Tip of the Day: Time- and money-saving steps for a better Thanksgiving

Now that Halloween and Election Day have come and gone, it's time to think about your Thanksgiving Day feast. Proper planning and innovative cooking appliances can help you save time and even money for the November 27 celebration. (Note to pigskin fans: The Tennessee Titans play the Detroit Lions in the first NFL game this Thanksgiving, the Seattle Seahawks take on the Dallas Cowboys in the second gridiron throwdown, and the Arizona Cardinals visit the Philadelphia Eagles in the nightcap.)

Your first step in planning this holiday meal is to get a head count so that you don't buy too much food. When working up a menu, include a few room-temperature dishes so your range and cooktop aren't overloaded on Thanksgiving Day; also prepare then freeze baked goods like cookies, pound cakes, and other desserts that freeze well.

Before you shop, check for advertised specials, hunt online for coupons, and if you prefer a fresh turkey, order it in advance. And don't be ashamed to ask guests to bring a favorite dish—some folks enjoy sharing their family favorites.

If you need to replace your range, consider one with convection, an oven fan that forces warm around and speeds up cooking for some foods. (Convection ovens cost about $150 more than standard models.)

With some convection ovens you can trim about 25 percent off roasting time. That's fast, but even faster appliances are on the market. In our recent turkey cook-off, an Electrolux Wave-Touch smoothtop convection range served up a 13-pound bird in 98 minutes and the TurboChef Speedcook double-wall oven did it in just 42 minutes; a conventional oven takes about 3 hours. Both turkeys were nicely browned, crispy outside, and juicy inside. Fast cooking doesn't come cheap—the Electrolux costs $2,000; the TurboChef, nearly $8,000. (See video, right.)

As you map out your holiday gathering, consider these tips from the National Turkey Federation and the U.S. Department of Agriculture.

Shopping for a turkey
Choose the right-size bird. Figure on 1 pound of turkey per person if you're buying a whole bird and want some leftovers—that's a 15-pound turkey for a 15-person gathering.

Consider buying only a turkey breast. This could be a good move if you're hosting a small gathering and/or you eat only white meat. If you want leftovers, you'll need 3/4 pound per guest for a bone-in breast or 1/2 pound per person for boneless. (These are uncooked weights.) You could also ask your butcher to halve a whole fresh turkey; roast one half for Thanksgiving and freeze the other.

Look for product dating. Federal regulations don't require dating on the turkey, but some stores or processors list it. "Sell-by" means you should buy the turkey before the date. "Best if used by" and "use by" give you the last date recommended for getting the most flavor and quality, though this isn't a purchase or safety date. If you'll cook a fresh turkey, pick it up from the store only a day or two before cooking.

Pass on fresh prestuffed turkeys. You can get sick if a turkey hasn't been properly handled and the stuffing isn't fully cooked. The USDA suggests buying only frozen prestuffed turkeys that bear a USDA or state inspection mark.

Storing and thawing the bird
Place a fresh turkey in a pan. The pan will catch juices and keep your refrigerator clean.

Thaw a frozen turkey in the refrigerator. This method is safest. Keep the bird in its original wrapping and also place it in a pan to catch liquids. Allow about 24 hours for every 4 to 5 pounds. You can also thaw a turkey in cold water or in the microwave. But if you microwave it, you have to cook it right away. Follow the USDA's instructions for proper thawing.

Stuffing the turkey
Cook the stuffing in a casserole, not in the bird. This decreases your chance of eating undercooked food and becoming sick from salmonella or other food-borne pathogens. Use a meat thermometer to check that the temperature registers at least 165°F.

Roasting the turkey
For best results, the National Turkey Federation suggests the following open-pan method:

1. Set the oven temperature to 325°F—never lower.

2. Use a shallow, heavy roasting pan so the heat can circulate around the bird. The pan should be at least 2 inches wider and longer than the turkey. Pans with sides higher than an inch or two block heat from the thickest part of the thighs and prevent even cooking.

3. Cook the bird on a rack; a V-shaped is best. This allows the heat to circulate underneath the turkey and brown better. For a flavorful gravy, add 1/2 to 3/4 cup of water, broth and/or dry white wine to the pan. Put the turkey on a lower oven rack so that the top of the bird is in the middle of the oven.

4. Rotate the pan while roasting. This will ensure even cooking. To be sure you cook to the right temperature, refer to the USDA's roasting timetable but also use a meat thermometer to test doneness. The minimum internal temperature is 165°F in the innermost past of the thigh and wing and the thickest part of the breast, according to the USDA. See our video above to learn how to carve a turkey.

(If you're considering deep-frying a turkey, read "A Safer Way to Fry a Turkey.")

Many people consider leftovers the best part of the holiday meal; they're also a good way to stretch your food dollar. Be sure to refrigerate leftovers within 2 hours of serving your meal. Epicurious.com offers  recipes for using turkey in potpies, chili, and on nachos.—Kimberly Janeway

Essential reading: Visit our wine page to find the right bottle(s) for your celebration. And learn how to choose a knife to carve your holiday bird.

December 4, 2008
In answer to the first reader comment below:
Any heavy pan will do. A lightweight, disposable aluminum pan could be too flimsy to support the turkey when you're taking it out of the oven. To avoid oven spills, cook the turkey in a pan that's at least 2 inches longer and wider than the bird. Roasting it on a rack allows better browning. Use a baster to remove excessive juices and prevent spills.