New to turkey? Here are 10 tips for the best bird

Published 4:30 pm Tuesday, November 2, 2021

Americans love turkey so much we buy over 40 million for Thanksgiving every year. This means that one out of every three American households serves a beautifully roasted whole turkey, most likely with all the fixings, proving that the nearly 80-year-old iconic Norman Rockwell Thanksgiving feast image, “Freedom From Want,” still resonates today.

Here are 10 practical tips to ensure your turkey not only looks as pretty as a picture, but tastes amazing, too.

Why pasture-raised turkeys are getting so much attention this Thanksgiving

1. Choose the best bird

Whether you plan to purchase a fresh or frozen turkey breast or an organic heritage bird, it helps to plan in advance. Keep in mind your budget and guest list. Many organic and heritage breed turkey farms require orders well in advance. As a general rule, based on a whole turkey, estimate purchasing one pound of uncooked turkey per person; that will give you enough for the meal, plus leftovers the following day. 

2. Menu matters

A great number of recipes including this week’s provided by White Oak Pastures and the USDA’s recommend roasting a turkey at 325°F. Will the oven accommodate the turkey and the other desired side dishes for the menu? Do they all bake at the same temperature as the turkey? Perhaps the sides can bake at a higher temperature while the turkey rests? Or maybe this year consider smoking or deep-frying the bird to make room in the oven. It helps to keep your oven capacity in mind when choosing the rest of the menu.

3. Pan Perfect

Once you’ve purchased the bird you want to roast, make sure you have a roasting pan large enough to hold the turkey and then some. The pan should have enough space around the sides to allow heat to circulate around the bird so that it doesn’t steam. A roasting rack is ideal to lift the turkey off from the bottom of the pan, but aromatic vegetables, such as quartered onions, carrots and celery, do the trick as well, and they will season the drippings for the gravy.

4. Don’t forget the other supplies

To truly know when the turkey is done, the best tool is an accurate thermometer. The pop-up thermometer included with some store-bought birds are not 100% reliable. An instant-read thermometer is recommended to easily test both the breast and thigh temperatures. A programmable digital probe thermometer is another excellent option. Additional wares to have at the ready are an extra-large cutting board, sharp carving knife and serving platter.

5. Thaw the bird well in advance

Give yourself plenty of time to thaw the turkey in the refrigerator. Never defrost it at room temperature; the safest method is in the refrigerator. Allow yourself 24 hours for every 4 to 5 pounds of frozen turkey. Remember, once thawed, it can remain in the refrigerator 2 more days. So, for the average 16 pound frozen turkey, begin the thawing process the Friday before Thanksgiving. Place it in its roasting pan on the bottom shelf of the refrigerator to ensure water nor juices drip onto food below.

6. Prep school

Getting the bird ready to roast can be a time-consuming process. Consider prepping the turkey first thing in the morning. Remove the neck and giblets from the turkey’s cavity and pat the inside and outside well with paper towels. It is unnecessary to rinse the turkey, and the USDA does not recommend it as the process can easily spread bacteria in and around the sink.

Place the turkey, breast side up, on its rack or over vegetables in a large roasting pan. To flavor pan juices, fill the cavity with herbs and more aromatics or halves of lemon. For a nice appearance, tie the drumsticks together with kitchen string; tuck the wingtips under the turkey’s back so they say in place and don’t overbrown in the oven. If you plan to fill the cavity with a bread or rice stuffing, do so just before roasting. Wrap the turkey well in plastic wrap and refrigerate until later. 

7. Trim off some time 

Take the turkey out of the refrigerator an hour before you plan to roast. Remove the plastic wrap to allow the skin to dry out a touch which helps it become crisp while it bakes.

If you’d like, brush the turkey with oil or melted butter and sprinkle with salt and pepper. This step will take the chill off the turkey and reduce the roasting time. 

8. Keep tabs on temperature

The USDA recommends roasting a turkey at 325°F or above, as lower oven temperatures can promote bacteria growth.

Roasting time will vary depending on one’s oven or the cooking method, the size of the turkey, the depth and color of the roasting pan and whether the turkey is stuffed.

Plan on 12 to 15 minutes per pound of turkey. Start checking for doneness 30 minutes before the recipe suggests.

9. Is it done?

Check for doneness by inserting the thermometer into the thickest part of the thigh without touching bone or pockets of fat as both will render higher temperatures than the meat.

To keep the turkey’s juices intact, try to avoid poking the bird too frequently or cutting into the thigh to see if it’s done. If the breast is becoming too dark towards the end of roasting, place a foil tent loosely on top to protect it. Remove the turkey from the oven once the thigh’s internal temperature reaches 160°F. A turkey’s stuffing must reach 165°F.

10. Let it rest

Once the turkey is out of the oven, transfer the turkey to a large carving board or platter. Allow it to rest 20 to 30 minutes. The internal temperature will rise 5 degrees thanks to the turkey’s residual heat, and the juices will be reabsorbed and distributed throughout the entire bird. This is the perfect time to prepare the gravy.

Once you carve into the turkey, if the meat near the thigh or breastbone has a rosy tinge, it is likely from nitrates in the bird’s feed or water supply, or oven gases may react chemically with the meat turning it pink. If the internal temperature registers safe and juices run clear, the meat is perfectly safe to eat. If the meat has a raw, gelatinous appearance, then it is underdone, and requires additional roasting.

The perfect roast turkey, plus 3 recipes for your leftovers

Bonus Tips: It’s always easiest to remove any leftover meat from the bones while it is still warm or at room temperature. If you are lucky enough to have leftovers, turkey and the trimmings can keep three to four days in the refrigerator. Make sure they are reheated to 165°F. And don’t discard the carcass. Cover it with cold water, heat to boiling, then simmer for several hours. Strain it to create a rich turkey broth incorporating any small bits of turkey meat that may remain for any favorite fall soup.