How to cook a turkey simply and easily

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This is a key question to ask when preparing a turkey for Thanksgiving or a Sunday dinner. You definitely don’t want to run out of turkey during dinner, and you need turkey leftovers for turkey sandwiches, turkey pot pie, and turkey noodle soup, right?

A good rule of thumb when buying a turkey, if you want leftovers, is 1 ½ pounds of turkey per person. This takes into account the weight of the bones, it’s not all meat weight.

If you don’t want a lot of leftover turkey meat, estimate 1 pound of meat per person. I like leftover turkey, so if I’m serving 12 people at Thanksgiving dinner, I will buy an 18 pound turkey.

For food safety, and thorough cooking, a turkey should be completely thawed before it is cooked. To slow thaw a turkey, place it in the refrigerator for 3-6 days prior to cooking.

We have all waited until the last minute to thaw the turkey (or forgot to thaw it) before cooking. I have done it (several times actually) and we get comments and emails every year from others who have done it.

Don’t worry, there is a quick-thaw solution that the USDA actually approves of. This is the “Cold Water Thaw”. To do this you will want to allow 30 minutes of thaw time per pound of turkey.

Here is what the USDA recommends: “First, be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.

Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.”

COLD WATER THAWING TIMES – 4 to 12 pounds — 2 to 6 hours – 12 to 16 pounds — 6 to 8 hours – 16 to 20 pounds — 8 to 10 hours – 20 to 24 pounds — 10 to 12 hours

In short, NO — do NOT rinse your turkey before cooking. According to the USDA, rinsing your turkey is not only unnecessary but could actually do more harm than good.

Rinsing your turkey can splash and spread bacteria into your sink and on your countertops. Instead, drain the excess juices from the turkey down the sink and then pat the turkey dry with paper towels.

We typically don’t brine our turkey because: 1. We put so many seasonings, herbs, and butter on our turkey, it really doesn’t need it and 2. it just adds an extra step and takes up a lot of refrigerator space.

However, many people love to do a turkey brine and there is nothing wrong with that. It can definitely add more flavor and can help crisp up the skin.

The best wet brining resource we have found comes straight from the USDA (here). They have great tips on how to safely brine a whole turkey. They also have some great tips for dry brining with Kosher salt here.

For this recipe, we like to use plenty of butter (you can use salted or unsalted butter) and traditional seasonings such as parsley, sage, rosemary, and thyme.

Remember to pat the turkey very dry before adding butter and seasonings so they adhere to the turkey while cooking. You can also throw some lemon or orange slices onto the turkey while it is roasting to give it a little citrus-y boost.

Low and slow is the name of the game when it comes to cooking a turkey. A lower heat and longer cooking time results in tender, juicy turkey meat that is worth the wait.

We’ve found that 325 degrees Fahrenheit is ideal for a Thanksgiving turkey. See the chart below for cooking time.

This is the crucial question when preparing Thanksgiving dinner! Timing is everything! The cooking time depends on the size of the turkey, and it’s important to remember that all ovens are not created equal. This is why a meat thermometer is essential.

This chart will help give you an idea of how long to cook your turkey, but keep in mind that all ovens are not created equal. Keep in mind that the turkey will also need to rest once it is out of the oven for 20-30 minutes. This allows the juices to distribute throughout the turkey before it is sliced.

An important part of using any thermometer is the proper placement in the turkey. – Insert the thermometer 2 ½ inches in the deepest, thickest part of the breast or into the inner thigh near the turkey breast.

– Make sure the thermometer does not touch a bone. – When inserting the thermometer in the turkey breast, insert it from the side. – The thermometer is easier to read and more accurate than when inserted from the top.

The internal temperature should reach: – 165 degrees F to 170 degrees F in the breast – 175 degrees F to 180 degrees F in the thigh and – 165 degrees F in the center of the stuffing.

If you cook your turkey in an electric roaster it is going to cook faster. Depending on your roaster, it may cook up to 2 hours faster. This is due to the heat source being much closer to the turkey. Check the owner’s manual of your roaster to get the most accurate roasting times.

Don’t forget to check the turkey with a meat thermometer when it is about half way through cooking to see how it is coming along. Try to only lift the lid as much as needed to avoid too much heat escaping.

– Use a good roasting pan. We use a Magnalite roasting pan. It’s what our mom has used for years. We call it the “magic pot”. Any deep-walled, heavy duty roasting pan will work great though.

– Use a roasting rack. This will make it so your turkey isn’t sitting down in the juices. You don’t want to have a turkey with a soggy bottom. A roasting rack will also make it so the turkey gets a good “crackling” all the way around.

– If you can’t cover the turkey with a lid, cover with aluminum foil. – Use an electric knife for carving. It just makes it so much easier to carve. If you don’t have an electric knife, be sure to use a very sharp knife so you don’t tear up the meat.

– If you want to add vegetables in with your turkey, you can add them before you place the turkey in the oven but this could make them soggy. We usually don’t add vegetables to our roasted turkey, but if you prefer adding veggies, such as carrots, onions, celery, or even potatoes.

What is a delicious roasted turkey without the gravy? The gravy is the icing on the cake when it comes to turkey. The flavorful drippings from the turkey are what make the gravy! Use our Mom’s Famous Turkey Gravy recipe for the best tasting turkey gravy made from turkey drippings.

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How to cook a turkey simply and easily

This is a key question to ask when preparing a turkey for Thanksgiving or a Sunday dinner. You definitely don’t want to run out of turkey during dinner, and you need turkey leftovers for turkey sandwiches, turkey pot pie, and turkey noodle soup, right?

How many pounds of turkey do I need?

A good rule of thumb when buying a turkey, if you want leftovers, is 1 ½ pounds of turkey per person. This takes into account the weight of the bones, it’s not all meat weight.

How many pounds of turkey do I need?

If you don’t want a lot of leftover turkey meat, estimate 1 pound of meat per person. I like leftover turkey, so if I’m serving 12 people at Thanksgiving dinner, I will buy an 18 pound turkey.

How many pounds of turkey do I need?

For food safety, and thorough cooking, a turkey should be completely thawed before it is cooked. To slow thaw a turkey, place it in the refrigerator for 3-6 days prior to cooking.

How long do I thaw a frozen turkey?

We have all waited until the last minute to thaw the turkey (or forgot to thaw it) before cooking. I have done it (several times actually) and we get comments and emails every year from others who have done it.

How To Quick Thaw a Turkey (aka Cold Water Thawing)

Don’t worry, there is a quick-thaw solution that the USDA actually approves of. This is the “Cold Water Thaw”. To do this you will want to allow 30 minutes of thaw time per pound of turkey.

How To Quick Thaw a Turkey (aka Cold Water Thawing)

Here is what the USDA recommends: “First, be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.

How To Quick Thaw a Turkey (aka Cold Water Thawing)

Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.”

How To Quick Thaw a Turkey (aka Cold Water Thawing)

COLD WATER THAWING TIMES – 4 to 12 pounds — 2 to 6 hours – 12 to 16 pounds — 6 to 8 hours – 16 to 20 pounds — 8 to 10 hours – 20 to 24 pounds — 10 to 12 hours

How To Quick Thaw a Turkey (aka Cold Water Thawing)

In short, NO — do NOT rinse your turkey before cooking. According to the USDA, rinsing your turkey is not only unnecessary but could actually do more harm than good.

Should I Rinse My Turkey Before Cooking?

Rinsing your turkey can splash and spread bacteria into your sink and on your countertops. Instead, drain the excess juices from the turkey down the sink and then pat the turkey dry with paper towels.

Should I Rinse My Turkey Before Cooking?

We typically don’t brine our turkey because: 1. We put so many seasonings, herbs, and butter on our turkey, it really doesn’t need it and 2. it just adds an extra step and takes up a lot of refrigerator space.

Brining The Turkey

However, many people love to do a turkey brine and there is nothing wrong with that. It can definitely add more flavor and can help crisp up the skin.

Brining The Turkey

The best wet brining resource we have found comes straight from the USDA (here). They have great tips on how to safely brine a whole turkey. They also have some great tips for dry brining with Kosher salt here.

Brining The Turkey

For this recipe, we like to use plenty of butter (you can use salted or unsalted butter) and traditional seasonings such as parsley, sage, rosemary, and thyme.

Seasoning

Remember to pat the turkey very dry before adding butter and seasonings so they adhere to the turkey while cooking. You can also throw some lemon or orange slices onto the turkey while it is roasting to give it a little citrus-y boost.

Seasoning

Low and slow is the name of the game when it comes to cooking a turkey. A lower heat and longer cooking time results in tender, juicy turkey meat that is worth the wait.

What temperature to cook a turkey?

We’ve found that 325 degrees Fahrenheit is ideal for a Thanksgiving turkey. See the chart below for cooking time.

What temperature to cook a turkey?

This is the crucial question when preparing Thanksgiving dinner! Timing is everything! The cooking time depends on the size of the turkey, and it’s important to remember that all ovens are not created equal. This is why a meat thermometer is essential.

How long to cook a turkey?

How long to cook a turkey?

An important part of using any thermometer is the proper placement in the turkey. – Insert the thermometer 2 ½ inches in the deepest, thickest part of the breast or into the inner thigh near the turkey breast.

Proper Placement of Meat Thermometer in Turkey

– Make sure the thermometer does not touch a bone. – When inserting the thermometer in the turkey breast, insert it from the side. – The thermometer is easier to read and more accurate than when inserted from the top.

Proper Placement of Meat Thermometer in Turkey

The internal temperature should reach: – 165 degrees F to 170 degrees F in the breast – 175 degrees F to 180 degrees F in the thigh and – 165 degrees F in the center of the stuffing.

Internal Temperature

If you cook your turkey in an electric roaster it is going to cook faster. Depending on your roaster, it may cook up to 2 hours faster. This is due to the heat source being much closer to the turkey. Check the owner’s manual of your roaster to get the most accurate roasting times.

Cooking a Turkey in an Electric Roaster

Don’t forget to check the turkey with a meat thermometer when it is about half way through cooking to see how it is coming along. Try to only lift the lid as much as needed to avoid too much heat escaping.

Cooking a Turkey in an Electric Roaster

– Use a good roasting pan. We use a Magnalite roasting pan. It’s what our mom has used for years. We call it the “magic pot”. Any deep-walled, heavy duty roasting pan will work great though.

More Tips For Cooking a Turkey

– Use a roasting rack. This will make it so your turkey isn’t sitting down in the juices. You don’t want to have a turkey with a soggy bottom. A roasting rack will also make it so the turkey gets a good “crackling” all the way around.

More Tips For Cooking a Turkey

– If you can’t cover the turkey with a lid, cover with aluminum foil. – Use an electric knife for carving. It just makes it so much easier to carve. If you don’t have an electric knife, be sure to use a very sharp knife so you don’t tear up the meat.

More Tips For Cooking a Turkey

– If you want to add vegetables in with your turkey, you can add them before you place the turkey in the oven but this could make them soggy. We usually don’t add vegetables to our roasted turkey, but if you prefer adding veggies, such as carrots, onions, celery, or even potatoes.

More Tips For Cooking a Turkey

What is a delicious roasted turkey without the gravy? The gravy is the icing on the cake when it comes to turkey. The flavorful drippings from the turkey are what make the gravy! Use our Mom’s Famous Turkey Gravy recipe for the best tasting turkey gravy made from turkey drippings.

How to Make Turkey Gravy

more

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