have read several articles and they all say the same thing. The stuffing could be a source of bacteria if not cooked properly. So check the temperature. It should be 165 degrees. If you fear the stuffing, place it around the turkey in the pan. It will absorb the juices and still taste delish. Add quartered onions, carrots, fresh herbs and garlic to the cavity to increase the flavor of the bird.

Roast on a rack. I never roast on a rack. I want the turkey to cook on the bottom in the juices that it creates. The top of the turkey isn't in the juices therefore it browns perfectly.

Flip during cooking. I've never tried it and don't plan to. I cover the turkey with a tight fitting lid. It keeps in the moisture and steam and helps to create a very tender and juicy turkey.

Don't baste. I agree. It doesn't help keep the turkey moist because it runs off the top and actually prevents that nice brown, crisp skin.

Don't rely on pop up thermometers. Use a thermometer to check the internal temperature. The breast should register 160 degrees and the thigh should register 175 degrees.

Let the turkey rest about 30 minutes before carving. I totally agree! It allows the meat to reabsorb the juices.

I'll add a few more tips.

a traditional turkey

herb roasted turkey

Remove the stuffing from the turkey when you slice it. Check the temperature and put it in a separate dish.