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By the time you put down the Halloween candy, it’ll be time to start thinking about Thanksgiving. Here at M&D, we’ve got your covered in terms of apps, sides and desserts but you are on your own when it comes to the turkey. But fear not, this post has your back.

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Now, to be totally honest, I started writing out my instructions for prepping your bird but then, this post from HelloFresh entered my inbox and blew my tips out of the water. So here I am, sharing it with you. Because even though I’d love to call myself the better expert, I think it’s more important that you have the best Thanksgiving ever:

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“Thawing

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On average, a turkey needs one day of thawing in a fridge for every four pounds. If you ordered the Thanksgiving Box, your turkey should take about four days to thaw (but longer is ok too).

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You’re going to want to start by placing your turkey on a rimmed baking sheet or in a large bowl to catch any moisture that drains from your turkey. (It might leak a little, but that’s a normal part of the process.) Put the baking sheet on the bottom shelf of your fridge and move other produce to the shelves above.

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On the big day, take the turkey from the fridge and place it in the sink. Use kitchen shears to carefully remove the outer packaging. Then, follow the prep steps to remove the neck and giblets. And whatever you do, don’t rinse the turkey!! You’re going to want to dry it out as much as possible to get the crispiest skin. End by patting your bird dry, on the inside and the outside, with paper towels.

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When you’re ready to bring the heat

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You don’t want to realize your meat thermometer is missing right before you put the bird in the oven. So take inventory of what cookware you’ll need before the big day, like a baking sheet and a roasting pan. If you’re feeling fancy, pick up turkey lifters and a carving knife. You can still get the job done without them—they’re just nice-to-haves.
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Also, and this is crucial — once the bird is in the oven, don’t open the oven door. It will only lower the oven temperature and slow down the cooking process. You do want to keep an eye on things to make sure the turkey is roasting evenly, so make sure the oven light is on!

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Give it a rest

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Once you remove the turkey, you’re definitely going to want to let it rest in the pan for about 15 minutes. Then transfer it to a cutting a board to let it rest for another 15 minutes. Why? You want to leave time for the meat to firm up and the juices to be reabsorbed into the muscle tissue, making the turkey easier to carve.

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Speaking of carving…

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Okay, so we promise this part isn’t nearly as intimidating as it seems.

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After you’ve rested your bird for at least 30 minutes, snip the leg clamp with kitchen shears and discard.

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Step 1

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Using a sharp carving or chef’s knife, slice the skin near the thigh to separate the leg from the body. Cut through the joint, along the body, pulling the leg downward to remove.

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Step 2

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Locate the joint between the thigh and the drumstick, then slice to separate. Use the heel of the knife, near the handle, for the most force. (This also provides more stability.)

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Step 3

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Remove the wings. Place the knife parallel to one side of the breastbone, making long strokes to follow the curve of the bone and gently pulling the meat away to remove one breast. Repeat on the other side of the breastbone to remove the second breast.

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Step 4

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Gently slice the breasts crosswise. If desired, remove the bone from thigh and slice. Arrange the slices on a large platter with the thighs, drumsticks, and wings.

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How do I store my leftovers??

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In general, you can store your leftover turkey in the fridge for around three to four days before the meat becomes … meh. You might be able to get away with a week before it has to be tossed — but it’s always better to play it safe with meat.
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If you have a lot of leftovers, divide and conquer. Put the amount in the fridge that you think you’ll eat within 3 days, and then freeze the rest. It should be good in the freezer for up to three months.”

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Remember, we’ve got you covered when it comes to sides and desserts (keep your eye out for our November newsletter and/or on our website for your Thanksgiving holiday order form) and now, you are well equipped to handle the turkey as well. Are you feeling excited for the holiday??

• About
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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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