Henny's Recipe Corner

Your basic turkey

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• If you purchased a frozen turkey, defrosting your bird is an important event prior to cooking. You want to thaw your turkey in the original wrapper in the refrigerator. A 12-pound turkey takes approximately 2 days to defrost and 24 pounder takes approximately 3-4 days.

• You will want to clean the bird well in the sink with cold water the same as when cooking chicken or duck.

• Season the inside of the turkey well with salt and pepper and whatever other herbs and spices your recipes call for. Don't skimp. Seasonings help add flavor.

• Remember to remove the giblets (heart, gizzard, and neck) from the cavity of the bird before cooking and be sure to make delicious giblet gravy with them. · Coat the exterior of the turkey with butter for a crisp skin.

• Disposable aluminum roast pan vs. heavy duty roasting pan

• There are advantages to owning a heavy duty-roasting pan with 2-inch sides big enough to hold a good size turkey . First they prevent the drippings from burning because of the heavier bottom. Two, they are easier to handle when placing the bird in and out of the oven. Have you ever had one of those aluminum pans bend on you when trying to remove a hot turkey from the oven? Third, they are easier to deglaze and make gravy in. I never liked the feel of whisking on those cheap aluminum pans. The two negatives to an expensive roasting pan - cost and where to store them.

• Stuffing - a favorite part of the Thanksgiving meal. Whether it's a favorite family recipe or one you grabbed from your latest cooking magazine, here are a couple of tips that might help. Some folks use stale bread for making stuffing and bread pudding. They feel it stands up better to the moisture. Cut the bread into smaller cubes to match the other chopped ingredients included in your dressing. Stuff the bird just before roasting and because it expands, be careful not to overstuff the bird. Make sure the stuffing cooks to at least 165 degrees F.

• Roast the bird at 325 degrees F. with the legs pointing to the back, the hottest part of the oven. 2/3's of the way through, tent the bird with foil to prevent the skin from over browning. A 16 to 24 pound stuffed turkey takes approximately 12 to 15 minutes per pound.

• Use a thermometer! Whether it's an oven thermometer you poke into the turkey leg or an instant thermometer, forget about those pop-ups. The only thing they tell you is when the turkey is over-cooked. You can also wiggle the leg to see if it's loose to determine if the turkey is done. That works as well as those pop-ups with the same results. Remove the bird at 165 - 170 degrees F, cover it with tin foil, and let it stand until the temperature registers 180 degrees F.

• Carving the bird - You might think an electric knife is a throwback to the 60's, but after your first go with one, you'll be convrted. Much easier and neater.