THIS IS IT! The best Thanksgiving Turkey recipe. I’ve been roasting turkey for more than 15 years. This post brings together the best things I’ve learned about cooking a turkey in the oven so that it’s juicy, flavorful, and the star of your feast. It’s 100% doable and easier than you think!.
Cooking up a perfect young turkey for a holiday meal can seem daunting but it doesn’t have to be. With the right techniques and care you can have a tender, juicy, and flavorful turkey centerpiece ready for your next special occasion. This comprehensive guide will walk you through choosing, preparing, seasoning, cooking, carving, serving, and storing your young turkey, plus help you avoid common mistakes. After following these tips, your family and friends will be raving about your impressive turkey chef skills.
Selecting and Preparing the Ideal Young Turkey
When shopping for a young turkey, look for one that is around 8 to 12 pounds. This size range cooks up tender and moist. Also check that the skin is smooth and wings are tucked close to the body rather than drooping. Plan for around 1 to 1.5 pounds of turkey per person, depending on how many side dishes you’ll serve.
Once home, keep fresh turkeys refrigerated just 1 to 2 days before cooking. For frozen ones, allow 24 hours thawing time per 5 pounds in the fridge. When ready to cook, remove giblets and the neck from the cavities. Give the turkey a rinse inside and out under cold water, then pat very dry with paper towels. This helps get rid of bacteria and creates crispy skin later.
Seasoning for Flavorful, Juicy Meat
For the most flavorful and moist meat, try seasoning under and on top of the skin before roasting. Make a quick compound herb butter by mixing 1 cup softened butter with minced garlic, salt, pepper, chopped rosemary, thyme, and sage. Gently loosen the skin from the breast meat and spread a few tablespoons of herb butter right on the meat. Smooth the skin back over and use your hands to evenly coat the outside of the turkey with the remaining flavored butter.
You can also place quartered lemons, onions, apples, carrots, celery, garlic, and fresh herbs inside the body and neck cavities. Their moisture and flavor will season the meat from the inside out as it cooks. Truss or tie the legs together with kitchen string to help the turkey hold its shape and cook evenly.
Popular Cooking Methods for Young Turkey
Roasting is a traditional, simple turkey cooking method. Preheat your oven to 325°F. Place the turkey breast-side up on a rack in a roasting pan to elevate it out of the drippings. Cook approximately 15 minutes per pound, until it reaches an internal temperature of 165°F on a meat thermometer inserted in the thickest part of a thigh. Tent foil loosely over the breast halfway through roasting to prevent overcooking.
For grilling turkey, prepare a grill for medium indirect heat around 350°F. Put the turkey in a disposable roasting pan and cover tightly with heavy duty foil. Grill over indirect heat for about 15 minutes per pound, rotating the pan periodically, until 165°F. With the smoking technique, use a lower temperature (225 to 250°F) and longer cooking time, about 3 to 4 hours for a 10 to 15 lb bird.
Carving and Serving for the Perfect Presentation
Once your turkey has finished cooking, let it rest at least 15 minutes before carving so juices can settle for moister meat Use a sharp carving knife and carving fork to remove the legs and wings first. Then slice the breast meat by making thin parallel cuts close to the breastbone. Arrange the pieces nicely on a platter alongside classic holiday sides like cornbread stuffing, mashed potatoes, cranberry sauce, and buttered rolls
Storing and Reheating Leftovers
Refrigerate carved turkey meat within 2 hours of cooking. Use within 3 to 4 days. For longer storage, portion meat into freezer bags or containers and freeze up to 4 months. Thaw frozen turkey in the refrigerator before reheating. Reheat leftovers to 165°F. Slice or shred meat and reheat in broth or gravy for extra moisture and flavor.
Tips for Achieving the Best Young Turkey Possible
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Brine the turkey in a saltwater solution up to 2 days before cooking for super moist, seasoned meat.
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Cook stuffing in a casserole dish rather than inside the bird to prevent undercooking.
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Rub softened butter or oil all over the skin to help prevent it from drying out.
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Place a loose foil tent over just the breast meat when roasting to prevent overcooking.
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Let the turkey rest at least 30 minutes before slicing for incredibly juicy meat.
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Make gravy with the flavorful pan drippings for the perfect finishing touch.
Common Young Turkey Cooking Mistakes to Avoid
Take steps to avoid these common turkey cooking blunders:
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Not using a meat thermometer to accurately check doneness of 165°F.
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Overcooking the turkey by exceeding recommended cook times of 15 minutes per pound.
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Forgetting to let the turkey rest before slicing, leading to dry meat.
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Rushing the thawing process instead of gradually thawing in the fridge 1 day per 5 lbs.
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Neglecting to remove the bag of giblets from the body cavities.
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Constant basting, which causes oven temperature drops and moisture loss.
Conquer Your Next Young Turkey with Confidence
Cooking up a moist, delicious young turkey is much more manageable than it seems. Choosing the right size bird and using proper seasoning, cooking temperatures, resting times, and storage will set you up for juicy, tender success. Avoid common mistakes like overcooking and you’ll carve and serve up the perfect holiday centerpiece. Follow this guide and you can look forward to your best Thanksgiving turkey yet! What flavorful seasoning or cooking method will you try first?
1 Check Your Turkey for Doneness
Per the FDA, turkey is considered cooked at 165°F.
The turkey’s temperature will continue rising as it rests.
- Based on my experience, the turkey should be cooked until an instant read thermometer reads 150 to 160°F in the breast.
- The thigh temperature may be higher now, which is fine because turkey thigh meat is more forgiving. The thigh shouldn’t be hotter than 170°F, but don’t worry if it is.
How to Roast a Turkey: Your Ultimate Recipe and Guide
I’ve come a long way since cooking my first turkey for Friendsgiving at the age of 22.
I have tried it all, from wet brines to dry brines, roasting at different temperatures, basting or not basting, turkey bag or no turkey bag, covered or not covered, and more.
This post tells you exactly what you need to know!
Follow this post and you’ll cook a perfect Thanksgiving turkey that is moist, not dry every single time.
For a frozen turkey, start at least 24 hours ahead of time. For a thawed turkey, start up to 5 days ahead of time.
You can also get my FREE Thanksgiving Guide, which has a full menu and exact times for your whole Thanksgiving meal.
- 4 to 5 days before roasting. Thaw the turkey.
- 1 to 3 days before roasting. Either use a wet turkey brine the day before or a dry brine two to three days before.
- 1 day before or the morning of roasting. Refrigerate the turkey uncovered to dry the skin.
- Warm up the oven and let the turkey sit out at room temperature for an hour before roasting. Stuff and tie the turkey and then put it on the roasting pan.
- Roast the turkey (2 to 3 hours). The timing will vary depending on its size. See How Long to Cook a Turkey for details. Allow two to two and a half hours for a 14- to 16-pound bird. Lower the heat to 325 degrees F after 45 minutes of being at 450 degrees F.
- Let the turkey rest (30 minutes). Put aluminum foil over the turkey to help it stay warm.
- Make the gravy. Or heat up pre-made gravy. For this Turkey Gravy recipe, the drippings are used. For this Mushroom Gravy recipe, you can make it ahead of time and don’t need the drippings.
- Carve the turkey. See our turkey carving tutorial for step-by-step photos.
Now, let’s look at each step in detail.
A Beginner’s Guide to an Easy Roast Turkey | Food Wishes
FAQ
How long does it take to cook a young turkey?
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Turkey Weight
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Cooking Time
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Doneness Temperature
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8-12 lbs.
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2 hrs 45 mins–3 hrs
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170-175°F
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12-14 lbs.
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3 hrs–3 hrs 45 mins
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170-175°F
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14-18 lbs.
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3 hrs 45 mins–4 hrs 15 mins
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170-175°F
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18-20 lbs.
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4 hrs 15 mins–4 hrs 30 mins
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170-175°F
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Is it better to cook a turkey at 325 or 350?
Are young turkeys tender?
How long do you cook a young Turkey?
Pour 1 cup of water into the bottom of the pan. Roast the turkey for 15 minutes per pound. The turkey is done when the internal temperature reaches 165 degrees F (74 degrees C). Let the turkey rest for 15 minutes before carving. This will allow the juices to redistribute throughout the meat. How to Cook a Young Turkey?
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
How do you cook a young Turkey in the oven?
Cooking the Young Turkey: Preheat your oven to 325°F (165°C). Place the turkey on a rack in a roasting pan and loosely cover it with aluminum foil. This helps retain moisture and prevents the skin from over-browning.
How do you cook a young Turkey in a crock pot?
Cook Low and Slow When it comes to cooking a young turkey, slow and steady wins the race. Preheat your oven to 325°F (165°C). Place the turkey on a rack in a roasting pan and loosely cover it with aluminum foil. This helps to retain moisture and prevent the skin from over-browning.
How long does a 12 pound turkey take to cook?
Your turkey’s cooking time depends on how much it weighs and whether it’s stuffed or unstuffed. As a rule of thumb, 12–15 pound turkey will take between 2 1/2 and 4 hours to cook. Here’s another way to think about it: Be sure to check your turkey’s temperature about halfway through cooking.
How do you cook a turkey breast if it’s too dark?
Baste the turkey. Every 45 minutes, brush the turkey all over with the rest of the herb butter. If you run out of herb butter, brush with the pan drippings. If the breast meat is getting too dark before it’s ready, cover it with a sheet of aluminum foil to prevent overcooking. Check the turkey’s temperature.