Let's talk turkey.

This is the 6th year, I think, that I've made the turkey. My grandma came over early the first 2 years to help me get going, but now I feel pretty good about it. I think they say a pound per person, but I always add about 5 pounds on to that for making soup and having leftovers for sandwiches and such. (So I'd get at least a 15-18 pounder for your gathering). Make sure it's fully defrosted if it's a frozen. I rub the outside and inside with olive oil and coarse salt. 15 minutes per pound, but toward the last hour, do it by temperature. If the legs get too brown, cover them with aluminum foil.

I always use these little plastic thermometer that you insert into the breast. They are white plastic with red little piece inside. When the bird is done the red thing pops up and you know the bird is done just right. I have had really good luck with it. We even smoked a bird once (it seemed to take DAYS) and eventually the little red deally popped up and the bird was PERFECT. YOu should be able to get them at the grocery store. They are pretty popular this time of year. THey are pretty small, only about 1 1/2 inches. Good luck

The United States can always be counted on to do the right thing...after first exhausting all other options.
- Winston Churchill

The heart has its reasons whereof Reason knows nothing.
- Blaise Pascal

The best turkey I ever cooked was one that I brined fro a few days before cooking..following the Alton Brown method. Of course I only got it in leftovers, cause I gave birth instead of getting to eat turkey..lol
http://cooksewbitchy.blogspot.com/

PAPER BAG TURKEY

Take a large stout brown bag and grease it well with lard. Prepare the turkey with stuffing as for any other method, then slip it in the bag and tie the bag. Place it on a rack in the roaster. This rack is important, as mysteriously brown juices seep through the bag and will burn unless placed on a rack. Bake in 400 degree oven 12 minutes per pound. Do not baste it, just forget it. The turkey comes out deliciously tender with a crispy golden brown skin.

(note: we use butter on the bag, this turkey recipe is the best I have ever had)

I've done it this way for years- like maybe 8 years?- now. I got it out of Gourmet or maybe Bon Apetit-- one of those ritzy magazines. It's divine. But really I think the key to the recipe is brining beforehand and then using a thermometer to decide when the turkey is done, rather than relying on time. I brine the turkey in a kosher salt-cracked black pepper-water solution for a couple of days before (but have done it for as little as 12 hours before). And then every year I have to look up what temperature to cook the turkey until - I have a instant read digital meat thermometer that I use for this. I will check my Joy of Cooking (since that's what I use to look up the info) and come back ....