Cooking a turkey is an easy two-step process as long as you pay attention to the details. The first step is preparation; the second is cooking.
Step 1: Turkey Preparation
To prepare the turkey, it’s important that the bird is either thawed from a frozen state or fresh. Both types of turkey will have great flavor, depending on how you cook them. To thaw the turkey, you can use the water method or the slow thaw method. Don’t let these names fool you; both methods will take several hours.
To thaw a turkey using the water method, fill your cleaned and sanitized sink or a very large plastic container with cold water. Submerge the turkey, still in its wrapper, in the water. Do not remove the wrapper and submerge the naked bird. Every 30 minutes, change the water. It will take about 30 minutes per pound to thaw the turkey, so if your turkey weighs 10 pounds, you’re looking at 300 minutes or 5 hours, with 9 water changes. The reason for changing the water is that bacteria thrive in water and breed quickly. Once the turkey is finally thawed, you will need to thoroughly wash and sanitize the sink or container.
To thaw a turkey using the slow thaw method, place the frozen turkey in a pan in the refrigerator. Allow about 24 hours of thawing time for every 4 pounds of turkey. A 12-pound turkey will take 3 days; an 18-pound turkey will take about 4.5 days. Checking on the turkey from time to time won’t make it thaw any quicker.
Adding Flavor is Also Essential
The second part of the preparation stage is flavoring the turkey. This is where you’ll use butter, olive oil, herbs, and spices to give the holiday meal the pizzazz it needs. While turkey has its own flavor, your guests are likely to remember the meal as special if the turkey has enhanced flavors. Here are some flavor ideas:
- Brush melted butter on the skin of the turkey, followed by salt and pepper.
- Brush extra virgin olive oil on the skin of the turkey, followed by salt and pepper.
- Brush olive oil mixed with herbs into the skin of the turkey. Use herbs such as lemon thyme, basil, oregano, sage, marjoram, parsley, dill, and/or coriander. Even crushed red pepper can add a kick to the turkey meat and provide unexpected flavor.
- Brush your favorite salad dressing into the skin of the turkey.
If you use flavor ideas 3 and 4, make an extra half cup of the mixtures and baste the turkey with them during the cooking process for added flavor.
If you will be stuffing the turkey, now is the time to add the stuffing. Fill both cavities of the bird with stuffing after you have removed the gizzards.
Step 2: Cooking the Turkey
The second phase of the cooking process is the easiest. Place the turkey in a 2 to 2.5-inch deep roasting pan, preferably on a flat rack. Insert a meat thermometer into the deepest part of the thigh without touching the bone. Some people prefer to add about an inch of water. Cover the roasting pan (you can use tinfoil) and bake at 325 degrees Fahrenheit. For a stuffed 10 to 18-pound bird, allow 4.5 hours of cooking time. If unstuffed, allow 3 to 3.5 hours. Add an additional half hour up to an hour for a bird weighing 18 to 22 pounds, and another 30 minutes for a bird weighing 22 to 24 pounds.
When cooking a turkey, the most important factor is determining whether the turkey is thoroughly cooked. You’ll know the turkey is done when the meat thermometer reads 180 degrees Fahrenheit in the thigh. However, experts have recently recommended a lower temperature of 170 degrees for doneness.
Let the turkey stand for about 30 minutes after cooking before carving; this makes it easier to carve.