I promise you, cooking a turkey for Thanksgiving is easier than you might think. Let me walk you through it. These step by step instructions for cooking a Thanksgiving turkey will be extra detailed to put any first timers at ease. Here we go.
The first step is obvious. Buy a turkey. Buy about 1 pound per person. You can order a fresh turkey, or you can buy one at a grocery store. There is a good chance that the grocery store turkeys might be frozen, so get your turkey at least 3-5 days early so it has time to thaw out in your fridge. Research says that the turkey could need up to 1 day for every 4 pounds of weight to thaw out in your fridge.
While you are buying your turkey, pick up butter, thyme, rosemary, sage, a lemon, garlic, an onion, and chicken stock too.
As Thanksgiving approaches, home cooks start thinking about how to prepare the perfect holiday turkey. Many wonder whether you can season a turkey in advance or if it’s best to wait until right before cooking. The good news is that seasoning your turkey the night before roasting provides huge benefits in terms of flavor juiciness and texture.
Why Should You Season Ahead of Time?
There are several excellent reasons to season your turkey the night before:
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Deeper flavor penetration – When salt and seasonings are applied in advance, they have time to dissolve and diffuse deeper into the meat. This flavors the interior not just the surface.
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Crispier skin – Salt helps draw out moisture from the skin, leaving it dried out and ready to crisp up beautifully when roasted.
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More tender meat – Salt relaxes the turkey’s muscle fibers so they can better retain moisture during cooking.
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Well-seasoned throughout – The salt and seasonings penetrate deep into the meat, ensuring well-balanced flavor in every bite instead of just the outer layer.
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Saves time – Pre-seasoning reduces Thanksgiving Day workload and stress since the turkey is ready to pop straight into the oven.
Tips for Prepping Turkey Ahead of Time
Follow these tips for flawlessly prepped turkey:
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Use kosher salt – The large grains distribute more evenly than fine table salt. Diamond Crystal is a great choice.
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Salt heavily – Don’t be shy. Use around 1 teaspoon of salt per pound of turkey. It may seem like a lot but it makes a difference.
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Loosen the skin – Slide fingers under the breast skin to open it up from the meat. Salting directly on the breast maximizes flavor.
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Season cavities – Sprinkle salt inside the neck and body cavities too.
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Refrigerate uncovered – Let the salted turkey rest overnight on a rack over a rimmed baking sheet, uncovered in the fridge. This dries the skin.
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Rinse if brining – If brining the turkey, rinse off the salt before submerging in the brine. The brine provides enough salt.
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Season again before roasting – Right before cooking, you can add any other seasonings like pepper, herbs, and spices.
Frequently Asked Questions
If you’re new to prepping turkey in advance, here are some common FAQs:
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How far in advance should I season? 1-2 days before is ideal. Even just 12 hours makes a difference.
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Should I salt a brined turkey? No, skip pre-salting if you’ll brine the turkey. The brine provides sufficient seasoning.
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Can I stuff after salting? Yes, you can stuff the turkey after pre-seasoning it. Just account for any salt in the stuffing.
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What if my turkey is pre-brined? If the turkey already has salt, reduce or skip the pre-salting.
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Should I rinse off salt before roasting? Rinsing is optional – for crispy skin it’s best to pat dry and roast straight away.
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Can I add other flavors? Yes, use pepper, herbs, spices, citrus, garlic, etc along with the initial salt.
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What if I’m rushed on Thanksgiving? Pre-season 1-2 days before so the turkey is ready to cook when needed.
Storing the Seasoned Turkey
After seasoning, proper storage is important to prevent bacteria growth:
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Cool the turkey completely before refrigerating.
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Place seasoned turkey in an airtight container or wrap tightly in plastic wrap.
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Refrigerate at 40°F or below to inhibit bacteria growth.
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If fridge space is limited, use a cooler with ice packs. Monitor temperature.
Proper storage keeps the prepped turkey safe until it’s time to roast.
The Night Before Roasting
Here are the steps for prepping turkey the night before:
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Thaw – Ensure turkey is fully thawed before seasoning.
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Prep – Remove giblets and neck. Rinse turkey inside and out. Pat extremely dry.
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Season – Apply kosher salt liberally (1 tsp per lb). Rub inside cavities and under loosened skin.
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Rest – Place turkey on a rack set in a rimmed baking sheet. Refrigerate uncovered overnight.
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Roast – Remove turkey from fridge 1-2 hours before roasting. Preheat oven. Roast until internal temperature reaches 165°F.
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Carve and enjoy!
The Benefits of Pre-Seasoning
Seasoning turkey in advance:
- Enhances flavor
- Keeps the meat incredibly moist and tender
- Maximizes crispy browned turkey skin
- Saves time on the busy holiday
- Allows seasonings to penetrate deep into the meat
- Ensures well-seasoned turkey throughout
Preparing your turkey the night before helps guarantee perfect juicy, tender, flavorful results every time.
Conclusion
Pre-salting and seasoning turkey the night before roasting provides huge dividends in terms of moisture, taste, and texture. The salt penetrates deep into the meat, drying the skin and relaxing the fibers so the turkey stays incredibly juicy and tender. Flavor is enhanced throughout.
Follow the tips here for prepping turkey in advance and you’ll enjoy flawlessly seasoned, delicious turkey on Thanksgiving without the holiday hustle. Your guests will definitely notice and appreciate the extra flavorful and juicy meat. Pre-seasoning turkey is one simple trick to help ensure Thanksgiving success.
Calculate How Long it Will Take to Cook
Now lets get to cooking the turkey. Turkeys take about 10-15 minutes per pound to cook, and then they need 30 minutes to rest before carving. So do a little math to determine when you want to put the turkey in the oven.
In my experience, turkeys usually cook at 12 minutes a pound to give you a more exact number.
An hour before you need to start cooking the turkey, remove it from the fridge. Letting it come a bit closer to room temperature will help the turkey cook a little faster. Remove some butter from the fridge too.
Adjust the oven racks to make room for the turkey. Heat your oven to 400 degrees.
After an hour has passed, place the turkey in a roasting pan breast-side-up. I prefer to use a roasting pan with a rack since I think it helps the turkey cook more evenly.
Rub 3-4 tablespoons of butter generously all over the outside of the turkey. You already salted the turkey last night, but add a little more salt if you think it needs it. Sprinkle pepper inside and outside. Then filled the cavity of the bird. Chop the onion and lemon into quarters, and add it to the cavity. Then add 4-6 cloves of garlic. Set aside 1 sprig of thyme and rosemary, and add the rest of the herbs to the cavity of the turkey.
Wrap small pieces of aluminum foil around the bottom of the drumsticks, this prevents them from overcooking and drying out.
Use butchers twine to tie the drumsticks together.
Putting the Turkey in the Oven
I absolutely love my instant read thermometer that is meant to be used throughout the cooking process so I can constantly monitor the turkey. I think a in-oven instant red thermometer it is a great investment that takes the guesswork out of roasting meat.
Insert the thermometer in the thickest part of the thigh, so it isnt touching the bone. If you dont have an in-oven thermometer, start to check the temperature of the turkey 20 minutes before you think it might be done and until it reaches 165 degrees.
Sprinkle the remaining rosemary and thyme over the outside of the turkey.