The main attraction in most traditional holiday menus is of course, old Tom turkey (or Tina turkey, depending). Preparing Thanksgiving dinner doesn't have to be a stressful experience. Knowing how to cook a turkey just right will help make your holiday meal easy to prepare.
How Big a Turkey?
According to Kraft Foods, we should calculate about 1 pound of turkey per person. So if there are 12 guests, a 12-14 pound bird should be about right.
Thawing time (in the refrigerator) is about 2 - 3 days for 8-12 pounds, 3 for a 12-14 pound bird and 3½ - 5 days for 14-20 pound turkey. Thaw the bird in unopened wrapper, breast-side up, on a tray in the refrigerator.
Prepare
Take everything out of the cavities; this usually includes the neck and giblets. (These make a delicious broth for gravy).
Rinse the inside cavities and outside of turkey with cold water and blot dry with paper towels.
Liberally season the turkey, under the skin and in the cavity, with salt, pepper and herbs like poultry seasoning, thyme, sage or marjoram.
Roast the perfect turkey
- 2¾ - 3 hours for 8-12 pounds
- 3 - 3¾ hours 12-14
- 3¾ - 4¼ hours 14-18
- 4¼ - 4½ hours 18-20
To baste or not to baste, that is the question
Basting is a tradition, and many cooks swear by it, but it is not necessary. It's really a matter of choice. About 2/3 of the way through roasting time, the skin will turn brown. When this happens, cover the bird loosely with a tentlike sheet of foil to prevent over-browning.
Baking time and temperature
- Baking time (at 325°F) To be safe, a turkey should be heated to an internal temperature of 180 degrees F.
- Check for doneness; the drumstick should feel soft when touched and juice should run clear from the thigh (pierce with a fork).
- Insert the meat thermometer into the thickest part of the bird, being careful not to touch bone and let it sit for a moment to register the true internal temperature.
- If the juice is pink or the internal temperature is not 180 degrees on a meat thermometer, the bird needs to cook a little bit longer.
Rest is Best
Allow time to let your turkey rest before serving. Many cooks omit this step and serve the bird right from the oven, losing flavor and moisture along the way. By letting your delicious bird sit on the counter for 15-20 minutes before slicing, the juices flow back into the meat, saturating it and giving it that delicious moist taste. Carving too soon will surely lead to a dry turkey.
Serve and Enjoy
After 12-20 minutes, your bird should be ready to slice and serve. Many people like to put the whole turkey on a platter and put it on the table to carve and serve in front of guests. Others like to prepare the servings and simply bring the pre-carved pieces to the table. Whichever way you do it, your perfect bird will be sure to please.
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