Turkey Tips
Let’s talk turkey! Maybe you’re a turkey-roasting pro and have brined and basted birds for years. But maybe, just maybe, you’re like me and you don’t have a ton of experience.
For as long as I can remember, I’ve gathered with my family for turkey dinners around the large dining room table at my parents’ house. They’ve always done all of the work, while I reap the benefits. Perfectly roasted turkey sits piled high on a large platter my dad made in high school shop class. Alongside are dishes of dressing (our family’s term for stuffing), mashed root vegetables, spinach and gravy.
Thanks to my dad’s careful tutoring (and abundant patience) I’ve learned to make near-perfect turkey in my own house! If you’re new to roasting holiday birds, here are some basics. And if you’re a seasoned expert, these simple tips will help you make the most of your own family dinner.
Thawing 101
For cold-water thawing, keep the turkey in its original wrapping or place it in leakproof plastic. Thaw it either:
- under cold running drinking water in a cleaned and sanitized sink or
- submerged in a clean container or sanitized sink filled with cold drinking water.
If submerged, keep the turkey fully covered and change the water every 30 minutes so it stays cold. Cook the turkey immediately after it has thawed. Never thaw it at room temperature.
There are two alternatives to cold-water thawing:
Refrigerator: This is the safest method. Put the turkey breast-side up in a clean tray or container on the refrigerator’s bottom shelf to catch juices. Allow about 24 hours for each 2.5kg (5 lb) of turkey, and cook it promptly once thawed.
Microwave: Use the microwave’s defrost setting and remove packaging that isn’t microwave-safe. Because microwave thawing can create hot and cold spots, cook the turkey immediately after thawing.
Do not thaw the turkey on the counter or anywhere at room temperature, since bacteria can multiply while it warms.
It is not advisable to rinse raw poultry – including turkey – before cooking. Rinsing can spread bacteria through splashing onto the sink, counters, utensils and other foods. Instead, pat the turkey dry with paper towels if needed, discard the towels, and wash your hands and any contacted surfaces thoroughly.
To Brine or Not to Brine?
Whether you’re considering a wet brine (submerging your turkey in a salt-water solution for a couple of days before roasting), or a dry brine (coating the skin with a seasoned salt mixture for up to 72 hours before cooking), brining a turkey can make a big difference in the texture and flavor of the meat. Salt adds flavor, but, more important, it breaks down lean muscle proteins, resulting in juicier, more tender meat. Our family generally purchases frozen, butter-injected turkeys. However, when we do buy plain, fresh turkeys, we dry-brine for two days prior to cooking. Whether you’re dry or wet brining, remember to always keep your turkey refrigerated.
How to Prepare Stuffing for a Turkey
After thawing, remove the packaging and any bagged organs found inside the neck and body cavity. Be sure to check both areas, as I once roasted a bird with the heart and kidney still tucked in the neck cavity inside a small bag!
The safest method is to cook stuffing separately, either in its own oven dish or on the stovetop, because stuffing is moist and heats slowly – conditions that allow bacteria to grow. If do you choose to stuff the turkey:
- Stuff it loosely, not tightly.
- Stuff it immediately before roasting – don’t stuff it in advance.
- Cook the stuffing to a minimum internal temperature of 74°C (165°F), whether it is cooked inside or outside the turkey.
- Remove all stuffing from the turkey immediately after cooking.
- The whole turkey should reach 82°C (180°F) in the thickest part of the breast or thigh. Use a food thermometer rather than relying only on cooking time.
Secure and Season
Wrap cotton twine (not nylon, as it can melt) twice under and around the body and wings of the turkey to secure. Tie the twine into a knot on top of the turkey’s breast. If you’re using a fresh turkey, or one that has not been injected with butter, feel free to slather the outside skin with a generous amount! Sprinkle the entire outside of the bird, top, bottom, and sides, with any spice blend you like (we use Old Bay). Scrunch two small pieces of aluminum foil over the tips of the wings to prevent them from burning.
How to Roast
We’ve tried roasting turkeys breast-side down, which many people say yields juicier meat; however, we don’t find a noticeable difference and we don’t think it looks as nice. Place your turkey on a rack in a turkey roaster. If the lid fits on top with the turkey in the pan, great! If the lid doesn’t fit, place two long sheets of aluminum foil on a work surface, stacked one on top of the other. Fold one long edge of the foil sheets together to essentially make one large piece of foil. Drape the foil over the turkey, centered over the bird with the folded edge running lengthwise, and gently fold the foil around the edges of the roasting pan. Roast the turkey to temperature using a meat thermometer, basting for the last hour with the foil removed.
Make the Gravy
When the turkey has finished cooking, remove it from the roasting pan and place it on a large platter to rest while you make the gravy. Scrape up any bits stuck to the bottom of the roasting pan, then pour the bits and any juice through a fat separator.
Give the fat a few minutes to rise to the top inside the separator, and then release the juice back into the roasting pan. Place the roasting pan across two burners on your stovetop and bring the liquid to a simmer over medium-low heat. Add one finely chopped onion and simmer it in the turkey juice until translucent, whisking occasionally with a whisk. Add the cooking liquid of any vegetables you’re making with your dinner to the pan, upwards of two to three litres, as well as a few tablespoons of cooked dressing from the roasted turkey. Continue to whisk to break up the dressing, and then add your thickener of choice – cornstarch, flour, instant gravy thickener, or any other you prefer. Sprinkle in any herbs or spices you like, to taste (we use dried summer savory and a bit of Italian seasoning). Whisk the gravy to your desired thickness, then get ready to eat!
The number one thing I’ve learned about making turkey dinner is it doesn’t have to be intimidating. The process above is basic and simple, yes, but it’s also tried-and-true. Once you’ve mastered the basics, you can branch out and play with any tools, techniques, and flavors you like! And that, right there, is the joy of cooking.
Kelly Neil
Kelly Neil is a food photographer and blog publisher living and working in her hometown of Dartmouth, Nova Scotia. See more of her work at kellyneil.com.