How to Prepare a Thanksgiving Turkey Everyone Will Rave About
Photo: © Robert Linton - iStockphoto
Not too many families eat a whole turkey on a regular basis, so if you feel unprepared for preparing a Thanksgiving turkey you're not alone. Follow these tips from expert cooks and everyone will rave about your cooking skills.
Buy the best turkey. The very best bird for inexperienced cooks has been flash-frozen and held at zero degrees. Avoid "fresh" turkeys unless you know how long they've been held—a fresh bird should be cooked within two days of purchase. Don't buy self-basting turkeys; they're injected with salt and water and you can create a perfectly juicy bird using the right techniques.
Figure out how much turkey you need. Estimate about 1.3 pounds per adult. Do the math and add for the kids, so you won't have a ton of leftover turkey—unless you love turkey sandwiches.
Thaw the turkey properly. Keep it in the original wrappings and place in the coldest part of the refrigerator. Allow 24 hours for each five pounds. If you absolutely must thaw a frozen turkey in cold water, allow two hours per pound. Change water every half-hour. Never thaw a turkey at room temperature.
For outstanding flavor and juiciness, brine the turkey. Use a large bucket or cooler and keep everything at 40 degrees while brining. Use a combination of water, apple cider and maple syrup or other tasty liquids. Add 1/2 cup salt per gallon and your favorite herbs and spices. A whole, thawed turkey should brine for one to two days.
Handle your turkey carefully on Thanksgiving Day. Remove the thawed turkey from the refrigerator or brine solution about 90 minutes before cooking. This gives it time to stabilize temperature. Never stuff a turkey in advance.
Add flavor while cooking if you choose not to brine. Rub with a mix of salt, pepper, sage, thyme and rosemary. Baste with pan juices and melted butter every half hour. Don't cover unless absolutely necessary, because the skin gets soggy if covered.
Cook turkey to the right temperature. The easiest way to cook turkey is by roasting in a 325 degree oven, breast side down. (Flip breast-side-up about 45 minutes before it's done.) It'll take approximately 20 minutes per pound for an unstuffed bird and 30 minutes per pound for a stuffed bird. Use a meat thermometer to ensure the thickest part of the breast reaches 165 degrees before removing from the oven.
Allow the turkey to rest. Whether you roast, deep fry, or use some other cooking method, always allow the turkey to rest for 30 minutes before carving.
