NAC: Should I buy a fresh turkey or a frozen one?
MP: Always buy fresh turkey. The cell structure of any meat is disrupted by freezing, when it thaws, a lot of the natural liquid in the cells leaks out, giving you a much less moist finished product.

NAC: What are some suggestions on electric carving utensils?
MP: Avoid them unless you are already good with a regular knife. Any damage you can do with a regular carving knife, you can do 10 times faster with an electric one. Buy a few chickens in early November, dig into “Joy of Cooking” and see the section on carving a bird. Practice a few times on the chickens before Thanksgiving, you’ll look so much cooler at the table!

NAC: I have a ten pound turkey. How long should it cook for?
MP: Using time as your cooking measure is not advised. It makes no sense because there are too many other variables involved.
- How cold was the turkey when you put it in the oven?
- How wet?
- Which rack did you put it on?
- How deep/shallow was the pan?
- Is it on a roasting rack in the pan?
- Is your oven calibrated properly?
- Is the bird stuffed?
You are much better off cooking the bird until it is cooked to an internal temperature of 165 degrees and the skin is golden brown. It's great if the turkey is done in 3 hours, but it might even take 5 hours, so the timings vary.

NAC: How do I know when the turkey is done and is safe to eat?
MP: The proper temperature is 165 degree F. See www.cidrap.umn.edu/cidrap/content/fs/food/news/april0506cook.html

TRY HARD NOT TO OVER COOK “just to be safe”.

NAC: Can I prepare stuffing a day before roasting?
MP: Yes, prepare the stuffing, work cleanly, spread the prepared stuffing out onto a cookie sheet in a thin layer and cool in the refrigerator. When it’s cold to the touch, you should pack it into a suitable container, cover and save. You can actually freeze most stuffings pretty well if they have sufficient fat content.

NAC: What Asian spices can I add to the turkey?
MP: I would apply any spices you like with other poultry- 5-spice powder, or star anise, lemon grass might be nice or even basting with nouc cham and peanut oil. See above about brining. If you brine the bird before roasting, you can incorporate many of these flavors into the brine.

NAC: What is the secret to making great mashed potatoes?
MP: Do not use an electric appliance to mash or mix them. Mash by hand or with a manual food mill or ricer – too much working makes potatoes gluey. Use Idaho russet potatoes. The “heirloom” potatoes typically have the wrong type of starch for fluffy end product. Don’t skimp on cream and butter.

NAC: What's the best way to store leftover turkey?
MP: Remove the left over meat from the carcass, place carcass in a large pot, cover with water, and make a broth – add onions, carrots, celery, ginger, etc. if you wish. Cool and freeze for later use. Meat should be cut into portion sized amounts and sealed in a plastic bag and refrigerated. You may freeze it if you have a lot, but texture will be dryer when defrosted.

NAC: I want to have fried turkey. How can I fry it safely and properly?
MP: Go to the hardware store and buy a turkey frying kit. Go to a Big Box discount store like Sam’s Club and buy 5 gallons of vegetable oil (the liquid kind, not the solid shortening). Follow the directions with the kit. ALWAYS do this outside, brining the turkey before frying is really the way to go.