Why attempt what might sound to some like a crazy Thanksgiving stunt?
Plus, you’ll end up with two wishbones, and who doesn’t love that?
Nicole Johnson is the director of the Butterball Turkey Talk-Line, available November and December.
Credit: Andy Lyons
Our Test Kitchen recommends giving a smoked turkey orgrilled turkeya try.
Some swear by thedeep-fried turkey, which requires special equipment, but will produce a succulent result.
Using anelectric roasteris also an option.
For just a bit more white meat, try cooking extraturkey breasts, instead of an entire additional bird.
Why not test-run a new turkey rub?
Smaller turkeys also tend to be more tender, moist, and full of flavor.
You should cook about 1-112 pounds of turkey per person.
That means an 8-pound turkey works well for a group of 8 people.
The larger the group you’re feeding, the larger the bird you need.
Guests will usually get 8-9 ounces of meat per pound of turkey.
This is because 40-50 percent of its weight is made up from bones and other inedible parts.
