We're sharing our time-tested Thanksgiving hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Thanksgiving with a confident smile on your face, and seeing you emerge on the other side with your sanity intact.
This burning question just in from our PBnO-obsessed colleague Jo Parker:
The reason Alton Brown - and a whole other slew of folks for that matter - crank up that oven temperature at the beginning is to get a crisp-skinned bird.
But just like there's no right way to mash potatoes, oven temperature is all about personal preference. If low-and-slow yields a tastier result in your honorable opinion, then giblets away!
As we mentioned, most smoking calls for a steady 225°F - but to be safe, aim for somewhere between 235°F (30-35 minutes per pound) and 275°F (20-25 minutes per pound). While contrary to USDA recommendations, many swear by the same rule of temperature for roasting.
So what can we agree on? If you go down low (all the way to the floor), please pleaseplease please don't stuff the bird.
Because you're cooking at a low temperature, it will take waaaaaaaay longer for the temperature of the stuffing to reach 165°F. As the turkey cooks, juices with our BFF salmonella could leach into the stuffing. By the time your stuffing gets to temperature, you'd have one seriously overcooked bird.
Again - the most important thing here is getting the internal temperature to reach 165°F at its thickest part, without the meat thermometer touching a bone. Emergency rooms are open on Thanksgiving but that doesn't mean you should take advantage of them.
Got more questions? Leave 'em in the comments below and we'll do our best to help you out.
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