How To Prepare And Cook Turkey

When buying a turkey for roasting, it's important to consider the freshness of the bird. Fresh turkey is always the best option as it typically has a better flavor and texture compared to frozen turkey. Fresh turkeys are generally more tender and have a juicier taste, which can make a significant difference in your final dish.

If fresh turkey is not available or you prefer to buy ahead, you can also purchase frozen turkey. Just remember that frozen turkey needs to be thawed before cooking.

How Much Turkey Should You Plan Per Person?

To determine how much turkey to buy, a good rule of thumb is to plan on 1 1/2 pounds per person. If you have big eaters or want plenty of leftovers, you might want to increase this to 2 pounds per person. Here’s a breakdown based on the number of guests:

• For 6 to 8 people: a 10-12 pound turkey
• For 9 to 12 people: a 14-18 pound turkey
• For 12 to 16 people: an 18-24 pound turkey

This guideline helps ensure you have enough turkey for everyone and potentially some tasty leftovers.

To safely thaw a turkey, it's best to do it in the refrigerator. Start by removing the turkey from its packaging and placing it on a tray or baking sheet to catch any drips. Place the turkey in the fridge, making sure the temperature is set to 40°F (4°C) or lower. This helps to keep the turkey at a safe temperature and prevents bacterial growth.

Never thaw turkey at room temperature, as this can lead to rapid bacterial growth and foodborne illness. Depending on the size of the turkey, thawing can take several days, so plan ahead.

How long does it take to thaw a frozen turkey?

A turkey requires about 24 hours of thawing time for every 4 to 5 pounds of weight when thawed in the refrigerator. For a faster thaw, you can use the cold water method. Submerge the turkey in a large container of cold water, changing the water every 30 minutes.

This method takes roughly 30 minutes per pound. Avoid using warm water, as it can promote bacterial growth. Always cook the turkey immediately after thawing using the cold water method to ensure it remains safe.

Brining a turkey is not strictly necessary, but it can make a big difference in flavor and juiciness. You have two options: wet brine or dry brine.

For a wet brine, dissolve salt (and optional seasonings) in water and soak the turkey for 12 to 24 hours. For a dry brine, rub a mixture of salt and spices (such as herbs and lemon zest) on the turkey and let it sit for 24 to 48 hours. The salt in both methods helps the turkey retain moisture during cooking, making it more tender and flavorful.

However, there are exceptions. If you have a kosher turkey, skip the brining because it's already seasoned and could become too salty. For turkeys injected with a brining solution (like many Butterball brands), you can still brine, but use less salt and brine for a shorter time. A dry brine is particularly suitable for pre-brined turkeys since it is less intense.

If you choose to brine, be sure to rinse the turkey thoroughly and pat it dry before cooking to avoid excess salt and ensure even cooking.

To achieve perfectly crispy turkey skin, drying it out before roasting is important but not 100% necessary. Start by patting the skin dry with paper towels, making sure to absorb as much moisture as possible from all areas.

For even better results, place the turkey on a rack in the refrigerator, uncovered, for several hours or overnight to allow the skin to dry further. This helps the skin become crispier and more flavorful when roasted. If you’ve used a wet brine, rinse off the brine thoroughly before drying the skin; otherwise, the turkey may end up too salty.

However, if you’ve applied a dry brine, there's no need to rinse it off; simply pat the skin dry and proceed with seasoning and roasting. Properly dried skin helps the turkey cook more evenly and prevents soggy patches, ensuring a crispy, golden exterior and a delicious flavor.

You will need a few essential tools to cook a turkey to ensure the process goes smoothly. Here’s a list of the tools you might need:

• Roasting Pan: A large, heavy-duty pan with low sides is ideal for holding the turkey and catching drippings.
• Meat Thermometer: A digital or instant-read thermometer to check if the turkey is cooked to the right temperature.
• Basting Brush or Spoon: To baste the turkey with its own juices or any other basting liquid to keep it moist.
• Carving Knife: A sharp, sturdy knife for slicing the turkey into pieces after it's rested.
• Cutting Board: A large, sturdy board to provide a stable surface for carving the turkey.
• Tongs or Spatula: For transferring the turkey to and from the roasting pan.
• Kitchen Twine: If you’re trussing the turkey (tying the legs and wings close to the body).
• Foil: To cover the turkey if it starts to over-brown or to tent it while resting.
• Basting Pan or Drip Pan: If you’re making gravy or just want to catch drippings.
• Gravy Separator: To separate the fat from the pan drippings, making it easier to prepare gravy.

Ingredients

• 1 whole turkey (12 to 15 pounds), thawed if frozen
• 4 to 6 tablespoons unsalted melted butter
• Salt and black pepper, to taste
• 1 to 2 cups low-sodium chicken, vegetable, or turkey broth, or water
• Optional: herbs (rosemary, thyme, sage), garlic, lemon, onion, or other aromatics and vegetables

Instructions

1. Prepare the Turkey Ahead of Time

One to three days before roasting, remove the neck and giblets from the turkey. You can either discard them or save them for making gravy. For brining the turkey, choose between a wet or dry brine. For a wet brine, submerge the turkey in a mixture of water, salt, and optional spices for 12 to 24 hours.

For a dry brine, rub the turkey with salt and spices and let it sit for 24 to 48 hours.

2. Skin Preparation and Final Touches

A day before or the morning of roasting, you can optionally dry out the skin. If you use a wet brine, rinse the turkey thoroughly to remove excess salt, then pat it very dry with paper towels. Place it on a rimmed baking sheet or shallow pan and refrigerate it uncovered.

If you used a dry brine, simply uncover the turkey (if it’s not already on a baking sheet) and return it to the refrigerator. Let it sit uncovered to dry out the skin, which helps it become crispy. This step is optional, but it can significantly enhance the flavor and texture of your roasted turkey.

3. Final Prep Before Roasting

Remove the turkey from the fridge an hour before roasting and let it sit at room temperature. Check for any plastic attachments on the legs.

4. Preheat the Oven and Chop Aromatics

Set the oven to 450°F (232°C) about 30 minutes before roasting and place the rack in the lowest position. Allow the oven to fully preheat for 20 to 30 minutes.

During this time, chop your favorite aromatics. Cut the onion and lemon into wedges. Halve the head of garlic crosswise, then separate it into large pieces. You can also cut large carrots in half lengthwise and then chop them into 1-inch pieces.

5. Stuffing and Prepare

Fill the turkey cavity with thyme or other herbs like rosemary or sage, and half of the chopped carrots, onion, lemon, and garlic. Place the remaining vegetables and aromatics in the bottom of a large roasting pan.

If the turkey is unbrined and comes straight from the package, rub it generously with kosher salt and black pepper, including inside the cavity. Try to get some of the seasoning under the skin and directly onto the meat.

6. Tie, Butter, and Season

Tuck the wings under the turkey and tie the legs together with kitchen twine. Brush the turkey all over with melted butter and sprinkle with black pepper.

7. Roast Turkey

Place the turkey on a rack inside a roasting pan. Pour 1 to 2 cups of broth into the pan, but make sure there's enough space left at the top to prevent spills. Start roasting the turkey at 450°F for 45 minutes. This high temperature helps the skin get crispy.

After 45 minutes, lower the oven temperature to 325°F (163°C) to continue cooking the turkey more slowly and evenly.

8. Check for Doneness

Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Continue roasting for 1½ to 2 hours, or until the thigh reaches 160°F (71°C) and the breast reaches 155°F (68°C). The turkey will be safe to eat at 165°F (74°C), but it will keep cooking as it rests. If the breast gets too dark, cover it loosely with foil.

If you like, baste the turkey with its own juices every 45 minutes to keep it moist.

9. Rest the Turkey

Once done, remove the turkey from the oven. Transfer it to a cutting board and cover loosely with foil. Let it rest for at least 20 to 30 minutes before carving. This helps the juices redistribute and makes carving easier.

10. Make Gravy (optional):

While the turkey rests, use the pan drippings and broth to make gravy. Skim off excess fat, then simmer the drippings with flour or cornstarch to thicken.

11. Carve and Serve

Slice the turkey and serve with the pan juices and/or gravy. Enjoy your meal and bask in the compliments!

For a 12- to 15-pound turkey, start by roasting it at 450°F for about 45 minutes to get a crispy skin. Then lower the oven temperature to 325°F and continue roasting. The total cooking time should be about 3 to 3.5 hours. For an unstuffed turkey, cook it for roughly 15 minutes per pound. For a stuffed turkey, allow about 17 minutes per pound.

Cooking times can vary based on the size of the turkey, whether it’s stuffed or unstuffed, and your oven type. Make sure to use a meat thermometer to check that the turkey reaches 155°F (68°C) in the breast and 160°F (71°C) in the thigh. The temperature will rise slightly as the turkey rests.

• Brining Is Beneficial: Even a short brining period is better than skipping it. If you're tight on time, a quick wet brine can make a big difference.
• Forgot to Brine?: If you didn’t brine the turkey, season it well with salt and pepper, including inside the cavity. Make a garlic herb butter by mixing softened butter with chopped herbs, lemon zest, and garlic, and rub it under the skin. Brush the turkey with melted butter before roasting.
• Cook Stuffing Separately: For better results, cook your stuffing outside of the bird. This avoids the risk of undercooking the stuffing and overcooking the turkey.
• Skip the Basting: You don’t need to baste the turkey. Adding broth or stock to the roasting pan will keep it moist, and if necessary, you can use water.
• Shield the Breast Meat: About an hour into roasting, cover only the turkey breast with aluminum foil. This helps keep the white meat from drying out while allowing the skin to crisp.
• Expose the Skin: Don’t cover the turkey completely while roasting. To achieve crispy skin, ensure it remains exposed to the oven’s heat.
• Avoid Overcooking: Aim for a breast temperature of 155°F to 165°F and 160°F for the thigh. The meat will continue to cook slightly as it rests, so don’t exceed these temperatures.

• With Classic Sides: Serve the turkey with traditional sides like mashed potatoes, stuffing, green beans, and cranberry sauce. These complement the flavors of the turkey and create a festive meal.
• In Sandwiches: Use leftover turkey to make sandwiches. Add cranberry sauce, stuffing, and a bit of gravy for a delicious turkey sandwich.
• With Gravy: Spoon some of the flavorful pan drippings or gravy over the turkey slices. This adds extra moisture and enhances the flavor.
• On a Platter: Carve the turkey and arrange the slices on a serving platter. Garnish with fresh herbs like rosemary or thyme for a decorative touch.
• As a Salad: Use leftover turkey in salads. Combine it with mixed greens, nuts, apples, and a light vinaigrette for a fresh and satisfying meal.
• With Roasted Vegetables: Serve the turkey with roasted vegetables like carrots, potatoes, and Brussels sprouts. They add color and variety to your plate.
• In a Casserole: Mix leftover turkey with vegetables, sauce, and cheese, and bake it in a casserole dish for a hearty meal.