A Starter Thanksgiving Episode Guide

Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.

Equipment List:

  • Instant-read Meat thermometer
  • Cutting board
  • Pepper mill
  • Chef’s knife
  • Roasting pan with rack
  • Basting brush
  • Aluminum foil
  • Wooden spoon
  • Whisk
  • Large skillet
  • Baking sheet
  • Carving knife
  • Liquid measuring cup
  • Dry measuring cups
  • Large mixing bowl
  • Measuring spoons
  • 3-quart casserole dish



Roasting is a dry-heat cooking method done in an enclosed environment in which the food is cooked by hot, dry air.

Use a rack so that air can fully circulate around the bird.

Checking for doneness:

When cooking a whole turkey, it is important to use a meat thermometer to measure the internal temperature.

Insert the thermometer into the center of the thigh, and make sure it is not touching the bone.

The final temperature should be 165 degrees F, so remove the turkey from the oven when the thermometer registers between 155 – 160 degrees F to allow for carry-over cooking.

Resting the turkey:

The turkey needs to rest at least 15 minutes before carving to allow the juices to redistribute.

It can rest for more than 15 minutes if you needed to wait for oven space for last-minute preparations or re-heating.

Cooking stuffing:

Do not cook the stuffing in the turkey because the turkey and the stuffing will not be done cooking at the same time, and it is harder to achieve uniform doneness.

Cooking the stuffing inside the turkey is riskier because harmful bacteria can survive in stuffing that has not reached the safe temperature of 165 degrees F.

Recipe Rescues:

If your turkey is undercooked – Carve it into pieces or slices and return those that are not cooked through to the oven until no pink color remains and the juices run clear.

If your turkey is overcooked – Carve it into pieces and briefly simmer it in a little broth or cooking liquid to re-moisten the interior.

If the turkey is not defrosted, but you need to cook it now – While turkey is still in its packaging, place it under cold running water. If you have a very small turkey or just parts of a turkey, microwave it for several minutes on 50% power until thawed.

If the skin is too dark – Make sure the oven rack is adjusted to the lowest position. Also, be sure to cook the turkey with a foil tent over it until the last 45 minutes of cooking. Do not remove the foil tent if the skin has already browned a lot.

If the skin is not dark enough – Remove the foil tent to let it crisp and darken. Raise the oven temperature for the final 45 minutes of cooking. Or, when turkey is fully cooked, put it under the broiler for a few minutes, just until the skin darkens.

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