How is your turkey?

If you hate the memory of dry turkey from the old days, buy a
fresh-killed (meaning, never frozen) turkey. They truly are juicier,
tenderer, and tastier than frozen birds.

Turkeys range in weight from the 6- to 8-pound category to as
large as 26 pounds. Very small and super-big are not better.
Small ones get blotchy. Big ones present food safety problems
because their mass resists total heat penetration. Best to go
with a basic 12- to 16-pound turkey.

First for trussing: The point of tying string around a turkey is to make the bird into a round (no protrusions, no wings sticking out).
This prevents burning of exposed areas. Twist the wing tips, which
will burn first, under themselves, using some force. Now run a strand
of string under the turkey's girth and up each side, catching the
wing tips under the string. Continue the string over to the drumsticks,
catching them and the fatty tail flap (Pope's Nose), and tie tightly.

Second for turkey lifter: This major help comes in two styles. One resembles an L-shaped metal prong. The prong goes right up the turkey'scavity while a handle remains in your hand. All you do it lift. If you've stuffed the turkey, get the type that looks like snow chains, lies
under the bird, and acts like a sling. Either device ends burned
hands, greasy potholders and lost drumsticks.

You should remember that an instant-read thermometer is your most important tool. With this, you don't need a roasting chart or a clock. Read the fact on the dial. There will be no question about the internal temperature of your meat.

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