7 Tips for Cooking a Turkey This Thanksgiving

There’s one first step that’s rarely on recipes for making the Thanksgiving turkey, but we’re here to let you in on the secret. Start by taking a deep breath. Inhale. Exhale. Okay. Now you can get started.

Roasting a great turkey is more about strategy than it is about being an amazing cook. Making sure you have the right equipment, as well as figuring out where to get the turkey from, defrosting it in time, and having a game plan for Turkey Day are as important as anything. 

Let’s Talk Turkey

In this post, you’ll gain all the know-how to prepare a succulent bird for Thanksgiving (or, you know, a regular Saturday night). We’ll walk you through everything from thawing out a frozen turkey to the great stuffing debate to how to carve a turkey with ease. We promise you: It’s really not that hard. It just takes some time, technique and patience.

7 Tips For the Perfect Roast Turkey This Thanksgiving:

1. Check your equipment.

The quintessential Thanksgiving turkey is roasted in a roasting pan and set on a rack. If you’ve got HexClad’s roasting pan, then you are set for the classic turkey. Of course, you don’t need to cook a classic roasted turkey. You can make braised turkey legs, bake a turkey breast roulade, or forgo the thing entirely. The key is to make sure you have the right tools before the day is close. The same goes for the right knife. HexClad’s carving set (with its long, flat-bladed knife and two-pronged fork) comes in handy for a traditional roast bird, but if you’re doing an alternative preparation, a sharp chef’s knife is more than up to the task.

2. Consider the bird early.

If you’re going to do a big roasted bird, figure out where you’ll source it from at least two weeks in advance. If you want to get your turkey from a specialty purveyor, you may need to order a month in advance. If you’re buy the turkey from the grocery store, you can wait until a week in advance.

3. If your turkey is frozen, give yourself plenty of time to thaw it.

You don’t want to rush this step, trust us. A 12- to 15-pound turkey can take up to four days to defrost. Give it a shelf of its own in the refrigerator and let it defrost slowly. See the FAQ section for more tips and guidelines on how to properly thaw your turkey.

4. To brine or not to brine?

For years, a wet brine was considered the gold standard for the Thanksgiving turkey, but it dilutes the flavor of the meat. A dry brine will infuse the meat with flavor (and happens to be easier to do, too). If you’re planning to use a dry brine, plan to do it up to one day in advance. Serious Eats’ guide to dry-brining a turkey for Thanksgiving will help you approach the process stress-free. Place the bird on a wire rack set inside a rimmed baking sheet so the air can circulate around the meat. Or, make use of your roasting pan and the inset rack, but make sure to wash it well before roasting the turkey.

5. Skip the stuffing.

Don’t worry, we’re not saying to forgo the stuffing entirely, but the age-old tradition of filling the turkey with stuffing led to a few too many cases of salmonella poisoning. This is because the turkey is done cooking before the stuffing is, meaning you’re either cooking the turkey to hell and gone or undercooking the stuffing. Instead, make your favorite stuffing recipe and bake it in a casserole dish.

6. Make a game-day plan.

There’s a reason that the same advice gets said over and over: Time the turkey! Work backwards from the time you’re planning to serve the main meal, including at least 30 minutes for resting the meat before carving. Use Real Simple’s chart to figure out how long it will take to cook your turkey, depending on its weight.

7. Carve with confidence.

Anchor the bird on your carving board, get out your carving set, and start by removing the thighs. Then, cut along each backbone to remove each breast. Slice the meat into pieces, and assemble it on a plate. Perhaps its worth saying that even if you totally butcher the turkey, hacking off slices willy-nilly, it will be okay. After all the work you put into infusing the meat with flavor and defrosting it properly, forgive yourself for not following some perfect carving plan.

Pro tip: Once the meal is done, don’t throw out the bones! You can make an excellent stock from the turkey bones, and the extra meat should be refrigerated in food storage containers for leftovers.

FAQs

How long does it take to thaw a frozen turkey?

According to the USDA, a frozen turkey should always be stored in the freezer until you’re ready to thaw it out (no leaving it on the counter or in the car for hours on end). A frozen turkey generally needs about 24 hours of thawing time in the refrigerator for every 4 to 5 pounds. Here’s a general guideline: A four- to 12-pound turkey takes one to three days; a 12- to 16-pound turkey takes three to four days; a 16- to 20-pound turkey takes four to five days; and a 20- to 24-pounds takes five to six days to properly thaw. Your thawed turkey can stay in the refrigerator for one to two days before you cook it. 

What is the best pan for cooking a turkey in the oven?

A deep, sturdy roasting pan with even heat distribution helps a turkey cook consistently and makes building gravy from the drippings easier afterward. A rack is essential, too: It lets the heat from the oven distribute more evenly around all sides of the bird.

What is a spatchcocked turkey, and does it cook faster?

Spatchcocking or butterflying—cutting out the turkey’s backbone so you can cook it flat—has some benefits. For one, the flat shape encourages faster, even cooking at higher temperatures. Plus, all of the skin is exposed, allowing it to crisp. Check out this Serious Eats recipe if you’re interested in making a spatchcocked turkey.

What temperature is considered safe for a cooked turkey?

Although Martha Stewart says a turkey can be pulled when the breast reaches 160°F to allow for carryover cooking, the USDA states the temperature of the turkey and the center of the stuffing should reach a safe minimum internal temperature of 165°F. Use a meat thermometer to check the temperature in the innermost part of the thigh and wing and the thickest part of the breast. Cooking times will vary based on the size of the bird and whether it’s stuffed or not.

How long should a turkey rest before carving?

Ideally, a whole turkey should rest for at least 30 minutes after roasting so the juices redistribute before carving.