20 \u2013 24 pounds<\/strong><\/td>\n5 to 6 days<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\nThawing Times in Cold Water<\/p>\n
For a faster method, keep the frozen turkey submerged (breast side down) in cold water until thawed. Change the water frequently to ensure it stays cold. Thaw for 30 minutes per pound turkey.<\/p>\n\n\n\n\n8 \u2013 12 pounds<\/strong><\/td>\n4 to 6 hours<\/td>\n<\/tr>\n \n12 \u2013 16 pounds<\/strong><\/td>\n6 to 8 hours<\/td>\n<\/tr>\n \n16 \u2013 20 pounds<\/strong><\/td>\n8 to 10 hours<\/td>\n<\/tr>\n \n20 \u2013 24 pounds<\/strong><\/td>\n10 to 12 hours<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\nTuck the wing tips under<\/figcaption><\/figure>\nAdd herbs or stuffing to the cavity<\/figcaption><\/figure>\nDab skin dry with paper towel<\/figcaption><\/figure>\nCombine butter and seasonings<\/figcaption><\/figure>\nRub the butter on the turkey<\/figcaption><\/figure>\n<\/figure>\n\n
A brine can be a wet brine or dry brine. It\u2019s a mixture of salt, sugar, and seasonings that the turkey is soaked in or covered in for a day or so before cooking.<\/p>\n
I love<\/strong><\/em> a brined turkey because it adds adds lots of flavor and makes the meat extra\u00a0tender and juicy.<\/p>\nThe truth is, although I love brine, I don\u2019t usually brine my turkey.<\/strong> It adds an extra day to the preparation time. If you have time, by all means, use this turkey brine recipe, you won\u2019t regret it. <\/p>\n<\/div>\n<\/span>How to Prepare a Thanksgiving Turkey<\/span><\/h2>\nHere is an overview of the steps\u2014the full detailed recipe is below<\/em><\/strong>.<\/p>\n\nRemove giblets and neck from the thawed turkey and add them them to the roasting pan (or discard them if you\u2019d prefer).<\/li>\n Tuck the wing tips under. Add herbs\/onion or stuffing to the cavity.<\/li>\n Tie the legs with kitchen twine. Dab the skin dry with paper towel.<\/li>\n Combine butter and seasonings and rub over the skin.<\/li>\n<\/ol>\n\n<\/span>How to Cook a Thanksgiving Turkey<\/span><\/h2>\nNow that the turkey is prepared as above, it\u2019s time to get cooking!<\/p>\n
\nAdd carrots, celery, onion, neck, and broth to the pan. Top with a rack if you have one.<\/li>\n Place the turkey on the rack (or directly on the vegetables if you don\u2019t have a rack).<\/li>\n Roast according to the recipe below.<\/li>\n Let the turkey rest on a plate once cooked while you prepare the gravy.<\/li>\n<\/ol>\n\n
I prefer to cook the turkey unstuffed and cook the stuffing in a casserole dish or in a slow cooker. The turkey cooks more evenly and doesn\u2019t dry out while waiting for the stuffing to reach the correct temperature since the stuffing will need to reach 165\u00b0F.<\/p>\n
Instead of stuffing, loosely fill the cavity of the bird with \u00bc or \u00bd of an onion and herbs. You can also add cloves of garlic or \u00bd of a lemon. <\/p>\n<\/div>\n
<\/span>How Long to Cook a Turkey<\/span><\/h2>\nFor the best (and safest!) results, always use a meat thermometer<\/strong> inserted into the thickest part of the meat away from the bone (usually the thigh). It should read 160\u00b0F before removing it from the oven. The final temperature for roast turkey is 165\u00b0F, but it will continue to cook as it rests (this is called carryover cooking). Removing it from the oven ensures it doesn\u2019t overcook and dry out.<\/p>\n\n
<\/span>Cooking Times<\/span><\/h2>\nA stuffed turkey will need extra time in the oven. Ensure the stuffing is chilled (not warm) before stuffing a turkey. The stuffing should reach 165\u00b0F in the center. <\/p>\n\n\n\n\nSize<\/strong><\/td>\nUnstuffed<\/strong><\/td>\nStuffed<\/strong><\/td>\n<\/tr>\n\n8-12 pounds<\/td>\n 2 \u00bd to 3 hours<\/td>\n 3 to 3 \u00bd hours<\/td>\n<\/tr>\n \n12-14 pounds<\/td>\n 3 to 3 \u00be hours<\/td>\n 3 \u00bd to 4 hours<\/td>\n<\/tr>\n \n14-18 pounds<\/td>\n 3 \u00bd to 4 hours<\/td>\n 4 to 4 \u00bd hours<\/td>\n<\/tr>\n \n18-22 pounds<\/td>\n 3 \u00be to 4 \u00bd hours<\/td>\n 4 \u00bd to 5 hours<\/td>\n<\/tr>\n \n22-24 pounds<\/td>\n 4 \u00bd to 5 hours<\/td>\n 5 \u00bd to 6 \u00bc hours<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\nCooking times can vary, use an instant read thermometer to ensure the turkey reaches 165\u00b0F in the thickest part of the meat away from the bone. Remove the turkey from the oven at 160\u00b0F, as it will continue to cook as it rests.<\/p>\n<\/div>\n\n
<\/span>How to Carve a Turkey<\/span><\/h2>\nThe best way to carve a turkey (or whole-cooked poultry) is to start with a sharp carving knife, a paring knife, a serving fork, and kitchen shears for cutting pieces of turkey skin and the wings. A clean, sturdy cutting board is key for keeping the bird in place while you carve, preferably with grooved edges that catch the drippings. Finally, have a serving platter nearby to place the meat, trimmings, and garnishes. For more tips and tricks, check out this helpful post with videos.<\/p>\n
\nHold the end of each leg and slice downward through the skin until you hear the joint pop. <\/li>\n Separate the thighs from the drumsticks at the joints using the paring knife. <\/li>\n Serve the drumstick or thighs whole, or hold the drumstick vertically on the cutting board and slice the meat off with the paring knife, rotating as needed. <\/li>\n Repeat for the thighs, feeling for the bone and using the paring knife to shear the meat away.<\/li>\n Following the shape of the breast, use the knife to slice the meat from the bone on each side and lift it away. Cut the turkey breast in even slices, skin on, against the grain.<\/li>\n Use kitchen shears to cut the wings and place them on the serving platter.<\/li>\n<\/ol>\n<\/div>\n<\/span>Holly\u2019s Turkey Tips<\/span><\/h2>\n\nUse a meat thermometer<\/strong>.<\/li>\nSkip the basting: <\/strong>Frequently basting turkey adds to the cooking time as the oven cools each time you open it.<\/li>\nLet it rest: <\/strong>The best way to ensure a juicy turkey is to let it rest before slicing. As the outer part of the turkey cools slightly, the juices circulate back into the meat. This applies to everything from a meatloaf to a pork tenderloin.<\/li>\nSave that turkey carcass! You can freeze it whole or break the bones down and freeze them in zippered bags to make a rich and flavorful homemade stock or broth.<\/li>\n<\/ul>\n\n\n<\/span>The Best Thanksgiving Side Dishes<\/span><\/h2>\nOf course I pair the best Thanksgiving turkey recipe with the best side dishes!! Here are our tried and true favorites. <\/p>\n<\/header>\n<\/section>\n
Did you enjoy this Thanksgiving Turkey Recipe? Be sure to leave a comment and rating below. <\/em><\/strong><\/p>\n\n
\n
\n
<\/div>\n
<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\nNo ratings yet\u2191 Click stars to rate now!<\/span>Thanksgiving Turkey<\/span><\/h2>\nThis is the best Thanksgiving turkey recipe with crisp golden brown skin and juicy and tender meat. <\/span><\/p>\n\n
![\"Thanksgiving](\"https:\/\/www.spendwithpennies.com\/wp-content\/uploads\/2024\/10\/Thanksgiving-Turkey-SpendWithPennies-10.jpg\" "\\"This")
<\/figure>\n![\"onion](\"https:\/\/www.spendwithpennies.com\/wp-content\/uploads\/2024\/10\/IG-Thanksgiving-Turkey-SpendWithPennies-.jpg\"\/ "\\"This")
![\"onion](\"https:\/\/www.spendwithpennies.com\/wp-content\/uploads\/2024\/10\/IG-Thanksgiving-Turkey-SpendWithPennies-.jpg\" "\\"This")
<\/figure>\n