It’s much easier than you think, so close your eyes, take a deep breath and get ready for the best turkey you’ve ever eaten (or cooked!)

“Thanksgiving is the easiest meal of the year.” So says Elizabeth’s mother. And, in a way she is right. The cooking couldn’t be simpler but the expectations make it the most difficult meal of the year. All the anxiety is directed at the (truly) simplest task: the turkey .

Do you suffer from turkey trauma? If so, read on and follow these steps to rid yourself of the tremors and the trauma.

1. Mantra: Repeat this mantra, with conviction and often: Turkey is easy, grilled turkey is even easier!

2. Grill the turkey: Forget the oven, preheat the grill! Save oven space for all your side dishes.

3. If frozen: thaw, thaw, thaw! Defrost turkey in the refrigerator on a tray (to catch the drippings) for three days. That means, on Sunday or Monday before Thanksgiving Day, buy the turkey or take it out of the freezer.

4. Fresh vs. Frozen: This is the annual debate and Elizabeth contends that a frozen turkey is actually fresher then a “fresh” turkey. Here’s why, when the turkeys are processed they are immediately flash frozen - - freezing the freshness of hours-old birds. Fresh turkeys on the other hand are kept just above freezing for weeks before you actually grill it up for Thanksgiving. But, the bottom line is to buy the turkey you like best.

5. Wet or Dry Brine: Brining your turkey helps to insure juiciness. If you don’t want to hassle with a wet brine, you can “dry brine” your turkey by rubbing the turkey with a Tablespoon of kosher salt for every five pounds of weight. For example, if your turkey weighs 14 pounds, round it up to the closest “5” which is 15 pounds, and that means you rub it inside and out with 3 tablespoons of kosher salt before placing on a tray, covered in the refrigerator overnight. You can also do this to a frozen turkey and let it thaw in it’s salt blanket. When you are ready to grill it, pat dry, and brush all over with olive oil but Do Not salt again before cooking.

6. Remove the giblets: When preparing the turkey, remove the giblets and neck (look in both cavities for extra pieces!) from the turkey. Look in every hole of the turkey. More than 50% of first-time (and even some experienced) turkey cooks leave in the bag of giblets only to run from embarrassment during the carving “photo op.” But don’t toss the bag, use the giblets to make the gravy!

7. Less is more: Now that the turkey is prepped, it’s almost ready for the grill. Stuff the cavity with stalks of celery, carrots and onions and rub a thin coat of olive oil on the skin. Just before putting it on the grill, sprinkle with Kosher salt only if you haven’t brined your turkey. You don’t need a butter-soaked cheese cloth, or to put herb butter under the skin or any other complicated recipe. We have tried it all…and found a little olive oil and a little salt makes the best grill-roasted turkey.

8. Disposable Roasting Pans: Most of us have a really nice roasting pan in our cupboards, use it for something else. It takes up too much room on the grill and you can’t bend it to fit. Instead buy an aluminum-roasting pan from the grocery store. (If you are roasting an 18+ bird, buy two or else it won’t be sturdy enough. The aluminum is pliable, which is important because you may have to bend the sides to close the lid of your grill.

9. Breast side up: Once the turkey is all oiled up, it’s ready to go! Place breast side up in the disposable roasting pan season with Kosher salt if you haven’t brined it. If you brined your turkey, all you need is the olive oil, and it’s ready to grill-roast. The turkey never has to be turned over. It will be golden-brown, picture-perfect and juicy…just by leaving it alone.

10. Turkey meets the grill: Place the turkey, in the roasting pan, in the center of the cooking grate. Make sure the grill is set on the indirect at a low medium heat (325 F – 350 F). Now, close the lid and “forgetaboutit.”

If you are cooking on charcoal, you’ll need to add briquettes every hour. If you’re cooking on gas, check the temperature after 2 hours. No need to baste! And don’t peek!

11. Testing for doneness or use an instant-read meat thermometer for instant success: The turkey is done when it reads 160 F in the breast and 180 F in the thickest part of the thigh (be careful NOT to hit the thighbone when probing). Try one of the new thermometers that is designed to keep the probe in the turkey while it cooks and leaves the controls outside the grill so you can check on the doneness without lifting the lid.

12. The proof is in the eating: Once the turkey is done, let it rest for 15-20 minutes so the juices are re-absorbed. This will insure that your turkey is at its maximum juiciness and gives you time to make the gravy from the pan drippings.

13. Enjoy and take a Bow for your family’s best turkey ever!

Thanksgiving Food Safety

Thanksgiving is the only holiday that revolves solely around the food, thus giving it the most potential for “indigestion.” Follow these food safety tips to make sure your indigestion comes from the dinner conversation and not the dinner itself! With all poultry (turkey and chicken) most “food borne illness” is from cross-contamination-using the same knife or platter or cutting board for the poultry and the uncooked vegetables or bread.

1. Dispose of turkey juices and packaging immediately. Wash hands and sink with hot soapy water.

2. Wash any cutting boards, knives, or kitchen tools with hot soapy water. If you want to be extra careful, use a diluted bleach solution of ¼ cup bleach such as Clorox and 2 cups of water.

3. Use a separate platter or roasting pan to transport raw food or cooked food.

4. Cook the turkey until completely done, 160-165 F in the breast and 180-185 F in the thickest part of the thigh.

5. Enjoy, these precautions are just that, no cause for alarm. Just be food safe. For any specific questions, call the Butterball Turkey Talk-Line at 1-800-BUTTERBALL.

Grilled Thanksgiving Menu

A coarse-laden meal like Thanksgiving calls for light appetizers or nibbles. Otherwise, the guests fill up on the starters before they even sit down for the main event. This menu is designed to spotlight the turkey and trimmings and make short work of the appetizers and dessert!