There are as many recipes for how to roast a turkey as there are days in the year. For this post, I am skipping the recommendations of spatchcocking, deep frying, stuffed turkey, or anything that is more complicated than defrosting it, putting butter or oil on it, and just roasting it. This website has the simplest and easiest suggestions.
What size turkey to buy? The rule of thumb is 1.5 lbs for each person you want to serve — if you want leftovers.
Fresh or frozen? This is a big debate. Fresh, organic turkeys are expensive, and it has been our experience that frozen turkeys, if thawed and roasted properly, can be just as flavorful and moist as a fresh turkey. It’s a matter of cost and your preferences for organic foods. One thing to consider is that a fresh turkey cannot be stored adequately in a refrigerator for more than two days prior to Thanksgiving. So either buy frozen and allow at leasts 3 to 4 days to defrost IN the refrigerator (for a 12 pounder) or buy fresh a day or two before Thanksgiving
To brine or not to brine? If the goal of this turkey effort is simplicity, then a “dry brine” may be best. “Wet brining” — that is, soaking the bird in a salt brine for a period of time — is more complicated. Here are some instructions about how to rub spices on the turkey in a “dry brine.”
Stuffing outside or inside the turkey? For years we have baked our stuffing separately in the oven. The turkey seems to cook faster and the stuffing can stay just as moist. This website can answer your questions. If you don’t stuff the turkey with bread stuffing, you can still put onions, lemons, spices like thyme, rosemary, sage, garlic inside the cavity. It’s always good to tie legs together with kitchen twine and put wings under turkey to keep from overcooking the breast.
How long to cook the turkey and at what temperature? Most websites say to roast an unstuffed turkey 13 minutes per pound and a stuffed turkey 15 minutes per pound. For a 12 lb turkey that means around 3 hours, but we have always found it cooks faster than that, especially if you start it at 450 degrees and then drop to 350 after 15 to 30 minutes. It’s always good to check around 2 and 1/2 hours to see how it is browning. If you have a thermometer, it should be no more than 160 in thickest part of the thigh, because once you take it out, it keeps on cooking for awhile. Most recipes suggesting letting the turkey “rest” for up to an hour after you take it out of the oven. That also allows you time to bake your sides.
Rub butter or oil on the turkey? Many recipes suggest lathering the turkey with butter before you put it in the oven. But this recipe (and others echo this) notes that butter is part water and so can dry out the turkey or make the skin splotchy and not well browned. Try rubbing with vegetable oil of good quality, like herb infused or garlic olive oil instead of butter.
How to carve the turkey? Guys usually think carving is their responsibility, but if there is no guy around, carving is relatively simple if you follow these steps. Here is another video about carving the turkey in the most efficient way
Turkey for two or just a turkey breast? The same method for a whole turkey can be applied to a whole turkey breast. For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F).
Buy or make the gravy? For me, gravy has been the most daunting part of the whole turkey thing. Several years ago, we started buying ready made turkey gravy from a local delicatessen as a backup, in case the gravy we were trying to make didn’t turn out right. It was really good! But if you still want to make your own gravy, try this website or just google “how to make turkey gravy”.
Best of luck with your Thanksgiving dinner — whether you cook it yourself or dine out! Please share your best suggestions, not only for the turkey but for other sides you enjoy. Our readers will really enjoy your feedback!
This comment is from Ursula Kramer, who was unable to insert it because of a glitch.
I spend Thanksgiving with my son, who has to watch his diet carefully, so I make a Turkey
Breast, covered with oil and spices; he does not eat yams with sugar, so we cook them without, and then we have two types of vegetables, i.e.Asparagus and Green beans, simply out of the water. I like mine with almond slivers and butter – I like Cranberries and Orange relish from Traders – I do not know if I could be as good as he is because he cannot eat stuffing. For me it is not Thanksgiving without it, so I make my own. Bottom line is that the most important is that one is with family, no matter what you eat.
Thanks Ursula, for reminding us that many families have members who have dietary constraints, so putting together a Thanksgiving dinner that accommodates everyone can be challenging!