you could fuss over a turkey in a million different ways, but I dont.
Remember, the turkey you buy includes bones and giblets, so thats not 1.5 pounds ofmeat.
An 18-pounder (12 people times 1.5 pounds) provides generous helpings and is arguably the ideal size.
You may notice, when you go to the turkey store, that turkeys come in two sizes.
The hens are small, often 10 or 12 pounds.
And the toms are big, often 20 or more.
So you may have to go with a smaller or larger turkey than would be ideal.
Some kind of pan to roast it in.
A deep roasting pan is traditional, but you might also usea wire rack in a rimmed baking sheet.
Personally, I use a roasting pan minus the lid.
Aluminum foil, to protect the birds skin if it starts browning too fast.
Butter, to smear all over the turkey.
Get two sticks of butter unless your bird is a very small one.
Herbs and seasonings of your choice, to mix in with the butter.
I like to throw some onions and celery into the bottom of the roasting pan as well.
Put your turkey in the refrigerator forone day for every 4-5 pounds.
Expect a 12-pound turkey to take about three days to thaw; a 20-pound turkey, five days.
On Thanksgiving morning, check on the turkey bright and early.
If its still frozen,dont panic.
You have two options:
Acold-water thaw, changing out the water every 30 minutes.
Expect this to take 30 minutes per pound.
Its fine to roast a frozen turkey, but it will take up to 50% longer.
If itsmostlythawed, it will take longer than four hours but less than six.
What to put in it is up to you, but youll be glad you made it.
Heres how:
Take your two sticks of butter out of the fridge to soften.
Want to get fancy?We have flavor ideas here.
If somehow you forget this step, your turkey will be okay with just plain butter.
(If I may tell you a secret: It will also be basically okay without the butter.)
How long does it take a turkey to cook?
We will not be stuffing todays turkey.
it’s possible for you to make a pan of stuffing separately, if you like.
We might aim to get it in a smidge earlier to be safe, say 10:45 a.m. Alsotake the compound butter out of the fridge to soften.
First, get yourself a nice clear space to work in.You do not need to rinse the turkey.
Youdowant to avoid splattering raw turkey juices all over the place.
Then you carefully throw out the wrappings and wash your hands.
Your turkey will probably come packaged with a little plastic bag of giblets, and probably also a neck.
Let them fly free.
The turkey will takesomuch longer to cook if the legs are bound.
Theyll add flavor to the gravy.
(Take the giblets out of the bag, of course.)
If you dont have that handy,regular butter will do.
Or you’re free to just put the lump of extra butter in the cavity.
(Do not save it for the table.
It’s got raw turkey germs on it now.)
This is for monitoring the bird as it cooks.
When time is up, youll use your instant-read thermometer in several places to confirm the bird is done.
And if that bird has a pop-up thermometer button?
Take that sucker out andthrow it in the garbage.
What to do while the turkey is in the oven
This is the easiest part.
Once the bird is in the oven, you donothing.
After a few hours, take a peek to see how the skin is browning.
People will say shouldnt you be watching the turkey?
and Ill look at my phone and tell them its on track to be done by 4.
What about basting?
I do not baste it.
I let the oven and the butter do their work.
But thats adding water to thepan, not drizzling it over the bird.
You dont need to, I promise.
And the skin comes out crispier if you don’t.
While the bird is cooking, I strongly recommend doing some organizational work.
If somebody wanders into the kitchen and asks if they can help, give them a job.
Maybe during that time youll be making a gravy, or warming up a side dish in the oven.
Get everything ready so things can go smoothly when the time comes.
If you want a simple rule, 165 is the number youre looking for.)
Again: Ignore the pop-up thermometer.
Some people like that texture; thats why the rig was designed that way.
(Many people do not.)
Pop-up thermometers also arent consistent; occasionally youll get one that pops before the turkey is done.
And youll want to check that the turkey is cookedeverywhere, not just in one spot on the breast.
Dont trust that button at all.
Ive seen recommendations to let a bird rest forhours, which I cannot endorse.
Id budget 30 minutes.
People could get sick.
Otherwise, your job as the Roaster of the Turkey is done.
verify to get a photo of your beautiful turkey, and assign someone else to carve it.
