Jack McKiver cooked in the U.S. Army Reserve for years and has good news for those whipping up a Thanksgiving meal on their own for the first time this week: It's tough to mess up a turkey.
It can be done, he said, but you have to work at it.
"I've never had a bad turkey," said McKiver, who lives between Aberdeen and Groton and is generally charged with overseeing his family's Thanksgiving preparations.
Now 60, he served more than 15 years in the U.S. Army Reserve's 452nd Ordnance Co., where he learned cooking tips and tricks from Isadore Sahli, a fellow cook in the Aberdeen-based unit.
When it comes to turkey, the most important thing to remember is to fully thaw the bird before you start the cooking it, McKiver said. If you don't, the turkey will be tough when it's finished.
He said he just sets the turkey out on the counter for a night or two to thaw it. Some folks, though, prefer the thawing be done in the refrigerator to cut down on the chances of problems like E. coli.
As a rule of thumb, most cooking sites recommend allowing a frozen turkey to thaw 24 hours for every 5 pounds. That's in a refrigerator at a temperature below 40. That means starting the thawing process early is important.
McKiver said even new chefs shouldn't be afraid to get creative. They should season the bird with salt and pepper and stuff it with whatever they like - onions, peppers, carrots, celery, etc. Even a little wine or beer in the pan will add flavor, he said.
When it comes to picking a pan, McKiver's wife, Renee, has a suggestion: Get a disposable aluminum pan and toss it out when you're finished.
Renee authored a cookbook filled with her favorite recipes last year. The introduction includes a story from her youth when she and her sister, Lynette, tried cooking their first big holiday meal when she was about 12 and Lynette about 14.
It was for New Year's Day in the mid 1960s, several years after their mother had died.
The dressing recipe said to boil the turkey's gizzard and neck and grind them. And that's what Renee and Lynette did - bones and all.
"Uncle Martin and Dad ate our dressing and really bragged it up, stopping now and then to spit out the tiny little bones as they tried to choke it down," Renee wrote in her cookbook.
There was one other mishap that day. To make the pumpkin pie, the girls simply emptied a can of pumpkin mix into the crust without adding the other necessary ingredients.
Renee still recalls those stories of her days as a novice cook.
Her husband has also made some mistakes through the years. Cooking in the reserves, he remembers using a very sharp knife to cut a cake. The knife cut right through the pan, lopping it into eight parts.
"There are going to be mishaps," he said.
Ultimately, though, the potential for mistakes shouldn't hinder new cooks from trying to prepare a holiday meal. The cooking process is fun, said Jack, who prefers a little trial and error instead of sticking to strict recipes.
Some people cook turkeys in bags to keep them moist. Jack said he's never done that. He said the best thing to do to ensure moist meat is to cook the turkey breast down - the opposite of what most folks do. That keeps the breast meat in the juice at the bottom of the pan.
Another tip he offers is to cook the bird at a low temperature, again to keep it moist. Most say to set the oven at 325 or 350. Jack, though, said 300 is better, even if it means cooking the turkey an hour or 90 minutes longer.
"The slower it can cook, the better it is," Jack said.
When it comes to dressing, he likes to use some of the juice from the cooking turkey to add flavor. The juice that has cooked off the bird is tasty because of the vegetables and seasonings in and on the bird. He said he starts cooking stuffing about an hour before the turkey is done.
He also uses some of the cooked turkey juice in his gravy. He makes a roux of milk and flour about an hour before mealtime. He shakes it up thoroughly, and then puts it in the refrigerator to keep it cold. That prevents chunking, he said. Just before it's time to eat, he adds the roux to hot turkey juice.
Mashed potatoes are easy, he said. And there's no secret. Peel the potatoes, boil them and add milk and butter as you mash them.
Peeling the potatoes is one thing that can be done in advance to cut down on the hectic nature of cooking on Thanksgiving, McKiver said.
His wife offered a couple of other tips. Buns and desserts can also be baked early and stored in the freezer, she said.
She also suggested preparing a thorough shopping list in the days leading up to Thanksgiving.
"I write down each food on the menu with a list of ingredients needed to complete each one. If I have it on hand, I cross it off the list. I also try to check the staple ingredients I have on hand. That way, there are no surprises when you are making a meal and you find you are missing a key ingredient," she said.
And when all else fails, she said, have somebody else do the cooking.
"That's my biggest tip," she said with a chuckle.
Jack, though, enjoys cooking and thinks others should give it a shot and not be afraid to makes mistakes.
"I think a guy should just try it," he said.
Turkey Day tips
For Thanksgiving Day cooking tips and recipes, tune into The Food Network's "Thanksgiving Live" during which Alton Brown, Bobby Flay and other celebrity chefs will field live calls from viewers who have questions about all things Thanksgiving. The two-hour special will air 11 a.m. and 5 p.m. today and at 3 p.m. Monday.
Turkey cooking tips from the South Dakota State University Extension's iGrow teaching and education division.
- When buying a frozen or fresh turkey, account for about 1 pound per guest.
- Buying pre-stuffed turkeys is discouraged.
- Thaw the turkey at a temperature below 40 degrees should prevent harmful bacteria from growing.
- When thawing in a refrigerator, allow 24 hours for every 4 to 5 pounds of turkey. Keep the turkey in its original wrapper and in a pan to catch leaking juices.
- When thawing a turkey in cold water, allow about 30 minutes per pound.
- After thawing, remove the neck and giblets from both the neck and cavity.
- When roasting, the temperature of the bird must be 165 degrees in the inner thigh before removing it from the oven. Use a meat thermometer to check the temperature.
- Most birds also have pop-up temperature indicators that pop when the bird is ready. However, using a meat thermometer to test other areas is still recommended.
- Let the turkey rest 20 minutes before removing stuffing and carving.
There are are also a number of hotlines that offer holiday cooking help, if you find yourself in a bind.
U.S. Department of Agriculture Meat and Poultry Hotline: 888-674-6854, open from 9 a.m.-3 p.m. weekdays.
Butterball turkey hotline: 800-288-8372, open 8 a.m.-6 p.m. weekdays and Thanksgiving Day starting at 6 a.m.
Libby Consumer Hotline: 800-854-0374, 7 a.m.-7 p.m., for pumpkin pie and other pumpkin questions.
Ocean Spray Consumer Hotline: 800-662-3263, 8 a.m.-3 p.m. weekdays and Thanksgiving, for cranberry questions.