Keep Thanksgiving FUN ... Not Frantic!

★Decide how much turkey you will need before you shop.

★ Get a meat thermometer.

★ Make sure you have a roasting pan large enough for your turkey. Or, roast 2 small birds versus 1 large bird.

★ Allow an adequate number of days to defrost a frozen bird in the refrigerator.

★ Wash hands, sinks, counters, utensils, and platter thoroughly with soap and hot water before and after working with bird.

★ Remember to remove the bag of giblets from inside the bird.

★ Wash the inside and outside of the turkey in cold water and drain well.

★ Stuff right before roasting.

★ Place the turkey breast-side up in a shallow roasting pan. You may want to brush with oil or melted margarine.

★ Insert meat thermometer in inner thigh.

★ Cover loosely with aluminum foil.

★ Roast the bird 15 to 18 minutes per pound for unstuffed bird; 18 to 24 minutes per pound for a stuffed bird.

★ Remove foil 20 to 30 minutes before roasting is finished to allow the bird to brown.

★ Remove turkey when dark meat reaches 180° F and the stuffing reaches 165° F.

★ Allow the cooked turkey to sit for 20 minutes before carving.

★ After dinner, carve leftover from bone and refrigerate promptly. Remember, you only have 2 hours from the time you take the bird from the oven.

★ Smile and enjoy!