Turkey has become the most stressful—and even dreaded—dish you’ll cook all season long, even though it’s undoubtedly one of the most popular foods on the Thanksgiving table. Ultimately, the turkey is a large, delicate bird that can be overcooked or undercooked, producing food that is either extremely unhealthy or severely dry and unfit for consumption. And whether you’re cooking turkey for the first time ever or have been trying to cook the bird for years with little luck, avoiding these typical blunders will help you have the best Thanksgiving ever, with your guests requesting seconds and thirds of the main course.
An age-old story goes like this: the day before Thanksgiving, you check to see if you should begin defrosting your frozen bird, but you should have started days earlier. A turkey should be thawed slowly in the refrigerator for optimal results; however, due to the size of the animal, this process may take several days. Generally speaking, 4 pounds of turkey thaws every day in the fridge. Therefore, you can estimate how long it will take for your turkey to defrost before starting to cook it based on its weight.
Bringing Your Bird to Room Temperature
The first step to achieving a perfectly roasted turkey is ensuring it’s at room temperature before hitting the oven. This helps the bird cook more evenly and prevents undercooked areas For a whole turkey, take it out of the fridge an hour before roasting For turkey cuts, 30 minutes will do. Keep the bird covered in a cool place while it warms up.
Choosing the Right Roasting Pan
A sturdy roasting pan with good handles is essential for handling the weight of a turkey. For extra strength, double up on foil roasting pans Here’s a handy guide for choosing the right pan size:
- Up to 12 pounds: 14″ x 10″ x 2 3/4″ high (small)
- Up to 16 pounds: 15 3/4″ x 12″ x 3″ high (medium)
- Up to 20 pounds: 16″ x 13″ x 3″ high (large)
Roasting Time and Temperature
For an unstuffed turkey, start with a preheated oven at 400°F. Here’s the secret: roast the bird breast side down for the first 45 minutes, then flip it breast side up and reduce the temperature to 325°F to finish cooking. Use these guidelines for roasting times:
- 10 to 12 pounds: 2 1/2 to 3 hours
- 12 to 14 pounds: 2 3/4 to 3 1/4 hours
- 14 to 16 pounds: 3 to 3 3/4 hours
- 16 to 18 pounds: 3 1/4 to 4 hours
- 18 to 20 pounds: 3 1/2 to 4 1/4 hours
- 20+ pounds: 3 3/4 to 4 1/2 hours
Roasting a Stuffed Turkey
For a stuffed turkey, roast it slowly, breast side up, at 325°F. Cover the breast loosely with foil for the first two-thirds of the roasting time. Add about 30 minutes to the total cooking time for stuffed birds weighing 16 pounds or less, and about 1 hour for birds weighing more than 16 pounds.
Testing for Doneness
Turkey breast and thighs require different internal temperatures for ideal doneness. The breast should register 165°F and the thigh, 175°F. Start testing for doneness about 30 minutes before the total roasting time is reached.
Testing the Breast: Insert an instant-read thermometer into the meatiest part, several inches above the wings.
Testing the Thigh: Insert the instant-read thermometer away from the bone, alongside the opening of the main cavity underneath the drumstick.
Resting the Turkey
After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, making it juicier and easier to carve.
Additional Tips:
- Create a tent of aluminum foil over the turkey to keep it moist and avoid over-browning the skin.
- If you’re concerned about over-cooking, start roasting the bird with the foil for the first hour, then remove it for the remainder of the cooking time.
- For an easy video tutorial on taking the temperature of a turkey, click here.
- The turkey will continue to cook internally after you remove it from the oven, so you may take it out when the thermometer registers 3-4°F below the minimum temperature. Then cover the bird loosely with aluminum foil.
- If roasting a stuffed bird, be sure the stuffing reaches 165°F.
With these tips and tricks, you’ll be well on your way to roasting a Thanksgiving turkey that’s juicy, flavorful, and cooked to perfection.
Not Using a Meat Thermometer
While many turkeys come with a small, red pop-up “thermometer” that claims to let you know exactly when your bird’s breast meat is cooked through, these can be faulty, and pop up after your meat has been overcooked. Instead, use a real meat thermometer—like this one—to monitor the internal temperature precisely, so you know exactly when to take your bird out of the oven. Once the thermometer hits 165 degrees, your bird is safe to consume and ready to come out.
Not Drying Your Turkey Thoroughly
You can achieve crispier skin on the outside of your turkey by patting it down thoroughly with paper towels and letting it air dry completely before cooking it. However, many people neglect to dry the inside cavity of the turkey as well. In general, a thoroughly dried turkey from the inside out will yield more flavorful, evenly cooked meat over time.
Should you bring turkey to room temperature before cooking?
FAQ
Should I bring turkey to room temp before cooking?
How long can you leave a turkey out to get to room temperature?
What is the safe temperature to take out a turkey?
How long should a turkey rest after coming out of the oven?