Whether you’re a first-time hoster or a professional entertainer, tackling the turkey can be the most daunting Thanksgiving task. As the star of the show, you want this centerpiece dish to shine, but between bringing, stuffing, and carving, it’s a lot to manage. Thankfully, we’re breaking down the basics so you can achieve a juicy, flavorful, and tender bird this holiday season!
Thawing Your Turkey: Patience is a Virtue!
When thawing a frozen turkey, slow and steady wins the race! You don’t want to rush, so the safest method is using the refrigerator. Plan for about 24 hours of thaw time for every four to five pounds of turkey. For example, a 15-pound bird will need approximately three to four days in the fridge. Pro-tip: Place your turkey on a tray to catch any drippings that fall during the thaw.
Brining is Best!
Want to know the secret to a moist and tasty turkey? A bold brine! This simple yet crucial step involves soaking your bird in a salty solution, allowing the meat to tenderize while being infused with flavorful herbs.
How to Brine:
Craft the Solution: For a basic wet brine, combine 1 cup of kosher salt and ½ cup of sugar with 1 gallon of water. Add fresh herbs like bay leaves, peppercorns, rosemary, and thyme. Bring to a simmer before letting it cool completely.
Submerge & Chill: Place your fully thawed turkey in a large brining bag or pot. Pour the cooled brine over it and soak in the fridge for 8 to 16 hours.
Rinse & Pat Dry: Using cold water, thoroughly rinse the turkey inside and out with cold water. Pat it completely dry with paper towels—this is critical for crispy skin!
Stuffing vs. Aromatics
Despite being a Thanksgiving tradition, stuffing your turkey can be tricky. Since the stuffing needs to reach a temp of 165°F, it’s easy to overcook your bird in the process.
Our Recommendation: Cook your stuffing separately! Instead, fill the turkey with simple aromatics for added moisture and fragrance.
Go-To Aromatics: Halved onions, celery chunks, carrots, lemon slices, and a few sprigs of rosemary, sage, and thyme.
How to Use: Place them loosely inside the cavity just before roasting. Do not pack the cavity tightly.
Cook Your Turkey Low and Slow
The key to golden-brown skin and succulent meat? Temperature control.
Preheat & Prep: Preheat the oven to 325°F. Place the dry turkey on a roasting rack in a shallow pan. For extra crispiness, rub the skin with butter or oil.
Roast: Follow the standard rule of 15 to 20 minutes per pound at 325°F.
Check Temperature: Using a meat thermometer, stick the thickest part of the thigh, avoiding the bone. Your turkey is done when it reads 165°F.
Rest: After removing from the oven, loosely tent the turkey with foil and let it rest for at least 20 to 30 minutes. This allows the juices to redistribute, yielding a tender, moist bird.
Carving Your Centerpiece
Start by cutting the entire leg quarter (thigh and drumstick) at the joint. Next, cut along the breastbone to remove the white meat in one piece. Finally, slice both the breast and thigh meat against the grain, adjusting the thickness of each piece to your liking.