Now that Halloween and Election Day have come and gone, it's time to think about your Thanksgiving Day feast. Proper planning and innovative cooking appliances can help you save time and even money for the November 27 celebration. (Note to pigskin fans: The Tennessee Titans play the Detroit Lions in the first NFL game this Thanksgiving, the Seattle Seahawks take on the Dallas Cowboys in the second gridiron throwdown, and the Arizona Cardinals visit the Philadelphia Eagles in the nightcap.)
Your first step in planning this holiday meal is to get a head count so that you don't buy too much food. When working up a menu, include a few room-temperature dishes so your range and cooktop aren't overloaded on Thanksgiving Day; also prepare then freeze baked goods like cookies, pound cakes, and other desserts that freeze well.
Before you shop, check for advertised specials, hunt online for coupons, and if you prefer a fresh turkey, order it in advance. And don't be ashamed to ask guests to bring a favorite dish—some folks enjoy sharing their family favorites.
If you need to replace your range, consider one with convection, an oven fan that forces warm around and speeds up cooking for some foods. (Convection ovens cost about $150 more than standard models.)
With some convection ovens you can trim about 25 percent off roasting time. That's fast, but even faster appliances are on the market. In our recent turkey cook-off, an Electrolux Wave-Touch smoothtop convection range served up a 13-pound bird in 98 minutes and the TurboChef Speedcook double-wall oven did it in just 42 minutes; a conventional oven takes about 3 hours. Both turkeys were nicely browned, crispy outside, and juicy inside. Fast cooking doesn't come cheap—the Electrolux costs $2,000; the TurboChef, nearly $8,000. (See video, right.)
As you map out your holiday gathering, consider these tips from the National Turkey Federation and the U.S. Department of Agriculture.
Shopping for a turkey
Choose the right-size bird. Figure on 1 pound of turkey per person if you're buying a whole bird and want some leftovers—that's a 15-pound turkey for a 15-person gathering.
Consider buying only a turkey breast. This could be a good move if you're hosting a small gathering and/or you eat only white meat. If you want leftovers, you'll need 3/4 pound per guest for a bone-in breast or 1/2 pound per person for boneless. (These are uncooked weights.) You could also ask your butcher to halve a whole fresh turkey; roast one half for Thanksgiving and freeze the other.
Look for product dating. Federal regulations don't require dating on the turkey, but some stores or processors list it. "Sell-by" means you should buy the turkey before the date. "Best if used by" and "use by" give you the last date recommended for getting the most flavor and quality, though this isn't a purchase or safety date. If you'll cook a fresh turkey, pick it up from the store only a day or two before cooking.
Pass on fresh prestuffed turkeys. You can get sick if a turkey hasn't been properly handled and the stuffing isn't fully cooked. The USDA suggests buying only frozen prestuffed turkeys that bear a USDA or state inspection mark.
Storing and thawing the bird
Place a fresh turkey in a pan. The pan will catch juices and keep your refrigerator clean.
Thaw a frozen turkey in the refrigerator. This method is safest. Keep the bird in its original wrapping and also place it in a pan to catch liquids. Allow about 24 hours for every 4 to 5 pounds. You can also thaw a turkey in cold water or in the microwave. But if you microwave it, you have to cook it right away. Follow the USDA's instructions for proper thawing.
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