How to Cook A Turkey

~ You will need to buy approximately one pound of uncooked turkey for every person you are serving. This should be enough to have leftovers for those sandwiches.

Pick your turkey, fresh or frozen

~ Fresh turkeys are ready to cook and won't need thawing. Fresh turkeys that have not been basted are all natural, so these may be a better choice for sodium restricted diets. Just be sure to check if they are injected with broth. Fresh turkeys are usually more expensive and sometimes are harder to find and need to be special ordered.

~ Frozen turkeys are the usual preference simply because they can be purchased far in advance. This is the type you will find widely available in the grocery stores. Most frozen turkey's are basted inside for juiciness. If you buy a frozen turkey, don't forget to allow time for the next step!

Thaw your turkey

~ Refrigerator thawing is the recommended method for food safety. Leave the frozen turkey in the packaging and place in a shallow pan or container (breast-side up) on the bottom shelf of the refrigerator. You will need to allow 24 hours of thawing time for each 4 to 5 pounds of turkey.

~ Cold water thawing can be done if you forgot to place in the refrigerator ahead of time. Place the turkey (still wrapped in the packaging) in a container, cooler or whatever you have on hand large enough to accommodate the turkey. This time put the turkey breast-side down. Cover the turkey in cold water and change the water every 30 minutes to keep the surface of the turkey cold. This helps to eliminate the growth of bacteria. Allow about 30 minutes of thawing time per pound of turkey. Begin the cooking process immediately after thawing
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Prepare the turkey

After unwrapping the thawed turkey, don't forget to remove the neck and giblets from the body and neck cavities. Drain juices and blot the turkey dry with paper towels, return the legs back to tucked or tied together position if necessary after you stuff it.
Stuff it

~ I prefer my stuffing baked in a separate pan, but if you want to stuff your bird make certain it is completely thawed. Your turkey will take longer to cook if it's stuffed, about 30 minutes longer.

~ The ingredients used in the stuffing should be precooked for safety, especially any meats or seafood included in the stuffing recipe.

~ Don't put the stuffing in the bird the night before you are going to roast it. Just before putting the turkey in the oven, loosely pack the stuffing into the cavity to allow even cooking and for expansion.

~ The internal temperature of the stuffing inside the turkey needs to reach 165 degrees.

Roast the turkey

~ Put the turkey breast side up in a large shallow roasting pan in a preheated 350 degree oven. If you don't have a rack in your roasting pan, you can substitute large carrots underneath the turkey. Raise the turkey off the pan slightly to help increase heat circulation.

~ For a moister turkey use aluminum foil to make a tent over the turkey from the start to prevent it from over browning and to help keep it moist. You can remove the foil during the last hour of roasting for a crisper and browner skin.

~ Basting the turkey isn't really necessary for tenderness, but it helps in the browning process.

~ Roast the turkey 3 to 3.75 hours for a 12 to 14 pounds or 15 to 17 minutes per pound of unstuffed turkey.

~ The tip of the "oven safe" meat thermometer should be placed in the thigh muscle just above the lower part of the thigh bone, pointing toward the body. Do not touch bone with the thermometer. Place the thermometer so it can be easily read while the turkey is in the oven.

~ If using an "instant read" thermometer, do not leave the thermometer in the turkey during roasting.

~ The turkey is done when the meat thermometer reaches 170 to 175 degrees in the breast, 185 degrees in the deepest part of the thigh, and 165 degrees in the stuffing if used.

~ Just in case the turkey got finished too early, wrap the whole turkey and pan with foil and put a large thick towel on top to help keep it hot and moist for up to one hour.

Safely store leftover turkey

~ Never leave the turkey at room temperature for more than two hours after roasting.

~ Remove the stuffing from the bird and carve any remaining meat off the bones.

~ Use refrigerated turkey and stuffing within three days.

~ You can freeze the turkey in aluminum foil, freezer wrap or freezer container. For the best taste, use stuffing within one month and turkey within two months.