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Originally posted by greatwhitenorthchick
I am having two of my best friends over for thanksgiving dinner and I'm going to cook for them and I've promised that they will have real bird and I won't foist tofurkey on them. The question is, do I actually cook for them or do I pick up the pre-cooked turkey from the caterer the night before? I don't want leftovers. Do turkeys come in small enough sizes for just two people? Should I go with Cornish Hens or some other small bird for them? How does one cook a bird? Any books or websites I could go to for advice?
I am quite a good vegetarian cook, but have never cooked a bird before on my own. Suggestions are welcome. For Manhattan, my kitchen is reasonably big, so I can actually cook in it although I think I possess the only electric stove in the city, which is not particularly impressive.
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Send them home with the leftovers. As for precooked, it's NYC, so you should be able to get something good. But, if you want to DIY, reserve a small bird and roast in the oven for the proper time, something like 20mins per pound, or check with a meat thermometer. It's not hard. What's hard is the gravy and fixins'.
For a superior turkey, brine it the night before (or purchase kosher, which is also brined). Big bucket of water, lots of salt, soak overnight in a cool place (patio/refrig). Comes out extra juicy and tasty. It might even convert you off of tofurkey.
