Cooking a Turkey

Cooking a large Turkey or other Bird

Let’s face it, cooking the main course of your Thanksgiving feast is the most important part of the dinner.  Your success in cooking can either make the day a success or, if done improperly, can ruin your whole event.

Don’t worry, we’ll walk you through the steps to make sure that your big day is memorable for all of the wonderful and delicious foods.

Thawing your Bird

The first thing that we need to do is make sure that you have given yourself enough time for the bird to completely defrost. You should always wait to make sure that the entire bird has thawed out before cooking it. If you don’t, the meat will cook at different temperatures and the inside may still have uncooked spots while the outside of the bird is overdone. This can result in needing to cook the bird longer and risking drying out the meat.

Refer to the table below and the size of your bird to make sure that you have enough time to thaw completely. Note: if you select to thaw out your bird with cold running water, NEVER use hot water to thaw out the bird. Using hot water will actually begin the cooking process.

Weight Thawing in refrigerator Thawing under COLD running water
10-18 lbs. 3-4 Days 5-9 Hours
18-22 lbs. 4-5 Days 9-11 Hours
22-24 lbs. 5-6 Days 11-12 Hours
24-30 lbs. 6-7 Days 12-15 Hours

As a general rule, when thawing out the bird, allow at least 24 hours for every 4 lbs when thawing in the refrigerator.  When thawing under cold running water, allow at least 30 minutes per pound.

 

Brining Your Turkey

Brining your turkey is a relatively simple process. I, however, choose not to brine my turkey.  Many claim that soaking your turkey overnight in a brine solution will give the meat a robust flavor and swear by it.  They also claim that it prevents dry meat.  I can tell you first hand that dry meat has more to do with the cooking process than anything.  But, you can try on your own and be the judge.

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Turkey Brine
Submitted By: 
Recipe Type: Thanksgiving
 
Ingredients
  • 1½ Gallons water
  • 3 C. sea salt, can also use Kosher salt
  • 3 C. sugar, can also use brown sugar
  • 2 tbsp. cracked peppercorns
  • 8 Cloves Garlic
  • 3-4 Bay Leaves, can use more for a stronger flavor.
Instructions
  1. Combine all ingredients in a large pot.
  2. Over high heat, bring to a boil and stir to make sure that all sugars are dissolved.
  3. Remove from heat and allow brine to cool in refrigerator until cold.
  4. Place the turkey in a large pot or bucket deep enough that it will allow the turkey to be completely submerged. Make sure there is room for the container in the refrigerator.
  5. Place the turkey breast down in the pot and cover with the brine solution.
  6. Cover and store in the refrigerator.
  7. Allow the turkey to soak in the brine for 45-60 minutes per pound. For example, a 24 pound turkey would soak for 24 hours.

 

Cooking the Turkey – Whole Turkey – Fresh and thawed

 

  • Preheat oven to 325° F. and drain all of the juices from your bird.
  • Place turkey breast side up on a flat rack in a shallow roasting pan.
  • Tuck the wings back to hold the neck skin in place.
  • Brush or spray skin lightly with vegetable or cooking oil or rub down with margarine for a golden appearance.
  • Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
  • Place your turkey in the oven. Refer to the cooking charts below to determine the amount of time that you need to cook your bird for.
  • When the turkey is about 2/3 done, loosely cover breast and top of drumsticks with a piece of aluminum foil to prevent overcooking.
  • Your turkey is done when temperature is 180° F in thigh and 165° F in breast or stuffing.
  • Lift turkey onto platter, and let stand for 15 minutes before carving.

 

Refer to the chart below for cooking times using a regular oven.

Weight Cook Time(Unstuffed) Cook Time(Stuffed)
4½-7 lbs. 2-2½ hrs. 2¼-2¾ hrs.
7-9 lbs. 2½-3 hrs. 2¾-4½ hrs.
9-18 lbs. 3-3½ hrs. 3¾-4½ hrs.
18-22 lbs. 3½-4 hrs. 4½-5 hrs.
22-24 lbs. 4-4½ hrs. 5-5½ hrs.
24-30 lbs. 4½-5 hrs. 5½-6¼ hrs.

 

If using a convection oven, follow the table below:

Cooking in a Convection Oven (325°F)
Weight Cook Time (Unstuffed) Cook Time (Stuffed)
6-10 lbs. 1½ -2 hrs. 1¾-2½ hrs.
10-18 lbs. 2-2½ hrs. 2½-3¼ hrs.
18-22 lbs. 2½-3 hrs. 3¼-3¾ hrs.
22-24 lbs. 3-3½ hrs. 3¾-4¼ hrs.

Click here to browse through our entire Thanksgiving Recipe collection!