- For a large party, you should plan on a large bird, (15-20 lbs.) 1 ½ lbs. per person. A smaller bird, 12lbs. has less meat ratio to bone so it is best to plan 2lbs. per person.
- The National Turkey Federation says, “There is no quality difference between a fresh and frozen turkey.” We can only assume they’re also referring to “refrigerated” turkeys. However, freezing any meat has a disruptive effect on cell structure — when meat is frozen, the ice crystals that form around the cells can cause cell damage and fluid loss, ultimately resulting in drier meat.
- Techniques such as flash freezing now used, minimizes the damage of freezing.
- Several factors that may be more relevant than fresh or frozen is the size or gender of the bird. Also, female birds or hens, generally are processed younger (i.e. smaller), while Toms are larger.
- Begin with a fresh turkey or completely thawed frozen turkey.
- Brine if you prefer
- Loosely cover breast with foil, remove for the last 30 minutes.
- Internal temperature of your Turkey should be 172º. Place the meat thermometer in the thickest part of the breast without touching the bone.
- Always let your roasted bird rest for 20-30 minutes before carving