TURKEY GUIDE - COOKING TURKEY

 

We have taken the guesswork out of turkey preparation and tried to answer any questions that may come up regarding this centerpiece. The following Turkey Table gives some basic information as start.

Planning to Brine, Roast, and Carve a turkey? Here’s a handy guide to help you out, depending on the size of your bird!

Buying
The general rule is to buy 1 Pound Per Person

Thawing
Thaw turkey in unopened wrapper, breast side up in the refrigerator. It is best if you put
the turkey in a tray first to prevent dripping on other contents of your refrigerator.

Preparing
Remove neck, giblets and excess fat from the chest cavity. Rinse cavity and outside of
turkey with cold water. Blot with paper towels.

Make gravy even more flavorful by cooking turkey on a bed of quartered, celery,
onions and carrots.

Brush skin with butter or vegetable oil to prevent it from drying out during roasting. Insert a meat thermometer deep into the thickest part of the thigh next to the body. It must not touch the bone.

Breast is much more tender and juicier if you cook your turkey with the breast side down.

For an 8-12 Lb Turkey:

• Thawing Time: Allow about 2-3 days for it to thaw in the fridge.

• Cooking Time: It will take approximately 2.75 to 3 hours to bake.

• Servings: Perfect for serving 8-12 people.

  
  
  

For a 12-14 Lb Turkey:

• Thawing Time: Give it around 3-3.5 days to thaw.

• Cooking Time: Expect about 3 to 3.75 hours in the oven.

• Servings: This size is great for feeding 12-14 people.

  
  
  

For a 14-18 Lb Turkey:

• Thawing Time: Plan for 3.5 to 4.5 days for thawing.

• Cooking Time: It will take about 3.75 to 4.5 hours to bake.

• Servings: Ideal for a gathering of 14-18 people.

  
  
  

For an 18-20 Lb. Turkey:

• Thawing Time: You’ll need about 4.5 to 5 days for it to thaw properly.

• Cooking Time: This big bird will take around 4.25 to 4.5 hours in the oven.

• Servings: Perfect for serving a crowd of 18-20 people.

Brining
Brining Your Turkey: A Juicy and Flavorful Feast. Brining your turkey enhances flavor and keeps it moist during roasting. Follow this step-by-step guide and tailor the brine to the size of your bird for a show-stopping centerpiece!

Ingredients for the Brine

• Water: 1 gallon (adjust as needed to fully submerge the turkey)

• Salt (Kosher or Sea Salt): 1 cup per gallon of water

• Sugar (optional): 1/2 cup per gallon of water

• Aromatics:

  • 1 tablespoon black peppercorns

  • 4-5 bay leaves

  • 1 sprig of fresh rosemary or thyme

  • 1 orange, sliced

  • 3-4 garlic cloves, smashed

  • 1/2 cup apple cider vinegar or juice

    

Equipment Needed

• A large stockpot, cooler, or food-grade brining bag.

• Space in a refrigerator (or a cold place under 40°F).

  
  
  

How to Brine Your Turkey

1. Prepare the Brine:
   In a large pot, dissolve the salt and sugar (if using) in a gallon of warm water. Add aromatics and stir. Let the brine cool to room temperature, then refrigerate until cold.

2. Submerge Turkey:
   Place the thawed turkey in your brining container. Pour the cold brine over the turkey, ensuring it’s fully submerged. Add more water and salt as needed.

3. Refrigerate:
   Refrigerate the turkey for 12-24 hours. If using a cooler, add ice packs to keep the brine cold (below 40°F).

4. Rinse and Dry:
   After brining, remove the turkey and rinse thoroughly under cold water to remove excess salt. Pat the skin dry with paper towels.

5. Optional Air-Dry for Crisp Skin:
   For crispier skin, let the turkey air-dry uncovered in the refrigerator for a few hours or overnight.

   
   
   

Baking Instructions

Use the following guidelines for roasting based on turkey size:

• 8-12 lbs.: Thaw for 2-3 days, bake at 325°F for 2.75-3 hours, serves 8-12.
• 12-14 lbs.: Thaw for 3-3.5 days, bake at 325°F for 3-3.75 hours, serves 12-14.
• 14-18 lbs.: Thaw for 3.5-4.5 days, bake at 325°F for 3.75-4.5 hours, serves 14-18.
• 18-20 lbs.: Thaw for 4.5-5 days, bake at 325°F for 4.25-4.5 hours, serves 18-20.
  
  
  

Pro Tips:

• Skip Pre-Salting: If brining, do not salt the turkey before roasting.

• Flavor Boost: Use flavorful liquids like apple cider or wine in place of water for part of the brine.

• Temperature Check: Roast to an internal temperature of 165°F in the breast and 175°F in the thigh.

Enjoy your deliciously brined and perfectly roasted turkey! 🦃

Roasting
Roast turkey at 325 degrees for time indicated in turkey table, basting as necessary.
Check for doneness about 1 hour before indicated in our turkey table, then about every
15 minutes thereafter. The internal temperature of the thigh should be 180 degrees F. The thigh should feel soft when pressed and juices should run clear when pierced with a fork.
After removing from oven let stand covered loosely in foil at 20-30 minutes while you prepare the rest of the meal. This allows time for the juices to run into the meat and your meat to cool slightly making carving easiest.

Carving
It is best to carve your turkey in the kitchen instead of the dining table… much less
messy. Use a sharp knife.
Remove each turkey wing by cutting the wing joint between the wing and the frame of the
turkey.
Grasping the end of either turkey drumstick, run the knife between the drumstick and the body of the turkey and cut through the meat to the joint. Remove the drumstick by twisting slightly.
Run the knife down the turkey breastbone on each side of the turkey then remove the entire turkey breast and slice the breast meat crosswise, as you would for a boneless roast. Thick or thin slices -- it's your choice!

All is up to you, depending on your preference! Once your turkey is fully carved, serve it alongside all your delicious side dishes and enjoy the fruits of your labor.

By following these simple yet effective steps, you’re not only ensuring a beautifully roasted turkey but also setting yourself up for an good reviews meal. Whether it’s your first time roasting or you’re a seasoned pro, these guidelines will make turkey preparation a breeze, leaving you with more time to enjoy the company of friends and family.

Now that you’ve got everything you need to roast the perfect turkey, it’s time to gather your loved ones, carve the bird, and savor every bite. Happy cooking, and may your holiday meal be filled with joy, laughter, and, of course, delicious food! 🦃🎉

Don't forget to share your turkey triumphs!