Posted by: Meagan | November 23, 2009

Thanksgiving Week

I’m a little freaked out… I’m in charge of the turkey this Thanksgiving, and I’ve never cooked one… did I mention it’s a 25-pounder, that’s frozen? As of midnight last night we moved it to the fridge… I wonder how long it takes a turkey to thaw. Should I leave it out on the counter today and then put it back in the fridge tonight? *Shakes head*

Who knows. Anyway if any of you have any turkey tips I’d love to hear them along with any turkey recipes!

I have to admit I’m feeling a lot of pressure, I mean, the turkey is the main part of the meal right? Turkey and the mashed potatoes are my favorite dishes at Thanksgiving along with rolls – yum! What’s your favorite Thanksgiving dish? This week I’ll be posting my favorite recipes for yummy holiday food: rolls, pie, and I’ll report on my first turkey-baking adventure.



  1. I love the leftover turkey. However, my absolute favorite is homemade stuffing.

  2. Don’t leave it out. Turkeys grow bacteria fast, so don’t leave it out. On Thanksgiving morning (early) unwrap it and rinse it with lukewarm water. If it’s still frozen, just keep rinsing it, that will thaw it. Then get it cooking right after.

    Easy things to do: Cut an onion (carrot, celery, whatever) into big pieces and stick in the turkey when cooking. You don’t have to eat them, it just flavors it a little. It also helps you to know when the turkey is done…if the vegetable aren’t cooked, the turkey isn’t done.

    You could also stick pads of butter under the skin on the breast of the turkey. Also salt, pepper, garlic, any other seasoning…mix them together and rub it under the skin on the turkey breast, then rub on the legs and the inside. Flavors it really nicely.

    The hardest part will be transporting it from your house to the place where you’re eating. Don’t take the juice, but wrap it tightly in the pan with aluminium foil, Put it in a bigger dish, then maybe again if you have one. Then carry it with a dishtowel. Tell your hubbie to drive slowly.

    Good luck, it’s really not too hard, just intimidating, but you can do it! 🙂

  3. Those plastic oven bags you cook turkey in. Find them in the store next to ziploc bags. Your turkey will be moist and delish. No need to worry about basting. Since I started using those oven bags, mine have turned out perfectly moist every time.

    Thawing in the fridge is best. The “rule” is 24 hours in the fridge for every 5 lbs of turkey. Good luck! You’ll do awesome!

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