Even a novice can cook a moist, delicious turkey.
Here's how to cook the perfect turkey, with 5 simple tips to include how to brine and baste your turkey.
Your turkey will be so good, you will want to cook it all year!
Growing up, I would listen to the adults talk about how difficult it was to cook a turkey.
They described it as labor intensive and stressful.
In addition, the cooked turkey was plain, boring, dry meat that I would have preferred not to eat other than for continuing on tradition for Thanksgiving.
When it became my turn to break into the Thanksgiving Rite of Passage, I was terrified.
After doing a little research and experimenting, I discovered that cooking that bird is quite easy; even for a novice.
My turkey always turns out beautifully brown, moist, and full of flavor. I had no idea what I was missing out on.
Therefore, I am sharing with you my tips and tricks for cooking the perfect turkey!
How to cook the perfect turkey:
Tip 1 - Completely thaw your turkey!
You can buy a fresh turkey and alleviate some of the stress, but odds are you are going to buy a frozen turkey.
You must give yourself adequate time for thawing out your turkey.
If you cook a half-frozen turkey in the oven, you will have a nightmare in the kitchen.
TRUST ME!! It will not cook evenly and the frozen part probably will not cook to a done temperature at all.
Completely thawing your turkey is probably the most crucial part of cooking your turkey.
Thawing Tips:
- It takes 24 hours for every 4 lbs of turkey to fully defrost it. Therefore, you cannot buy a 20 lb turkey the night before to cook the next morning for your Thanksgiving meal! There will not be enough defrosting time!
- Buy a smaller turkey if you do not have days to thaw it.
- You can not thaw your turkey at room temperature. You will need to thaw it out in the refrigerator.
- You can also "cold water thaw" it.
To Cold Water Thaw: Butter Ball says: Thaw breast side down, in an unopened wrapper, with enough cold water to cover your turkey completely. Change water every 30 minutes to keep the turkey chilled. Estimate a minimum thawing time of 30 minutes per lb.
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Tip 2 - Brine
Why brine? Brining enhances the flavor of your turkey and most importantly, it keeps that bird moist!!!
If you brine your turkey, you almost can't mess it up…. I did say ALMOST.
Brine your bird for at least 2 hours. I often brine my bird overnight.
What to use to brine?
Brine your turkey in a stainless steel pot, bucket, or a brining bag such as Large Turkey Brine Bags Heavy Duty for Turkey or Ham XL, 2 pack, with Cooking Twine
You will need to be able to fit your container in the refrigerator! You do not want to use a cooler because it will not regulate the correct temperature to keep it from spoilage.
Discard the brine. You do not use the brine in your cooking.
The brine should never be used as a sauce to cook your turkey in.
Five Tips to Cooking a Perfect, Juicy Turkey- Easy Turkey Brine
Ingredients
- ½ cup kosher salt
- ½ cup brown sugar
- 2 cups hot water
- 2 cups apple juice
- 4 cups ice
Instructions
- Dissolve ½ cup kosher salt and ½ cup brown sugar in 2 cups hot water.
- Stir in 2 cups apple juice and 4 cups of ice.
- Submerge turkey in brine for 2 or more hours in the refrigerator.
Notes
**This recipe is for an 8lb turkey. Adjust and double to the size of turkey.
Nutrition- Nutrition info is based on estimation only.
Tip 3 - Use a meat thermometer!
You are dealing with a BIG bird and estimating cooking time based on the SIZE of the bird. Key word is ESTIMATING. Your bird may cook slower or faster than planned.
- It takes about 15 minutes per pound at 325 degrees to cook the turkey.... However, this is truly an estimate.
- The only way to know it is exactly the temperature you want is to use a thermometer. If you use a thermometer, you can stop cooking it the minute it reaches perfection.
- Use a leave-in oven-safe thermometer. This prevents you from repeatedly poking the turkey skin and letting out that beautiful juice.
What temperature to cook a turkey?
People will argue about what temperature you want to cook the turkey. I have seen everything between 165 degrees to 185 degrees. We don't take chances in our house. I have a convection oven and I cook it until it reaches 180.
At 180 temperature, my bird has always been fully cooked and fully juicy.
You can cook it to the temperature you are comfortable with.
Keep in mind it will cook a little more as it rests.
This Famili MT004 Digital Electronic Kitchen Food Cooking Meat Thermometer for BBQ Oven Grill Smoker with Timer Alarm and Large LCD Display has very good reviews on Amazon. I haven't personally used it, so I can't be 100% sure, but based on the reviews, it looks like it would be good.
I have a convection oven that comes with a thermometer that attaches to the oven that I use.
If you have a convection oven, use the thermometer it comes with.
Tip 4 - Baste
Do you see that pretty brown color of my turkey? All of my turkeys look this way.
Do you know why? I lovingly baste them.
I slather them up in an AMAZING butter and maple syrup recipe I found in a Cuisine at Home magazine.
I start basting my turkey about the last hour of cooking every 15 minutes.
It makes that skin a beautiful color and it makes my turkey taste WICKED GOOD!
For the Baste:
- ¼ cup maple syrup
- ¼ cup of melted butter
Mix butter and syrup together. Baste the turkey the last hour every 15 minutes.
Should you cover the turkey when cooking it?
I only cover the turkey if it starts cooking too fast.
If the turkey is very large, it will take longer to cook in the oven. Then the skin and/or breast may begin cooking too soon before the inside of the turkey is ready.
In this case, I would cover the actual turkey breast area or any spots that are cooking too quickly with foil.
If you cover the entire turkey in the pan it will steam cook it. That would not be good.
A smaller turkey most of the time doesn’t have this problem. If it isn’t browning too fast before the last hour, you won’t need the foil. The foil is the backup. The meat thermometer will let you know if only part of the turkey is cooking too fast.
Tip 5 -rest
Resist any temptation to carve the turkey the minute it comes out of the oven. You have to give it time to rest.
Resting allows the juice in the meat to redistribute evenly. If you carve it too soon, you will lose some of that lovely juice. It also allows the meat to firm back up a bit, allowing it to be easier for carving.
Ideally you should rest your turkey about 30 minutes. I would not do anything less than 20 minutes.
Use that resting time to set the table, fill the drink cups, or any other last minute things you need to do before serving Thanksgiving dinner.
Follow these 5 tips. Allow yourself plenty of time to cook the turkey.
And save plenty of room in your belly to eat it, because you will want seconds and thirds!! Enjoy!!
Serve your perfect turkey with these tasty Thanksgiving side dishes!
- Granny Moore's Dressing
- Cranberry Apple Casserole
- Southern Sweet Potato Casserole with Pecans
- Southern Crockpot Green Beans and Potatoes
- Southern Collard Greens
- How to Cook Field Peas
- Tomato Grits Casserole
- Hash Brown Casserole
- Seven Layer Salad
- Ambrosia Salad
- Salted Caramel and Chocolate Pecan Pie Bars
When you make your turkey, please let me know how it turned out in the comment section! I want to hear all about it!! My other readers do too!
Also post your picture of your turkey on Instagram or Facebook, and tag @aforkstale with a #aforkstale hashtag! I will share with my followers! xoxo!
Mark W.
Made this and it turned out fantastic. The only issue was with the thighs and legs not getting done and a little pink on the bottom of the breast by the bone. I didn't notice the breast issue until I started carving it up. Microwaved the breast until juices were clear and nobody was the wiser. Put the thighs and legs back in the oven on their own until done. Tip for carving; I cut the wings off and the thighs and legs off together, then filleted the breast meat off the bone on either side and cut into thick pieces; at least 1/2 to 3/4 inch thick. Huge hit. There was some breast meat leftover, but this was too good to send home with the guests. Mine, mine, mine.
Fran Wesseling
I have been cooking Turkey's for over 50 years but every year I double check a resource for the timing and other suggestions. Your blog was most helpful and especially for those who have never done one. Don't be afraid newbies out there cooking for the first time, if you follow her advice it will be great. P.S. I have always cooked a fresh, brined and organic Turkey. Its worth the time and expense. Have a wonderful Thanksgiving.
Katie Crenshaw
You put the maple syrup and butter on the skin the last hour of cooking. You put it on like you would barbecue sauce. You do not need to add any water.
Katie Crenshaw
Lisa, I would use the convection roast setting. Use your probe (built in thermometer) and cook it until the turkey temperaturereaches 180. Then let it rest for 30 minutes. Do keep in mind, the convection settings cook faster than regular baking settings. Therefore, it might cook faster than 15 minutes a pound the way normal baking time would be. The best way to get an idea of how long to cook your turkey is look at the oven manual to get an idea how long to cook by pound. But that is truly just an estimate.
Lisa Marie Ring
Hi there, I so appreciate your tips. QUICK QUESTION. I have a Thermador double oven. It has A MILLION settings including Convection bake, convection roast, regular bake, regular roast etc. I know you said to cook at 325°, but what actually "bake" setting would you use? I do also have a built in thermometer.
Kathy Maney
Do you cook your turkey in the maple syrup snd butter or water and do you put butter under the skin
Katie Crenshaw
I do not stuff my turkey. I make dressing on the side.
Lindsay Bash
My first time to make a turkey for the family. What do you stuff your turkey with or do you leave it empty?
Katie Crenshaw
I warm it in a small pan, then use a brush to baste the turkey. It will drip into the turkey pan, but I keep basting from the original pan I cooked it in.
Jill
Do you pour the butter/maple syrup mix into the bottom of the pan and baste it from there?
Anita Dreiling
Cannot brine as on low sodium diet, any suggestions
Katie Crenshaw
Insert the probe into the meatiest part of the thigh. It should not touch the bone. If you don’t have a leave-in thermometer, check the turkey with an instant read thermometer 30-60 minutes before the estimated finish time, then about every 15 minutes after.
Carla
Thank you for these amazing, straight-forward tips. Could you please let me know where you place the probe of the meat thermometer to get an accurate read on turkey temperature?