Thanksgiving is right around the corner, which means it’s time to start planning your holiday meal. The centerpiece of any Thanksgiving table is the turkey. A juicy, tender and flavorful turkey can make your holiday feast truly memorable. However, cooking the perfect Thanksgiving turkey can be tricky. There are many steps involved and lots of potential pitfalls. From choosing the right size bird to proper thawing, prep, cooking technique and resting, there’s a lot that can go wrong.
Follow this complete guide to learn tips, tricks and secrets for how to cook the best Thanksgiving turkey you’ve ever tasted.
Choosing the Right Turkey
When it comes to Thanksgiving turkey, size matters. You want to choose a turkey that’s big enough to feed your guests but not so massive that it won’t cook through properly. The general rule of thumb is to cook one pound of turkey per guest. An 8-12 pound turkey will feed 8-12 people. Allow for ample leftovers, too.
You’ll also want to choose between a fresh or frozen turkey. Fresh turkeys tend to have better flavor and texture. However, frozen turkeys are much easier to store, and you can buy them well in advance of Thanksgiving. Make sure to allot enough defrosting time if going with a frozen bird.
When purchasing your turkey, look for one that is plump with smooth, creamy skin and no traces of bruises or nicks. Free-range and organic turkeys are pricier but can offer superior taste.
How to Thaw a Frozen Turkey
Allowing your turkey to properly thaw is critical for even cooking. There are three safe ways to thaw a turkey:
- Refrigerator Thawing: This is the preferred method. Place the frozen turkey (still in its original wrapper) in a pan on the lowest shelf of your refrigerator. Allow 24 hours of defrost time per 4-5 lbs of turkey.
- Cold Water Thawing: Submerge the packaged turkey in a sink full of cold tap water, breast side down. Change the water every 30 minutes. Allow 30 minutes per pound of turkey for thawing.
- Microwave Thawing: Follow your microwave’s instructions for defrosting. Rotate and flip the turkey several times to promote even thawing. Use this method only if cooking the turkey immediately upon thawing.
How to Prepare your Turkey
Once your turkey has thawed, it’s time to get it oven-ready:
- Remove the neck and giblets from the turkey cavities. Use giblets to make gravy if desired.
- Thoroughly rinse the turkey under cool running water, inside and out. Pat dry completely with paper towels.
- Liberally season the inside cavity with salt, pepper and any other desired seasonings. Stuff with aromatics like onions, garlic, citrus, fresh herbs or edible flowers.
- Truss the legs with kitchen twine to secure them closed if desired.
- Create a flavorful paste of butter/oil, herbs, spices, lemon zest and minced garlic. Gently separate the skin from the breast and rub paste underneath, directly on the meat.
- Brush the turkey skin all over with olive oil or melted butter. Generously season the skin with salt and pepper.
How to Cook a Thanksgiving Turkey
There are several ways to cook your turkey to crispy, juicy perfection:
- Oven Roasting: Cook low and slow at 300-325°F. Figure on 15-18 minutes per pound for an unstuffed turkey. Internal temperature should reach 165°F. Let rest 30 minutes before carving.
- Deep Frying: Cook at 350-375°F for 3-4 minutes per pound. Produces very crispy skin and moist meat. Use extreme caution when working with hot oil.
- Grilling: Cook over indirect medium heat with the lid closed as much as possible. Allow about 18-20 minutes per pound. Rotate periodically and monitor temperature.
- Smoking: Cook at 225-250°F over indirect heat, adding soaked wood chips to coals. Figure on 30 mins per lb. and to an internal temp of 165°F.
Thanksgiving Turkey Tips
Follow these tips for a fool-proof turkey:
- Brine your turkey in a saltwater solution for 12-24 hours before cooking for ultra-moist meat.
- Rub butter under and over the skin to keep the turkey extra juicy.
- Place turkey on a rack in the roasting pan so air can circulate underneath.
- Tent with foil to prevent over-browning and drying out.
- Let the turkey rest before carving for the juices to reabsorb.
Make Turkey the Star
Your perfectly cooked turkey is the star of the Thanksgiving show. Keep sides simple, like mashed potatoes, roasted veggies, cranberry sauce and pie for dessert. You worked hard for the main event, so let it shine! Crisp skin, juicy meat and pan drippings are ideal for gravy.
Take the stress out of cooking turkey this Thanksgiving with these helpful tips. Let us know if this guide helps you create your tastiest turkey yet! From our table to yours, happy Thanksgiving.
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The Perfect Thanksgiving Turkey
- Total Time: 3 hours 20 minutes – 4 hours 20 minutes
Ingredients
1 whole turkey (about 12–14 pounds)
4 tablespoons unsalted butter, softened
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
4 cloves garlic, minced
Salt and pepper to taste
1 large onion, quartered
2 carrots, chopped
2 celery stalks, chopped
2 cups chicken broth
Instructions
Preheat oven to 325°F (165°C).
In a bowl, mix together butter, rosemary, thyme, garlic, salt, and pepper.
Clean the turkey and remove any giblets. Pat dry with paper towels.
Rub the butter mixture all over the turkey, both under and over the skin.
Stuff the turkey cavity with onion, carrots, and celery.
Place the turkey on a roasting rack inside a roasting pan.
Pour chicken broth into the bottom of the roasting pan.
Roast the turkey in the preheated oven for about 3-4 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey occasionally with the pan juices.
Once cooked, remove from the oven and let rest for 20 minutes before carving.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
