Seasonings rub turkeys the right way

TURKEY TIPS

• For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. Leaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices.

• Cooking times will differ depending on whether you bought a fresh or frozen bird. Plan on 20 minutes a pound in a 350-degree oven for a defrosted turkey and 10 to 15 minutes a pound for a fresh bird.

• A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables -- carrots, celery, onion or garlic work nicely --or by carefully tucking fresh herbs underneath the breast skin. For stuffing lovers, cook the dressing in a casserole dish on the side.

• For even roasting, truss your turkey (i.e. tie the legs). To truss, pull the legs together loosely and tie them with kitchen string; a bow will be easy to untie later. Any kind of sturdy white string or twine will do, as long as it's made of cotton, not polyester (which might melt in the oven). Rub the turkey with butter, and season it with salt and pepper.

• Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're increasing the likelihood of a dry bird. If the turkey has been covered (either with lid or foil), remove the cover about 45 minutes before you think the turkey is done and allow it to brown.

• A few items you will need for your holiday meal include: a large, heavy-duty roasting pan and rack for the turkey; a turkey baster or brush; a needle and thread or metal lacers for trussing a turkey; a digital thermometer with probe, and a carving knife.

• Using an instant-read thermometer will help ensure that your turkey has cooked thoroughly. Insert the thermometer into the thickest part of the inner side of the thigh (adjoining the drumstick and alongside the breast). It should be near but not touching the bone. The temperature should be 165 degrees.

• Remember to carve your turkey with a very sharp or electric knife.

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