When it comes to cooking a turkey for Thanksgiving, roasting a full-sized bird can sometimes be a challenge regardless of your skill level.
That’s because there are a lot steps involved, and while they arent complicated, well, they arent necessarily easy either — especially if youre hoping to serve up a moist, juicy turkey to your guests.
So, along with setting the table, choosing the right side dishes and picking out wine to serve at Thanksgiving dinner, knowing how long to cook a turkey and what you need to do to prepare it correctly is essential.
With so much pressure to get it right on the big day, it’s not surprising that cooking a turkey can throw some people into a full-on panic.
“We sometimes talk folks down a bit,” Nicole Johnson, director of the Butterball Turkey Talk-Line tells TODAY.com. “We keep a real calm demeanor about ourselves and well troubleshoot.”
Fielding calls from more than 100,000 consumers from October through December each year, over 50 Butterball Turkey Talk-Line experts answer questions on everything from how to cook a turkey in a microwave to what to do if the power goes out.
One of the biggest questions, however is how long to cook the turkey and, according to Johnson, it’s not as long as you may think.
“There’s a misconception that a turkey takes all day to cook,” she explains. “Maybe they remember their grandmas getting up at 2 or 3 in the morning and its this all-day process.” The reality is that a 12-pound turkey shouldnt take more than a few hours to cook, meaning that you can put it in the oven in the early afternoon so that it’s ready by dinnertime.
To help ensure that your Thanksgiving bird is the stuff of TV commercials, TODAY asked Johnson for the lowdown on how to cook a juicy turkey.
Before you decide on a wet or dry rub or start sharpening your carving knives, you need to know how to thaw a turkey. Most turkeys sold in the grocery store are frozen and if youre getting a head start on your grocery shopping, it should stay that way until week of. According to Johnson, the No. 1 thing callers want to know is how long to thaw a turkey and the answer is: simple math.
“The ratio is 24 hours for every four pounds of turkey meat to thaw in your refrigerator,” she says.
If calculations aren’t your strong suit, Johnson says that the next best thing is “National Thaw Your Turkey Day,” which falls on the Thursday before Thanksgiving Thursday. This year, you can begin thawing your bird on Nov. 16.
“It’s a really good way for folks to remember, regardless of the size of the turkey they have purchased, to take it out of their freezer wrapper, intact and put it in the refrigerator.”
To prepare a turkey for thawing, rest it in a deep baking dish or in a roasting pan lined with a wire rack. As it thaws, it will release a lot of liquid, so it’s important to ensure that you use the proper bakeware to collect the liquid. Place the pan on the lowest shelf in your refrigerator to prevent cross-contamination.
Once thawed, the turkey can stay in the fridge for four additional days. Even if your turkey is fully thawed by the Sunday or Monday before Thanksgiving, it will be completely safe to cook and carve on Thursday.
As the saying goes, even the best laid plans sometimes go awry and if you find yourself in a jam having forgotten to thaw the turkey, Johnson says not to worry.
“The Tuesday or Wednesday before Thanksgiving, even Thanksgiving morning, you can go ahead and opt for the cold-water bath method,” she says. Thawing a turkey in a bath of very cold water is a quick and effective method when you’re in a pinch.
The ratio for the cold-water bath method is 30 minutes per pound, which means a 24-pound turkey takes around 12 hours to thaw in a cold water bath.
Cooking a turkey can be an intimidating task, especially if it’s your first time tackling the big bird. With a little preparation and knowledge about proper cooking temperatures, you’ll turn out a juicy, flavorful turkey. This article provides tips on selecting the right size turkey, recommended cooking methods and temperatures, how to tell when your turkey is done, plus delicious seasoning and flavoring ideas.
Choosing the Right Size Turkey
When selecting a turkey allow about 1 pound of uncooked turkey per person. An 8 to 12 pound bird will feed 8 to 10 guests while a 12 to 16 pound turkey will serve 10 to 16. Instead of one large bird, you could also cook two smaller turkeys. Remove the giblets from the turkey cavities when you get home so they don’t contaminate the meat during the thaw process.
Butterball offers whole fresh and frozen turkeys as well as convenient roasts and boneless breasts ideal for smaller groups Fresh or thawed turkeys work beautifully when roasted while frozen Butterball turkeys can go straight into the oven from the freezer
Key Cooking Temperatures
Proper temperature is crucial when cooking a turkey to prevent undercooked poultry and foodborne illness. The best way to determine doneness is by taking internal temperature readings in multiple places with an instant-read thermometer.
According to Butterball, recommended cooking temperatures are:
- Thigh – 180°F
- Breast – 170°F
- Stuffing – 165°F
If stuffed, take the temperature in the centermost part of the stuffing. Let the turkey rest about 20 minutes before carving so juices have a chance to redistribute through the meat.
Roasting for Maximum Juiciness
Roasting a turkey in the oven is the classic preparation method recommended by Butterball. Preheating the oven to 325°F produces the most tender, juicy meat when pan roasting a turkey. Butterball provides handy cook times for whole turkeys ranging from 6 to 24 pounds.
For best results when oven roasting:
- Place turkey breast-side up on a flat rack in a shallow roasting pan.
- Brush skin with oil or melted butter for golden color and crispy skin.
- Use a meat thermometer to track doneness. Monitor it starting about 2/3 through the estimated cook time.
- Cover breast meat with foil if it begins to overbrown while thighs finish cooking.
Allow about 15 minutes of resting time before carving so juices have a chance to redistribute through the meat. Letting it rest makes the turkey easier to carve too.
Alternate Cooking Methods
While roasting is typically recommended, turkey can be prepared using several different cooking methods:
Grilling – Cook turkey parts or a whole bird outdoors over indirect heat. Use a rectal thermometer to check for doneness.
Smoking – Impart delicious smoky flavor to the meat. Maintain temperature at 225 to 275°F and allow extra time.
Frying – Deep fry small turkeys for quick cooking and ultra crispy skin. Use oil thermometers and safety precautions.
Spatchcocking – Flatten the bird for faster, more even cooking. Butterball provides instructions for spatchcocking and cooking times.
No matter which technique you use, always cook to the proper internal temperature for food safety.
Flavorful Seasonings and Rub Ideas
Unadorned, roasted turkey tastes great, but adding seasonings, rubs and flavor injections takes it to the next level. Consider these flavor ideas:
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Herbs – Fresh or dried thyme, sage, rosemary infuse the meat with flavor. Stuff cavities with herb sprigs too.
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Citrus – Orange, lemon and lime zest or juice brighten up turkey’s flavor.
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Spices and rubs – Single spices like cinnamon, paprika, cumin or flavor blends give a flavor kick.
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Aromatics – Stuff the cavities with quartered onions, apples, oranges or lemons.
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Compound butter – Blend herbs, citrus, honey or spices into room temperature butter and rub under and on the skin or use as a baste while roasting.
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Broths and marinades – Soak the turkey in salty broths and wine or citrus juice-based marinades which impart moisture and flavor.
Safely Thawing Your Turkey
Never cook or roast a frozen turkey without properly thawing it first for food safety. Here are some thawing guidelines:
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Refrigerator: Allow 24 hours for every 4 to 5 pounds of turkey. Place in a container to catch drips.
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Cold water: Submerge wrapped turkey in cold water, changing water every 30 minutes. About 30 minutes per pound of turkey.
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Microwave: Follow appliance directions for thawing. Cook immediately after thawing.
Check turkey packaging closely for the sell-by date and instructions for thawing. Don’t buy pre-stuffed fresh turkeys, as they don’t keep as long.
Is Your Turkey Done? Foolproof Ways to Check
A meat thermometer takes the guesswork out of determining doneness. Turkey is safe to eat once it reaches the recommended internal temperatures.
Other ways to tell if your turkey is fully cooked:
- Meat near thigh and wing joints moves easily.
- Drumsticks wiggle loosely in their sockets.
- Meat is fork tender and no traces of pink when pierced deeply.
Double check temperature at multiple areas on the turkey just to be safe before removing it from the oven or grill.
In Summary
With some preparation and by following Butterball’s cooking recommendations, you’ll turn out a perfectly cooked, juicy turkey. Monitor the temperature in multiple places with an instant-read thermometer until it reaches 180°F in the thighs, 170°F in the breast and 165°F in the stuffing. Letting the turkey rest before carving allows juices to redistribute for maximum moisture and flavor. Adding flavor with rubs, citrus, herbs and aromatics takes ordinary turkey from ho-hum to spectacular.
How long to cook a turkey
There are so many ways to cook a turkey. From Martha Stewart’s tried-and-true cheesecloth method to this Latin-inspired recipe that features a guava jam glaze, finding the perfect turkey recipe is no easy task. Regardless of how you season the bird, there’s a simple method: Johnson recommends cooking a turkey at 325 F, from start to finish.
“There are recipes where they may start with a really high temperature, then you turn it down,” she explains. “We’ve tested that method and we find that it tends to burn the skin.”
Because of that, she suggests keeping the temperature at 325 F throughout the cooking.
If you want to cook the bird at a high heat to ensure crispy skin, turn the oven to 450 F and set a rack in the middle of the oven. Roast the bird for 30 minutes exactly, then reduce the oven temperature to 350 F to continue cooking. Use a meat thermometer to determine the internal temperature of the bird, which will prevent it from overcooking. Once a thermometer inserted into the thickest part of the bird reaches 160 F, remove it from the oven to rest (the internal temperature will continue to rise by about five degrees).
How long you cook your turkey depends on the size of the turkey and whether or not it’s stuffed.
To help determine the estimated time, use this handy cooking chart from the National Turkey Federation:
If you notice your turkey breast is browning faster than the rest of the bird, Johnson says to take a sheet of aluminum foil (roughly the size of a notebook) and tent the breast area.
“That’s going to help over-browning of the breast and allow the thigh to come up to temperature,” she says.
How to prepare a turkey for cooking
Getting your turkey oven-ready doesn’t require much work. Remove the bag and drain any excess juice into the sink, then pat it dry again with a paper towel.
Remove the bag of giblets from the cavity of the turkey and, if desired, reserve them for homemade gravy. It’s a step people often overlook and if you forget, don’t sweat it. “It happens quite often,” Johnson says. “People call, theyre in a panic. We tell them not to worry.” If you accidentally cook the turkey with the giblet bag still intact, just remove it with a pair of tongs before carving.
Despite the popular myth that you should always rinse the turkey, it’s not necessary, according to Johnson, and in fact can be dangerous. Rinsing a turkey under water in your kitchen sink can lead to cross contamination of foodborne pathogens.
Instead, place the turkey breast-side-up into an open, 2.5-inch-high roasting pan that ideally has a flat rack in the bottom.
“That helps us elevate the turkey off the pan and allows for that nice, hot circulating air for a uniform cook,” Johnson explains.
Season your turkey as desired (at a minimum, we recommend kosher salt and freshly ground black pepper) and rub the skin with oil or softened butter to build flavor. If you want to use a wet brine, prepare one about three days in advance of Thanksgiving and let the bird soak until it’s time to roast. Dry brines, which are less messy and build just as much flavor, only need about 24 hours to be effective.
What temperature do you cook a Butterball turkey?
FAQ
Is it better to cook a turkey at 325 or 350?
Do you cook a butterball turkey at 325 or 350?
Do you cook a Butterball turkey covered or uncovered?
How long do you cook a Butterball turkey?
Place the turkey in a roasting pan and cover with aluminum foil. Roast the turkey for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit. Once the turkey is cooked, remove it from the oven and let it rest for up to 30 minutes before carving. Tips for Cooking a Butterball Turkey
What temperature should a Butterball turkey be cooked at?
Cook the turkey at a temperature of 325 degrees Fahrenheit. Rest the turkey for at least 30 minutes after cooking it. the optimal cooking temperature for a Butterball turkey is 165 degrees Fahrenheit. This temperature will ensure that the turkey is cooked through and safe to eat, while also preventing it from becoming dry or overcooked.
How to roast a Butterball turkey?
Here’s everything you need to know about how to roast a Butterball turkey to perfection. First, start off by preheating your oven to 325°F. While the oven is preheating, make sure to remove the giblets and neck from inside the turkey cavity. Then, rinse the turkey inside and out and pat it dry with paper towels.
Can You bake a Butterball turkey in the oven?
Basting a Butterball turkey while it’s roasting in the oven can help keep it moist and add flavor. You can baste the turkey every 30 minutes or so with the pan juices or a mixture of melted butter and herbs. Just be mindful that every time you open the oven door, you’ll increase the cooking time slightly.