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Top Holiday Prep Tips

While the holidays are full of fun times with family and friends, there’s a lot of prep work that needs to be done ahead of times so your gatherings go smoothly. Sure, there’s decorating and cooking/baking to do, but there may be a few prep items you missed along the way. To keep your holiday festivities merry and bright, you should check out our prep tips for both the outside and inside of your home.

Link is here for simple holiday prep tips

Get your oven ready for the Holidays! 5% off range parts!!

Heating elements

Hot surface ignitors

Control knobs

Burner drips bowls and pans

Cook Turkey

So it's the holidays, and you're responsible for the main dish. Don't worry; you're only five steps away from serving the perfect bird at your big feast. Read on to learn how to cook a turkey.

Step 1: Thaw it. If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for five hours per pound, or per 500 g.

Quicker method: Cover the turkey with cold water (the sink is a good place for this), and change with fresh cold water every 30 minutes; allow one hour per pound (500 g).

Step 2: Season it. Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity.

Step 3: Roast it. Place turkey, breast side up, on rack in roasting pan. Brush with melted butter or oil. Tent loosely with foil. Roast in 325ºF (160ºC) oven for about 20 minutes per pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of thigh registers 180ºF (82ºC) for a stuffed turkey or 170ºF (77ºC) for an un-stuffed turkey. Remove tent for last hour of roasting.

Step 4: Cover and leave it. When turkey is done, transfer to warm platter. Tent with foil and let stand for 20 to 30 minutes. This allows time for juices at the surface of the bird to distribute evenly throughout the meat.

Step 5: Carve turkey. Eat and enjoy!

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