Fresh or Frozen?
This is a personal preference since some like the flavor of fresh turkey vs. frozen and some don’t notice a difference. It will cost more to purchase a fresh turkey but you will not have to thaw it.
Thawing the turkey
The safest way to thaw your turkey is in the refrigerator. Allow 24 hours thawing time for every 4 pounds of bird. Therefore a 12 pound turkey would require 3 days to that but I allow an extra day to make sure it thaws completely. If the turkey is still frozen on Thanksgiving morning place it in a clean sink filled with cold water and change the water every 30 minutes until thawed. Do not thaw the bird at room temperature or in warm water.
In Advance?
Yes. I have done my turkey a couple days ahead of time. Just carve, pour turkey or chicken broth over slices, cover and refrigerate. Reheat covered in the microwave
Leftovers
Turkey should be refrigerated within 2 hours of cooking and eaten within 2 days. It may be frozen for up to 6 months.
Prep and Roast
Allow 1 to 1 1/2 punds of turkey per person. That amount will leave enough for leftovers, too. Be sure to allow plenty of time–and space–to thaw a frozen turkey in the refrigerator.
Once the turkey is thawed it is time to find the giblets–heart, liver, gizzard–tucked inside the neck or body cavity and remove. If not using them discard or cook and add to stuffing or gravy (adds a lot of flavor). For stuffing, plan about 3/4 cup stuffing per pound of poultry. Do Not Stuff until just before roasting. Spoon the stuffing loosely into the neck and body cavities allowing room for expansion. If stuffing is packed in it will not reach a safe eating temeperture by time turkey is done. After pulling neck skin over stuffing use a long skewer to hold it in place. Tuck drumsticks under band of skin near tail, reset leg clamp, or ties legs together with kitchen string. Twist wind tips up and under the bird’s back. If not stuffing bird, bake stuffing in casserole
Below is a roasting chart to determine cooking times. While you are waiting for oven to preheat to 325 degrees, place turkey, breast side up, on a rack in a shallow roasting pan. Pans with sides higher than 2 inches will act as a heat shield and prevent turkey thighs from cooking evenly. Brush bird with cooking oil. I cover the bird loosely with foil to prevent skin from getting too brown and brittle. After two-thirds of cooking time, cut string between drumsticks. Remove foil during the last 30 to 45 minutes of cooking to create crisp, golden skin. Turkey is done when a meat thermometer reaches 165 degrees, but for best flavor and ease in carving, thigh meat should be cooked to 180 degrees. Be sure thermometer does not touch bone when inserted in meat for the most accurate reading.
Roasting times at 325 degrees:
Turkey Unstuffed Stuffed
8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours
Related posts:
