Can I roast a turkey in a disposable aluminum pan?The danger in using a flimsy disposable aluminum pan with a hot turkey in it is you can burn yourself pretty easily. . Unless handled carefully, it could buckle under the weight of the turkey, sending everything smashing to the floor. Consider investing in a sturdy stainless steel, anodized aluminum, or enameled steel (speckled kind from supermarkets) roasting pan which, can be used over and over again. Figure out the size right for your oven, generally 16x13 inches. There needs to be 2 to 3 inches of air space all around—a little more for grabbing handles easily. If you select a roasting pan with handles, make sure the openings are large enough to accommodate hands covered with potholders or oven mitts.Do I need to baste my turkey?The purpose of basting is to produce a golden brown, crispy skin. Basting does not produce moisture or otherwise improve the flavor of the interior turkey. You also lose oven heat by opening the door too often to baste. Heat loss will only increase roasting time so keep the basting to a minimum, during the last hour of cooking.Which is better, a fresh or a frozen turkey?The choice is based on personal preference. With today’s freezing methods, there is no significant difference in quality between a fresh turkey and a frozen one. The moisture loss is minimal. If you like to shop well in advance of cooking the meal, a frozen turkey is your best bet. Make sure the turkey is solidly frozen. By reading the label carefully, you can be sure of getting exactly what you want— stuffed, unstuffed, basted, unbasted, or smoked.Buy a fresh turkey one to two days before you will be cooking it. Some labels can be helpful by including a sell by date. The sell by date is the last date the store can sell the turkey as fresh. The turkey will maintain optimal quality and safety one to two days after that date. Avoid selecting a turkey that is stacked above the top of the store’s refrigerator case. Remember, once you get your fresh turkey home, refrigerate it right away, and use it within one to two days.Does stuffing cooked inside the turkey taste better?No, not necessarily. Stuffing cooked separately can be just as delicious. And it is safer because if you stuff the turkey there is a risk that the internal temperature of the stuffing will not reach a safe bacteria-killing temperature which is 165 degrees or higher. The unstuffed turkey will also cook faster reducing the risk of dried-out, overcooked meat. Using the pan drippings in the stuffing (dressing) will enhance the flavor too.How long can I keep leftover turkey in the freezer? Leftover turkey, stuffing and gravy should be used within one month after freezing. Use freezer wrap or freezer containers. Proper packaging is important to the success of frozen leftovers. Otherwise, circulating air in the freezer will create freezer burn – white dried-out patches on the surface of food that make it tough and tasteless. Use heavy-duty aluminum foil, freezer paper, or zip-closure freezer bags for best results. Do not leave air space. Squeeze excess air from freezer bags and fill rigid freezer containers to the top with dry foods. Leave one-inch headspace in containers with liquid and 1/2-inch in containers with semisolids. Don’t forget to label and date packages and use the oldest ones first.Is stuffing the turkey the night before a good time saver?No! It is a dangerous practice. Why? Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The cavity of the bird actually insulates the stuffing from the cold temperatures of the refrigerator and acts as an incubator for the harmful bacteria.The ingredients for the stuffing can be prepared in advance and refrigerated separately. To save time, chop vegetables such as onions and celery the night before. Is a tom turkey tougher than a hen?No. Most experts agree that a hen turkey is better than a tom, but it is probably a matter of personal preference. Hens are generally smaller than tom turkeys of the same age. Hens weigh less than sixteen pounds while toms always weigh over sixteen pounds. Tom turkeys have larger bones and less edible portions, which may be reason for hens as preference. However, age not gender is the determining factor for tenderness and all commercial turkeys are young and tender.Can I roast a turkey in a disposable aluminum pan?The danger in using a flimsy disposable aluminum pan with a hot turkey in it is you can burn yourself pretty easily. . Unless handled carefully, it could buckle under the weight of the turkey, sending everything smashing to the floor. Consider investing in a sturdy stainless steel, anodized aluminum, or enameled steel (speckled kind from supermarkets) roasting pan which, can be used over and over again. Figure out the size right for your oven, generally 16x13 inches. There needs to be 2 to 3 inches of air space all around—a little more for grabbing handles easily. If you select a roasting pan with handles, make sure the openings are large enough to accommodate hands covered with potholders or oven mitts.Do I need to baste my turkey?The purpose of basting is to produce a golden brown, crispy skin. Basting does not produce moisture or otherwise improve the flavor of the interior turkey. You also lose oven heat by opening the door too often to baste. Heat loss will only increase roasting time so keep the basting to a minimum, during the last hour of cooking.Which is better, a fresh or a frozen turkey?The choice is based on personal preference. With today’s freezing methods, there is no significant difference in quality between a fresh turkey and a frozen one. The moisture loss is minimal. If you like to shop well in advance of cooking the meal, a frozen turkey is your best bet. Make sure the turkey is solidly frozen. By reading the label carefully, you can be sure of getting exactly what you want— stuffed, unstuffed, basted, unbasted, or smoked.Buy a fresh turkey one to two days before you will be cooking it. Some labels can be helpful by including a sell by date. The sell by date is the last date the store can sell the turkey as fresh. The turkey will maintain optimal quality and safety one to two days after that date. Avoid selecting a turkey that is stacked above the top of the store’s refrigerator case. Remember, once you get your fresh turkey home, refrigerate it right away, and use it within one to two days.Does stuffing cooked inside the turkey taste better?No, not necessarily. Stuffing cooked separately can be just as delicious. And it is safer because if you stuff the turkey there is a risk that the internal temperature of the stuffing will not reach a safe bacteria-killing temperature which is 165 degrees or higher. The unstuffed turkey will also cook faster reducing the risk of dried-out, overcooked meat. Using the pan drippings in the stuffing (dressing) will enhance the flavor too.How long can I keep leftover turkey in the freezer? Leftover turkey, stuffing and gravy should be used within one month after freezing. Use freezer wrap or freezer containers. Proper packaging is important to the success of frozen leftovers. Otherwise, circulating air in the freezer will create freezer burn – white dried-out patches on the surface of food that make it tough and tasteless. Use heavy-duty aluminum foil, freezer paper, or zip-closure freezer bags for best results. Do not leave air space. Squeeze excess air from freezer bags and fill rigid freezer containers to the top with dry foods. Leave one-inch headspace in containers with liquid and 1/2-inch in containers with semisolids. Don’t forget to label and date packages and use the oldest ones first.Is stuffing the turkey the night before a good time saver?No! It is a dangerous practice. Why? Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The cavity of the bird actually insulates the stuffing from the cold temperatures of the refrigerator and acts as an incubator for the harmful bacteria.The ingredients for the stuffing can be prepared in advance and refrigerated separately. To save time, chop vegetables such as onions and celery the night before. Is a tom turkey tougher than a hen?No. Most experts agree that a hen turkey is better than a tom, but it is probably a matter of personal preference. Hens are generally smaller than tom turkeys of the same age. Hens weigh less than sixteen pounds while toms always weigh over sixteen pounds. Tom turkeys have larger bones and less edible portions, which may be reason for hens as preference. However, age not gender is the determining factor for tenderness and all commercial turkeys are young and tender.