Tips for Thanksgiving from Jenie Rainey's class

• Buy 12-15lb Turkey's they are easier to work with and cook more evenly. If you have a large family buy 2 or 3 and make different flavors if you would like. 
• For a juicy Turkey let it rest at least 1-2 hours to allow the juices to get back into the meat.
• Make sides ahead of time put them in the fridge or freezer and reheat them while the Turkey is resting.If you freeze them make sure to have plenty of time to defrost them before cooking.
• Spatchcock a Turkey for faster cook time. Click here for more details.
• Butter Vanilla (Found in the craft baking section) will keep the flavor better than other vanilla.
• When cooking potatoes don't let the water boil just before the boil let it simmer on medium to medium high heat.
• To cut a Turkey remove the whole breast on each side position the meat so you’ll cut it at its shorter length. Slice against the grain, taking care to keep the skin attached. Transfer pieces neatly to a platter. Click here for more details