For many of us, turkey is synonymous with the holidays. When Thanksgiving and Christmas roll around, turkey takes center stage on dining room tables across the country. However, cooking the bird just right can feel intimidating. Undercook it, and you risk foodborne illness. Overcook it, and you’ll end up with dry, stringy meat. Fortunately, learning how turkey is supposed to be cooked isn’t as tricky as it seems. With a few key techniques, you can master the art of cooking turkey perfectly every time.
Choosing the Right Cooking Method
There are several ways turkey can be prepared, so first decide on a cooking method. The most common options include:
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Roasting: This oven cooking method produces classic roast turkey with crispy skin and tender, juicy meat. Place the seasoned bird in a roasting pan and cook uncovered at 325°F, then increase heat toward the end for browning.
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Grilling For a smoky, charred flavor, turkey can be grilled over indirect heat. Maintain a temperature between 325-375°F and rotate periodically
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Smoking Low, indirect heat from a smoker infuses turkey with rich wood smoke flavor. Cook at 225-275°F for 4-6 hours depending on size
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Frying: Deep frying in oil yields ultra moist, crispy turkey in less time. Use a turkey fryer according to instructions for oil amount and temperature.
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Braising: For tender, fall-off-the-bone turkey, braise thigh or drumstick pieces in broth at 300-325°F until fork tender.
Determining Safe Internal Temperatures
Monitoring the internal temperature ensures turkey cooks to a safe doneness without drying out. Insert a meat thermometer into the thickest part of the thigh and breast, avoiding the bone. For whole turkeys, aim for:
- 165°F in the breast
- 175°F in the thigh
For boneless turkey breasts cook to 165°F at the thickest point. If stuffed, the center of the stuffing must reach 165°F as well.
Allowing Proper Resting Time
Once the turkey reaches the target temperature, remove it from the heat source and allow it to rest, tented loosely with foil. Resting for 15-30 minutes allows juices to reabsorb back into the meat. If you skip this step, the turkey will spill juices onto the cutting board instead of staying moist and flavorful.
Timeline for Thawing Beforehand
For food safety, turkey must be thawed completely before cooking. There are three ways to safely thaw:
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Refrigerator: Allow 24 hours for every 4-5 lbs. Place turkey in a container to catch drips.
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Cold water: Submerge sealed turkey in cold water, changing water every 30 minutes. About 30 minutes per pound.
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Microwave: Follow appliance directions for defrost function. Cook immediately after thawing.
Ideally, transfer the turkey from the fridge to the cooking method while it is still chilled.
Trussing for Even Cooking
Trussing (tying up) the legs and wings with butcher’s twine pulls everything snugly against the body. This allows the bird to cook evenly, hold its shape, and make it easier to rotate during roasting.
Maintaining Proper Moisture
Basting is key for preventing turkey from drying out as it cooks. Aromatics like onion, garlic, citrus, and fresh herbs add tons of flavor to both the meat and the basting liquid. Melt some butter and brush it over the turkey every 30 minutes while it roasts.
Letting the Turkey Shine on its Own
Avoid overpowering the delicate flavor of the turkey. Simple salt, pepper, thyme, sage, and onion are perfect herb and spice complements. Go easy on heavy marinades or dusty dry rubs. Let the turkey be the star!
Making the Most of Leftovers
With ample leftovers after the big meal, get creative with turkey leftovers. They can be transformed into soups, sandwiches, enchiladas, salad, or casseroles. Portion and refrigerate within 2 hours of cooking. Reheat thoroughly to 165°F and consume within 3-4 days. Freeze leftovers for longer storage.
Common Turkey Rookie Mistakes to Avoid
We’ve all made some turkey rookie moves. Here are some common mistakes to avoid:
- Not thawing properly or fully
- Overstuffing the cavity
- Skipping the resting period
- Basting with pan juices (always use fresh butter/oil)
- Tenting with foil during full
FAQs
There are a few options, including our favorite instant-read thermometer, the ThermoWorks Thermapen ONE, which is lightning-fast and accurate to ±0.5°F. We also like the ThermoWorks Thermopop 2, which is slightly more affordable, and the ThermoWorks ChefAlarm probe thermometer for keeping an eye on the temperature without having to keep opening the oven.
Straight to the Point
To cook your turkey to perfection, you need an instant-read thermometer. Our favorite instant-read thermometer is the ThermoWorks Thermapen ONE. For a budget-friendly pick, we like the ThermoWorks ThermoPop 2.
Want to guarantee that your turkey will be tender and juicy? Throw out the timing charts and forget about cooking “until the juices run clear.” Just use a thermometer. Its the only way to guarantee perfectly cooked meat—provided that you know where to check the turkeys temperature and know what temperature it should be. For the best results, you want to check the turkeys temperature in three different locations: the deepest part of the breast, the joint between the thigh and the body, and the joint between the drumstick and the thigh.
This video will show you exactly how to do that. 2:32
How to Cook a Turkey
What temperature should a Turkey be cooked at?
When roasting turkey, here are the temperatures to follow: Whole turkey: On your meat thermometer, a whole cooked turkey should reach an internal temperature of 165°F in the breast and 175°F in the thigh. Whole turkey, stuffed: The center of the stuffing must reach 165°F.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
How do you know if a Turkey is cooked?
Well, the only surefire way to know a turkey is done is when the internal temperature reaches 165°F. There is no other way to tell, and a turkey should not be consumed if it is less than 165°F. The number one tip we can give you when taking a turkey’s temperature is to use a digital thermometer.
How early should you cook a Turkey?
Starting about 30 minutes earlier than your per-pound cooking calculations indicate, begin checking the internal temperature at regular intervals. To do so, carefully remove the roasting pan with the turkey from the oven and set it on the stovetop or counter. (Make sure to close the oven door behind you so the heat doesn’t all escape!)