How To Cook A Turkey With Pictures

Try to get a fresh turkey from a butcher rather than from the meat display at the grocery store. Butcher shops tend to have meat that is fresher. Free-range or pasture-raised turkeys are more expensive than coop-raised turkeys, but they tend to have a more robust flavor. Self-basted turkeys have added seasonings and water, making them extra moist and salty. You might consider the moisture a plus, but these birds will have less of a natural turkey flavor than untreated turkeys. Kosher turkeys also have added salt, which can affect the flavor.

If you want plenty of leftovers, get a larger bird than you need to serve everyone.

For a faster thaw, put the wrapped turkey in a sink full of cold water. This method takes approximately 30 minutes per 1 pound (0. 45 kg) of bird. For safety reasons, you’ll need to change the water every 30 minutes and cook the turkey as soon as it’s done thawing. If you’re really pressed for time, try defrosting your unwrapped turkey in a deep dish in the microwave (if it fits!). While the amount of time this takes varies, you’ll generally need 6 minutes of defrosting time for each 1 pound (0. 45 kg) of turkey.

You may find giblets either in the main cavity of the turkey or tucked under a flap of skin at the head end of the bird.

Note: The USDA does not recommend rinsing turkeys before cooking them unless they are brined. Rinsing an unbrined turkey will not do much except unnecessarily spread germs around your kitchen. Wash your sink with hot, soapy water both before and after rinsing a brined turkey. You can also protect the area around the sink by laying down paper towels first.

You’ll need to rinse your turkey and pat it dry after you brine it. Chefs differ with regard to whether brining a turkey is really necessary. If you love the taste of salty turkey meat, you might want to give it a try; if you’d prefer to avoid eating a lot of salt, skip the brine. Don’t brine your turkey if it’s Kosher, self-basting, or pre-brined. This will result in an unpleasantly salty turkey. You can make a basic brine by dissolving 1 cup (about 250 g) of kosher salt in 4 US quarts (3. 8 L) of warm water. Add aromatics, such as bay leaves, peppercorns, cloves, allspice, or lemon peel, to taste. Brining creates an equilibrium between the extra salty liquid on the outside of the turkey and the unsalted liquid in the turkey. So, it allows flavors to penetrate the turkey skin and go into the flesh.

As a rule, you should aim to prepare about ¾ of a cup (about 150 g) of stuffing per 1 pound (0. 45 kg) of turkey.

As an alternative to adding the stuffing directly to the turkey, you can cook it separately in a baking dish.

Skip the salt if your turkey is brined, self-basting, or kosher. You can also experiment with other seasonings, such as rosemary, sage, or garlic powder. If you’re feeling a little more ambitious, try coating your turkey with a delicious sage butter.

Some chefs recommend starting the turkey at 425 °F (218 °C) and then reducing the heat after half an hour. This approach will speed up your cooking time by 30-90 minutes, but it’s important to remember to turn the oven down!

Some cooks recommend waiting until 2/3rds of the way through the cooking time before adding a foil tent to the turkey. This can help prevent scorching while giving the skin plenty of time to get crisp. [15] X Research source

Your turkey will likely produce a lot of liquid, especially if it’s brined or self-basting. However, if your turkey is unbrined, you can add a little extra moisture by pouring 2 cups (470 mL) of turkey stock into the bottom of the pan. [19] X Research source

If your turkey isn’t making enough moisture on its own, you can add a little more stock to the bottom of the pan.

Leaving the foil over the ends of the wings and drumsticks will help keep them from scorching. If any part of your turkey is browning too quickly, try turning the pan to help distribute the heat more evenly.

Your turkey might cook faster than you anticipated, so start checking the temperature about halfway through the estimated cooking time. If the turkey still isn’t hot enough at the end of the estimated cooking time, put it in for another 20 minutes and then check it again. Don’t forget to check the temperature of the stuffing, too!

While the turkey is resting, use the juices to make gravy. If you stuffed the turkey, use a spoon to move the stuffing from the turkey to a serving dish.

Don’t forget to remove the wishbone, so you can make a wish! If you trussed the turkey’s legs, make sure to cut the twine before you start carving. Store any leftover turkey in your fridge or freezer. Leftover turkey meat is delicious in turkey soup, turkey sandwiches, and turkey casserole. You can store the cooked turkey in the fridge for 3-4 days or for up to 3 months in the freezer. [26] X Research source It helps to divide your turkey into 6-8 portions rather than freezing it whole. You can also freeze the carcass and make a wonderful soup with it later on.