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Thanksgiving turkey tips
Plan your holiday feast to make your turkey dinner a hit!
Choose a bird
- Not sure what size to buy? Aim for 1 to 1 ½ pounds of turkey per guest (e.g. a group of 6 needs a 6- to 9-pound turkey).
- Buy a fresh turkey 1 to 2 days before cooking it. A frozen turkey can be kept frozen until ready to thaw.
Prep your turkey
- To thaw your turkey in the refrigerator, allow 24 hours for every 4-5 pounds. Or seal your turkey in a plastic bag and submerge it in cold water. Allow 30 minutes for each pound and replace the water every 30 minutes.
- For moist, tender meat look into brining using salt, water and an array of spices and aromatics. Find a recipe you like and soak your turkey overnight.
- Make the meat even moister. Rub your turkey down with olive oil before popping it in the oven.
Cook it to perfection
- Set your oven temperature to no lower than 325 degrees Fahrenheit and adjust the cook time for the size of your turkey.
- Consider using a cooking bag to seal in moisture. Alternatively, you may cover your turkey with aluminum foil for the first 1 to 1 ½ hours of cooking.
- Use a food thermometer at the thickest part of the turkey breast to check the internal temperature. Your turkey is ready and safe to eat when it reaches 165 degrees Fahrenheit.
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