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Tip Friday Turkey Guide 101

Tip Friday

Tip Friday Turkey Guide 101 Learn everything you need to know about Turkey. New

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.

Tip Friday Turkey Guide 101 Is everything you need to know to safely make that holiday bird!

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

This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  7. Clearissa Coward says

    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

    Reply

    • Marilyn says

      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!

      Reply

  8. Miz Helen says

    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

    Reply

    • Marilyn says

      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!

      Reply

    • Marilyn says

      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!

      Reply

  17. Michelle says

    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

    Reply

  19. Jann Olson says

    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

    Reply

    • Marilyn says

      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!

      Reply

  22. Julie says

    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!

    Reply

    • Marilyn says

      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.

      Reply

    • Marilyn says

      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!

      Reply

    • Marilyn says

      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!

      Reply

    • Marilyn says

      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!

      Reply

  26. Becky says

    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 🙂

    Reply

    • Marilyn says

      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!

      Reply

  32. Keri says

    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.

    Reply

    • Marilyn says

      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.

      Reply

    • Marilyn says

      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.

      Reply

  34. FLORENCE @ VintageSouthernPicks says

    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.

    Reply

  35. Carla a.k.a Mrs. R says

    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

    Reply

    • Marilyn says

      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!

      Reply

    • Marilyn says

      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!

      Reply

    • Marilyn says

      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!

      Reply

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