Thanksgiving is coming up! Even though I have a huge exam (the CFA- ugh) December 2nd, I am still planning on eating my face off and drinking a ton of wine- then falling asleep!

Anyone who thinks 'dieting' during Thanksgiving is a smart idea really should reconsider- I have found that if you crave something (like extra stuffing) and you don't eat it, you will regret it as you will binge on it heavily when you cave in eventually. Plus, why put yourself through all of that? Just eat healthy the rest of the week and you will even yourself out- it's really not hard people!!!

I highly recommend getting a heritage turkey this year- I know they are expensive (which is why I still go to my parents house) but man are they worth every penny! The meat is jucier, and it has much more of a 'turkey' flavor than any Butterball or other mass produced turkey you can buy! And if you care about that sort of thing, a free range, organic, heritage turkey is kept and killed in a much more humane way than the 'assembly line' turkey is!

If you can't find, or don't want to pay for a true heritage turkey at least opt for a free-range organic turkey. Trust me, you won't regret spending the extra money this one time a year!

If you are going to go all out and splurge on a turkey- you might as well BRINE IT!!!! I don't care if you get a cheap butterball turkey, but no matter what you get you really really really need to brine your turkey! This is no joke- it will make such an impact on your bird that you will be so amazed you will never think of not brining one again!

Try to remember to brine overnight (I suggest looking up online for brining receipes, as I cannot remember the correct proportions) - get a large cooler and fill it with ice or ice packs. Then get a large garbage bag or two (to stop leaking). Stick the turkey in the brine, cover with ice, and then RINSE before cooking! Most brines are just lots of kosher salt, brown sugar, bay leaves, pepper corns, and some other optional ingredients like oranges, etc.

Some hints of cooking your turkey to perfection:

• Brine it!
• Remove and let sit for at least a half hour to an hour- to let the meat come to room temp (less cooking time...) BUT:
• Turn breast side down in a large bowl filled with ice, or find a way to ice just the breast. Keep this way for an hour before cooking. This will keep the breast meat cooler than the dark meat. The reason for this is because white meat has less fat in it, it tends to dry out much faster than dark meat. It also reaches 165 degrees much quicker than the dark meat- so by the time your dark meat is done the white meat is all dried out! Brining and cooling just the white meat will help solve this problem.
• Find a receipe that starts the turkey at a very high temp (like 450 degrees) to start- then reduces the temp after a half hour or so. This will help 'crisp' the skin,which everyone loves.
• Coat turkey with canola oil before putting in oven, and sprinkle with kosher salt and ground pepper. Helps crisp skin.
• If skin looks like it is getting TOO crisp (burning) make sure to place aluminum foil loosely over the area. This will stop the burning and keep the bird cooking!
• Some people like to flip their turkey halfway through- but find a receipe that explains when to do this.
• Try not to stuff the Turkey! The reason for this is that the stuffing must come to an internal temp. of 165 in order to kill of germs, just like the meat needs to. Well, since the stuffing is packed in the middle of the turkey it not only takes longer than the meat to cook fully, it also keeps the turkey in the oven longer - meaning the meat will start to dry out! Try it and you will see that your breast meat will probably reach something around 185-190 by the time your stuffing is all done. Some people (my mom much to my dismay) feel the need to stuff the bird anyway- well if you are going to do this make sure to brine it, and possibly chill the breast as described above. This will help compensate somewhat.
• And use an electric knife! You might not think so now- but as with brining you will wonder how in the world you possibly went without one!

Well thats all I can think of for now- though I am sure you will find lots of other tips online. These are what I try to do every year (and I've been put on turkey duty now, though I let my Dad carve it). Getting a heritage bird, and brining it, have made such a huge difference I am very disapointed when I have turkey made any other way. Try it an see!

Here's a great site to look for your heritage turkey... http://www.heritagefoodsusa.com/