How to Cook a Turkey

How to Cook a Turkey

The turkey has its roots in American folklore dating all the way back to the first Thanksgiving celebration in 1621 between the Pilgrims at Plymouth Colony and the Wampanoag tribe of Native Americans. Although the turkey is commonly hallmarked as the centerpiece of the Thanksgiving meal, the original feast consisted of venison, lobster, berries, pumpkin, waterfowl and squash in addition to the traditional turkey of today's Thanksgiving feast. Many people consider cooking a turkey to be a difficult task to master, but with the right preparation your turkey will be ready to shine as the star of your family's Thanksgiving feast!

Step 1: Choosing the Right Sized Turkey

When buying a Turkey you should assume to purchase 1lb per person at your dinner. Although each person is not likely to eat a full pound of turkey remember that the pre-cooked weight is heavier than the cooked weight. Additionally, the weight of the bones in your turkey plays a big factor in the turkeyÍs overall weight. Since there are many things that you can prepare with your leftovers it is ok if you purchase a turkey that is a few pounds heavier than you need.

Step 2: Thawing a Turkey

This is perhaps the most important step to preparing a turkey. Many commercial turkeys are frozen for consumer purchase. You should set your turkey in the refrigerator at least 2-4 days prior to cooking your turkey. Even a partially frozen turkey will not cook thoroughly resulting in burnt skin and a raw breast.

Step 3: Cleaning and Preparing your Turkey

At least 12 hours prior to preparing your turkey you should wash the outer skin and inner cavities of the turkey with water. Inside the body cavities you will typically find the turkey neck, liver and other giblets which may be set aside to make a gravy. Regardless of if you choose to make a giblet gravy or not, make sure to remove the turkey neck and giblets prior to cooking your turkey.

Preheat your oven to 350 degrees. Brush the outside of the turkeyÍs skin with olive oil or melted butter. You may also lift the skin of the bird up and gently massage butter or olive oil into the meat of the bird itself. A light mixture of herbs and spices including black pepper, salt, paprika, minced garlic, and oregano may be mixed together to test and rubbed into the skin and meat of the bird itself. Be conservative with the salt as too much salt will pull moisture from the turkey meat as it cooks.

Step 4: Cooking your Turkey

Once the oven is preheated insert a meat thermometer into the thickest part of the thigh and tie the legs together in a crisscross pattern. Place the turkey into your roasting pan, cover it loosely in aluminum foil and set it in the oven. An unstuffed turkey will take between 3-5 hours to cook while a stuffed turkey will take between 3.5 and 6.25 hours to cook. When cooking a stuffed turkey always add an hour to the suggested cooking times. A 10-18 lb bird will take 3-3.5 hours; an 18-22 lb turkey will take 3.5-4 hours; a 22-24 lb turkey will need to cook for 4-4.5 hours; and finally a 24-29 lb turkey will require 4.5-5 hours to be fully roasted. These times are averages and cooking time may vary based on elevation or variations in ovens. Your turkey will be done when the internal temperature is 165 degrees at the thigh. Remove the aluminum foil during the last 30 minutes to brown the skin to perfection.

With the right preparation your turkey will be ready to shine as the star of your feast