Cooking a turkey can seem like an intimidating task especially if you’ve never done it before. With the right techniques and preparation though, you can cook a moist, flavorful turkey that will wow your family and friends around the holidays. In this comprehensive guide, we’ll share pro tips, step-by-step instructions, and common mistakes to avoid when cooking a turkey, so you can nail it perfectly every time.
Finding the Right Turkey
The first step is choosing the right turkey for your gathering Here are some things to consider
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Size: Plan for 1-1.5 pounds of turkey per person. An 8-12 lb turkey will feed 4-8 people, a 12-16 lb turkey will feed 8-12 people, etc. It’s better to have leftovers than not enough.
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Fresh or Frozen Fresh turkeys have better flavor but require advanced planning Frozen turkeys give you more flexibility but can dry out if not thawed properly
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Self-basting vs Natural: Self-basting turkeys are injected with a salt solution to help keep them moist. Natural turkeys rely on basting. Self-basting tends to be a bit moister but natural has better flavor.
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Organic and Free-Range: These turkeys are more expensive but some people prefer them for humane reasons or flavor.
Once you know what size and type of turkey you need, shop around at grocery stores for the best deal. Look for turkeys without tears, bruises, or blemishes on the skin.
Proper Thawing
If using a frozen turkey, thaw it in the refrigerator 1 day for every 4-5 pounds. So a 15 lb turkey needs 3 days to thaw. Thawing in cold water in a sealed bag also works but requires more monitoring.
Never thaw at room temperature as this puts the turkey in the bacterial “danger zone” between 40-140°F. Cook frozen turkeys immediately without thawing, adding 50% more cooking time.
Once thawed, leave the turkey in its original wrapping until you’re ready to cook. This prevents the skin from drying out.
Seasoning the Bird
For the best flavor, season the turkey inside and out. Pat the turkey dry with paper towels. Rub the skin all over with softened butter or oil. This helps the seasonings stick and improves browning.
Season the cavity with salt and pepper. Stuff the cavity with aromatics like onions, celery, apples, lemons, or herbs. Their moisture will flavor the meat from the inside.
For the skin, try a basic salt and pepper rub. You can also use rosemary, thyme, sage, garlic powder, onion powder, paprika, oregano, or other dried herbs and spices. Rub the seasonings all over the skin.
Let the seasoned bird sit for 30-60 minutes so the flavors permeate. Keep it loosely covered in the refrigerator until it’s time to cook.
Trussing for Even Cooking
Trussing brings the turkey legs and wings close to the body with kitchen string or silicone bands. This helps the turkey cook evenly since the thinner extremities won’t overcook before the breast meat is done.
To truss, tuck the wing tips under the body and tie the legs together at the ends. Loop the string around the ends of the drumsticks and pull up towards the tail. Knot it to close the cavity and hold the shape. You can also skewer the cavity closed.
Cook Until the Internal Temp is 165°F
The only foolproof way to know your turkey is cooked through is to use a meat thermometer. Turkey needs to reach an internal temperature of 165°F in the thickest part of the breast and thigh to be safe to eat.
Insert an instant-read thermometer deep into the breast, avoiding bone. For the thigh, insert it into the thickest area near the joint. Check both areas in a few spots to be sure.
If the turkey is not yet fully cooked, continue roasting and keep checking the temperature every 15-20 minutes until it reaches 165°F. Let it rest before carving.
Roasting Tips for Moist, Juicy Meat
There are a few keys to roasting turkey so it turns out juicy and tender:
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Use a rack – This elevates the turkey so air circulates all around for even cooking. The drippings also don’t burn.
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Cook breast-side up – Dark meat can handle higher heat while white breast meat dries out easily. Cook breast up so the thighs absorb more heat.
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Baste frequently – Basting keeps the turkey moist and gives it a nice browned exterior. Use pan drippings, chicken broth, olive oil, butter, or a mix. Baste every 30 minutes.
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Tent with foil – If the skin gets too brown before the turkey is fully cooked, loosely cover it with foil. This prevents burning.
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Let it rest before carving – Resting for 20-30 minutes allows juices to reabsorb for moister meat. The temperature will rise 5-10 degrees.
Guide to Roasting Times
Roasting times vary based on the size of your turkey. Use these roasting times as a guide, always checking temperature:
- 8-12 lbs: 2.75-3 hours at 325°F
- 12-14 lbs: 3-3.5 hours at 325°F
- 14-18 lbs: 3.5-4.25 hours at 325°F
- 18-20 lbs: 4.25-4.5 hours at 325°F
- 20-24 lbs: 4.25-5 hours at 325°F
For stuffed turkeys, add 15-30 minutes to the roasting time. Cook to 165° even in the center of the stuffing. An unstuffed turkey may cook faster than the times above.
Common Turkey Roasting Mistakes
It’s easy to make mistakes when roasting a turkey. Here are some common pitfalls and how to avoid them:
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Undercooking – Always rely on a meat thermometer for doneness, not cooking times. Cook to an internal temp of 165°F.
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Overcooking the breast – If the breast is overcooked and dry before the thighs are done, tent foil over it next time.
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Not letting the turkey rest – Letting the turkey rest after cooking allows the juices to redistribute for moister meat. Rest for 20-30 minutes.
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Forgetting to take out the giblets – Check both cavities for the bag of giblets and neck. Remove them before cooking.
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Poorly thawed turkey – Be sure to thaw gradually in the fridge or cold water. Never thaw on the counter.
Carving the Turkey for Serving
Carving the turkey into perfect slices takes some skill. Here are some tips:
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Let the cooked turkey rest 20-30 minutes before carving. Use a sharp knife with a thin, long blade.
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Remove the legs and thighs. Find the joint and cut through it. Slice the breast meat off each side in thin even slices.
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Arrange the sliced meat on a platter with the thighs and drumsticks. Pour over any accumulated juices for added flavor and moisture.
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Refrigerate leftovers within 2 hours and use within 3-4 days. Reheat thoroughly to 165°F.
Incredible Leftover Turkey Recipes
One of the best parts about cooking a turkey is enjoying leftovers for days. Here are some mouthwatering ways to use up leftover turkey:
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Turkey Pot Pie – Make a creamy sauce with veggies and gravy. Add turkey and bake with a pie crust top.
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Turkey Tetrazzini – Toss spaghetti with turkey, mushrooms, peas, Parmesan, and a sherry-Parmesan sauce.
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Turkey Enchiladas – Fill tortillas with shredded turkey, beans, rice, chili sauce, cheese and bake with enchilada sauce.
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Turkey Soup – Simmer turkey with veggies, beans, and noodles or rice for a hearty soup.
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Turkey Salad Sandwiches – Shred turkey and mix with mayo, mustard, celery, onion, cranberries or apples.
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Turkey Tacos – Warm shredded turkey with taco seasoning and serve in soft tortillas with all the fixings.
Quick Tips for Turkey Success
Follow these quick tips for a perfectly cooked turkey with amazing flavor:
- Thaw frozen turkeys 1 day per 4-5 lbs in the fridge
- Truss legs and wings for even cooking
- Season generously inside and out
- Use a rack to roast, cook breast up
- Baste every 30 minutes as it roasts
- Cook to an internal temperature of 165°F
- Let rest 20-30 minutes before carving
- Refrigerate leftovers within 2 hours
With this complete guide, you can master roasting a moist, delicious turkey for any occasion. Just remember to use a meat thermometer for doneness and avoid common mistakes. Happy Thanksgiving!
