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Thanksgiving Day is just around the corner. Many families are already planning meals for celebrations, and often the menu includes roast turkey. Some readers may be new to cooking a turkey. Old pro or first time poultry cooks may find these preparation guidelines useful.

Most commercial frozen turkeys come pre-basted and all that is needed is to thaw and roast following package instructions. That said, there are a number of ways to make your turkey a cut above, with extra seasonings, rubs and infusions. Personally, the best way to prepare a flavorful turkey is to roast the bird filled with dressing.

First the thawing. Most instructions say to thaw in the refrigerator 2 to 3 days ahead of time. You want the bird completely thawed before stuffing and roasting. Remove giblets, usually found under the skin flap at the neck end and the neck, usually inside the bird cavity. Drain bird well and pat dry inside with paper toweling. Remove any remaining pin feathers from skin. Do not wash the bird or you will remove some of the seasoning. Health officials also warn you may be splattering poultry juice around your kitchen causing food contamination.

Stuffing is the next step, otherwise this is the time to add additional seasonings. There is no end to the recipes for stuffing, so pick one that has ingredients you would like to flavor your turkey. My only suggestion is if the recipe calls for any raw meats, pre cook them before adding to the stuffing. Stuff the bird lightly. Over stuffing can cause the bird to split open during roasting, tasty but not pretty.

Additional seasonings? Prepare a spice blend of your choice of seasonings. Rub the inside of the turkey with half the mixture and sprinkle the rest over the turkey surface, gently rubbing in.

My Turkey Spice Rub

1 tsp celery salt

2 tsp ground sage

1 tsp poultry seasoning

1/4 tsp ground black pepper

1 tsp sea salt

1/4 tsp ground thyme

1 tsp onion powder

1/8 tsp garlic powder

1/2 tsp mild paprika

This makes about 3 tablespoons of rub, suitable for a 20 pound turkey.

Roasting, in a bag, paper orplastic, open roaster, on a rack, oven, freestanding roaster? So many options but I prefer in the oven, in a paper bag and on a rack in an open roasting pan. I suggest, if you choose an open roaster, cover lightly with foil to prevent over browning and cut down on splatters in your oven. Ideal roasting temperature is 325 to 350 degrees for about 20 minutes per pound. 18 minutes per pound if bird weighs over 20 pounds. A meat thermometer should read 170 at the thickest part of the breast. Some birds have pop up timers, but I suggest a thermometer to be sure proper cooking.

A 12 pound turkey will take about 4 hours at 325 degrees. Be sure to add the weight of the stuffing to the poundage. Two pounds of stuffing will increase weight to 14 pounds, adding 40 minutes for a total roasting time of 4 hours and 40 minutes. About 20 minutes before estimated done time, you may begin checking the internal temperature. Remove from oven when 170 degree temperature is reached. Let bird stand, loosely covered, 20 minutes before carving. Remove stuffing from bird before carving, keeping it covered in warm oven until serving time.

Remove turkey from roasting pan and place on carving board or large platter. Skim excess fat from pan drippings. With a wire whisk, quickly stir in about 1 cup all-purpose flour, scrapping the pan to loosen the browned bits. Place over medium heat and whisk constantly until mixture begins to bubble. Stir in about 2 cups water, stirring constantly until mixture bubbles and thickens. Thin with more water to desired consistency. Add salt and pepper to taste.

The giblets you removed from the turkey when thawing may be simmered in 2 to 3 cups of water to make a broth that can be substituted for the water in gravy, or you may use canned chicken or turkey broth.

A stuffed turkey does take longer to roast, but stuffing roasted in the turkey is the best. Here is a compromise. Mix up your favorite stuffing as usual. Gently press mixture into a large microwave safe, covered casserole dish, smoothing the surface with the back of a spoon. You can do this a day ahead if there is no raw meat in it. About 15 minutes before your turkey is ready to come from the oven, place covered stuffing in your microwave oven. Cook on high for 10 minutes, rotating pan if your oven doe not have a carrousel, half way through. When turkey comes from the oven, drizzle about 1/2 to 2/3 cup drippings evenly over stuffing. Cover and place in oven for 20-30 minutes at 325 degrees while turkey rests.This makes about 3 tablespoons of rub, suitable for a 20 pound turkey.

Remove turkey from roasting pan and place on carving board or large platter. Skim excess fat from pan drippings. With a wire whisk, quickly stir in about 1 cup all-purpose flour, scrapping the pan to loosen the browned bits. Place over medium heat and whisk constantly until mixture begins to bubble. Stir in about 2 cups water, stirring constantly until mixture bubbles and thickens. Thin with more water to desired consistency. Add salt and pepper to taste.

The giblets you removed from the turkey when thawing may be simmered in 2 to 3 cups of water to make a broth that can be substituted for the water in gravy, or you may use canned chicken or turkey broth.

A stuffed turkey does take longer to roast, but stuffing roasted in the turkey is the best. Here is a compromise. Mix up your favorite stuffing as usual. Gently press mixture into a large microwave safe, covered casserole dish, smoothing the surface with the back of a spoon. You can do this a day ahead if there is no raw meat in it. About 15 minutes before your turkey is ready to come from the oven, place covered stuffing in your microwave oven. Cook on high for 10 minutes, rotating pan if your oven doe not have a carrousel, half way through. When turkey comes from the oven, drizzle about 1/2 to 2/3 cup drippings evenly over stuffing. Cover and place in oven for 20-30 minutes at 325 degrees while turkey rests.

Some things to remember about cooking on a big holiday. Power doesn’t fluctuate as much as it used to, but each individual home is different, wiring is different ages. Your oven might not cook as fast. People cooking with gas, may experience shorter cooking times. And, how many times you open the oven door to “peek” at the turkey, will increase cooking time. It is always a wise idea to check doneness with a meat thermometer.

Turkey, stuffing, gravy and mashed potatoes. Speaking of mashed potatoes. Instant is easy but real russet potatoes, peeled, boiled and mashed are hard to beat.

Mashed Potatoes

1 large russet potato for each person to be served

Water

Salt and pepper to taste

Butter

Milk or half and half

Peel potatoes and cut into quarters. Place in large kettle and cover with water. Add about 1 tsp salt. Bring to a boil over high heat, reduce heat to simmer and cook until potatoes are tender. Drain well.Return potatoes to kettle and mash with potato masher or electric mixer. Let’s assume you have cooked 6-8 potatoes, adjust amounts for more or less potatoes. Add 1/4-1/2 cup butter to mashed potatoes, along with 1/2 to 3/4 cup milk or half and half. Cover tightly with lid and let stand in warmest spot on stove top, but not on a burner, for 5-10 minutes or until butter is melted. Whip in butter and milk with masher or electric mixer. Add additional milk to create desired consistency, and salt and pepper to taste. Cover and keep warm until serving time.

Our next column will feature some Christmas treats and a requested recipe or two. Share your favorite Christmas recipes and winter meal recipes by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Plant garlic before the snow flies.