10 Ways to Master Thanksgiving Prep & Planning

Disclosure: This post is sponsored in partnership with Canadian Turkey. As always, all opinions are our own.

Although I’m sad to see the long, laid-back, lazy days of summer come to an end, I’m actually excited for the start of autumn.  I find the cooler weather, vibrant colours, fuzzy sweaters, big family dinners and returning to more of a routine to be comforting.

Speaking of big family dinners. Thanksgiving is almost here and Canadians are gearing up to celebrate one of their favourite holidays of the year.  Making memories over a festive meal with family and friends is the greatest way to participate in this Canadian tradition.  Whether you’re a novice cook new to feeding a crowd or a seasoned pro in the kitchen, let Canadian Turkey help you create a show-stopping Thanksgiving celebration and give you the tips and tricks you need to make this a delicious and memorable meal!

Thanksgiving Prep

Apple, sage and shallot stuffed holiday turkey. Get the recipe HERE.

Families today come in all shapes and sizes with different likes, habits and dietary considerations.  Whether you are feeding a large crowd or making an intimate dinner for two, there are many different ways to prepare a turkey meal that can fit your needs.  And don’t forget that turkey adapts well to any flavour profile, so you can use your family’s favourite spice blends, glazes or rubs.

Never roasted a whole turkey before?  Canadian Turkey has made it foolproof for you with their Turkey Basics Whole Turkey How-Tos.  These step-by-step videos will break down the basics so you can master all the steps needed to make that perfect roast Thanksgiving turkey.  You’ll be surprised at how simple it can be to create a special celebration meal with these helpful tips and easy-to-follow directions.  

Are you planning a smaller meal and looking for inspiration?  For a family of 4 or 6, roasting a half turkey can be a great way to celebrate!  A half turkey cooks up just as delicious and festive as a whole turkey.  For single parents, empty nesters, or romantic couples looking for that traditional inspiration, Canadian Turkey has compiled a large library of delicious options.  A turkey breast can be butterflied, rolled and roasted, and served with stuffing on the side to make a gorgeous feast on a smaller scale.  Your local butcher or grocer is an invaluable resource and can help you find a solution that works for you.

One of the best things about roasting a whole turkey is having delicious leftovers that are perfect for feeding your family later on during the week.  It’s like making two meals in one!  Turkey leftovers give you so many options for making a new and tasty main meal for your family.  And don’t forget that the leftover bones make amazing stock or soup!

Thanksgiving Prep

Sundried tomato and greens stuffed turkey breast roast. Get the recipe HERE. 

10 WAYS TO MASTER THANKSGIVING PREP AND PLANNING

  1. For an easy way to ensure extra-crispy skin, unwrap your turkey the day before you are planning to cook it and leave it in the fridge overnight.  The extra drying time will add the perfect crispiness to your turkey.
  2. Make sure you use a good quality meat thermometer to ensure you cook your turkey to the perfect doneness without overcooking.  Test your thermometer a few days ahead of time to make sure it is working properly.
  3. Consider cooking your turkey in parts – breasts, thighs and drums – for a quicker, foolproof way to get the meat cooked perfectly.
  4. Get a head start on your meal!  You can prep all of your staples like onions, celery and carrots up to 3 days beforehand.  Dice and store in storage bags.  Green beans, squash and salad greens can be washed, trimmed, and chopped beforehand.  Store these in storage bags for ready-to-cook sides.
  5. For a large crowd, consider hosting a buffet-style meal.  Spread your dishes out in the kitchen or dining room and let people self-serve and mingle while they eat for an easier-to-serve, fun meal with a casual feel.
  6. To reduce cooking time, cook your stuffing on the side.  This way you can get more of your favourite crunchy bits while cutting down on cooking time in the oven.
  7. Plan ahead and make a ‘smart’ shopping list.  Organize it by staples you can buy in advance and perishables you need to buy a few days before, then organize according to sections of the grocery store.  This will make grocery shopping a breeze and save you precious time.
  8. Look for make-ahead sides that you can make a day or two beforehand and taste delicious re-heated.  Bookmark a website with tasty and reliable turkey recipes and resources, like www.canadianturkey.ca, so you’re ready for the big day!
  9. To plan for leftovers, order a turkey that is several pounds bigger than what you need.  Extra turkey can be stored and frozen to use for quick and easy meals later on.
  10. Leftover turkey freezes well.  Store in an airtight container in the freezer for a quick start to a weekday meal.  Visit www.canadianturkey.ca for recipe inspiration and create salads, soups, pastas or casseroles in a snap!

While you’re here, don’t forget to enter the great GIVEAWAY, it’s near the bottom of this page.

BONUS – As a special gift, just for our readers and compliments of Canadian Turkey, we have included this FREE DOWNLOADABLE –> The Ultimate Guide to Thanksgiving, Our Favourite Turkey RecipesIt’s full of helpful tips, insider recipes, and valuable how-to’s.

 

Thanksgiving Prep

PIN IT – Thanksgiving turkey with fig and walnut dressing –> Get the recipe HERE

Whether you’re planning for weeknight dinners, weekend family nights, or gatherings with special friends, Canadian turkey can be the cornerstone of every meal.  Try swapping turkey for the usual protein in any of your favourite recipes and get ready to be surprised at how delicious and tasty it will be. There are so many ways to get cooking with turkey and Canadian Turkey Month is a great time to treat your family to some new and exciting turkey recipes!

Looking for additional tips, recipes, Turkey Basics videos and HOW TOs?  Follow the hashtag #TurkeyTime and visit canadianturkey.ca for all your cooking inspiration.  Canadian Turkey makes your Thanksgiving easy with all the recipe suggestions and turkey prep tips you need.  The Year-Round  WHOLE TURKEY HOW TOs section will help you prepare a whole Canadian turkey for your friends and family for any occasion.  And the recipe section is filled with delicious recipes for whole turkey and turkey cuts so you can get tasty, nutritious and versatile turkey on your table every day!

GIVEAWAY TIME

WIN – a $75 Hudson’s Bay e-gift card (redeemable at The Bay, Home Outfitters, or thebay.com) to help you celebrate Canadian Turkey Month!

DATES – Giveaway closes at 11:59 PM AT on October 12, 2018

ELIGIBILITY – Open to residents of Canada 18+.

TO ENTER – Using the Giveaway Tools form below, simply follow the instructions, complete the mandatory entries, (which unlock the optional entries), plus any or all the optional entries for your chance to win this prize.

Best of luck everyone!

Thanksgiving Prep

Comments

  1. Brenda Penton says:

    I learned about Spatchcocking a turkey. I think I will try it this Thanksgiving.

  2. I learned that you should allow 5 hours of thawing time per pound of turkey.

  3. Juliee Fitze says:

    I learnt never defrost a turkey at room temp. , always defrost in the fridge or in cold water.

  4. I learned that it takes 5 hrs per pound to thaw a turkey in the fridge and 1 hour per pound using the cold water method

  5. wendy hutton says:

    If stuffing the turkey, do so while the oven is preheating. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking. (Allow ½ cup (125 ml) of stuffing per pound (500 g) of turkey.)

  6. APPROXIMATE TIMETABLE FOR ROASTING A TURKEY IN A CONVECTION OVEN 300°F (149°C) I always forget this

  7. Unwrap the turkey the day before and let it air dry for crispy skin !!! Yes will do !

  8. From the tips, I learned that there’s no difference between a fresh vs a frozen turkey.

  9. Cheryl Grandy says:

    I learned that to thaw a frozen whole turkey, I need 5 hours per pound if thawing in the fridge and one hour per pound if using the water method.

  10. Cheryl Grandy says:

    I learned that when thawing a whole frozen turkey, I need 5 hours per pound if thawing in the fridge and one hour per pound if using the water method.

  11. I learned when thawing in cold water to allow 1 hour of thawing time per pound (2 hours/kg)

  12. I learned to not stuff a turkey packed full of stuffing because it expends while cooking, and also that it makes 1 hour per pound to thaw a turkey in COLD water :)

  13. I learned that Whole turkeys can be kept frozen for 1 year.

  14. The safest way to thaw a whole frozen turkey is either in the refrigerator or in cold water.

    Never thaw your turkey at room temperature!

  15. From their tips, I learned that the safest way to thaw out a whole frozen turkey is either in the refrigerator or in cold water NEVER at room temp

  16. I learned that cooked whole turkey can last up to 3 months in the freezer!

  17. Jenny Major says:

    i learned that unnwrapping the turkey the day before and let it air dry for crispy skin

  18. GobbleGobble says:

    I learned how long to thaw a turkey in the refrigerator. The rule is allow 5 hours of thawing time per pound (10 hours/kg). (https://www.canadianturkey.ca/wholebird/thawing/)

  19. For roasting, the meat thermometer on the thickest part of the thigh should read 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey.

  20. I learnt when you need to thaw a turkey it takes 5 hours per lb.

  21. I learned that never thaw your turkey at room temperature

  22. Clare O'Brien says:

    I learned that you should never thaw a whole turkey at room temperature.

  23. jason kinnin says:

    Defrost in the fridge. Or a huge cooler next to the fridge if you don’t have the space.

  24. I learned that keeping a turkey in the fridge the day before cooking will give it a crispier skin.

  25. I learned that cooked whole turkey can last up to 3 months in the freezer

  26. I learned that if you want crispy skin you should unwrap the turkey the day before and let it air dry.

  27. I learned to never ever thaw your turkey at room temperature!!

  28. Daniela Plume says:

    Never defrost a turkey at room temp. Always defrost in the fridge or in cold water.

  29. I learned that you should stuff a turkey while the oven is in preheat mode, and to stuff it lightly.

  30. Remove the turkey from the oven when cooking is completed and let stand 20 minutes to allow the juices to set.

  31. I learned about seasoning inside the turkey cavity with spices or salt and pepper!

  32. Edith Rennes says:

    I learned the time allowed to cook a turkey per pound.

  33. Allow 5 hours of thawing time per pound of turkey

  34. Cathy Balogh says:

    Whole turkeys can be kept frozen for 1 year. Great to buy now while on sale and enjoy later in the year.

  35. Sarah Ferguson says:

    I need five hours per pound when I thaw in the fridge.

  36. Christine F says:

    Thank had no idea that brining could be 6-24 hour soaking period, and ideally should be done the day before roasting!!

  37. LILLIAN BROWN says:

    I learned that I should Place turkey breast-up on a rack in a shallow roasting pan.

  38. I generally use the Refrigerator Method for thawing my turkey, but never knew the exact amount of time I needed; it was always hit and miss. I learned on the Canadian Turkey website that on average you need 5 hours for every 1 pound of turkey.

  39. Julie Bolduc says:

    I learned that you should allow 5 hours of thawing time per pound of turkey

  40. kristen visser says:

    I actually learned how to carve a turkey! I have never made and carved a turkey before but i will be doing so for my first time next weekend when i host my first thanksgiving

  41. Mike Gismondi says:

    Unwrap the turkey the day before for dry and crispy skin? Who knew?

  42. I learned that basting the turkey once an hour is sufficient.

  43. I have never done this technique before, don’t think would use for my Thanksgiving turkey but would be an idea I would use for other turkeys! ….“Spatchcocking” or Flattening a Whole Turkey

  44. unwrap and leave in the fridge overnight. I’ll try this tip.

  45. Learned that I should defrost a turkey in the fridge or in cold water and to allow for 5 hours per pound of turkey.

  46. I learned that when roasting, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C).

  47. Martina Junkin says:

    learned that it takes 5 hrs per pound to thaw a turkey in the fridge and 1 hour per pound using the cold water method

  48. Vanessa Ethridge says:

    I learn d to unwrap the turkey the day before as the air drying allows for a crisp skin!

  49. Lisa Rumolo says:

    I learned to calculate 1 pound per person and 1.5 pounds if we want leftovers.

  50. kathy downey says:

    Interesting I learned how to thaw a frozen whole turkey, I need 5 hours per pound if thawing in the fridge and one hour per pound if using the water method

  51. Brenda Smith says:

    I learned how to properly and safely thaw a turkey. I will be using the water method for my turkey.

  52. I learnt that whole turkeys can be kept frozen for 1 year.

  53. Debbie Zyla says:

    Instead of using an onion in the cavity, use an orange or grapefruit, etc. if not stuffing.

    Experiment with spices on the outside such as italian seasoning, poultry seasoning,, basil leaves, etc. Makes amazing gravy.

    When I make turkey soup add a can of tomatoe soup – really! My dad told me this and it is delicious.

  54. I learned to omit salt during the brining process.

  55. I learned that spatchcocking a turkey is a quicker way to cook it

  56. I learned frozen turkey will last for a year in the freezer.

  57. Melanie Blanchard says:

    Thanks for all the great turkey tips! I’m hosting thanksgiving this year and need all the help I can get!

  58. thaw in the fridge

  59. always defrost a turkey in the fridge, not on your counter.

  60. Gail Butler says:

    I learned that the safest way to thaw a turkey is in the refrigerator in the following method:

    Place turkey on a tray on a bottom shelf in refrigerator.
    Allow 5 hours of thawing time per pound (10 hours/kg).
    Health Canada recommends that your refrigerator is set at 4 °C (40 °F).

  61. lisa bolduc says:

    I didnt know you can thaw a Turkey in the sink with cold water

  62. Martin Keating says:

    I learned the timing for the cooking of the turjey. Thanks

  63. Kristy Reid says:

    I learned that you shouldn’t defrost a turkey at room temperature – it should be defrosted in the fridge or in cold water.

  64. I learned that you can flatten the bird which is easier for B.B.Q which is what I plan to do.

  65. toni velthuis says:

    I learned I need 5 hours per pound if thawing in the fridge and one hour per pound if using cold water.

  66. I learned how to “SPATCHCOCKING” OR FLATTENING A WHOLE TURKEY which is something I have never done before.

  67. I learned that you don’t STUFF the turkey, just spoon it inside because the stuffing expands

  68. Make sure your turkey is completely thawed (in the fridge) before roasting!!!

  69. spatchcocking the bird ensures more even cooking. thanks

  70. I learned that to thaw a frozen whole turkey, I need 5 hours per pound if thawing in the fridge and one hour per pound if using the water method.

  71. Lorna Webster says:

    I learned how to carve a whole turkey!

  72. Kristy MacLean says:

    I learned to not stuff the turkey too much, spoon it in because it expands

  73. Brenda Witherspoon-Bedard says:

    I learned that it takes 5 hrs per pound to thaw a turkey in the fridge a

  74. ivy pluchinsky says:

    I learned that you should allow 5 hours of thawing time per pound

  75. I learned that you can keep a whole turkey in the freezer for 1 year.

  76. I learned how to thaw a whole frozen turkey, 5 hours per pound if thawing in the fridge and 1 hour per pound when using the water method.

  77. Florence Cochrane says:

    I learned when roasting a stuff bird, the internal temperature should be at least 165°F .

  78. I learnedd brining adds flavour and moisture to your turkey meat.

  79. Marc-Andre Taillefer says:

    I learned that I should Place turkey breast-up on a rack in a shallow roasting pan.

  80. Sabina Edwards says:

    I learned the safest way to thaw a whole frozen turkey is either in the refrigerator or in cold water.

  81. Tammy Dalley says:

    I learned that you should allow 5 hours of thawing time per pound of turkey, wow!

  82. I learned that you don’t stuff a Turkey when you deep fry it.

  83. I learned to allow for 5 hours of thawing time per pound in the refrigerator

  84. I learned that Whole turkeys can be kept frozen for 1 year.

  85. I learned that it takes 5 hours per pound to thaw, and turkey should be thawed in the fridge

  86. I read that you have to allow for 5 hours of thawing time per pound in the refrigerator.

  87. Darci paice says:

    It takes 5 hrs per pound to thaw a turkey in the fridge and it takes 1 hour per pound using the cold water method

  88. Elaine Buonsante says:

    I am amazed that flattening a turkey will cut 30% off the oven cooking time.

  89. Cook breasts , thighs and drum sticks seperately for perfect cooked bird

  90. Chris MacDonald says:

    I did not know that brining a turkey adds flavour and moisture to your turkey. I have never brined my turkey – but I am going to try it!

  91. I didn’t know we shouldn’t thaw it at the rooms temperature! Thanks

  92. Angela Chiao says:

    I learned how to deep fry a whole turkey! I’ve always been curious about how to do that. :)

  93. I learned that when roasting a 16-20 pound turkey that is stuffed, you should cook it for around 4 and a half hours.

  94. I never considered cooking it in parts to save time, That would be especially useful for those folks who end up with huge turkeys to cook!

  95. I learned that it takes 1 hour per pound to thaw turkey using the cold water method

  96. Angela Smith says:

    I learned not to thaw on the counter because that can be dangerous!

  97. Pat Drouillard says:

    I learned to never defrost a turkey at room temp. , always defrost in the fridge or in cold water

  98. always defrost a turkey in the fridge

  99. thaw in the fridge

  100. Jennifer Ann Wilson says:

    Calculate 1 lb (450 g) per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person.

  101. I don’t know much about cooking turkeys, but I learned the hard way that you should thaw your turkey before cooking it. #oops

  102. Leanne Davis says:

    I learned that it takes 5 hours per pound of turkey to thaw it in the refrigerator.

  103. TJ Turnbull says:

    I learned that ….. allow 5 hours of thawing time per pound of turkey, I had no idea about that, wow

  104. I learned that you should thoroughly rinse a turkey after brining.

  105. I learned that turkey can be kept frozen for a year, if sealed properly.

  106. Marlene V. says:

    I learned that there are absolutely no quality differences between fresh and frozen turkeys.

  107. Heather Sibley says:

    I learned that if you are using a frozen turkey for deep frying, you need to be sure that the turkey is totally thawed before immersing it in the oil.

  108. Elizabeth R says:

    I learned that spatchcocking a turkey cuts down significantly on the overall cook time.

  109. i learned 5 hours of thawing per pound

  110. Darrah Bailey says:

    I learned thawing takes 5hrs per pound.

  111. learned about Spatchcocking a turkey. I think I will try it this Thanksgiving.

  112. I learned that the safest way to thaw a turkey is in cold water or in the fridge. Thanks!

  113. I learned to spoon the stuffing in so you don’t over stuff the turkey!

  114. Nancy Montgomery says:

    I like the tip to check the temperature of both the stuffing and the turkey.

  115. Carol McCann says:

    I use a netting stuffing bag works like a charm so easy to take out the stuffing

  116. Lynda Cook says:

    I learned about brining a turkey and it’s not as hard as I thought

  117. Stephenie Mclaughlin says:

    Learned about and tried using the stuffing net and it works great!

  118. Sherry Fraser says:

    I learned it takes 5 hours per pound to defrost a turkey in fridge.

  119. I learned to thaw my turkey in the refrigerator and to allow 5 hours thawing time per pound.

  120. I learned that it takes 5 hours per pound of turkey to thaw it in the refrigerator.

  121. Rosa Cross says:

    I learned that if you choose to baste your turkey, limit the number of times you open and close your oven

  122. One thing I learned is that you should allow 5 hours of thawing time per pound of turkey. Great rule of thumb.

  123. Linda Svarovsky says:

    I learned if stuffing the turkey, do so while the oven is preheating

  124. Karla Sceviour says:

    I learned to not stuff a turkey for deepfrying!

  125. 5 hours thawing per pound. I really need to write that down!

  126. Mike Flaman says:

    I learned about Spatchcocking a turkey. Thanks for the chance to win!

  127. Maritess S says:

    I learned that whole turkeys can be kept frozen for 1 year.

  128. Jessica Matheson says:

    I did not know you should thaw your turkey in the fridge.

    I always used the sink. Guess ill do it the safe way this Thanksgiving.

  129. Leah Bock says:

    I learnt: Calculate 1 lb (450 g) per person. Or if you want leftovers, count on 1.5 lbs (700 g) per person.

  130. Orna soref says:

    for deep fry whole turkey choose less then 15 pound

  131. Jennifer C. says:

    I learned that you shouldn’t pack the stuffing firmly (in the turkey) because stuffing expands while cooking. I, also, learned that you should use ½ cup (125 ml) of stuffing per pound (500 g) of turkey.

  132. Debbie White-Beattie says:

    I learned that turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.

  133. Judy Cowan says:

    I learned to Roast uncovered, or loosely covered with foil…I usually put the roaster lid on so will have to try it this way on Monday.

  134. Nicole Jubleew says:

    I learned that after cooking the turkey you need to allow it to rest for 20 minutes before carving to allow the juices to settle.

  135. I learned to thaw the turkey as such: Allow 5 hours of thawing time per pound (10 hours/kg).

  136. Eric Zimmermann says:

    I learned that you should allow 5 hours of thawing time per pound of turkey.

  137. Kimberley says:

    I learned that it takes 5 hours per pound when you defrost your turkey in the fridge.

  138. caroline m. says:

    I learned how to deep fry a turkey, you need to get one that is less than 15 pounds (less than 6.8 kg).
    If you are u

  139. No difference between fresh and frozen turkeys. Interesting.

  140. Phyllis W. says:

    I learned to unwrap the turkey the day before and let it air dry for crispy skin.

  141. Rosalia T says:

    thanks for the tip about letting the turkey air out to get a crispy skin! i didnt know that one!

  142. I just finished turning the leftovers into soups, stews and turkeys cakes from a turkey I cooked this week so that I didn’t feel stressed that we wouldn’t have leftovers this weekend.

  143. Monique L.S. says:

    I read about deep frying a whole turkey and learned that If you are using a frozen turkey, be sure that the turkey is totally thawed before immersing it in the oil.

  144. The tip I learned was, that when I shop for my turkey, I should look for the stamp indicating “Canada Approved” – to ensure that the turkey is safe for my family to eat.

  145. I learned that it takes 5 hours of thawing time per pound

  146. I learned that it takes 5 hours per pound to defrost a turkey.

  147. There is no taste or quality difference between Grade A and utility turkey

  148. Gracie Mc says:

    I learned that you need to calculate 1 lb per person when buying a turkey.

  149. Belinda McNabb says:

    I learned Place turkey on a tray on a bottom shelf in refrigerator when thawing

  150. Jeanette Jackson says:

    When roasting, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C).

  151. Jim J May says:

    I learned how to properly defrost a turkey.

  152. Jennifer Conlin says:

    I learned that you should allow 5 hours of thawing time per pound of turkey. Safely first!!

  153. Heather Howard says:

    Unwrapping the Turkey the day before to air dry for crispy skin and that a Turkey can stay in a freezer for up to a year…are 2 things I learned.

  154. Erica Seaman says:

    I was happy to learn that : Once thawed, the meat of a frozen turkey is virtually as fresh as the day it was packaged.

  155. Christine Richards says:

    I learned to unwrap the turkey and let it air dry for crispy skin the day before.

  156. Sunshine G says:

    It’s 1 hour per pound for the cold water thaw method – which is much faster!

  157. Stephanie LaPlante says:

    I learned that whole turkeys can be kept frozen for 1 year.

  158. Not to defrost at room temp

  159. Julie-Lynne McCann says:

    You should only keep a frozen turkey up to one year!

  160. Tara Kerr says:

    I learned that whole turkey can actually be frozen for a year!

  161. Valerie H says:

    I learned about the cold water method of thawing a whole turkey.

  162. Kelly Nash says:

    Allow 5 hours of thaw time per pound for a frozen turkey

  163. When brining a whole turkey (always wanted to try it), it’s wise to omit salt in the turkey stock.

  164. I learned how to spatchcock a turkey!

  165. Aarone Mawdsley says:

    spatch cocking a turkey

  166. Robyn Bellefleur says:

    I learned that whole turkeys can be kept frozen for 1 year.

  167. Dianne G. says:

    I learned that if you are deep frying a turkey it has to be completely defrosted or the oil will boil over the sides of the deep fryer and that the turkey should be dry by patting it with paper towels and then it must be cooked outside and not on a wood deck or in a garage.

  168. I learned the tip for deep frying a turkey is to never stuff it and to make sure it’s free of any moisture both inside & out.

  169. SYLVIA Alderton Goulet says:

    learned that it takes 5 hrs per pound to thaw a turkey in the fridge and 1 hour per pound using the cold water method

  170. Rosanne Robinson says:

    I learned that it takes 5 hrs per pound to thaw a turkey in the fridge and 1 hour per pound using the cold water method.

  171. Tara Gauthier says:

    I learned that you can freeze a turkey for up to a year!

  172. I learned that Canada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality. Use these turkeys for cutting up or when carving before serving.
    “There is no quality or taste difference between a Canada Grade A turkey or Utility grade ” This was good to know as I always wondered how the were graded.

  173. I learned the best ways to thaw it ! Its always good to know !

  174. I learned not to stuff the turkey to solid as the stuffing expands when it cooks

  175. Rachel Williams says:

    I learned how to safely thaw my turkey.

  176. Jo Vanderwolf says:

    I learned that brining a whole turkey takes 6 – 24 hours.

  177. Place turkey on a rack wile roasting to circulate heat

  178. sarah alexis says:

    I learned that it’s good to let a Turkey sit before carving it!

  179. I learned when thawing in cold water to allow 1 hour of thawing time per pound.

  180. Pauline Milner says:

    I learned the important cooked temperature at 170 degrees. Thanks very much for the super giveaway opportunity.

  181. I learned about flattening out the turkey. I might try it on a smaller bird.

  182. I learned that taste or quality difference between Grade A and utility turkey. I never knew!

  183. Wendy Jensen says:

    A whole turkey prep tip that I learned is that Whole turkeys can be kept frozen for 1 year.

  184. I learned not to defrost on the counter but in the fridge or cold water

  185. SweetPanda says:

    I learned allow 5 hours of thawing time per pound (10 hours/kg)

  186. Kirsten Fisher says:

    I learned how to safely defrost a turkey! Thanks!

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