Planning for a meal -- When purchasing poultry, plan to cook about three-quarters to one pound raw weight per person.
Pairing wine with poultry - wine can enhance the flavor food by bringing out subtle complimentary tastes between the food, preparation flavors, and wine. But unlike beef, poultry pairs with both white and red wine, depending on how it's prepared. Here's a complete guide to perfect pairings.
Defrosting in the refrigerator - Almost everyone learns the hard way that turkey takes a long time to thaw in the refrigerator. In fact, a 12 to 16 lb turkey will take 2 to 3 days to thaw in the refrigerator after being frozen. That means you'll have to pull it out of the freezer on the Tuesday before Thanksgiving in order to give a frozen bird time to thaw for your turkey day feast.
The right knives give you an edge - when carving poultry, many people don't use the right knife. A serrated bread knife will tear soft meat, while a triangle-shaped chef's knife usually proves too large to get the right cutting angle. For the right cut, use a carving knife. They're 6 to 8 inches long, and about an inch and a half wide. Be sure it's sharp enough not to tear the meat, and small enough to make small angled turns while cutting.