Floro and Ginger Know Best


by Erin Floro and Julia Robinson


Note: This should be done in an apron only.

All right Simpson, it’s time to get your hands dirty, and bake that bird. Here’s how.

Start by going to the store and picking out the biggest one. In this case, like in many others, it is size that matters. Also, a lot depends on if you’re a big eater and wanting more for later. Keep these factors in mind when buying your bird.

It’s time to thaw it out. The refrigerator works best, just don’t leave it dripping on the counter. Keep your meat in the package – for now. Allow at least 24 hours of thawing for every four pounds of meat.

You’ve been waiting long enough – now it’s time to unwrap it. Separate the skin from the breast, but don’t remove it. Separate it just enough so that you’re able to get your hand between the skin and breast. Oh, and don’t forget to remove the long fleshy skin that hangs over the beak.

Rinse the turkey inside and out and pat it dry with paper towels. Grab a whole hand full of stuffing and fill it up. All the way up. Tuck the legs under the flap of skin gently, please.

Next, we need to heat things up a bit – preferably to 325 degrees. The hotter, the better. Can you last three to four hours? Call me if you need help.

Once it’s done, rub vegetable oil all over it to keep it from drying. I promise you this time it won’t be dry, it’s going to be mouth watering. It’s time to put it all on the plate. Do you like dark or white meat?

Not full? That’s okay, because I’ve saved the best for last. Add something sweet to your plate like a piece of pumpkin pie topped with cool whip (apply as desired).

Now that your Thanksgiving meal is laid out and ready to eat, feel free to gobble this tender, juicy goodness up. 


First of all, you’re probably wondering why you would be the one fixing the Thanksgiving turkey. I mean, we’re home on “break,” shouldn’t our parents be waiting on us hand and foot? Yes, of course they should, but I doubt that will be the case. Plus, if you want Mom and Dad to take you out to eat or help you out with a little Christmas shopping while you’re home, it’s probably not a bad idea to lend a hand in the kitchen.

When it comes to cooking your Thanksgiving turkey think of it like an important paper for class: It’s probably a good idea to start giving it some thought and working on it ahead of time. Depending on the size of the turkey, it may take anywhere from two to six days to thaw, so don’t wait until Thanksgiving Eve or you’ll be getting a “F” in Turkey Cooking 101.

As turkey-day grows nearer you will want to start going to bed a little earlier, because on Thanksgiving Day you’re going to be getting up in the wee hours of the morning to plop that bird in the oven. Before you do so, however, don’t forget to remove the neck and the giblets from the inside of the turkey. This is about as fun as it sounds, so if you don’t think you can handle it, be sure to have someone there to help you.

Neck and giblets removed, your turkey is now ready for the oven. Pre-heat your oven to 325 degrees, shove the bird inside and cook that turkey for 15-20 minutes per pound. Also, it is a good idea to use a meat thermometer to be certain the turkey is fully cooked. Once the turkey is done take it out of the oven, let it cool for about 20 minutes and carve away.

You have just successfully prepared the Thanksgiving turkey for you and your family to enjoy! Be proud of yourself, and celebrate later with that annual, Thanksgiving-afternoon snooze we all know and love.