It's a good idea to learn how to cook a turkey when the holidays roll around. After all, if turkey is on the menu for Thanksgiving or Christmas, you want it to be perfect, right?
Cooking turkey can be kind of scary. If you have lots of guests coming over, you want to impress them. But there always seems to be a lot going on, which means you can't give all your attention to your cooking turkey.
But it doesn't have to be that way. Learning how to cook a turkey is definitely tricky, but when you understand what's going on and know the tricks, you'll find that it's not so hard after all!
In this article, I'll show you how to cook a turkey so that it's perfectly moist and tastes awesome. I'll cover four topics:
Here we go!
The first step to learning how to cook a turkey is picking the right turkey. And there are a few things to keep in mind when you're selecting a turkey.
You want to be sure that you have enough turkey for everyone, and some leftovers, too!
Some turkeys have been enhanced. That means that they've been specially treated to make them juicier or better tasting.
There are a few kinds of turkeys you can get, like heritage, organic, or just a regular turkey.
That's pretty much all you need to think about when picking a turkey. If you have a brand you know you like, then that's a great choice!
And now, let's move on and find out a bit more about how to cook a turkey.
Alright, let's move on to step 2 of learning how to cook a turkey —picking the right roasting pan. Here are the things you want to look for in a roasting pan.
Your roasting pan should be solid enough to safely hold a turkey, and light enough that you can lift both the pan and turkey easily.
Knowing how to cook a turkey is about finding the right size roasting pan, too.
Your roasting pan needs to be big enough so that the turkey fits inside completely, with at least an inch of space between it and the sides.
That way, all the drippings end up inside the pan. That gives you a great basis for a gravy, and avoids any accidents.
Having a bit of space between the pan and the turkey is important because it gives better airflow around the turkey — and you need airflow for it to roast evenly.
If your pan is way bigger than the turkey, the drippings will be spread out over a larger area. That'll make it easier for them to burn, so you'll have to keep a close eye on them.
The roasting pan needs to have sides that are high enough to contain all the drippings with no spills, but low enough to let air flow around the turkey.
Some roasting pans come with racks to place your turkey in. They're useful for a few reasons.
Really, they'll make your life much, much easier. It's so much easier to get a turkey out of the oven when the roasting pan has handles, and it's a lot less dangerous.
The pan you like really depends on you. I have a really nice stainless steel one with a neat rack. I absolutely love it. But I got that from my mom because she hated it, and went back to her old Graniteware that she's always used and loved.
So you never know what you'll like! Part of learning how to cook a turkey is figuring out which roasting pan works for you.
Let's go over the preparation steps you need to know to know how to cook a turkey.
If your turkey is frozen, you need to thaw it, and you need to thaw it properly. For more detials, check out our article on how to thaw a turkey safely.
If you have a frozen pre-stuffed turkey, you should never thaw it. Just cook it from frozen according to the directions on the packaging.
Once your turkey is thawed, remove the giblets and neck. You can use them for turkey stock or gravy.
The next step is optional. If you don't already have an enhanced turkey, you can brine the turkey.
It's worth trying if you have the time. For more details, check out our article on making turkey brine.
After letting the turkey brine, you can season and stuff it, but we'll go over that in the next section.
And finally, you can truss the turkey.
Trussing means tying down the legs and wings so that they don't flop around. It helps the turkey cook more evenly so that the white and dark meat finish cooking at the same time.
And now let's move on to the next step of how to cook a turkey: seasoning.
And now, an important part of learning how to cook a turkey, seasoning.
When it comes to turkey, I usually feel like less is more. Turkey is more flavorful than chicken, and doesn't really need as much seasoning to be delicious. But still, sometimes it's nice to have something a little different.
So what are the different ways to season a turkey?
Season the cavity. Seasoning the cavity helps season the meat by releasing flavors inside the turkey.
If you're cooking stuffing inside the turkey, that'll help season the meat. And the turkey will flavor the stuffing, too!
If you're not stuffing the turkey, you can rub some herbs and spices on the inside, or add things like onions, celery, carrots, lemon wedges or orange wedges.
Season the skin. It's the simplest way to season a turkey. Just sprinkle some spices like salt and pepper all over the turkey.
Unfortunately, the skin will prevent the seasonings from really penetrating the meat. You'll get tasty skin, but it won't really affect the flavor of the meat much.
Season under the skin. This is my favorite way to season a turkey, but it does mean you have to handle the raw turkey a bit more.
Start on the breast side near the opening, and you should be able to lift the skin right up. You may need to cut a few membranes here and there.
Then, rub the herbs and spices directly on the meat. Without the skin keeping out the seasonings, they'll be able to flavor the meat a whole lot more.
Buttering the bird. You can rub a little bit of softened butter over and under the skin.
The butter on the skin will help the turkey brown more evenly and more easily.
The butter under the skin will seep into the turkey and baste it. So you end up with a moist and juicy self-basting turkey.
As I said, turkey is pretty tasty all on its own, especially if you brined it. Salt and pepper under the skin, and a bit of butter are really all you need. But you can use any seasonings you like if you want something a little bit different: garlic, rosemary, thyme, sage... it'll all be good.
And that's how you season a turkey. It's not hard, and you really don't need much. And now, let's learn how to cook a turkey.
Alright, we're almost done, and we've reached the most important part:how to cook a turkey.
There are a lot of things to keep in mind when you're cooking turkey. Learning how to cook a turkey makes it easier to adjust your cooking to end up with the perfect turkey. So what's important when cooking a turkey?
In this section, we'll go over the different ways to make sure you control all those important factors, and then we'll go over how to cook a turkey in our easy turkey cooking instructions.
Learning how to cook a turkey means knowing how hot to set your oven. It helps you control how fast and evenly the turkey cooks, how crisp the skin gets, and what kind of drippings you get.
And the best temperature to set your oven is 325F, or 350F, but no hotter. Why?
A lot of roasting pans come with a lid so that you can completely cover the meat. But do you want to use this for turkey? Or do you want to use a foil tent to cover it? Or nothing at all?
Knowing when to use a lid is an important part of learning how to cook a turkey. So here's what happens when you cover turkey.
When you cover turkey with a lid, you seal in all the steam and juices. Instead of roasting the turkey, you're steaming it.
Steaming helps keep the turkey moist, because there's not as much evaporation going on. Unfortunately, evaporation makes the turkey more flavorful, so you might end up with a blander turkey.
Steaming helps cook the turkey faster. If you're in a rush, you can cover the turkey for at least part of the time.
The turkey won't brown as easily if it's steamed instead of roasted.
Because it can't escape, the steam ends up in the drippings. The good news is you'll have more drippings and they won't burn. The bad news is they'll be very diluted and won't be very flavorful.
You can also cover the turkey with foil. A foil tent doesn't do the same thing as a lid at all, because it doesn't seal any of the steam in. You're still roasting the turkey.
The shininess of the foil tent helps reflect heat away from the turkey, which means it won't cook as quickly.
It's perfect if your turkey is browning too quickly for your taste. Just cover the part that's browning too quickly with a piece of foil, or if the whole thing is cooking too fast, cover it with a loose foil tent.
Some roasting pans come with racks, and they can be a huge help when you're learning how to cook a turkey.
The bad thing about using a rack is that it can leave marks on the turkey, where it was pressed up against the bars. It's especially noticeable if you cooked the turkey breast side down for a while.
In my family, we always carve the turkey before bringing it to the table, so it doesn't matter, but if you bring the turkey to the table whole, it might not look quite as good.
The usual way to cook a turkey is to place it breast-side up in the roasting pan, and let it cook. But let me tell you how to cook a turkey a little differently: breast-side down.
Learning how to cook a turkey breast-side down is a great trick for delicious, juicy turkey.
Basting means pouring liquid over the meat while it's cooking. You can use the drippings and cooking juices, or just stock, water, juice or some other liquid. So is basting an important part of how to cook a turkey?
My advice for how to cook a turkey is to use the butter trick. Don't bother with basting unless the turkey is getting too brown.
Now that we know all the important things about how to cook a turkey, here are some step-by-step turkey cooking instructions.
Preheat your oven to 325F.
Season the turkey lightly. I recommend just a bit of butter on and under the skin.
(Optional) Stuff the turkey.
Stuffing usually expands as it cooks, so stuff the turkey loosely — maybe 1/2 a cup of stuffing per pound of turkey.
Truss the turkey — you can just tie the legs together, and tie the wings down to the body.
Place the turkey in the roasting pan.
Generally, you'll get better results if you let the turkey reach room temperature before putting it in the oven. Don't let it sit out for more than an hour, but try not to put it straight from the fridge to the oven.
If you want, you can place the turkey breast-side down for the first two thirds of the cooking time, and then flip it breast side up. It'll keep the breast meat moist. Just be sure that's it's stable, and that you can flip it safely while it's hot — it shouldn't be too heavy, or stuffed.
Place the turkey in the oven, uncovered, and let it cook.
If the whole turkey is browning too quickly, you can baste it, or cover it all with a loose foil tent.
If parts are browning too quickly, like the legs or breast, just cover those parts with a bit of foil.
If you're not getting enough drippings, or the drippings are burning, cover the turkey with a lid, or add a bit of liquid (stock or water) to the bottom of your roasting pan. Remove the lid after an hour or so.
Knowing how to cook a turkey means being able to watch for these signs and react to them. So keep an eye on that bird!
Cook the turkey until it's done. That means using a meat thermometer to tell when
The thigh meat is at 180F, and
The breast meat is at 170F, and
The stuffing, if any, is at 165F.
The turkey's temperature will rise 5 to 10 degrees after you take it out of the oven. So you can actually take the turkey out when the meat is at 165F or so.
For an estimate of how long it'll take, check out our turkey cooking time chart. But be sure to at least check up on the turkey 45 minutes before the chart says it's done, to avoid overcooking.
Some turkeys come with a pop-up indicator to let you know when it's done, but they usually pop up late. It's best to learn how to cook a turkey with an accurate meat thermometer. But leave the indicator in, or you'll create a hole and lose lots of the juices, giving you a dry turkey.
Remove the turkey from the oven. Cover, and let stand 20-40 minutes before carving.
Standing gives the juices time to redistribute. It makes the turkey easier to carve, and makes each turkey slice juicier.
Carve, serve and enjoy!
And that's how to cook a turkey that's perfectly moist and delicious. Enjoy!