Turkey tips: buying, thawing and cooking your turkey

MyRecipes.com

Thanksgiving is almost here. We've pulled our most popular turkey questions from our Ask the Expert blog to help you prepare for the big turkey day.

What size turkey do I need to buy for Thanksgiving?


When deciding what size turkey to buy, figure 1 to 1 1/2 pounds per person, depending on whether you are big eaters and how much you want left over. In my house, we have a mixed crowd when it comes to appetite, but no shortage of takers for leftovers, so I generally figure on 1 1/2 pounds per person.

Recipe: Roast Turkey with Sage Stuffing and Gravy

Ingredients:
4 tablespoons unsalted butter, softened
4 links Italian sweet sausage, pork or turkey (optional)
2 medium onions, chopped (2 cups)
2 stalks celery,chopped (2 cups)
3 cups chicken stock, canned or homemade
1/2 pound day-old white bread, cut into 1/2-inch cubes (5 cups)
1/2 pound day-old multigrain bread, cut into 1/2-inch cubes (5 cups)
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh sage, or 2 teaspoons dried ground sage
2 large eggs, whisked
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
1 10- to 12-pound fresh turkey, at room temperature
1/2 cup oil, or 8 tablespoons butter, softened, for the turkey
1/4 cup flour 1 turkey-size oven bag (available in supermarkets)
1/4 cup Madeira or port

In a large nonstick skillet over medium heat, melt the 4 tablespoons of butter and cook the sausage, if using, until browned, stirring to break up the links, about 2 minutes. Add the onions and celery and cook until the vegetables are tender and the sausage is completely cooked, about 6 to 7 minutes. Heat 1 cup chicken stock and set aside. In a large bowl, combine the sausage mixture, both types of bread, parsley, sage, and eggs and mix well. Add the heated stock and the salt and pepper and stir to combine well.

Heat oven to 350º. Rinse the turkey well with cold water and pat dry. Rub the turkey all over with the oil or butter, then season liberally with salt and pepper. Set aside. Place 1 tablespoon of flour in the oven bag and shake to distribute evenly. Set the bag aside in a roasting pan large enough to hold the turkey.
Stuff the turkey, neck area first, then the body. Carefully put the turkey in the bag. Close the bag with the enclosed tie and cut six 1/2-inch slits in the top.

Roast the turkey in oven for 12 1/2 minutes per pound, or 2 1/2 hours for a 12-pound bird (the bag allows the turkey to cook faster than with regular roasting). To test for doneness, remove the turkey from the oven, open the bag, and insert a thermometer into the thickest part of the thigh. The turkey is done when the thermometer reads 180º. If the turkey is done, let rest for 15 minutes. Cut open the top of the bag, place the turkey on a platter, and set aside. Remove stuffing.

Pour the drippings and juices into a gravy separator, let them settle, then pour off the nonfatty liquids. Add enough stock to make 4 cups total liquid, then, in a medium saucepan over high heat, bring to a boil. Whisk together the remaining flour with 1/2 cup warm water until smooth and add to the boiling stock. Continue whisking until smooth and bubbling. Add the Madeira, reduce the heat, and simmer for 2 to 3 minutes. Adjust the seasoning to taste with salt and pepper.

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What's the best way to thaw my turkey?
There are two good ways to thaw your turkey: (1) in the refrigerator, which takes several days, depending on the size of the turkey and (2) submerged in cold water. In both cases, leave the turkey in its original wrapper. When thawing in the refrigerator, place the turkey on a large tray or pan to catch the leaking juices. Once thawed, the turkey can safely last in the refrigerator another two days before cooking.

Thawing in cold water is quicker, but requires more of your attention. Make sure the wrapping is secure. If you think it is not water-tight, wrap over the existing wrapper with additional plastic until it is. Submerge your wrapped turkey in a big bowl (or sink) of very cold tap water. (Avoid the temptation of using warmer water: the inside will still be frozen and the outside will become breeding ground for bacteria). Change the water every 30 minutes, again using very cold tap water and submerging the turkey. It is not safe to thaw the turkey in the garage, where the temperature can fluctuate, no matter what the weather.

More Turkey Tips

How long will it take my turkey to thaw in the refrigerator?


According to the USDA, when thawing your turkey in the refrigerator, you'll need to allow 24 hours for every four to five pounds:
• 4 to 12 pounds: 1-3 days
• 12 to 16 pounds: 3-4 days
• 16 to 20 pounds: 4-5 days
• 20 to 24 pounds: 5-6 days

When you thaw your turkey by submerging it in cold water (changing the water every 30 minutes), allow about 30 minutes per pound:
• 4 to 12 pounds: 2 to 6 hours
• 12 to 16 pounds: 6 to 8 hours
• 16 to 20 pounds 8 to 10 hours
• 20 to 24 pounds: 10 to 12 hours.

How long will my turkey take to cook?
Use the timetables below to determine how long to cook your turkey. This chart assumes you are cooking the turkey at 325°F (which the USDA recommends as the minimum oven temperature to use). These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed:
4 to 8 pounds (breast) = 1½ to 3¼ hours
8 to 12 pounds = 2¾ to 3 hours
12 to 14 pounds = 3 to 3¾ hours
14 to 18 pounds = 3¾ to 4¼ hours
18 to 20 pounds = 4¼ to 4½ hours
20 to 24 pounds = 4½ to 5 hours

Stuffed:
4 to 6 pounds (breast) = Not usually applicable
6 to 8 pounds (breast) = 2½ to 3½ hours
8 to 12 pounds = 3 to 3½ hours
12 to 14 pounds = 3½ to 4 hours
14 to 18 pounds = 4 to 4¼ hours
18 to 20 pounds = 4¼ to 4¾ hours
20 to 24 pounds = 4¾ to 5¼ hours

For more cooking questions answered, visit the MyRecipes.com Ask the Expert page.

Turkey How-To Videos:
Prepare a Turkey for Roasting
Baste a Turkey
Stuff and Truss a Turkey