Cooking a turkey can be an intimidating task especially if it’s your first time doing it for a big gathering like Thanksgiving. With all the pressure to deliver a picture-perfect moist and flavorful bird to the table, it’s no wonder home cooks turn to Reddit to get tips from fellow users who have been there and done that.
After scouring various turkey-cooking threads on Reddit, some clear themes emerged on the best practices for roasting your turkey. Below is a comprehensive guide to preparing and cooking a turkey, from thawing to basting to carving, using the collective wisdom of Redditors who have shared their experiences and advice.
Choosing and Thawing the Turkey
First things first – select the right turkey. The most common recommendation on Reddit is to choose a fresh (not frozen) turkey if possible ideally locally raised and organic. Fresh turkeys have better flavor and texture.
If using a frozen turkey is unavoidable, be sure to allot enough thawing time. The refrigerator method is preferred, allowing 24 hours of thawing for every 4-5 pounds of turkey weight. A 16-20 lb frozen turkey would need 4-5 days in the fridge. Thaw breast side up in a pan to allow juices to drain as ice melts.
If short on time, a frozen turkey can thaw in cold water in 30 minutes per pound, changing the water every 30 minutes. Never thaw at room temperature – bacteria multiply quickly between 40-140°F.
Prepping the Turkey
After removing giblets and neck from the cavity, dry the turkey inside and out with paper towels. Season the cavity generously with salt and pepper. Stuffing the cavity is optional, but most Redditors advise against it since stuffing slows cooking and may harbor bacteria.
For added moisture and flavor, try stuffing a halved onion, lemon, herbs, garlic and celery in the cavity. Truss the legs with kitchen twine to hold shape if desired.
Rub the skin liberally with softened butter or oil. Sprinkle and gently rub salt, pepper and any other seasonings all over the skin. Herbs like rosemary, thyme and sage are popular choices.
Let the seasoned turkey rest on a rack in the fridge uncovered overnight so the skin fully dries out – this gives you the crispiest skin when roasted
The Roasting Method
Redditors largely favor roasting in an oven over deep frying for better flavor and healthy fat drainage. Use a rack in a heavy roasting pan so air circulates under the turkey. Keep the turkey breast side up the entire time.
Set the oven temperature between 325-350°F. Higher heat risks burning the skin before the meat cooks through. Place turkey breast up toward the back of the oven. Basting with broth, wine or a seasoned butter every 30 minutes ensures a moist bird.
Use a meat thermometer to monitor the internal temperature of the thickest part of the thigh and breast. Remove from oven when it reaches 165°F. The juices should run clear at this point.
Let the turkey rest at least 30 minutes before carving so juices redistribute through the meat. Cover loosely with foil as it rests to keep warm. The internal temperature will rise another 10 degrees as it rests.
Handy Tricks and Tips
Here are some extra turkey roasting tips Redditors swear by:
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Brine the turkey in saltwater overnight before roasting for added moisture and flavor. Use 1 cup salt per gallon of water.
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Layer slices of citrus fruits (lemon, orange, lime) under the skin along the breast before roasting. This infuses citrus flavor into the meat.
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Rub the skin with a stick of butter before putting it in the oven, then again every 30 minutes during roasting. This gives an incredibly crispy skin.
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Use a roasting bag to self-baste the turkey and speed up cooking time. Slit bag before putting in oven so steam can escape.
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Inject broth or melted butter deep into the breast and thighs to keep the white meat extra moist. Use an injector tool made for turkeys.
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Roast the turkey breast side down for the first 45 minutes, then flip over for remainder of roasting. This self-bastes the breast meat in juices.
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If the skin starts to get too brown before the meat is done, cover with aluminum foil tent. This prevents over-browning.
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Let roasted turkey rest at room temperature 20-30 mins before carving for easiest slicing. The meat firms up a bit as it cools.
Common Pitfalls to Avoid
Thanksgiving turkey fails happen, even to experienced home cooks. Here are some common mistakes to watch out for:
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Understuffing the cavity. Filling it at least halfway keeps the breast meat moist and prevents it from drying out.
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Basting with juices too early. Wait until the turkey releases its own juices before basting to avoid washing off the seasoned crust.
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Overcooking. Once it reaches optimal internal temp, remove immediately from oven. Temperature keeps rising as it rests.
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Skipping the resting period. Meat won’t be as juicy if you carve too soon after roasting. Always let it rest adequately.
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Carving in the wrong direction. Slice against the grain of the meat, not with the grain, for tenderest texture.
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Making shallow cuts while slicing. Cut all the way down to the bone for neat, easy-to-serve slices.
Fixing Common Turkey Mistakes
Even experienced cooks make the occasional turkey blunder. Thankfully there are some tricks to salvage or fix common problems:
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Too dry and overcooked: Make a flavorful sauce from pan drippings to add moisture back. Mix in broth, red wine, cranberries, or gravy.
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Undercooked: Remove turkey, tent with foil and put back in oven. Check temperature every 15 minutes until done.
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Burned skin: Carefully scrape off only the truly blackened parts. Keep other crispy browned skin. Serves slices skin side down.
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Dried out breast: Focus on moist dark meat when serving. Use breast for other dishes like soup, sandwiches or casseroles.
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Bland flavor: Offer flavored gravy, cranberry sauce and other condiments so guests can enhance taste.
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Skin won’t crisp: Start roasting at a higher temp (400°F) for the first 30 minutes to render fat and brown.
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Cooking takes forever: Raise oven heat in 25 degree increments toward end to speed up cooking when you’re pressed for time.
Carving and Serving Suggestions
Once your turkey has rested, it’s time to carve it up for serving. Here are some tips for smooth sailing:
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Carve the turkey where it was rested, not at the table. It’s easier to catch messy juices.
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Start by removing the legs and thighs. Cut along the hip joint to release.
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Slice the breast meat by making thin horizontal cuts with the whole breast intact.
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Arrange slices on a decorated platter with drumsticks and thighs around the sides.
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Let guests help themselves buffet-style or portion out servings family-style at the table.
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Refrigerate all leftover turkey within 2 hours of coming out of the oven. Store in shallow containers for quick cooling.
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Use leftovers for sandwiches, soups, casseroles, turkey tetrazzini, turkey pot pie, and other inventive dishes. Get creative!
Cooking a turkey is a rite of passage for many amateur cooks. By following the collective tips of Redditors who have gone before you, you can feel confident your turkey will turn out picture-perfect this Thanksgiving and wow your guests! Just allow plenty of time for thawing and roasting, baste frequently, use a meat thermometer, and let it rest before carving.
