Whether you’re cooking for a small group or a large crowd, I’ve included my best tips to help you take your turkey from preparation to perfection. What Size Turkey to Buy? My rule of thumb is one pound per person, especially since there will likely be many Thanksgiving side dishes too. If you’re cooking for a crowd, it can be easier to roast two smaller turkeys.
Ingredients for Roasting Turkey
Turkey: Keep a fresh turkey in its original packaging in a rimmed baking dish (to catch any leaks) in the refrigerator until ready to prepare. Thaw a frozen turkey for 1 day for each 4 to 5 pounds in the refrigerator—refer to the chart below. Seasonings: I use a combination of butter, salt, pepper, and poultry seasoning. You can also use your favorite turkey seasoning blend to lock in savory flavor—reduce the salt if needed. Variations: Feel free to add sprigs of fresh herbs like sage, rosemary, thyme, and parsley. Onions, carrots, and celery infuse roast turkey and the drippings with flavor; you can also add mushrooms. No rack? No problem! Place the turkey on a raft of veggies and the juices will soak into the veggies as it roasts. Thawing Times in the Refrigerator Thaw a turkey for one day for each 4 to 5 lbs. Thawing Times in Cold Water For a faster method, keep the frozen turkey submerged (breast side down) in cold water until thawed. Change the water frequently to ensure it stays cold. Thaw for 30 minutes per pound turkey.
How to Prepare a Thanksgiving Turkey
Here is an overview of the steps—the full detailed recipe is below. I love a brined turkey because it adds adds lots of flavor and makes the meat extra tender and juicy. The truth is, although I love brine, I don’t usually brine my turkey. It adds an extra day to the preparation time. If you have time, by all means, use this turkey brine recipe, you won’t regret it.
How to Cook a Thanksgiving Turkey
Now that the turkey is prepared as above, it’s time to get cooking!
How Long to Cook a Turkey
For the best (and safest!) results, always use a meat thermometer inserted into the thickest part of the meat away from the bone (usually the thigh). It should read 160°F before removing it from the oven. The final temperature for roast turkey is 165°F, but it will continue to cook as it rests (this is called carryover cooking). Removing it from the oven ensures it doesn’t overcook and dry out. Instead of stuffing, loosely fill the cavity of the bird with ¼ or ½ of an onion and herbs. You can also add cloves of garlic or ½ of a lemon.
Holly’s Turkey Tips
Use a meat thermometer. Skip the basting: Frequently basting turkey adds to the cooking time as the oven cools each time you open it. Let it rest: The best way to ensure a juicy turkey is to let it rest before slicing. As the outer part of the turkey cools slightly, the juices circulate back into the meat. This applies to everything from a meatloaf to a pork tenderloin. Save that turkey carcass! You can freeze it whole or break the bones down and freeze them in zippered bags to make a rich and flavorful homemade stock or broth.
Did you enjoy this Thanksgiving Turkey Recipe? Be sure to leave a comment and rating below. Cooking times can vary, use an instant read thermometer to ensure the turkey reaches 165°F in the thickest part of the meat away from the bone. Remove the turkey from the oven at 160°F, as it will continue to cook as it rests.
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