This story is part of with tips on the best ways to manage the holiday season.
Thanksgiving is near, which means it's time to talk about Turkey. If you are a beginner, or just need a refresher course, we have everything you need to know about cooking a Thanksgiving turkey – with tips on the size of turkey to buy (if there is anything left in the supermarket) , how long it takes to cook and when to defrost it (plus what to do if you forget it). We also discuss what tools you need to do the whole thing and what you should do if you mess it up – because it happens.
Warning: there are countless methods to roast a Thanksgiving turkey (and that is before you even go into smoked turkey and fried turkey), but we go with one of the simplest because it always works.
What size of turkey do you need?
A fairly standard 12-15 pound turkey feeds between six and eight people as part of a meal, so scale up and down as needed. In general you need to budget one pound per person, or a maximum of two pounds per person if you want turkey.
How long do a turkey weigh from 15-18 pounds: About 3.5 to 4 hours at 350 degrees
How long do a turkey weigh from 18-20 pounds : About 4 to 4.5 hours at 350 degrees
How long to cook a 21-24 pounds of turkey: About 4.5 to 5 hours at 350 degrees. If you prefer a higher heat method, this naturally takes less time, but you run the risk of burning the skin; this also applies to the "start high and then the heat lower" method. We sometimes do that (see our recipe for seasoned roast turkey), but in general we prefer to keep the oven at the same temperature because this is the least picky method and also reliable.
We start it upside down in an attempt to get a completely moist turkey, but you don't necessarily have to; see more below.
Do you need to pickle your turkey?
This is another optional step, but we always prefer to pick a turkey the day before roasting. It must first be completely thawed, and then you can pick the bird with wet or salt water. The recipe below fits the dry method because it is easier than handling liters of liquid, but the salt friction achieves the same: juicy meat that is well seasoned. A word of warning: brining too long can have the opposite effect and dry out your turkey. And if you cook a butter ball, you don't have to pick it up; most supermarket birds are pre-injected with a saline solution.
What you need to cook a turkey
For a simple roast turkey recipe, you don't need much in terms of special ingredients or equipment, but a roasting pan with a roasting rack is incredibly useful and a turkey baster or brush and meat thermometer also come in handy.
A roasting pan with a grid is ideal for cooking a turkey (not to mention other poultry and pork and beef roasts). It is much sturdier than a disposable pan, deep enough to catch a lot of dripping and the handles make maneuvering in and out of the oven much easier.
If you baste your turkey with the drops, you want one of these in your arsenal. It comes with a cleaning brush to get all the fat out.
A meat thermometer is the only way to know when your turkey is really ready (don't trust the little ones) plastic pop-ups that get stuck in the bird). Place the thermometer in the thickest part of the chest or thigh and make sure the probe does not touch the bone when you take the internal temperature.
If you don't have a good roasting pan with a grid, you shouldn't buy any of those disposable aluminum pans (they can be a fire hazard) – instead you can hack it with a baking tray and coarsely cut vegetables (or less tasty but functional aluminum foil). Discover how to cook turkey without a roasting pan.
How to season a turkey
Regarding the raw ingredients, in addition to the turkey itself, you need some herbs, spices and aromatics. The list below is a great starting place, but you can improvise the way you want. Poultry seasoning is fine as long as it is fresh (do not use the bottle that remains from last year), but we prefer fresh herbs. Here is a basic shopping list for turkey herbs:
- kosher salt
- freshly cracked black pepper
- vegetable oil (or olive oil)
- half a stick of butter softened at room temperature
- half a lemon
- half onion, cut into four pieces
- one celery stick, cut into three pieces
- fresh sage
- fresh thyme leaves
- bay leaves (fresh or dried)
How to cook a Thanksgiving turkey
1 Make sure that the day before you want to roast your turkey, remove the contents from the cavity. Discard the intestines (heart, liver, and gizzard) unless you like them for gravy or stuffing (or want to cook them for your pets). Reserve the neck!
2. Rub the thawed turkey all over with various generous pinches of salt, including a few under the skin covering the breast.
3. Place the turkey on a dish or baking tray, cover with plastic wrap and save until the next day. This improves the taste of the bird and helps it stay juicy. You can skip the plastic package if you want (the drier the skin, the better it becomes brown and crispy), but make sure that nothing else in the fridge touches the raw turkey.
4. Preheat the oven to 350 degrees the next day and place a grid in the lower third. It takes about 20 minutes for the oven to heat up. Meanwhile, remove the turkey from the refrigerator and prepare it for roasting according to the following steps.
5. Dry the inside and outside of the turkey with kitchen paper and put the wing tips behind and underneath. Rub a generous amount of vegetable oil into the cavity, everywhere on the outside and under the skin, and then season well with salt and pepper, including in the cavity.
6. Mix the fresh herbs (sage and thyme) in the soft butter, break into small pieces and place them under the skin that covers the breast. Put the lemon, onion, bay leaf and celery in the cavity. (That's it, not stuffing; food security police strongly advise against cooking stuffing in the turkey, and if you cook it separately, you get more crispy surface.)
7. Place the turkey fillet with its side down on the roasting rack and place the reserved neck in the bottom of the pan for extra flavor. Roast 45 minutes in the oven, baste the turkey every 20 minutes as soon as the pan juices begin to accumulate.
8. After 45 minutes, turn the turkey on its back and continue basting and roasting for about two to two and a half hours.
9. When a meat thermometer inserted into the inner thigh registers 170 degrees and the juices become clear, remove the turkey from the oven and let it rest for 20 to 30 minutes before cutting . If you plan to make your own turkey gravy, set the roasting pan aside and keep both the vegetables from the bird's cavity and the neck.
A Simpler Method
If you do not want to deal with turning the turkey, you can easily roast it in the normal position throughout the cooking time; just baste the breast to make sure it doesn't dry out and put the pan with foil if the skin starts to brown too quickly before the meat is cooked (but remove the foil to get a nice fresh skin in the last few) minutes of cooking). Or try the butter-drenched cheese cloth trick; this is preferred by many, because when you drive, you lower the oven temperature every time you open the door.
Leveling into patchcocked turkey
If you want to try a little butcher shop, patchcock the turkey before you fry it – this helps it cook faster and more evenly, resulting in juicy white meat and much crispy skin. Moreover, it is nice to say. If you follow this route, you do not need to start the turkey breast down and check earlier than you normally would, as this will happen sooner.
How to repair overcooked, dry turkey
Sometimes, despite your best efforts, things go wrong – but they can usually still be resolved. See how you can repair dry turkey if you have overcooked the bird. (You need a lot of gravy or broth.)
How to repair overcooked, raw turkey
If your deceptively golden-brown turkey turns out to be raw inside, you can quickly repair insufficiently cooked turkey as follows. Hint: don't just push it back in the oven and hope for the best. ] .jpg “/>
See Chowhound & # 39; s Ultimate Guide to Thanksgiving for more tips, tricks, hacks and recipes.