Last Minute Tips For Preparing The Perfect Thanksgiving Turkey

Last Minute Tips For Preparing The Perfect Thanksgiving Turkey

Thanksgiving is just around the corner and Butterball Turkey Talk Line expert, Carol Miller, joins Billy Bush and Kit Hoover to share last minute tips on preparing a beautiful bird. What’s the number one question Carol receives? Plus, what’s the biggest mistake people make when they cook their turkeys?

I like our turkey noise. Thanksgiving two days away and here with last minute tips on preparing a beautiful bird. Please welcome a beautiful woman. Butter ball turkey line expert miss miller. You know what you should be on the cover of maxim not paulina in the first place. You are helping people throughout carol. I am I am. Now does it matter if it's frozen the turkey or should -- how long does it take to thaw. No.1 question at 1-800-butter ball is about thawing and people don't allow enough time. They are used to thauing out 16 ounce boneless skinless chicken breast. Not a great big turkey. One day in the frim for every 4 pounds is the easiest way to thaw. Say it again. The frozen one is cheaper. You buy it frozen say it again what should. One day for every 4 pound of turkey you have some grace period so thaw ahead of tim it's okay it will hold in there for an additional 4 days so don't wait. We are a day out. 8 pound turkey how many days is that thawing. What's the no.1 people mistake. They cook the turkey too long. Use a meat thermometer and get it out of the oven at the maximum temperature. Right in the thigh. Do you know where the thigh is? I'm going to say the thigh is down. No. Right over here. THIS GUY. IT'S NOTlp THE DRUM Stick. It's the muscle that is down there. The biggest piece of dark meat on the turkey. You put the thermometer deep if there. You hit the bone. Get night that muscle. Now because the turkey comments with two kind of meat. There's the white meat. The dark meat. The thigh needs to be up to 1 80 but we need to protect the the breast of the turkey so it doesn't over cook so this is what you can do. We tent the turkey. So when this baby gets to 1 80 on the thigh. No. No. Back it up billy. You you have it in the oven 325 roasting it's happy. You want to protect the breast meat with the little tent of foil. Okay. This is a great move because this to me is the best part of the turkey. Protect this. The heat of the he have inis reflective so that slows that down. The thigh get up tdown. The thigh get up to 1 80. The breast is 170 and family traditionally stuff turkey make sure you put the stuffing in there and that you use the meat thermometer to make sure it's at 155. If you accomplish that and it's really easy. Really, really easy. It's perfect turkey. What's going to stop you from taking this bird right here off the table right now and take it home put it a little towel on it and in two days she's ready to go. How many pounds is that. You know what about 14 pound is that 14. Already been gutted. How long would she cook that on what heat. 325 and it's going to take about 3 to 3 and a half hours. Great. Leave it. Go play football pull it snut okay what else do we do to get my bird ready? You put it in a shallow pan like this and we really have this thing is. One thing that is fun. Everybody has open kitchen now and everybody is in the kitchen. So let's get everybody busy. So take the tent off. We are backward but sni like that. What you can get the kid to did is just. To paint. Paint the turkey. Exactly. You take this one. We'll just keep this. I could paint it now that's fine. Will the painting you need to repaint in two day. No. No. What does this do keeps in the moisture. You want to do a little bit healthier thanksgiving and you can use the vegetable oil rather than the butter. I don't know about you but when I sit down to the male I am a light ether but on thanksgiving my plate looks like this. Go big or good home. I pick a little plate and the dainty self and put it down and slip back. Never stop going. I know. I load it on. Portion control. You can do a light casserole rather than the traditional casserole with heavy sauce on it and that will cut down the calories so you can also -- this is a basic method but spice it up. Put a spice rub on it. A glaze or do the herb under the skin. Want to give that a try. Lift the skin up. Okay. You guys talk about this. I'm just going to say carol I know you are not 0if he said have had kit did a take out. Not now billy I'm stuvshing the bird. I love this I love every second. I'm staying out of this because I support you no matter what but irene kovak says. Read that. Read that. That says I'm with you sister. I'm with you sister. Let someone elslet someone else do the cooking. About being with family she says and friends. There you good. All right and then. Another one. That was the one we just put up. This one from g 3 not about where the food comes from it's about being with family and friends. Somebody good for you good for you. Not for him. Less time you are cooking more time you have to be with family and friends. Talk to my husband he feels 43 to shop and do the dishes and cooking and cleaning. I'll just keep stuffing my new bird carol and you have done it again. I love you. Stole my line. Coming up. Conrad murray 13 seconds of silence when asked if michael jackson -- I don't like that -- was a -- he had issues with the