Thanksgiving 2012: Turkey Recipes for Last Minute Chefs

Not being able to make it home this Thanksgiving, because you're stuck in the city with work, shouldn't be an excuse to break with the most American of traditions. 

If you're like me, you have no idea how to cook a turkey — much less the stuffing, gravy or any of the other amazing things served at legit Thanksgiving feasts all across America. However, that doesn't mean you have to settle for eating out of a take out Chinese container this Thursday. 

Take up the challenge this holiday and invite your couple of buddies who, like you didn't make it home to mom's. Buy the bird, tell your guests to bring the side dishes (they can buy them at Whole Foods, after all), open a nice pumpkin beer and follow this instructions courtesy of Nickeloadeon's Parents Connect

— Open another beer.

— Cook the turkey parts (or the whole bird, if it's below 12 pounds) in a dish with a lid, or cover the dish with plastic wrap and vent the top. Most experts recommend to cook in in parts, though, as the whole thing could end up unevenly cooked in an nontraditional microwave.

— Forget about the stuffing for now, it's best to cook it before or after the bird in a separate casserole dish (so plan your cooking time accordingly).

— Leave 3 inches oven clearance on top and 2 to 3 inches of space around the turkey.

— It's important to keep yourself hydrated in the process. So open another delicious seasonal beer.

— Cooking time: 10 minutes per pound on medium power. Rotate for even cooking. 
 



— Use a food thermometer: the bird is safely cooked when the food thermometer reaches a minimum internal temperature of 165 degrees.


— Let the turkey stand 20 minutes after taking it out of the microwave and before carving it

— Keep the Chinese take out menu at hand for plan B.