I like to give myself extra time when planning for holiday cooking. Doing things ahead of time helps lower my stress levels. I don’t have to worry about running out of time or about stores running out of what I need. Most importantly, I don’t have to deal with crowds. Being in a crowded setting tends to stress me out, and it’s even worse when everyone else is feeling pressure. That often leads to people being short with one another or just downright rude.
Fresh or Frozen?
This is really a matter of personal preference. Some believe fresh turkeys are moister and more flavorful. I personally haven’t found that to be the case; it likely depends on how it’s prepared at home.
Frozen: Buying a frozen turkey early gives you more flexibility. Plus, it often costs less. It can be stored in your freezer for weeks. Grab one when it first arrives in stores (about 4 to 6 weeks before the holiday) to ensure you have the right size. If you don’t have much freezer space, ordering ahead is a good option.
Fresh: Buying fresh can be a nice way to support local farmers. Look for stores that carry fresh, local turkeys if that’s important to you. A store-bought fresh turkey should be kept in the fridge for just one to two days before roasting. If you buy directly from a local farm, the turkey may stay fresh for up to 10 days. Either way, careful planning is key. If you are buying fresh, ordering ahead is highly recommended so you can get the size you want.
Pre-Brined or Not?
I prefer a turkey that’s not pre-brined. A pre-brined turkey contains extra water and salt. Since turkeys are sold by weight, I’d rather not pay for salt water. Pre-brined birds can be tasty and juicy. But I think brining them myself is easier, just as good, and more satisfying.
How Big Should Your Turkey Be?
Allrecipes offers a helpful guide. It breaks it down by servings and whether you want leftovers:
- 1 pound per person if you don’t want leftovers.
- 1½ pounds per person if you do.
Personally, I always make extra. A 10-pound bird is more than enough for my family of four, and that’s just how I like it. I want plenty left for sandwiches and a big pot of Turkey Corn Chowder (my grandmother’s recipe—stay tuned for that one!). With your turkey chosen and planned, the next step is prepping it, so it turns out juicy and flavorful. Check out my blog, “Golden Roasted Turkey – schedule and recipe”. I’ll show you step-by-step
