How to cook the perfect turkey

Thanksgiving is just days away and we're talking turkey with certified "Meatologist," Patrick Johnson. We visited him at D&R Market as he prepared to bake hundreds of turkeys for Thanksgiving Day. He said think big when it comes to picking out your turkey.

"We all tend to overindulge at Thanksgiving time so buying a little large is not bad," Johnson said.

Purchase about three quarters to a pound of raw turkey weight per guest. Once you thaw your turkey, wash it down with water, pat it dry and get ready to dress it. Some people brine the turkey but others are traditionalists. You can just lift the skin off the breast of the bird, rub some butter over it , maybe include herbs like sage under the skin.

Now it's time to stuff the bird.

"They can be any type of herbs, vegetables or fruits and liquids you are going to stuff into the bird to create a moister environment to develop a different essence to your bird more flavor," Johnson said.

If you are going to stuff the inside of the turkey throw that stuffing out after you are done cooking. The inside of the turkey can be a breeding ground for bacteria. At about 325 degrees, it takes anywhere from three to six hours to cook, depending on the size of the bird. A check of the meat thermometer in the breast of the turkey should read 175 degrees when it is done cooking.

Once your bird is all the way cooked through, it's time to carve the turkey. You are going to make some horizontal cuts along the breast of the turkey. Then you are going to take a cut along the ribcage of the bird down like this. You have individual pieces of turkey for eating.

"Look for a nice sized platter that you can put the turkey on and then while you are carving, display your slices on it," Johnson said.

Johnson said Thanksgiving is all about the memories and traditions. So, once you have that bird prepared, relax and enjoy a job well done.