 Nervous about tackling a turkey? The answers to these common turkey-roasting queries should help put you at ease.
Q My turkey is still frozen. Now what?
A First, what not to do: Don’t leave it on the counter to defrost at room temperature. Defrost the turkey in the refrigerator, allowing 24 hours for every 4 to 5 pounds of turkey. If you must thaw the turkey faster, keep it sealed in its wrapper and place it breast-side down in a clean sink or large pot. Cover it with cold water, and change the water every 30 minutes. Plan on 30 minutes per pound for thawing it this way. You can defrost a small turkey in the microwave, but be sure to cook it immediately after removing it from the microwave. Some companies, including Butterball and Jennie-O, sell turkeys that can be cooked frozen. Check with your supermarket.
Q I’d like to try brining the turkey, but I don’t have a large enough pot or enough space in my refrigerator. What do I do?
A You can use a disposable brining bag instead of a pot or bucket. If you don’t have room in the fridge, place the sealed bag of turkey and brine in a cooler. Surround the bag with ice or ice packs, and place the cooler in a cool place.
Q Why is it necessary to baste a turkey?
A Basting can enhance browning and contribute to flavorful pan juices. While it’s often stated that basting keeps a turkey moist, it’s not true because the basting liquid can’t penetrate the flesh. To ensure a moist turkey, brine it or stuff butter between the skin and the flesh, and avoid overcooking it.
Q I left the giblets in the cavity during cooking. Is that a serious problem?
A Other than a missed opportunity—the giblets make a tasty broth, which is the foundation of a great gravy—you should be able to safely serve the turkey. As long as the giblets were in a paper bag or a plastic bag that hasn’t melted, the turkey should be fine. However, if the plastic bag has deteriorated in any way, you shouldn’t eat the turkey.
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