I promise you, cooking a turkey for Thanksgiving is easier than you might think. Let me walk you through it. These step by step instructions for cooking a Thanksgiving turkey will be extra detailed to put any first timers at ease. Here we go.
The first step is obvious. Buy a turkey. Buy about 1 pound per person. You can order a fresh turkey, or you can buy one at a grocery store. There is a good chance that the grocery store turkeys might be frozen, so get your turkey at least 3-5 days early so it has time to thaw out in your fridge. Research says that the turkey could need up to 1 day for every 4 pounds of weight to thaw out in your fridge.
While you are buying your turkey, pick up butter, thyme, rosemary, sage, a lemon, garlic, an onion, and chicken stock too.
As Thanksgiving approaches, home cooks everywhere are gearing up to roast the star of the meal – the turkey. Preparing the perfect turkey can be intimidating, but having a flavorful, juicy bird is easier than you think. One of the keys is seasoning the turkey in advance. But can you season a turkey the night before roasting?
The short answer is yes you absolutely should season your turkey the night before. In fact, seasoning in advance is one of the best ways to guarantee a tasty tender turkey with crispy skin. Read on to learn why pre-salting is a game-changer and get tips on the best way to do it.
Why Pre-Seasoning Makes a Big Difference
Seasoning with salt well in advance of cooking improves flavor and texture in several ways
1. It penetrates deeper into the meat.
When salt is applied to the turkey’s surface over time it will dissolve and diffuse inward. Given enough time (12-24 hours), the salt can season the meat up to an inch deep. This seasons the meat throughout not just the outer surface.
2. It dries out the skin.
Salt pulls moisture out of the turkey, drying the skin so it can get ultra crispy in the oven. Just pat the skin dry before roasting.
3. It relaxes muscle fibers.
The salt helps relax and unwind the turkey’s muscle fibers, so they can hold on to more moisture when cooked. No dry turkey here!
4. It boosts flavor.
The salt penetrates deep into the meat, seasoning it from the inside out. This gives you well-seasoned flavor in every bite.
5. It improves texture.
In addition to keeping the turkey juicy, the relaxed muscle fibers make the meat more tender.
Tips for Pre-Seasoning Turkey
Now that you know why you should salt your turkey in advance, here are some tips on the best techniques:
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Use kosher salt – Opt for kosher salt over table salt. The larger grains distribute more evenly. Diamond Crystal is a good choice.
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Salt heavily – Don’t be shy with the salt. Use approximately 1 teaspoon per pound of turkey. It may seem like a lot, but it makes a big difference.
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Loosen the skin – Slide your fingers under the breast skin to loosen it from the meat. Rubbing salt directly on the breast maximizes flavor.
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Season inside cavities – Don’t forget to season the inside of the turkey too. Sprinkle salt in the neck and body cavities.
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Chill uncovered – Let the salted turkey rest overnight on a rack set in a rimmed baking sheet. Uncovered in the fridge leads to drier skin.
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Rinse if brining – If you plan to brine the turkey, rinse off the salt before submerging it. The salt used in brining provides enough seasoning.
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Season again before roasting – Right before roasting, you can add any other seasonings like pepper, herbs, and spices.
Frequently Asked Questions
If you’re new to pre-salting turkey, you probably have some questions. Here are answers to some common FAQs:
How far in advance should I salt the turkey?
Ideally, season the turkey 1-2 days before cooking. If you only have 12 hours, that will still make a difference.
Should I salt a brined turkey in advance?
Pre-salting is not necessary if you plan to brine the turkey. The brine provides plenty of seasoning.
Can I stuff the turkey after salting?
Yes, you can stuff the turkey after seasoning it. Just take the salt content of the stuffing into account.
What if my turkey comes pre-brined or pre-salted?
If your turkey already has salt, you can skip pre-salting or reduce the amount of salt you add.
Should I rinse off the salt before roasting?
Rinsing is optional and comes down to personal taste. For browned, crispy skin, it’s best to pat the turkey dry and proceed straight to roasting.
Can I add herbs, spices, or aromatics along with the salt?
Absolutely. Salt, pepper, herbs like thyme or rosemary, citrus zest, garlic, and more can all be added with the initial salting.
What if I’m short on time the day of the meal?
No problem – season the turkey 1-2 days in advance so it’s ready to pop in the oven on the big day. Pre-salting reduces stress and saves you time on Thanksgiving morning.
The Takeaway on Salting Turkey in Advance
Seasoning your turkey the night before roasting delivers big rewards in terms of flavor, moisture, and texture. The salt penetrates deep into the meat, dries the skin, and relaxes muscle fibers – all adding up to a better bird.
Give it a try this Thanksgiving and see if you can taste the difference. Pre-salting the turkey is one easy way to help ensure a mouthwatering holiday centerpiece. Your guests will thank you when they rave about the incredibly juicy, well-seasoned meat.
Putting the Turkey in the Oven
I absolutely love my instant read thermometer that is meant to be used throughout the cooking process so I can constantly monitor the turkey. I think a in-oven instant red thermometer it is a great investment that takes the guesswork out of roasting meat.
Insert the thermometer in the thickest part of the thigh, so it isn’t touching the bone. If you don’t have an in-oven thermometer, start to check the temperature of the turkey 20 minutes before you think it might be done and until it reaches 165 degrees.
Sprinkle the remaining rosemary and thyme over the outside of the turkey.
How to Roast a Turkey
Place the turkey in the oven to roast. I like to start the turkey at 400 degrees for 30 minutes, and then I reduce it to 350 degrees. When you reduce the temperature, check on the turkey. You may want to tent the turkey with aluminum foil at some point so that the skin doesn’t go from browned to burnt. I just check every 30 minutes or so to see how things are going and once the turkey is nice and brown I place aluminum foil over the turkey very loosely.
Now you have some free time while you wait for the turkey to cook. That’s right, I don’t baste the turkey. I just let it cook. But I do check to make sure that the pan drippings don’t dry up or burn, pour chicken broth into the bottom of the pan as necessary to prevent the pan drippings from burning.
