Everyone knows that this time of year can be stressful. Cooking the turkey is always a major feat. Many people get very confused when it comes to preparing a turkey. In this article I have included some tips and some info on how to make your holiday dinner a snap. I use an electric roaster for my turkey, which makes it simple, easy to clean and does not heat the whole house up and makes space in your even for side dishes.

First!

How long to cook? Preheat the oven to 325o, then place the bird in the oven to roast for 15 – 20 minutes per pound.

How big a turkey? You’ll need 1 1/2 pounds of turkey per person if you’re buying the whole bird, fresh or frozen.

It’s always best to go bigger. (After all, there are at least 50 ways to serve your turkey leftovers, including a winter store of turkey soup.)

How to Make Turkey Stuffing:

* Rule of thumb – allow about 3/4 cup of stuffing per pound of turkey. Double that amount and bake extra stuffing on the side in a casserole dish.
* Avoid the temptation to over stuff around the neck and cavity. Stuffing expands while cooking.
* Food safety experts advise to stuff the bird immediately before roasting time. Turkey juices may spoil the stuffing, even if refrigerated.

Which wine with turkey?

If you and your guests prefer dry white wines, dry and oakey Chardonnay is the favorite choice with turkey depending on the particular tastes of your family and guests. Sauvignon Blanc or a White Burgundy are also good all-around choices that pair well with everything from mashed turnips to turkey stuffing. Red or white or even blush can go with poultry, so choose something you like.

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