Your Guide To Preparing A Turkey

Roasting a turkey can be intimidating, but it doesn't have to be. After hosting Thanksgiving for over 20 years, here is a guide that includes common questions, troubleshooting, and best practices for buying and preparing to cook a whole turkey or turkey breast.

Follow this guide to help you cook your best turkey yet and complete your holiday meal with these side dishes.

Problems Roasting A Turkey

Dryness Issues:

This occurs when the turkey is overcooked. It can happen.

Tips To Prevent Dry Turkey

• The dry-brine helps by retaining moisture.
• A meat thermometer will let you know exactly when to remove the turkey from the oven.
• Remove the turkey from the oven when it reaches an internal temperature of 160°F.

How To Fix Dry Turkey

• Smother turkey slices under this make-ahead gravy to help return some moisture.

Uneven Cooking:

A whole turkey has an awkward, uneven shape, making the breast cook faster than the dark meat.

Tips To Prevent Uneven Cooking

• Don't stuff the cavity with lemons, onions, or stuffing. If you stuff the cavity, the bottom and inside of the turkey take longer to cook, resulting in overcooked breast meat.
• Use a roasting rack so hot air can circulate around it, and point the legs towards the back of the oven.
• Make sure to insert the thermometer's probe in the thickest part of the breast.

Shopping For Turkey

• The majority of turkeys sold in the U.S. are frozen and enhanced, which means they have been injected with salt to help them stay moist. The package will say 'pre-brined', 'self-basting', or 'injected with broth, salt, and natural flavoring'. You can still dry-brine a pre-brined turkey.
• If you buy a fresh turkey, it has been defrosted for you. I have purchased fresh turkeys only to find them still frozen in the cavity.😞 Give yourself an extra day to defrost these turkeys, in case this happens to you.
• Turkey that is not enhanced is available during Thanksgiving, but it is hard to find year-round. I stock up at Whole Foods during the holidays. Mail-order is another option, yet expensive.
• If you buy a turkey that has not been injected with salt, increase the Diamond Crystal kosher salt by 50% or 3 tablespoons.

What Size Turkey Should You Buy?

Plan to buy 1 ½ pounds per person for a whole turkey and 1 pound per person of turkey breast. For larger gatherings, you can easily roast a turkey breast ahead of time to have extra white meat.

How Long Can You Freeze A Turkey?

The USDA suggests freezing up to 12 months. Any longer, the quality may decline. They also note that frozen food stored at 0°F remains safe indefinitely.

How To Defrost A Turkey

Have you ever removed the packaging from your turkey only to find it's still frozen on the inside? Here are some tips to defrost your turkey:

• If your turkey is frozen, defrost it on a tray in the fridge. Assume the longer time range to defrost when checking the USDA guidelines. Plan 24 hours of defrost time for every 4 pounds.
• Once defrosted, you will notice considerably more liquid in the cookie sheet. Drain this liquid in the sink before prepping the bird.
• If your turkey is either fresh or frozen, use an instant-read thermometer close to the breast bone to ensure the internal temperature is 33-36℉. Any lower, it's still frozen and needs to continue defrosting in the fridge.

Should You Wash The Turkey First?

According to the USDA, do not wash the turkey before cooking to reduce cross-contamination issues.

What If I Forgot To Dry Brine The Day Before?

Do it in the morning. Even 4-6 hours of dry brining will improve your turkey significantly.

Do You Rinse The Brine Before Cooking?

No. The salt will have absorbed into the meat, and any excess on the surface can be rubbed off with a paper towel before transferring to the roasting rack.

What Oven Temperature Do You Roast A Turkey?

Keep it simple with an oven temperature setting at 350℉. You will not see noticeably darker skin if you start at a higher oven temperature, followed by turning it down. Also, most of your side dishes will cook at 350℉ after you pull the turkey out.

How Do You Check A Turkey For Doneness?

Use a probe meat thermometer (your best buddy) inserted in the thickest part of the breast before going into the oven, so you can monitor how it's cooking. I also use an instant-read thermometer for a quick second opinion. It is done when the breast meat internal temperature is 160℉ and the thickest part of the dark meat is 175℉.

What Are Pan Drippings?

Drippings are the caramelized, flavor-packed bits and juices left in the pan after roasting meat. They are also known as pan drippings or fond and can be used to make a tasty gravy by combining flour with fat (also called a roux), then whisking in a liquid such as stock, water, or milk.

How To Carve A Turkey

There is a great tutorial from Serious Eats about carving a whole turkey. This is how I carve our turkeys so they're ready for our buffet line.

Check Out Our Favorite Thanksgiving Recipes