A Thanksgiving game plan for the novice

If you're hosting your first Thanksgiving dinner, here are some tips to make things a little easier.

■ Fresh turkeys have superior flavor and texture, but a frozen turkey is fine. Make sure you leave enough time and room to thaw it in the refrigerator. It takes about 24 hours for every 5 pounds. That's at least 21/2 days for a 12-pounder. If you start to cut it close on time, submerge the frozen turkey in cold water in the sink, and change the water frequently. It will take about 30 minutes a pound.

■ To prepare the turkey for roasting, take it out of the plastic bag. Remove the neck and giblets (the heart, liver and gizzard) from the neck and body cavities. Use the neck, heart and gizzard for homemade turkey stock. Rinse the turkey thoroughly with cold water; pat dry with paper towels. If a metal clip secures the drumsticks, you won't have to tie them with cotton kitchen twine.

■ The roasting rack is essential to keep the turkey from sticking to the bottom of the pan. A relatively deep (2 to 3 inches) roasting pan is important so you can make gravy without splashing over the edge. Disposable aluminum pans are so high-sided that they inhibit browning of the skin. Plus, they're flimsy and can be dangerous if overloaded with a heavy, hot turkey.

■ The milk solids in butter help brown the skin, and the butter enhances the flavor of the drippings, so it's better than vegetable oil for rubbing on the skin.

■ Cover the breast with foil during most of the roasting to protect lean meat from drying out. The aluminum foil should be wrapped — not tented — around the entire breast. This traps steam that rises during cooking and forces it back into the breast meat. Remove the foil for the last hour or so of cooking to allow the skin to brown.

■ Use a thermometer to check for doneness. The disposable pop-up one embedded in most packaged turkeys works, but basting can prevent it from popping up. Perhaps the best option is a remote-display thermometer with a probe to insert in the turkey. It can alert you when the bird is done. Because the monitor display sits on the counter, you don't have to open the door to check the turkey's progress.

■ Let the roast turkey stand before carving. This is one of the great secrets of a holiday meal. For maximum juiciness and flavor, the turkey must stand at room temperature at least 30 minutes to an hour. This rest allows the juices to relax and helps the cook relax, too. Make the gravy (first-timers will need to concentrate on this job), finish the side dishes, and reheat make-ahead dishes in the now-empty oven while the turkey rests.

■ Make mini trips to the grocery store to avoid one huge, exhausting shopping trip. Create three shopping lists — one for non-perishables that you can buy well ahead (beverages, sugar, flour), one for specific items to buy a week or so ahead or to slip into everyday shopping (such as canned pumpkin), and a final list for a couple of days before the holiday (fresh produce, the turkey and other perishables).

■ Convenience foods will reduce your stress. This is not the time to make your first pie crust or homemade dinner rolls. On the other hand, guests will appreciate homemade cranberry sauce and fresh bread stuffing, which are easy ways to impress.

■ Don't wait until the last minute to locate the gravy boat. Make a list of serving bowls, utensils and cookware to be sure you have everything you need. Also, make a complete menu to hang in the kitchen, so you don't forget to serve something.

■ Helping hands sometimes need guidance. Ask friends to contribute dishes, but be prepared for problems if they don't bring what you expected. Ask them to make a specific dish (say "broccoli," not "a side dish"); send the recipe with an explanation that this will help you keep the menu balanced. Enlist non-cooks to come early to help set the table or stay late to help with dishes.

Source: Cooking light