10 quick steps to a better turkey...

At this late hour, you’re settled on your Thanksgiving Day turkey — or you’d better be.
Every holiday presents more options, although your grandmother’s plain, old roasted turkey satisfies most guests.
Still, doing “something unusual” may result in an improved feast.

Here are my Top 10 Plus One good ideas to update a holiday bird, gained over 35 years of roasting turkeys without life-threatening casualties:

1 Most chefs use latex gloves when touching the bird to prevent cross-contamination.

2 Use a shallow, metal roasting pan. Deep pans steam the bird. Shallow allows for browning. One-use pans made of aluminum foil can dump your turkey on the floor.

3 Place turkey on a pan rack to keep it out of the grease and ease traumatic removal to a carving surface.

4 Paint the bird with melted butter over skin to aid browning. Add poultry seasoning or herbs to butter if you wish.

5 Some chefs skip the basting routine as it can turn crispy skin soft.

6 Carefully follow the suggested cooking time on the turkey package. The best scheme is to use a meat thermometer in the breast. It’s done at 165 degrees. Plastic, pop-up thermometers that came with the bird are notoriously inaccurate. Cooking times are determined by weight of the bird. Stuffing adds 45 minutes to an hour. A 10-to-18-pound stuffed bird is done in 3 3/4 to 4 1/2 hours.

7 Roast breast-side down until the last hour to preserve moisture. Then turn over to brown the top.

8 Let the turkey “rest” for 10 to 15 minutes after roasting. Cover with foil. This makes carving easier and the meat juicer.

9 Remove stuffing, then carve, skin included, and arrange neatly on a serving platter, legs at each side and white and dark meat separated. Carve white meat thinly and dark meat in pieces.

10 If a dispute is brewing over who gets a leg, create a lottery in advance to avoid confrontations at the table.

11 Nothing is worse than a football game blaring in the background during dinner. If the Detroit Lions really fascinate you, record it.

Today I am thankful that I don't have to cook on Thanksgiving Day!?!