OP here: thanks everyone for all of the advice. I am going to double check with the store to ensure that the turkey is fresh, not frozen to ensure that I won't need to thaw for days and days. I am going to brine, using a cooler, since there is LITTLE chance that the turkey will fit in my fridge. I may go for a 20-22 pounder, since we probably don't really need 24. And I will definitely buy some gravy from Whole Foods and make sides in advice.

As my mother says, "you only make your first turkey once, so stop worrying about it." Smart woman.

Blame autocorrect. We'll believe you.

^^ NEED ^^

What's wrong with me ?!

^^ BACKUP tubs ^^

Here's my secret -- I buy a couple of bacup tubs of turkey gravy from Whole Foods. Usually I don't kneed them for the dinner (although we always use them up with leftovers). But gravy is stressful if you're trying to get everything else on the table at the same time, and this just takes the pressure off.

Also agreed on the meat thermometer, particularly one you can leave in the bird that has a cable leading to the readout unit on the counter.

And yes, make everything you can in advance -- dressing/stuffing, potatoes, etc.

Anonymous wrote:I make some of the sides the day before, store in the fridge in crock pot inserts. Pop the inserts in the crock pots a couple of hours before mealtime and set on low. Stir some melted butter and heated cream into the mashed potatoes, some broth into the stuffing, etc.

Yum!

Not OP but I am sooo going to try this this year, thanks!!

Here is what I would suggest for a first timer:

Buy a meat thermometer. If you are doing 24 lbs, you will also need a big pan. Look at a turkey in the store to get an idea of the size.

Butter/oil the outside. Don't stuff the turkey. I don't like to salt because it drys the meat.

Roast/bake at about 325 for about 5-6 hours. Check for doneness by inserting the thermometer into the thickest part of the thigh (but not touching a bone) and look for a temperature of 165. Do not trust the pop-up timers! I baste every 30 minutes.

If the breast starts looking brown way before the thigh is hot, cover it with a sheet of foil to keep it from burning. Your turkey will look a little pale when done- this is okay because the dark brown color you see on TV/magazines comes from brushing on some sugar water and roasting at a high temperature for a few minutes.

Also, plan to make as much gravy as humanly possible with the pan drippings and extra broth.

For leftovers, I have two words: pot pie.

I have a big roasting pan, but I never use it. I prefer to buy an aluminum pan and throw it away after. I use a roasting rack so the bottom doesn't collapse. (That's my only tip that hasn't already been covered. )

That's okay for a small or medium turkey, but I wouldn't use one of those flimsy aluminum pounds with OP's 24 pound monster.

If you are going to all this work, make sure you have lots of extra. Leftovers are the best part of Thanksgiving! My brother makes a whole extra turkey so he can send everyone home with leftovers. Awesome....

One more thing: Barefoot Contessa. Her turkey recipe always works.

I would buy two smaller turkeys -- 24 lbs is too big for me.
Also, I would cook one a day or two ahead, slice, and reheat in a baking pan with pan juices and covered in foil.
I actually sit down with my recipes and a pad of paper and work out my timeline, then write down my schedule, working backwards from the dinner time, and leaving 30 minutes extra (because I'm always on time; alternatively you can use the method my aunt relied on and always eat 2 hours later than advertised ). 11 am: prep turkey/preheat oven. 11:30 - turkey in oven. 12:00 chop carrots, etc. I write out EVERYTHING on my schedule, including when I need to take things out of the fridge. Anal maybe, but it so helps me feel in control the day of.
Suggestions to cook stuffing day before is good, also any other side dish possible. Cranberry sauce can be done several days ahead. Pies evening before.
Buy the gravy. First time is no time for trying to perfect scratch turkey.
Good luck!

Before you brine, check the turkey's label to see if it's been injected with a salty solution. Most supermarket turkeys have been, so they shouldn't be brined. It will turn out too salty, says the person who once served a brined Butterball. Moist, yes; salty, YES.

I like to follow Alton Brown's recipe. Simple but good. You start it at a high temp to brown the skin then turn it down to cook. You do not need to baste doing it this way.

Anonymous wrote:This is a great thread! Like the OP, I'm a newbie at cooking Thanksgiving dinner.

Will a 20-pound turkey be sufficient for 21 people?? I've heard I should have at least 1 pound per person, but I can't fit a huge turkey in my oven.

Love the idea of preparing the sides in advance and heating them in a crock pot!

No, it won't be nearly enough for that many people. I think the minimum is 1.5 lbs per person. I would do two or do one big one and also get a ham.

I highly recommend those big turkey roasting bags. you can get them at Giant. The turkey comes out moist and it's foolproof, no brining, etc.