Turkey 101 - Thanksgiving Cooking Tips
How to Thaw, Stuff and Roast the Perfect Holiday Bird
Oct 28, 2009
Achieve cooking perfection this holiday season by following this guide on how to cook the perfect turkey. Learn how to properly thaw the bird, how many hours it takes to cook it and how to test for doneness with these easy Thanksgiving cooking tips.
Turkey 101 - How to Thaw a Turkey
Thawing a frozen turkey takes longer than most people estimate. Here is the correct technique for thawing a frozen bird.
- Estimate the time it will take to thaw a frozen turkey by dividing how many pounds the turkey is by four. Appropriate thawing will take one day for every four pounds of turkey. For example, In the refrigerator, a 16-pound turkey will take four days to thaw out; a 12-pound turkey will take three days to thaw out; and an 8-pound turkey will take two days to thaw out.
- Take the frozen turkey out of the freezer and place it breast-side up on a platter, on the bottom shelf of the refrigerator, and let it thaw there for the appropriate amount of time estimated.
Do not attempt to thaw the bird by leaving it out overnight at room temperature. This could cause food-borne illness. Other techniques such as soaking the bird in cold water or microwaving may be attempted, but are not recommended. Thawing the turkey in the refrigerator is by far the best method.
How to Prepare a Raw Turkey
Once the turkey is properly thawed, preparations for cooking it may begin. Here's how to handle and prepare a raw turkey.
- Remove the neck and giblets from both sides of the turkey's body cavity.
- Drain all the juices from the body cavity.
- Rinse the turkey in cold water and pat dry.
- Place the turkey breast-side up in a shallow roasting pan.
Be sure and wash hands thoroughly using warm water and soap after handling the raw turkey. This will help to prevent any food-borne illness from occurring.
How to Stuff a Turkey
To stuff or not to stuff, that is the question. Many people choose to cook their stuffing and place it in a lovely serving bowl instead of stuffing it into their turkey. For those who prefer to cook the stuffing inside the bird, here is how to do it properly.
- Cook the stuffing just before placing it into the bird, right before roasting it.
- Stuff both sides of the body cavity of a thoroughly thawed turkey, but do not overstuff.
- Use approximately half a cup of stuffing per pound of turkey to prevent overstuffing.
Overstuffing leads to uneven cooking. Raw stuffing could cause food-borne illness due to raw eggs or other uncooked ingredients. Don't stuff the turkey the night before roasting it, as this could lead to bacteria growth as well.
How to Use a Meat Thermometer
Both instant thermometers and oven safe meat thermometers can be used to check for doneness of the turkey. Here's where to place them for the most accurate reading.
- Before placing the turkey into the oven, insert an oven safe meat thermometer into the thickest part of the bird's lower thigh area.
- Be sure not to insert it so far into the bird that it touches the bone.
- When the thermometer gives a reading of 180 degrees, the turkey is done.
- If using an instant read thermometer, insert it into the turkey at the approximate time it should be finished cooking to check for doneness.
Do not leave an instant read thermometer in while roasting the turkey. Only oven safe thermometers should be used inside the oven.
How to Estimate the Cooking Time
How many hours does it take to cook a turkey? The answer differs upon the size of the bird and whether or not it's stuffed. Here are some cooking estimates for both stuffed and unstuffed birds.
- An unstuffed, 4 to 7 pound turkey should cook for 2 to 2-1/2 hours. If stuffed, cook for 2-1/4 to 2-3/4 hours.
- An unstuffed, 7 to 9 pound turkey should cook for 2-1/2 to 3 hours. If stuffed, cook for 2-3/4 to 3-1/2 hours.
- An unstuffed, 9 to 17 pound turkey should cook for 3 to 3-1/2 hours. If stuffed, cook for 3-3/4 to 4-1/2 hours.
When the turkey is golden brown, it doesn't mean that it is done. A little over halfway into the cooking time, tent the turkey with aluminum foil in order to prevent it from over-browning.
When the turkey is done, the juices should run clear and the meat thermometer should give a reading of 180 degrees. Place the roasted turkey on a garnished platter and wait 15-20 minutes before carving the turkey to allow the juices to set.
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