Turkey Guide 101
First turkey? Get Ready Early! Whether you choose to rotisserie roast, bake, grill, deep fry, smoke, brine or marinate make sure to check out these Turkey Tips and Safety Guides. This will ensure a meal prepared by a queen and fit for her loyal subjects.
Bookmark this post and be sure to share it with anyone cooking a turkey for the Holiday! This post is NOT an affiliate post and the author is not receiving compensation of any kind. This post has been highly adapted from Butterball.
FOUR T’S OF TURKEY FOOD SAFETY
Thaw: Place unopened turkey, breast side up, on a tray in refrigerator. Allow at least 24 hours of thawing for every 4 pounds of turkey
Temperature: Always use a meat thermometer to determine when the turkey is done (fully cooked). The temperature should reach 180° F in the thigh, 170° F in the breast and 165° F in the center of the stuffing.
Two-Hour Storage: Store leftovers in separate containers within two hours after cooking.
Three Days to Eat: Your leftovers will last 3 days in the refrigerator. Eat or freeze leftover turkey within that time period.
Remember a few other tips to make sure your food is safe to eat: Wash preparation utensils, work surfaces and hands in hot, soapy water after contact with uncooked turkey and juices. Do not stuff the turkey the night before. Carve the turkey before you place in the refrigerator.
OTHER TIPS YOU NEED TO KNOW
HOW TO CHOOSE: There are a number of things to consider when buying a turkey. First and foremost:How many people are you serving? From here you should consider how many adults versus children, whether they are light or heavy eaters, and whether or not you want leftovers. These will all help you determine how big of a turkey you need.
FRESH OR FROZEN? Choosing a fresh or frozen turkey depends largely on preference, but also on how soon you plan on cooking your turkey. Make the right decision for you by considering these general tips. Fresh turkeys require no thawing. Frozen turkeys can be purchased weeks in advance, but need several days to thaw and require adequate space in your freezer and refrigerator. Allow 1 day of thawing for every 4 pounds of turkey. NOTE: Turkeys need to be thawed in the refrigerator or by cold water thawing.
HOW TO THAW: Safely thawing a frozen turkey is one of the most important steps in preparing a meal. There are two recommended methods, depending on the amount of time available. Refrigerator thawing is preferred and the least labor-intensive but requires more time. Cold water thawing takes less time but requires more attention. Regardless of which method you choose, you should never thaw a turkey at room temperature.
REFRIGERATOR THAWING: Thaw breast side up, in an unopened wrapper on a tray in the fridge. Allow at least 1 day of thawing for every 4 lbs.
COLD WATER THAWING: Thaw breast side down, in an unopened wrapper, with enough cold water to cover your turkey completely. Change water every 30 minutes to keep the turkey chilled. Estimate a minimum thawing time of 30 minutes per lb.
HOW TO BRINE: Brining is similar to marinating, but is primarily focused on moistening the meat as opposed to adding flavor. Brining your turkey prior to cooking will help ensure you end up with a deliciously moist and flavor-packed turkey for your next gathering. Purchase a fresh turkey to eliminate the need to thaw, or completely thaw a frozen turkey. The night before roasting, remove the giblets and turkey neck. Rinse the turkey inside and out. Prepare your brine. Be sure to mix ingredients until all of the salt is dissolved. If your brine is heated, be sure to cool it to room temperature before brining. Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. Be sure the container will fit in your fridge. Add brine, covering the entire turkey. Place in the refrigerator for the specified period of time. Remove turkey from brine after recommended time. Rinse and pat dry with paper towels. Cook turkey as desired.
HOW TO MARINATE: Marinades are a great way to add a burst of flavor to perfectly cooked turkey. Whether you want a tangy twist or a spicy surprise, marinades are simple to prepare and don’t require days of preparation. If the marinade recipe requires you to heat the ingredients, be sure to let the heated marinade cool to room temperature before pouring it over your turkey. For recipes that call for a short marinating time, make the marinade several hours in advance so it can develop its full flavor. Keep your marinating meat covered and in the refrigerator. Use a sealable container or plastic bag that is large to position the food in a single layer, and turn to coat all sides. Use ¼ to ½ cup of marinade for every 1 to 2 pounds of meat. Marinate meat for 2 to 8 hours. The longer you marinate the stronger the flavor. Discard any leftover marinade that has touched raw meat. Try this Bourbon and Cola Marinade Recipe!
HOW TO STUFF: Whether you call it stuffing or dressing, next to the turkey, it’s at the heart of any Thanksgiving. It can be cooked in your turkey or prepared separately as a side. No matter how you decide to prepare it, be sure to follow proper food safety and handling rules. Prepare your stuffing using only cooked ingredients. Use sautéed vegetables, cooked meats or seafood, etc. Use pasteurized egg products, not raw eggs. Place the prepared stuffing in the turkey just before roasting. Stuffing the night before could cause food-borne illness. Stuff both the neck and body cavities of a completely thawed turkey, allowing 1/2 to 3/4 cup of stuffing per pound. Don’t pack stuffing too tightly, as it may cause uneven cooking. When preparing a whole turkey for the oven, return the legs to the original tucked position if they were untucked for stuffing. Turn the wings back to hold the neck skin in place. (Tucking the wings helps to stabilize the turkey in the pan and while carving.) If you are stuffing a whole turkey breast you can skip this step. Stuffing should be 165°F in the center when done. For a delicious stuffing try my Sausage Stuffing.
HOW TO CHECK FOR DONENESS: Leg wiggling, juice color, even the aroma ~you’ll hear lots of ways to check the doneness of your turkey. THESE ARE MYTHS! There is only one safe way to be sure and that is temperature. Unsure of how to check if your turkey is done cooking by taking its temperature with a meat thermometer? It’s simple. Check a few key places to know when your turkey is done. Insert a meat thermometer between the turkey’s thigh above the drumstick without hitting bone to check if it’s fully cooked. When the thermometer reads 180 degrees F, you’re done! (If it’s stuffed, check the temperature of the center of the stuffing to make sure it’s cooked to 165 degrees F as well.). In addition, make sure to cook the turkey to a temperature of 170 degrees F in the deepest part of the breast and 165 degrees F in the center of the stuffing.
HOW TO CARVE: Whether celebrating the holidays or enjoying a casual turkey dinner, the right carving technique helps you get as many servings from your turkey as possible. Learn all you’ll need to know about how to carve a turkey with these helpful instructions.
CARVING THE BREAST: First, allow your cooked turkey to sit for about 20 minutes before starting to carve. Beginning halfway up the breast, slice straight down with an even stroke. When the knife reaches the cut above the wing joint, the slice should fall free on its own. Continue to slice breast meat by starting the cut at a higher point each time.
DRUMSTICKS: Cut the band of skin holding the drumsticks. Grasp the end of the drumstick, place your knife between the drumstick/thigh and the body of the turkey, and cut through the skin to the joint. Remove the entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint.
WINGS: Insert a fork in the upper wing to the steady turkey. Make a long horizontal cut above the wing joint through the body frame. The wing can be disjointed from the body, if desired Whether you are making your first turkey or your hundredth turkey, there are plenty of decisions to make.
Start planning NOW and make it fun and easy! Don’t get overwhelmed, but if you put off making decisions or just plain mess things up remember my best advice!
CHINESE RESTAURANTS ARE OPEN ON HOLIDAYS AND YOU DON’T NEED RESERVATIONS!
Also check out this Guide to Safely Freezing Meat
I love that it’s almost “turkey season” again! And this one looks yummy…great tips!
Thanks Colleen. I hope I reminded you of some old tips and also gave you some new! Enjoy this upcoming holiday. Have a lovely week.
Those are some great tips Marilyn! Thanks for sharing at Lets Party! I can’t wait to see what you will be showing me this week!
You are welcome Jan. I am glad you some good tips! Enjoy your week.
Such great tips for the perfect turkey! Thanks for sharing with SYC.
hugs,
Jann
Thanks Jann. I keep this list handy whenever I make a turkey. It is a great reminder of the do’s and don’ts. Enjoy your week!
Again, Marilyn, this is a great and timely article. I am sure there are many that can use your tips. Thank you for sharing with #BloggingGrandmothersLinkParty
Thank you Clearissa. I am glad you found this useful!! Enjoy your day.
Turkey time will be here soon. Great tips and information that everyone needs. Thanks for sharing at Merry Monday!
Thank you so much Jenny. I am glad you found the guide useful. Have a lovely week!
Hard to believe it’s already nearly turkey time!! Thanks for joining the What’s for Dinner party! Hope we see you every week. Have a wonderful day.
I know. Time is certainly flying Helen! Have a lovely week!
Oh I remember my first turkey. I was in California and my momma was in NC. I called her for help and there was no free long-distance back then. 🙂 I was so intimidated and my ex-husband was a bit afraid I think. But my mama talked me through it and her main advice was to please remove the giblets and to wash it throughly! lol Apparently an older cousin of mine had cooked her first turkey with the giblets in and my mother was there for dinner. ROFLOL TFS
Oh my. I almost did the same thing!! I knew about the giblets bag and loved the liver, so I took care of that. But I didn’t know about the neck! It wasn’t totally thawed so of course when I looked in there it all looked “attached”. My firrst Thanksgiving in our home and everyone was to come over. I had been using an old gas stove from the 50’s and only 2 burners worked. I baked that bird for like 8 hours. The oven had stopped working. We had peanut butter and jelly. My husband still talks about that first dinner to this day! LOL. Thanks for sharing your story!
That’s Funny!!! Well Marilyn we learn as we go…right?
Congratulations!
Your post is featured on The Thanksgiving Edition of Full Plate Thursday! Thanks so much for sharing with us, enjoy your new Red Plate and come back soon!
Miz Helen
Thank you so much for the Feature of my Turkey Guide. I hope it helps answer some questions for folks. See you at #FullPlateThursday!
Great turkey guide! Thanks for sharing at Friday Frenzy Link Party! PINNED!
Glad you like it Kelly! #FridayFrenzy Have a great week!
Fantastic article, such practical, useful and necessary advice. Pinning to a couple of my boards. Great info Marilyn.
Thank you so much Leanna. I am excited to know you found it helpful. I appreciate the pins. Have a wonderful week!
Thank you so much for sharing on the Whisk It Wednesday Link Party. Make sure you stop by tomorrow and join us again! Hope that you and your family have a wonderful Thanksgiving! Carrie @ Carrie’s Home Cooking
I will be there tomorrow! Happy Thanksgiving. #WhiskItWednesday
Great tips!
Thanks Julie! Happy Thanksgiving!
This will be handy for me for Christmas as we don’t do Thanksgiving here in Ireland
I have turkey at Christmas also. I hope you find something worthwhile in this post! Have a great week.
Great turkey tips! We will be having turkey for our Christmas dinner and I can’t wait! Yummy!
Lianne | Makes, Bakes and Decor
I hope you find it useful at your Christmas celebration. Have a great week!
Great tips. I hate to say it but the truth is the truth. We are guilty of leaving leftovers out for more than two hours 🙁
I used to be. But my husband has multiple myeloma and it has made us all more aware of safely preparing and keeping food. I am still learning now what we need to eat. And it is amazing what feeds his cancer cells that I take for granted to be healthy choices! Happy Thanksgiving!
I love turkey and could quite happily have it all year round! Thank you for sharing with #MealPlanningMonday x
I get turkey when it is on sale so we have it a few times a year. I have been buying the breast only lately because my family at home is shrinking. But family holidays the big roaster comes out of hiding! I am glad you enjoy it too Kirsty. Happy Thanksgiving!
Wow, Marilyn. This must be the most comprehensive turkey guide I ever read. Pinning so I can become a turkey master 😀
P.S. I loved your last bit of advice, that’s the best
I have used that Chinese Restaraunt thing a few times!! Welcome to the iPad family Jovie! I love you. But don’t forget to talk and hug me in person!??
Thanks for linking up with the Sunday Dinner Bell this week. Have a wonderful Thanksgiving!
You are welcome Stephanie. Happy Thanksgiving!
Thanks for sharing these great tips with SYC! Many people no longer stuff their turkey for safety reasons. We still prefer stuffing that way and I follow all of the safety tips.
hugs,
Jann
I am glad thesae tips are useful to you and your readers. I put this on my fridge every fall. Happy Thanksgiving!
Great tips! And I’m so glad I read this tonight – I almost forgot I need to take my turkey out of the freezer this weekend! Thanks for sharing at The Blogger’s Pit Stop! Roseann from http://www.thisautoimmunelife.com
That is funny! You just reminded me. I buy the turkey when it goes on sale and never think about it again until 2 days before Thanksgiving. I always buy a 25 pounder when I can because we have 30 people. It takes forever!!! To thaw. Glad I could help Roseann. Happy Thanksgiving!
Thanks so much for sharing with us at Full Plate Thursday. Come to next weeks Thanksgiving party on Tuesday at 8:00 am, CST, see you then!
Miz Helen
Thank you. Happy Thanksgiving.
Great tips and important safety advice Marilyn, thanks.
I usually roast a turkey upside down too, to keep the breast meat moist but it does mean it doesn’t look so pretty when it comes out of the oven!
Thank you Julie!! When I put a trukey in a roaster in the wire thing that looks like a v?? I put it upside down too. That way the juices steam and may be deep enough to touch the bird but it still looks pretty. If you try it let me know what you think! I mainly use the plastic turkey bag anymore though.
I’ve tried to roast whole chicken with very bland results! Is the marinade usually enough to add flavor to the turkey?
A marinade is and so is a spice rub on the skin of flavors you love. I cook in a turkey bag (plastic) in a roaster and let the natural juices permeate the bird. No blandness or dryness that way! Enjoy. Have a great week!
What great tips. I love turkey, but there is a lot that goes into it! #CookBlogShare
It doesn’t have to be complicated. Cook it long enough, put it away in time and make sure you don’t contaminate your area. The rest is up to your preferences! Enjoy. Have a great week!
I am a little afraid to try roasting/cooking turkey. Now, this is such a good post. Thanks a bunch, Marilyn.
Don’t be afraid. Getting a cheaper turkey actually makes for a juicier and falvorful bird. You need the dark meat to add moisture. I buy a frozen bird with a popup timer. I dont stuff in the cavity anymore because mine was soggy and you never got enough to serve a crowd. I use a cooking bag and it works out weel. You have to give it a try. Buy a bird over 12 pounds. The smaller turkeys get dry and are more bones with less meat. You can always freeze leftovers or send them home with guests. Enjoy!
I can’t tell you how relieved I am that you posted this! All the answers to the questions I’ve been too embarassed to ask! Stopping by from the linkup 🙂
Thank you Becky. I pull this out every year to hang on my fridge. It is amazing what you gorfet over the months!! Hope it helps. Have a great week!
The Linky is worth its weight in gold this week! Appreciate this excellent guide.
Thank you Carol. I attend a lot of linkys and I always come back with a handful of inspiration. I am glad you like the guide!! Have a great week!
What a comprehensive tip sheet – and now I’m wanting to eat turkey! Dropping by from #HandmadeMonday
So glad I made you hungry. That is the whole point of the blog!. Have a great day. #HandmadeMonday
Marilyn, lots of great tips here – but especially the two-hour rule. I’ve seen waaaaay too many people leaving the food out all day for people to “pick at” throughout the day and evening. No thanks!
I know. And then they put it in the fridge and serve leftovers the next day! This is exactly why I put this post together. Thx Jean. Have a great week!
My hubby is our Turkey guy so I will certainly share this with him. I do not actually eat Turkey but I do love most of the sides.
My husband and I are the only non-vegans in my home. My son, his wife, and granddaughter are the nutrition conscious vegan eaters. They are teaching me a lot. I just need to learn how to alter my recipes! Have a good weekend!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing it with us and enjoy your new Red Plate!
Miz Helen
Thank you for the feature. I m glad you feel it is useful.
Marilyn, I’ve never cooked a turkey before and I’ve always thought it a little intimidating. I’m going to pin this for reference, in case I ever get up the courage to try and cook a turkey, lol.
All it is is a big chicken. Go for it! Just get 12 pounds or more. More meat with same bones. It won’t dry out and you can freeze leftovers easily. Good luck.
I have never actually cooked a turkey myself, so I’ll definitely be bookmarking this post for future reference! Thank you for sharing at Funtastic Friday!
Don’t be intimidated! A turkey is just a big chicken. The key is the bigger the moister. More meat, but almost the same size bones. Don’t be afraid of leftovers. There are many ways to use them and they freeze well. Glad I can help.
Marilyn, thank you for these detailed instructions on cooking a turkey! We love turkey in our household, but I always shy against cooking it b/c I seem to have trouble with getting it done in time for the dinner, even tho I follow directions to a “T.” So it ends up going in the microwave, just to get it done, but I hate the final result.
I am so glad you found it useful! Here is a hint– if you are roasting a turkey under 10 pounds it has less meat with the same amount of bones and gets dry. Also, the cheaper turkeys are much more moist. A premium white bird, like butterball has less juices to keep the meat moist and requires more stuffing to be juicy!
I appreciate those tips too Marilyn! I didn’t know them. Cheaper turkeys more moist…gonna remember that one!
When you give it a go, let me know!
Excellent tips Marilyn! I usually by a fresh turkey and brine it. I have made my turkey this way for years and my family loves it. This year, however, it’s just going to be me and my hubby so I think I’ll just do a turkey breast, brine it in apple cider , cloves, orange juice, thyme, sage and salt and use my pressure cooker. I’ve never pressure cooked a turkey breast so it will be something fun and new xo
I’ve done a few breasts during the year when we only have three meat eaters around. Two of us don’t eat meat. I would love your recipe for brining. Let me know how the pressure cooker works!
Congratulations! Your burritos are featured on this week’s What’s For Dinner party!! Come by and and grab a featured button tomorrow and thanks for sharing!
http://www.lazygastronome.com/whats-dinner-sunday-link-69/
Oops – not your burritos – your turkey tips!!!
Thanks Helen for the feature! You had me going about the burritos since Ai have them scheduled to revive soon! I thought I was losing my mind!
Thanks for the tips! My partner usually does the cooking when it comes to roast dinners – but then I always feel totally out of my depth when he’s not around!
My husband does all the cooking except turkey n Italian. I m the baker. I think I get the best of the deal! I hear you about feeling out of your element!
What great tips, especially with Thanksgiving coming up soon! 🙂
Thanks CJ. I hope they are useful. Enjoy your weekend!
Such a great post!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thanks for your thoughts Jess! Enjoy your weekend!
Pinned and yummed! Always great tips! 😉
Have a wonderful weekend!
Thank you Emmi! I appreciate the social shares. Have a great weekend!
You always provide such great tips. I have never brined a turkey. We either bake or deep fry. One of these days I need to try that.
Hugs,
Bev
My mom used to brine. I like roasted better. Thanks Bev!
Thank you for sharing these tips!
You are welcome Sandra! It is nice to have it all in one place.
Love the three Ts!! Thanks for sharing on the What’s for Dinner link up!
You are welcome Helen! I hope it helps a few cooks.
Even after years of turkey cooking, it never hurts to have a little refresher! Thanks for sharing at Celebrate Your [email protected]
You are so right. I often do these Tip Friday’s to answer my own questions every year!
Great tips! I’ll keep them in mind when I cook the turkey for my family this year. Thanks for sharing. Stopping by from Let’s Be Friends.
Glad to be of help Christine! Enjoy your week!
Great tips! I can’t tell you how many Thanksgivings I’ve woken to a partially frozen bird. I now know to give it quite a few extra days to thaw.
I am always amazed how long it takes since the outside gets soft so fast. I ate sticking my hand in o dislodge the neck and it is ice! Enjoy your week!
Thank you Marilyn! This post is extremely helpful to me. Pinning! 😀
I am glad Vashti you find it useful! Enjoy your week.
This is so helpful! I’ll be hosting Thanksgiving for my family and I want to make sure that I do a great job with the turkey!
This guide takes away all the guesswork and leaves you with confidence you did everything the best you can! Good Luck with your dinner!