HOW TO: Thanksgiving Turkey
Getting turkey duty for Thanksgiving dinner is an honor, but it can be a bit intimidating. We’ll walk you through all the details necessary and the timeline to follow so that you can prepare an excellent bird to share.
HOW TO: Thanksgiving Turkey
Turkey questionnaire
Complete this questionnaire one or two weeks prior to Thanksgiving day.
How many guests will there be for Thanksgiving dinner?
Cooking in a Reynolds Turkey Bag or not?
Will the bird remain whole or be butterflied?
If whole, will it be stuffed?
What time will the roasted turkey be served, aka T time?
Select the bird
Frozen is generally the most economical way to go
Select a bird with a weight in line with the number of guests expected
Estimate ~ 1.5 lbs per person to allow plenty of leftovers
Refer to the Turkey Time Table for serving size
If using a frozen bird, it should be picked up early enough to allow defrosting time
Thaw properly
Select one of two ways below to defrost the frozen turkey.
Refrigerator: Place turkey (in original wrapper) breast-side up on a tray in the refrigerator. Allow 24 hours per 5 lbs of turkey.
Example: 15 lb turkey will take ~3 days to defrost.
Cold Water Bath: Place turkey (in original wrapper) breast-side down in a sink of cold water. Allow 30 minutes per pound of turkey.
Example: 15 lb turkey will take ~7.5 hours to defrost.
Refer to the Turkey Time Table for recommended thawing times
Turkey bag (optional)
Cooking the turkey in a Reynolds Turkey Bag is strongly recommended
Reynolds includes a chart with accurate cooking times based on bird specs which are also noted on the Turkey Time Table
Benefits of bagging the bird for baking . . .
Cooks faster: saving 1 to 2 hours
Reduces work: no mid-roasting basting needed
Reduces cleanup: just toss the used bag
The bag will help negate the meat-drying effects of high elevation
Read the directions on the box, follow everything, plus:
Add 1 cup turkey broth to the bag after the turkey is in and before closing
Don’t forget to slice a few 1/2” slits in the top of the bag
Prepare area for turkey prep
Note: it is essential to be careful when dealing with raw poultry, so as to avoid the risk of food-born illness
Recommended to keep all preparations involving the raw bird in the sink so as to allow for proper cleanup
Some tips:
Relocate any items near the sink so that they will not be contaminated
Thoroughly wash sink and nearby countertop
Place roasting pan on countertop beside sink
Line with Reynolds Turkey Bag (optional)
The Turkey
Note: the turkey should be prepared immediately prior to roasting for food safety
Place turkey (in original bag) into sink
Remove the original bag from the turkey
Remove the giblets and neck from cavities
Look over turkey, remove anything that shouldn’t be there
Place whole turkey on roasting pan
If using a bag, arrange so that the bag drapes the pan and the front of the turkey goes in first
Prepare the turkey for roasting:
Butterfly aka Spatchcock (optional)
Use sharp kitchen shears to cut out the backbone
Spread the bird flat on the roasting pan (yes, a turkey bag can be used)
Stuff (or not)
Prepare a batch of Savory Turkey Stuffing
Fill both cavities with the hot stuffing
Season
Measure out seasonings, combining in a mixing bowl:
1 Tbsp dried rosemary, crushed
1 Tbsp dried thyme, crushed
1 Tbsp ground sage
1 Tbsp seasoned salt
1 Tbsp garlic salt
Sprinkle the prepared seasoning mix over the turkey, being sure to cover every bit of the bird
If the bird is less than 16 lbs, it will not require the full amount of seasoning
Once seasoned, etc., arrange the bird in the roasting pan with legs tucked (tie if desired) and wings folded under the back to stabilize the bird
If using a bag, add 1 cup broth or water to the bag and tie closed with the enclosed zip tie, then use a sharp knife to cut six - 1/2” slits in the top of the bag
If butterflied, the bird will be splayed out so the legs cannot be tucked or tied
Roast
Place the roasting pan with the prepared bird in the oven
Bake at 350F for recommended time based on size of bird (see Turkey Time Table)
Use an instant-read thermometer to check the internal temperature
Insert probe in the thickest part of the breast
Food safe once temperature is 165F
Rest
Allow to sit for 10 to 40 minutes, refer to the Turkey Time Table for recommendations
Turkey will continue to cook from the internal heat, typically rising about 10F
Roasted bird should not be tented with tinfoil
Reserve drippings to make the Turkey Gravy
Carve & serve
Transfer roasted turkey to carving surface
If stuffed, use a spoon to transfer the stuffing to an oven-safe dish, cover and keep warm in oven
Be sure to use a sharp knife
Remove the leg & thigh at the hip joint
Separate the leg from the thigh
Remove the wing from the backbone
Slice along the breast bone to remove the breast
Slice up the thigh meat and breast meat
Save the bones for Homemade Turkey Broth
Arrange all the prepared meat on the serving platter
Cover until serving time
More Helpful Hints . . .
Keep that bird HOT
If your bird is for a large crowd you may find it easier to have it carved in advance
Line a large slow cooker with a new Reynolds Turkey Bag
Add 1 cup broth to bag
Set the slow cooker to “warm” or “low”
Carve the turkey in the traditional manner
Place the carved meat into the turkey bag in the slow cooker
Tie top of bag with enclosed zip and put lid on slow cooker
Refrigerate
Cooked turkey should only be at room temperature for ~2 hours
Refrigerate leftovers for up to 4 days
Leftover recipes
Turkey Pot Pie
Fresh Turkey Sandwiches
Turkey Enchiladas
Brenda’s tips:
Enjoy the process! Making the turkey (or turkeys!) for Thanksgiving is truly a privilege
Leftover turkey can be frozen but it will not taste quite the same, it is recommended to transform the leftovers into delicious new meals in the few days following for best flavor
Brenda recommends planning ahead so that the turkey can get on the table, hot, as your guests gather. Below is an example of the schedule Brenda follows:
Window to B’s kitchen . . .
