Turkey Meal Basics
Our quick refresher course on buying, thawing, and cooking a traditional bird, plus great ideas for side dishes and desserts.
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Follow these steps for a bird you'll be proud of -- a turkey that won't be dry or pale and that will be done on time.
Learn how to ensure the most flavorful results for your meal.
Protect your family and guests by cooking foods to the proper temperatures. Look here for info on different types of thermometers.
To carve poultry with confidence, use a sharp knife and follow these directions.
Here's how to turn the flavorful drippings from roast poultry into gravy.
Homemade cranberry relish, sauces, and chutneys add sparkle to your holiday celebrations.
Try some of our favorite squash, potato, and carrot sides for your special meal.
Cook up a green vegetable side dish for your meal.
Colorful sweet potatoes are an expected tradition for Thanksgiving.
Create a picture-perfect ending to your holiday meal with one of the recipes for pumpkin pie.
View our collection of holiday treats to finish a meal or box up for take-home gifts.
Ok, it took me about 9 comments to get it all in, but if you check back and read my comments "backwards", you should have all the info you need to make a turkey in a convection oven.
11/5/2009 09:46:10 PM Report AbuseIf you do this, you should have a very succulent, moist turkey for your efforts. The only time I've ever had a dry turkey is when I've not basted enough. Good luck!
11/5/2009 09:45:18 PM Report AbuseThen I baste, cover tightly - meaning I overlap the foil at the top of the turkey, and pinch the ends over the roasting pan so it's a fairly tight seal. After that, I check the turkey every 30 - 45 minutes to baste it, and depending on the size of your turkey, I do that for the next 4-7 hours, resealing the tin foil over the turkey each time and checking the thermometer.
11/5/2009 09:45:02 PM Report AbuseThe turkey should start to brown nicely by the first hour, and that's really a matter of preference, but when it's browned to your liking, it's time to cover it. I use tin foil (aluminum foil) to cover my turkey, and it usually requires two sheets. Before I cover the turkey, I also insert a meat thermometer into the meatiest part of the turkey, usually the breast.
11/5/2009 09:44:17 PM Report AbuseThat will make the "base" of your basting liquid, along with turkey juices. Some people like to add other liquid, but I never have. If you think the turkey isn't producing enough of it's own juice, you could add a little water, but not very much. I usually check the turkey every half hour for the first couple of hours, basting it each time.
11/5/2009 09:43:41 PM Report Abuse