Cooking a Turkey

If you hate the memory of dry turkey from the old days, buy a
 fresh-killed (meaning, never frozen) turkey. They truly are juicier,
 tenderer, and tastier than frozen birds.
 * Turkeys range in weight from the 6- to 8-pound category to as
 large as 26 pounds. Very small and super-big are not better.
 Small ones get blotchy. Big ones present food safety problems
 because their mass resists total heat penetration. Best to go
 with a basic 12- to 16-pound turkey.
 * Trussing: The point of tying string around a turkey is to make
 the bird into a round -- no protrusions, no wings sticking out.
 This prevents burning of exposed areas. Twist the wing tips, which
 will burn first, under themselves, using some force. Now run a strand
 of string under the turkey's girth and up each side, catching the
 wing tips under the string. Continue the string over to the drumsticks,
 catching them and the fatty tail flap (Pope's Nose), and tie tightly.
 * Turkey lifter: This major help comes in two styles. One resembles
 an L-shaped metal prong. The prong goes right up the turkey's cavity
 while a handle remains in your hand. All you do it lift. If you've
 stuffed the turkey, get the type that looks like snow chains, lies
 under the bird, and acts like a sling. Either device ends burned
 hands, greasy potholders and lost drumsticks.
 * Instant-read thermometer: This is your most important tool. With
 this, you don't need a roasting chart or a clock. Read the facts on
 the dial. There will be no question about the internal temperature
 of your meat. If you don't have one, get one!
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