Turkey 101: How to shop, prep, and roast
In many homes, it’s not Thanksgiving without a turkey. Even with all the great sides the holiday has to offer, turkey is undoubtedly the centerpiece of the day. Because of that, it can seem stressful and even daunting to cook one. Here is a simple, quick-prep way to get the job done well and just in time for the big meal.
Bonus! CityMom Claire shares her full-proof roast turkey recipe at the end.
Turkey 101: How to shop, prep, and roast for the big day!
Shop:
Grocery stores should have plenty of turkeys throughout the holiday season, while specialty stores and local farms may have sign-ups for a Thanksgiving turkey in the weeks— and even months— leading up to the holiday. A good rule of thumb is to calculate 1 1/2 pounds per person when determining the size of a bird that you will need.
Prep:
A large roasting pan and a thermometer are needed for this method of cooking a turkey.
The majority of turkeys will come frozen. It will need to defrost safely in the refrigerator for a whole day for every 4 pounds of turkey. (Example: a 16-pound turkey will need four days.) Place the defrosting turkey on a cookie sheet or pan in the refrigerator to prevent a mess.
Make sure you plan for the big day! Most turkeys will take 12-15 minutes per pound to cook and to ensure a moist bird, and will need about half an hour of resting after it comes out of the oven. A 16-pound turkey will take just under four hours to cook and an additional 30 minutes to rest.
Roast:
On the morning of the meal, remove the defrosted turkey from the refrigerator and remove the neck and the bag of giblets (often found in the cavity of the bird– check the back and front). Pat the turkey dry with paper towels.
Season the inside cavity of the turkey with salt and pepper, then stuff it with a quartered lemon, quartered onion, and quartered apple. Also add a handful of fresh herbs such as thyme, sage, and rosemary.
Prepare herbed butter by mixing about seven cloves of minced garlic, salt, pepper, and chopped herbs like sage, thyme, and rosemary, with a cup of room-temperature butter.
MORE BY CLAIRE:
Use your fingers to loosen the turkey’s skin from the breast and press in a couple of tablespoons of herbed butter under the skin. Tuck the wing tips towards the legs to prevent burning, tie the back legs with kitchen twine (some turkeys will already have this done), and place the bird in a roasting pan breast side up.
Using a kitchen brush, smooth the outside of the turkey with herbed butter. Place into a preheated 325-degree oven for the duration of cooking or until the thickest part of the breast registers at 165 degrees. For the best taste and texture do not let the bird get much more than 165 degrees - so, keep an eye on it towards the end!
Tent the bird under foil and let it rest for 30 minutes. Use any drippings to make gravy, if desired, and ENJOY!
The next day:
Use the leftovers for a great day-after-Thanksgiving-sandwich and use the bones to make stock.
Following these quick and easy steps will ensure a showstopper moment with a juicy, golden turkey sure to impress your guests. Be sure to tag us when you show it off!
Roasted Thanksgiving Turkey
Herb Butter:
1 cup butter, room temperature
1 tablespoon salt
1 tablespoon pepper
6-7 cloves garlic, minced
fresh herbs such as thyme, rosemary, and sage, chopped
Turkey:
1 12-18 pound turkey
1 onion, quartered
1 lemon, quartered
1 apple, cored and quartered
Fresh herbs such as thyme, rosemary, and sage
Salt and Pepper
Herb Butter (recipe above)
Instructions:
If frozen, thaw the turkey properly and completely. Remove the turkey from the fridge one hour before cooking. Adjust oven racks to accommodate the turkey in the center of the oven. Preheat the oven to 325 degrees. Pat the turkey dry.
Season the cavity of the turkey with salt and pepper and stuff the cavity with the onion, lemon, apple and herbs.
Prepare the herb butter by mixing the salt, pepper, minced garlic and chopped herbs into the butter well.
Separate the skin from the turkey’s breast and insert two tablespoons of butter. Smooth under the skin.
Set the turkey into the roasting pan breast up and tuck the wing tips under the legs to prevent burning.
Brush the turkey skin with the remaining herb butter.
Place in the oven and cook for 12-15 minutes for every pound of turkey or until the internal temperature reading of the thickest part of the breast reads 165 degrees.
Let the turkey rest 30 minutes, tented under foil before carving.
