Vanadium

What Size Turkey to Buy?

The general rule of thumb is 1 pound of turkey per person. Or 1 ½ pounds of turkey per person if you want leftovers (and we always want leftovers, right?). It’s always best to have a little extra turkey than not enough, so I recommend:

• Less than 8 people: While it will be more turkey than you need, I recommend buying a 10 to 12 pound turkey. Anything smaller and you’re paying more for bones rather than meat. Remember, you can freeze turkey leftovers.
• For 8 people: Get a 10 to 12 pound turkey
• For 12 people: Get a 14 to 18 pound turkey
• for 16 people: Get an 18 to 24 pound turkey
• More than 16 people: It’s best to buy two turkeys rather than one monster sized turkey.

Roast Turkey

• 12 to 18 pound turkey (*see notes below about using a larger turkey), fully thawed
• 1 onion, peeled and quartered
• 1 lemon, quartered
• 1 to 2 sprigs fresh rosemary
• 1 to 2 sprigs fresh thyme
• 1 to 2 sprigs fresh sage
• kosher salt and black pepper

Herb Butter

• ¾ cup unsalted butter, room temperature
• 6 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme

Vegetables Under Turkey (optional, but recommended)

• 1 onion, peeled and quartered
• 3 celery ribs, roughly chopped
• 2 carrots, roughly chopped

Don’t Forget to Thaw The Turkey

The biggest mistake people make is buying a frozen turkey the day before Thanksgiving. Don’t do that! Remember that a big turkey is going to take a while to defrost in the fridge. It takes about 24 hours per 5 pounds of turkey to properly thaw. My recommendation – buy your turkey at least a week before Thanksgiving. Then, let it thaw in the fridge 3 to 4 days before the big day.

No, You Don’t Need to Wash It

All you’ll do is contaminate your sink and kitchen and make a mess. We’ve talked about this before with chicken, and the same applies here. Any bacteria on the turkey will get killed in the oven while baking.

Don’t Cook Stuffing In the Turkey

If you want perfectly cooked stuffing and perfectly cooked turkey, cook them separately. If you overfill the cavity of the turkey it slows down the cooking time. And besides, it’s better to fill the turkey with aromatics and herbs that give it flavor and moisture. So cook your stuffing in a casserole dish instead.

How to Prepare and Cook Turkey

1. Thaw and remove giblets
   Once your turkey is thawed, let it rest at room temperature for an hour. Remove the bag of giblets and the neck, found in the large cavity and sometimes the smaller neck cavity (check both areas just to make sure you got everything out). You can save these items for gravy or discard them.
2. Pat dry and stuff
   Preheat your oven to 325°F (160°C) and pat the turkey dry with a paper towel. Removing any extra moisture ensures extra crispy skin. Then, season the inside of the turkey generously with salt and pepper, and stuff the cavity with quartered onion, lemon, and fresh sprigs of herbs. If anything, go lighter on the sage than the other herbs, as it’s more potent.
3. Make herb butter
   Make the herb butter by stirring together the softened butter, garlic, salt, pepper, rosemary and thyme in a small bowl.
4. Spread herb butter all over
   Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Add about 1/3 of the herb compound butter and spread it evenly underneath the skin. Spread the remainder of the herb butter all around the outside of the turkey.
5. Don’t truss the legs!
   Resist the urge to tie the turkey legs together. Yes, it makes the turkey picture perfect, BUT trussing prevents the air from circulating properly, leaving the meat to cook unevenly. So even though your mom (and likely grandmother) did it, skip it.
6. Cook the turkey
   Place the turkey on a roasting rack or on a bed of veggies (or both – which is what I do). Tuck the wing tips under the turkey to prevent them from burning. Then there’s only one thing left to do – cook the turkey!
   1. How Long to Cook a Turkey
      Ready for good news? Because we didn’t stuff the turkey, it will cook about 30 minutes faster. On average, plan for about 15 minutes per pound of turkey. But remember the BEST gauge is the temperature. You want to cook the turkey to 158° to 160°F (measure at the thickest part of the thigh or breast). But here’s a guideline:
      1. For a 10 to 14 pound turkey: 2 ½ hrs to 3 ½ hrs
      2. For a 14 to 18 pound turkey: 3 ½ hrs to 4 ½ hrs
      3. For a 18 to 22 pound turkey: 4 ½ hrs to 5 ½ hrs
   2. Keep an eye on your turkey when it’s about 75% done. Then, check the temperature every 10 minutes. Remember that ovens can cook slightly hotter or cooler. If you notice the skin browning too quickly, you can always place aluminum foil on top.
7. Always Let Your Turkey Rest
   Once you remove the turkey from the oven it’s imperative that you let it rest for at least 30 minutes. This allows the juices to redistribute in the meat, making for a juicer turkey. Better to have a juicy turkey than a sopping wet cutting board! To keep the turkey warm, you can cover the turkey with aluminum foil on the counter.
8. Carve and Serve Your Beautiful Bird
   The only thing left at this point is to admire your gorgeous turkey, carve it, make some flavorful turkey gravy and wow your guests. Just follow my tips on how to carve a turkey.

Common Questions

• Why isn’t the butter sticking to the turkey?
  Your bird may be condensating or your butter may be too cold and firm. Make sure your turkey has come to room temperature for an hour and pat it with paper towels to remove moisture. You can also soften the butter for 5 to 10 seconds in the microwave, then it should spread easily.
• What happens if my turkey is cooking faster than expected, and it’s already 74°C (165°F)?
  If you’ve checked the temperature in the thickest part of the breast and thigh and it’s at 74°C (165°F) then it’s cooked through. If it’s not golden enough, you can always turn on your top broiler for just a couple of minutes.
• What happens if my turkey skin is burning, but it’s not yet done inside?
  Lower the temperature of your oven and cover it with aluminum foil. Also, I recommend buying an oven thermometer to double check if your oven is cooking too hot.
• What if the very top of the breast skin is turning golden faster than the rest?
  Make sure your turkey isn’t positioned too high in your oven. If you can, lower your rack. Then, cover just that part with aluminum foil.
• What if there’s a little pink inside, especially around the joints?
  It’s normal for there to be some pink on cooked turkey, especially if you have a young bird. As the USDA says, you need to go by temperature, not color. As long as your turkey is cooked to 74°C (165°F) it’s safe to eat.