Terrific Turkey: Cooking Tips from Local Turkey Expert

If the thought of roasting a giant turkey on Thanksgiving has you filled with terror, take a deep breath. Joe D'Amico, who has worked at on Chews Landing Road for more than 35 years, has all the answers.

As Edlen's owner, Gerhard Pukropski says, D'Amico knows everything there is to know about cooking a turkey. It all starts, of course, with actually securing a turkey. D'Amico says to plan on at least 1 pound per person.

"With all bone-in meats and poultry, plan on one pound per person," said D'Amico. "And since everyone loves leftovers at Thanksgiving, get a little more."

Fresh, frozen or smoked

If you plan to cook a frozen turkey, it needs to defrost for at least three days. A fresh turkey, says D'Amico, has a shelf life of about six days in your refrigerator. And even fresh turkeys are, in fact, frozen when they leave the warehouse.

If you want a fresh turkey, order it now to ensure you get the size you want. Edlen's will accept orders through Sunday, Nov. 20, but D'Amico says it is best to place your order by this Thursday. Fresh turkeys start at $2 per pound.

Edlen's also offers a whole smoked turkey (smoked right on the premises). Smoked turkeys are available for special order through Sunday.

Cooking the bird

D'Amico says the best way to roast a turkey is unstuffed—it cooks faster. If you have the time—at least one day extra—you can brine your turkey by letting it soak in a salt-water solution. The water helps keep the turkey meat moist.

But whether you brine or simply roast, it is important to let your turkey sit at room temperature for at least one hour to ensure even cooking and then place it in an oven that has been preheated to 325 degrees. From there, you can baste or season however you like. The general rule of thumb is to cook the turkey for 30 minutes per pound.

If you fry your turkey, use caution, D'Amico said. He suggests frying the bird outside, far away from anything flammable. Also, stick your turkey in a pot of water to measure the amount of oil you will need to fry. Too much oil and you could have a fire on your hands.

Carve the bird

After your turkey is cooked to 165 degrees, let it rest for 30 minutes or more before carving. The best carving tool, said D'Amico, is a serrated or electric knife. First, remove the drumsticks to give yourself room to work. Then cut down along the center breast bone to the neck. And, finally, slice the bottom of the breast to the breast bone, which should loosen the entire breast. Remove the breast and slice it on a carving board.

Leftovers

Leftovers are, in fact, the best part of Thanksgiving dinner. D'Amico's favorite: a stuffing and turkey sandwich. He also suggests turkey noodle soup (save the bones for homemade broth!) and turkey tettranzini.

And if you are not a turkey fan...

D'Amico says you are not alone if turkey is not your thing. Try crown roast of pork, a ham, lamb chops or prime rib.