Turkey, the star of most Thanksgiving dinners, requires some planning. These tips will help you prepare your best holiday meal yet.
Selecting Your Turkey
Choosing between fresh and frozen turkeys is a personal choice – both offer great quality. A fresh turkey can be stored in the refrigerator for up to the sell-by date, and a frozen turkey can be stored in the freezer for up to one year. Plan on 1.5 pounds per person to allow for generous servings and leftovers.
Plan-Ahead Thawing
For refrigerator thawing (preferred method), place the turkey in its original wrap on a tray to catch any moisture. Allow one day of thawing for every 4-5 pounds. After thawing, remove the giblets, rinse the turkey and drain it. Thawed turkeys can stay in the fridge for 1-2 days before cooking. Be sure to wash utensils and surfaces that come in contact with raw turkey with soapy water.
Turkey Timetable
Start preparing your turkey about an hour before roasting by bringing it to room temperature, seasoning it and preheating your oven. Roast for 15-18 minutes per pound, or 3 to 3.5 hours for a 12 to 14 pound turkey. Let the turkey rest for 20 minutes before carving to lock in the juices.
Temperature is Key
Insert a thermometer into the thickest part of the thigh without touching the bone. Juices should run clear. The internal temperature should reach 165°, but you can remove the turkey at 160° as residual heat will finish the job.
- With a sharp knife, cut legs and wings off at joints. Cut off thighs and remove bones with a cut down the center. Slice dark meat and place on a platter.
- Feel for keel bone that runs lengthwise along the top of the turkey and cut alongside it. Slowly guide the tip of the knife along the bone down one side of the rib cage. Gently pry breast meat away from the rib cage – the meat should come off in one large piece. Follow the same procedure for the other side.
- Slice across each breast, cutting pieces into the thickness you prefer.
- Refrigerate or freeze leftovers within 2 hours.
- Divide large portions into smaller containers to cool faster.
- Turkey lasts up to 3 days in the fridge while stuffing and gravy last 1-2 days. Boil leftover gravy before serving.
