How to Cook a Juicy and Tender 25lb Turkey

Cooking a 25lb turkey can seem daunting, but with some simple tips and tricks, you can have a perfectly cooked turkey every time. A 25lb bird feeds around 20 people, making it the perfect size for large gatherings like Thanksgiving or Christmas. Follow this guide for foolproof results.

Ingredients

• 1 (25 lb) whole turkey, giblets removed
• 1⁄2 cup softened unsalted butter
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 onion, quartered
• 1 lemon, quartered

Equipment

• Roasting pan with rack
• Meat thermometer
• Aluminum foil
• Basting brush

Step 1: Thaw the Turkey Completely

The first step is ensuring your turkey is completely thawed Keep the turkey in the original wrapping and place in the refrigerator Allow 24 hours of thawing for every 4-5 lbs of turkey, A 25lb bird will need 5-6 days to thaw,

Do not thaw at room temperature, as this can cause bacterial growth.

Step 2: Prepare the Turkey

Remove giblets and neck from cavities. Rinse turkey under cool water and pat dry with paper towels.

Mix together the butter, thyme, rosemary, sage, salt, and pepper. Gently loosen the skin from the breast and rub half the herb butter underneath. Rub the remaining butter all over the outside of the turkey.

Place the quartered onion and lemon inside the cavity. Tuck the wings under and tie the legs together with kitchen string.

Step 3: Preheat the Oven

Preheat the oven to 325°F. Place the turkey breast up on a rack in a large roasting pan Pour 1 cup water into the bottom of the pan

Step 4: Calculate Roasting Time

Plan for approximately 13-15 minutes per pound. For a 25lb turkey, the estimated roasting time is 5-6 hours.

Use these time estimates:

• 15-19 lbs: 23⁄4 – 3 hours
• 20-24 lbs: 3 – 33⁄4 hours
• 24-27 lbs: 33⁄4 – 4 hours
• 28-30 lbs: 41⁄2 – 5 hours

Step 5: Roast the Turkey

Once the oven is fully preheated, place the turkey in the oven. Baste the turkey with the pan drippings every 45 minutes. Tent loosely with foil after about 2 hours to prevent overbrowning.

Step 6: Use a Meat Thermometer

Test the internal temperature after about 4 hours. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when the thigh reads 175°F. The breast should register 165°F.

If the turkey is not yet fully cooked, continue roasting, checking the temperature every 20 minutes. If the breast is getting too brown, tent it with foil.

Step 7: Let the Turkey Rest

Allow the turkey rest for 30 minutes before carving. This allows the juices to redistribute through the meat.

Transfer the turkey to a cutting board, tent loosely with foil, and let rest for 30 minutes before carving.

Step 8: Carve and Serve

Place the turkey on a large cutting board. Remove the kitchen string and discard. Slice the breast meat, cutting perpendicular to the breast bone. Cut the leg and thigh portions away from the body. Slice the wings at the joints.

Arrange on a platter and serve alongside your favorite Thanksgiving sides and sauces. Enjoy this flavorful and juicy turkey!

Turkey Roasting Tips

• Brining the turkey in saltwater for 12-24 hours seasons the meat and helps it retain moisture.
• Rubbing butter or oil under the skin gives the meat extra moisture and flavor.
• Tenting the turkey with foil prevents overbrowning and drying out.
• Basting the turkey as it cooks keeps the surface moist and shiny.
• Letting the turkey rest after cooking allows juices to redistribute through the meat before carving.

How Long to Cook Unstuffed vs Stuffed

An unstuffed turkey will cook slightly faster than a stuffed one. Here are general guidelines:

• Unstuffed: 13-15 minutes per lb
• Stuffed: 15-18 minutes per lb

For a 25lb turkey:

• Unstuffed: About 5-6 hours
• Stuffed: 6-7 hours

Always rely on a meat thermometer over time to determine doneness. Cook until the thigh reaches 175°F.

Can You Cook from Frozen?

It is not recommend to cook a frozen turkey, as the inside could still be frozen while the outside is burnt. Defrost fully in the refrigerator before roasting.

If you are in a pinch, a frozen turkey can be thawed quickly by submerging in cold water, allowing 30 minutes per lb. Change the water every 30 minutes. Once thawed, cook immediately.

Safety Tips

• Never thaw at room temperature or in hot water. This can cause bacterial growth.
• Cook stuffing to 165°F. Cook it separately to avoid undercooked centers.
• Leftovers should be refrigerated within 2 hours. Reheat thoroughly to 165°F.
• Wash hands, utensils, sink, and anything else that touched raw turkey to avoid cross-contamination.

Make Carving Easy

Letting the turkey rest before carving allows the juices to reabsorb for moister meat. Transfer to a cutting board and tent with foil while resting.

Use an electric knife to slice through the meat smoothly. Slice the breast meat across the grain into thin slices. Cut the wings and legs away from the body.

Remove any stuffing and slice the meat from the carcass. Arrange the sliced meat neatly on a platter to serve.

Storing Leftovers

Refrigerate leftovers in shallow containers within 2 hours after cooking. Reheat thoroughly to 165°F before serving again.

The cooked turkey will keep refrigerated for 3-4 days. Slice or shred the meat and store in freezer bags or airtight containers. Turkey will last frozen for 4-6 months.

Get Creative with Leftovers

Leftover turkey is fantastic in a variety of dishes:

• Turkey sandwiches – Get creative with cranberry sauce, gravy, stuffing and veggies on bread, rolls, or croissants.

• Turkey tacos – Dice or shred the meat and serve in warm tortillas or taco salads.

• Turkey enchiladas – Make a sauce from the drippings and wrap turkey in tortillas.

• Turkey noodle soup – Simmer turkey meat, veggies and egg noodles in broth.

• Turkey pot pie – Mix turkey with vegetables and gravy in a creamy sauce and top with pie crust.

• Turkey casserole – Combine turkey, stuffing, veggies, and cheese and bake until hot and bubbly.

With proper thawing, seasoning, roasting, and resting, you will have a perfectly cooked 25lb turkey for the holidays. Rely on a meat thermometer for the most accurate doneness. Resting allows the juices to redistribute before carving. Leftovers can last for days and make amazing sandwiches, soups, and casseroles. Enjoy your beautiful, juicy holiday turkey!