How to Buy a Turkey: Plan on 1 to 1 ½ pounds of turkey per person. For big groups, consider roasting 2 smaller birds; they’ll cook more evenly. Choose from self-basting, natural, free range, kosher or organic turkeys.
How to Thaw your Turkey: Defrost a frozen turkey in its wrapping on a rimmed baking sheet in the fridge. You’ll need about 24 hours for every 5 pounds. Or thaw the wrapped bird in cold water, changing the water every 30 minutes; this will take 2 to 3 hours for every 5 pounds.
How to Brine your Turkey: (Don’t brine kosher or self basting turkeys.)Brining isn’t a must but it makes for extra-juicy meat. Using ¾ cup kosher salt for every gallon of liquid needed to cover the bird. Dissolve the salt in water, juice, stock or beer (plus spices and or herbs) in a bucket or stock pot. Remove the neck and giblets from the thawed turkey, then submerge in the brine, refrigerate 8 hours.
How to Stuff your Turkey: If you want to stuff your bird, cook it until the thigh and the center of the stuffing reach 165 degrees. I prefer cooking your turkey and stuffing separately because the meat can overcook before the stuffing reaches a safe temperature.
Basic Roast Turkey Recipe
- Preheat oven to 325 degrees. Remove the turkey neck and giblets.
- Pat the turkey dry and put breast side up on a rack in a roasting pan, season inside and out with salt, pepper and garlic. Fill the turkey cavity with chopped onions, carrots, apples and fresh herbs, then let stand 30 minutes at room temperature.
- Brush the turkey with melted butter, tent with foil and roast 2 hours for a 10 to 12 pound bird, add 15 minutes for each additional pound.
- Increase the oven temperature to 425 degrees, uncover the turkey, brush with more butter and roast 1 more hour, or until the thigh meat reaches 165 degrees.
