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1. Cooking Class....The Number One Question on Everyone's Mind...How do I thaw the bird?

...The Water Thaw Method works just fine. Keep in mind that it will need your undivided attention.

You want to place the turkey in an unopened wrapper, breast down and covered completely with cold tap water. Change the water every 30 minutes to keep the surface of the turkey cold. Your thawing time will run about 30 minutes per pound for a whole turkey. So give or take, it is going to take you pretty much of the whole day to thaw a 16 lb. turkey.

A Very Helpful Tip:

If your kitchen sink isn't big enough and even if it is....why would you want to block it up all day long....Use that summer cooler. You remember that item you packed away for the season because you didn't think you were going to need it until May. It's probably not only big enough, but it also has a drain hole.

Put it on your deck or patio. Drop in the bird, breast down. Fill it using the garden hose. Every half hour or so, pull the plug...drain and refill.

Yes, it seems like a pain in the neck, but remember...you were the one that waited until now to thaw the bird!

The Question of Safety...

The reason the water method works so quickly is because it keeps the thawing temperature at a level rate. Your refrigerator may seem the same, but it is now. It is very inconsistent...that is why you keep the produce in the draw. The last time I just tossed a head of lettuce on a shelf, the little greenery froze on me. I know, you have been there!

However, you need to keep changing the water so that you are not dealing with a temperature that spends too much time over 40°F. Remember, to keep food either under 40° F or over 140° F.

2. Kitchen Carving vs. Diningroom Carving...We will do anything to look Good!
.....It is the kitchen carving. The difference is that when you are hovering over the bird at the diningroom table, the only way to slice into the bird is to slice the "long" way or with the grain. To appreciate the tenderness of a carving, meats should be carved "against" the grain of the meat.

In the kitchen, you have the opportunity to remove the breast sections and slice against the grain. For a better look at the difference, stop in at

Norbest Turkey Carving

...there are probably one million of those places on the web. You could spend hours looking, but I wouldn't do that to you. These are the places to look. The recipes work and they come from a couple of different points of view. Something for everyone. So happy hunting.

4. Recipes for leftovers....who are they kidding?

...Today's market on turkey is quite different then the days of when you only ate turkey once a year. It is everywhere. We actually use turkey pastrami in the restaurant. It's in every meat case, in every grocery store across the country. You can get it whole, in pieces, or my personal favorite....ground. Makes great chili!

So let's just admit that "leftovers" is really a state of mind and what you really want are some turkey recipes to get you through the rest of the year. Here are some places to look:

...take some Redibase Vegetable, whip it into a couple of cups of sour cream and toss it into the middle of a crowded room of football fans with a couple of bags of chips. Cheapest thing on the menu". We will take any compliment we can get. Here's the recipe.

Vegetable Dip
Yield: 2 cups
2 cups sour cream
4 tsp. Vegetable Redibase
Directions: Using a whisk, whip the Redibase into the sour cream until well blended. Allow to stand for 10 minutes. Serve.

Variations: Add chopped fresh vegetables, such as carrots and celery.

Seafood Dip
Yield: 2 1/2 cups
2 cups sour cream
4 tsp. Seafood Redibase
1 small can, chopped clams, drained
Directions: By hand, using a whisk, whip Seafood Redibase into sour cream until well blended. Fold in drained chopped clams.

Variation: Use shrimp or crabmeat instead of clams.

6. To stuff or not to stuff....The Controversy!

....Personally, I just don't do it. But for those of you that insist, here are some guidelines.

1. Prepare stuffing just before placing in turkey.
2. Use only cooked ingredients in stuffing -- sauté vegetables, use only cooked meats and seafood (oysters), and use pasteurized egg products instead of raw eggs.
3. Place prepared stuffing in turkey just before roasting.
4. Do not stuff the turkey the night before roasting. Stuff both neck and body cavities of completely thawed turkey, allowing 1/2 to 3/4 cup of stuffing per pound of turkey.
5. Do not pack stuffing tightly in turkey. Return legs to original tucked position, if untucked for rinsing or stuffing.
6. Use a cooking method that allows the stuffing to cook along with the turkey.
7. Do not stuff turkeys when cooking on an outdoor grill or water smoker or when using fast cook methods where the turkey gets done before the stuffing.
8. If you do not have a meat thermometer to measure the internal temperature of the stuffing in the turkey, the stuffing should be cooked seperately from the turkey.

Butterball also has a video for all you daredevils.