Q: I'm responsible for Thanksgiving this year, and I have a couple of questions. I have heard about brining - does it really help? If so, how long do you do it? Also, how large of a turkey should I buy for 12 to 14 adults and seven to eight kids? What's your feeling about stuffing the turkey (put the stuffing in, or cook it separately)? Last question: how long do you roast a turkey? Thanks for your help, and have a great holiday.
- Natalie W.
A: Natalie, the telephone number for a great caterer is 215-555-5555. And you have a great Thanksgiving, too!
Natalie, the telephone number for a great caterer is 215-555-5555. And you have a great Thanksgiving, too!OK, that's a sure-fire way for a successful meal. But heck, half the fun of Thanksgiving is the gratification you feel after the meal is over and everyone is telling you how great it was and how stuffed they are.
Also, there is that Thanksgiving Law stipulating that the chef doesn't clean up after dinner.
Thanksgiving, by the way, is my favorite holiday because it centers on two of my favorite things that happen to start with an "F." (Keep it clean, Natalie!) That's food and football. I'm happy to answer all your questions, and I'm here to help you make the winning play on your Thanksgiving table.
Let's start with purchasing your beautiful turkey. If you buy a bird that weighs one pound for every person you are going to feed, you can feel safe about not running out of meat. Since some of the people you are serving are kids, you will also probably have enough turkey left over for those sandwiches you'll want to have later while you're watching football.
So for you we are talking about buying a turkey that weighs around 20 pounds. If it is frozen, you should allow a good four days to thaw it in the refrigerator.
On to brining and, yes, it's the best way to prepare that holiday bird. The first time I ever heard of brining was around 1993. I dissed the idea as nothing more than a fad and decided that I would prove to myself that it was a silly and unnecessary step.
It was one of the very few times I was wrong (OK, it was one of the many), and I have brined my Thanksgiving turkeys and lots of other things ever since.
As I learned, brining changes the cell structure of the meat so that it holds more moisture as it's cooking. The outcome is a much juicier bird. I use one cup of kosher salt per gallon of water, and submerge the turkey in the brine overnight.
