Cooking Thanksgiving Turkey
We often hear Thanksgiving called "Turkey Day." Cooking Thanksgiving turkey, whether we bake it, grill it or deep fry it is often the first thing we think about when it is up to us to plan a Thanksgiving dinner menu. It may seem challenging to prepare your first Thanksgiving turkey. It really is not too difficult.
Here are basic instructions for cooking a Thanksgiving turkey:
Traditional Roasted Turkey
1 whole turkey--18 - 20 pounds
1/2 cup butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing
Directions:
Preheat oven to 325 degrees F (165 degrees C
Remove turkey neck and giblets/rinse turkey/pat dry with paper towels.
Place turkey, breast side up, in roasting pan. Place rack on the lowest slot in the oven. Loosely fill the body cavity with stuffing, rub the skin with the softened butter, season with salt and pepper.
Place aluminum foil "tent" over the turkey, put it in the oven and pour 2 cups turkey stock into bottom of the roasting pan.
Baste every half hour or so with the juices from the bottom of the pan. As drippings are absorbed, add more stock to the pan--1 or 2 cups at a time.
After 2 1/2 hours, remove aluminum foil. Cook your Thanksgiving turkey for another 1 1/2 - 2 hours or until a meat thermometer inserted in the thigh reads 180 degrees F (80 degrees C).
Transfer the turkey to a serving platter; allow it to stand for 20 - 30 minutes before carving.
More Thanksgiving Turkey Recipes
Cooking Thanksgiving Turkey Tips
Some tips for buying, storing and cooking Thanksgiving turkeys.
- Plan on 1 to 1 1/2 lb. per person
- Keep a frozen turkey in freezer until 1-5 days before cooking.
- Thawing time: (in refrigerator)allow 24 hours for each 5 pounds of turkey.
- Thawing in cold water: Submerge in cold water that you change every half hour. Allow an average of 4 - 6 hours for a 8 -12 pound turkey/ 6 - 9 hours for a 12 -16 pound turkey/ 9 - 11 hours for a 16 - 20 pound turkey/ 11 - 12 hours for a 20 - 24 pound turkey.
If you will be preparing a fresh turkey:
Refrigerate immediately. Cook within 2 days.
Do not buy a pre-stuffed fresh turkey.
For generous serving size, allow 1 to 1 1/2 lb. per person
Microwave defrosting:
A turkey may be defrosted in the microwave if your microwave oven is large enough. Follow the manufacturer's instructions. Cook immediately after defrosting.
A few other tips for cooking Thanksgiving turkeys:
- Make sure the turkey is fully thawed to ensure even cooking.
- After thawing, remove the neck and giblets. Drain juices and blot turkey dry with paper towels.
- Wash your hands, utensils, sink and anything else that has come in contact with raw turkey.
Stuffing: Inside And Outide Your Turkey
Cooking Thanksgiving Turkey Stuffing Inside The Turkey:
Mix stuffing just before you are ready to roast the turkey. Do not stuff the night before roasting. Plan about 1/2 to 3/4 cup of stuffing per pound of turkey. The turkey should be stuffed loosely in both neck and body cavities.
Cooking Thanksgiving Turkey Stuffing Outside The Turkey:
Another option is to cook your stuffing outside the turkey. Bske it separately in a greased, covered casserole dish in an oven preheated to 325° F or more. You can bake the stuffing during the last hour while turkey roasts.
Times for Cooking Thanksgiving Turkeys
These are approximate times and should be used along with a meat thermometer. Check for doneness 1/2 hour before recommended ending times.
Roasting Times for Whole Turkeys
- 8 to 12 pounds: 3 to 3 1/2 hrs.
- 12 to 14 pounds: 3 1/2 to 4 hrs.
- 14 to 18 pounds: 4 to 4 3/4 hrs.
- 18 to 20 pounds: 4 1/4 to 4 3/4 hrs.
- 20 to 24 pounds: 4 3/4 to 5 1/4 hrs.
Roasting Instructions:
- Set oven 325° F. Preheating is not necessary.
- Add 1/2 cup water to bottom of pan.
- Basting is not necessary, however brushing with oil before cooking will enhance golden color.
- Cover turkey with loose tent of heavy-duty aluminum foil. Remove after first 1 to 1 1/2 hours. Remove after that time to allow the turkey to brown.
- Place whole turkey breast side up on a rack in a shallow roasting pan.
- Insert oven-safe meat thermometer in thickest part of thigh.
Final temperature for safety and doneness: 180° F in thigh, 165° F in stuffing. Juices should be clear, not pink. Turkey breast should reach 170° F. Drumsticks, thighs and wings should be fork-tender.
- Let the turkey stand 20 minutes before removing the stuffing and carving.
Carving after Cooking Thanksgiving Turkey
Use a sharp knife and a meat fork to secure the turkey and follow these steps:
- Carve one side before starting the next.
- With the turkey breast up, cut through the skin between thigh and breast. Move the leg until the thigh joint is exposed, then cut through the joint to sever the leg. Place the leg on serving platter.
- Cut through the leg and thigh joint to separate the drumstick and thigh. You can serve these whole or cut the meat into thin slices. Next, remove each wing, cutting through the shoulder joint where it meets the breast. Place the wings on the platter.
- To slice the breast meat, carve a deep horizontal cut toward the bone, creating a base cut on one side of the breast. Starting near the breastbone, carve thick slices vertically, cutting parallel to the rib cage and ending at the base cut. If the bird is very large, carve only one side so the meat will remain moist. Arrange the meat on the serving platter for attractive presentation at the table.
Read About Thanksgiving History and Traditions
What is Thanksgiving
Origin of Thanksgiving
Thanksgiving History
The First Thanksgiving
Pilgrim’s Thanksgiving
Origin of Thanksgiving
Thanksgiving History
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Thanksgiving Traditions
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