If
your family always fights over the white meat, then surrender. Roast
a turkey breast instead of a whole turkey. But don't forget that
dark meat is great in pot pies, sandwiches, and soups.
To
make a turkey breast more enticing, encrust the breast with nuts.
Once the roast has cooked for 30 minutes, finely chop 2/3 cup of
slivered almonds and season with a teaspoon of coriander and about
1/4 teaspoon of cinnamon. Brush the turkey breast with at least
1/4 cup orange marmalade, and then press the nut mixture into the
marmalade. Resume cooking.
Once
you have made your holiday dinner shopping list, make room in your
refrigerator for the large turkey.
Your
choices are frozen or fresh turkeys. Fresh turkeys allow you to
have the bird ready in a day, rather than wait for it to thaw.
Turkeys
labeled "natural" mean that they have no artificial ingredients
or color added, and they are minimally processed.
Figure on one pound of turkey per person if you want leftovers later.
Smaller
birds in the 14- to 16 -pound range are easier to cook than larger
ones.
Stock
up on garnishes such as red pearl onions, seckel pears, grapes,
lemon peel, and parsley.
If
your family always fights over the white meat, then surrender. Roast
a turkey breast instead of a whole turkey. But don't forget that
dark meat is great in pot pies, sandwiches, and soups. 
Once
you have made your holiday dinner shopping list, make room in your
refrigerator for the large turkey.