Christmas Dinner

r Turkey
Step 1: Place the bird breast-side up on an oiled flat or v-shaped rack in a 12x17 inch roasting pan, or as recommended by your recipe.
Step 2: If using an oven-safe meat thermometer, insert it in the inner thigh near the breast, but without touching the bone. If using an instant-read thermometer, wait until the turkey is nearly cooked before testing. Don't rely on plastic pop-uptimers -- they aren't very accurate.
Step 3: Coat the skin with softened or melted butter or oil and baste the bird every 30 minutes, or according to the recipe. Or follow our suggestions below for keeping the breast meat moist.
Q: How do I keep the breast meat moist when cooking?
A: The best way is to cook the turkey at a low temperature like 325 degrees F. and to remove it from the oven when justdone. While some people feel basting is unnecessary since it doesn't permeate the skin, others recommend basting and these techniques for keeping the bird moist:
Method #1) Soak a double layer of cheesecloth in melted butter or canola oil. Drape the cloth over the turkey while it roasts. The skin will be a rich, golden brown; if you refer a crispy skin, remove the cheesecloth 30 minutes beforetaking the bird from the oven.
Method #2) Baste the bird with melted butter and/or pan juices every 30-40 minutes while cooking. Or use a nonstick spray. (NOTE: Allow extra cooking time whenever you open and close the oven.)
Turkey Tip: To prevent the skin from overbrowning, shield the breast with a tented piece of foil, then remove it the last 45-60 minutes of cooking to allow the skin to brown.Step 4: Set your timer -- you'll want to start checking your bird abut 3/4's of the way into its estimated cooking time, based on the recipe or our cooking chart. When the timer goes off, check the bird using the thermometer. If the bird is done, remove it from the oven and set it sit 20-30 minutes before carving so the flesh reabsorbs the meat juices.
Q: How can I tell when the turkey isdone?
A: There are several ways to determine if the turkey is cooked through. For safety and doneness the internal temperature, as registered on a meat thermometer, must reach a minimum of 180 degrees F. in the thigh. The center of the stuffing should reach 165 degrees F in the cavity, and the center of the breast is done at 170 degrees. You can also prick the leg joint with a fork, and if thejuices run just slightly pink or clear, the turkey is done.
USDA Timetable for Turkey Roasted at 325 degrees F.
Note: These times are approximate and should always be used in conjunction with a properly placed thermometer. Be sure to check the thermometer about 3/4th of the way through the time indicated so as not to overcook.
Unstuffed Weight Roasting Time
8 to 12 lbs 2-3/4 to 3 hours
12 to 14lbs 3 to 3-3/4 hours
14 to 18 lbs 3-3/4 to 4-1/4 hours
18 to 20 lbs 4-1/4 to 4-1/2 hours
20 to 24 lbs 4-1/2 to 5 hours

r Turkey Gravy With Pan Drippings
1/4 cup Turkey pan drippings
milk or broth
1/2 cup flour or 1/4 cup cornstarch
Turkey giblets (if desired)

1. Pour Butterball Turkey drippings into 4-cup measuring cup. Place 1/4 cup fat from drippings back intoroasting pan or saucepan. Spoon any remaining fat from drippings and discard. Add broth or milk to drippings to make 4 cups.
2. Blend 1/2 cup flour (1/4 cup cornstarch) into fat in pan. Gradually blend in liquid until smooth. Bring to a boil, stir and simmer about 5 minutes. Add finely chopped cooked giblets, if desired


r Turkey Gravy Without Pan Drippings
6 tablespoons butter
6tablespoons flour
3 cups chicken broth (canned or from bouillon)
salt and pepper to taste

1. In saucepan, melt 6 tablespoons butter and stir in 6 tablespoons flour. Heat and stir until light brown. Remove from heat. Gradually blend in 3 cups chicken broth or bouillon until smooth. Bring to boil, stir and simmer about 5 minutes. Season with salt and pepper


r Stuffing
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