How to Cook a Turkey
User Reviews
5
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Prep Time
3 d
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Cook Time
3 hrs
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Additional Time
30 mins
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Total Time
3 d 3 hrs 30 mins
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Servings
12
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Calories
95 kcal
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Course
Main Course
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Cuisine
American
How to Cook a Turkey
Description
How to Cook a Turkey provides a thorough guide for preparing a whole turkey using either a wet or dry brine method. It involves brining the bird for up to a day or more, then letting it air dry uncovered in the refrigerator to enhance the skin's crispness. The turkey is rubbed with softened butter and seasoned with fresh herbs like thyme, rosemary, and bay leaves. Aromatic vegetables such as carrots, celery, onion, and garlic are used both inside the cavity and in the roasting pan to flavor the bird and pan juices. Cooking is done in a hot oven, initially at 425°F to brown the skin and create a savory crust, with gradual adjustments as needed. The recipe emphasizes letting the turkey come to room temperature before roasting to achieve even cooking.
The flavor combines the herbal notes from fresh sprigs and garlic with the richness of butter and a hint of wine, which moistens while roasting. The method aims for juicy white and dark meat with crisp, aromatic skin. The vegetables under the roasting rack collect flavorful drippings that can be used for basting or making gravy.
This recipe suits those preparing whole turkey for family meals or festive occasions. The instructions note thawing times and cooling periods required, making this a multi-day process but rewarding when done. The careful brining and drying steps ensure moist meat with crackling skin, a hallmark of classic roast turkey.
Plan ahead for thawing times: frozen turkeys require 2-3 days to thaw fully in the refrigerator.Wet brining requires 12-24 hours soaking plus 12-24 hours uncovered drying to improve skin crispness.Dry brining takes about 24-28 hours in the refrigerator without rinsing the salt from the skin.Substitute chicken broth or stock for white wine if preferred in the roasting pan liquids.Allow 3 to nearly 4 hours cooking time for a 12-16 pound turkey at recommended temperatures.
Ingredients
- 1 lb turkey , thawed with giblets, neck, and tailpiece removed
- turkey brine if doing a wet brine, wet or dry; recipes here
- 3 carrot cut into 1-2 inch pieces
- 3 celery cut into 1-2 inch pieces, stalks
- 1 onion , cut into ⅛s
- 1 garlic halved, head
- 8-10 thyme sprigs, fresh
- 4 rosemary sprigs, fresh
- 4 bay leaf
- 6 tablespoons butter , softened
- 2 cups white wine
- 1 tablespoon black pepper freshly ground
- 1-2 cups water
Instructions
- Brine the turkey with the wet or dry brine method. NOTE: To avoid spreading bacteria, do not rinse the raw, pre-brined turkey with water. For a wet brine, brine the turkey for 12-24 hours then remove the turkey from the brine and drain the turkey well. Place the turkey on the rack in a roasting pan, pat dry, truss the legs of the turkey, and tuck the wings under the bird. Place the turkey in the roasting pan uncovered in the refrigerator for 12-24 hours to air dry and the skin to dry out. For a dry brine, salt the bird with the brine mixture and refrigerate uncovered for 24-28 hours. Do not rinse the brine from the bird. Brush off any large salt particles not absorbed into the skin.
- Bring the turkey to room temperature for 1 hour before cooking. Adjust the oven rack to the lowest part of the oven and preheat to 425°F. Stuff the cavity of the turkey with a few of the vegetables and herbs then scatter the rest under the rack on the bottom of the roasting pan. Use your fingers to gently pry the skin from the breast meat. Use the handle of a spoon or fork to work your way between the skin and meat if your fingers won't reach, being careful not to puncture or tear the skin. Rub 2 tablespoons of the softened butter under the skin, flattening it to evenly cover the breast meat.
- Melt the remaining 4 tablespoons of the butter in a small saucepan. Stir in ½ cup of the white wine. Let the butter and wine mixture cool slightly so it becomes a bit clumpy. Use a basting brush to brush the butter mixture over the skin of the breast, legs, thighs, and wings. Add any extra to the roasting pan. Sprinkle the top of the turkey with freshly ground black pepper. Add the rest of the wine and 1-2 cups of water to the roasting pan.
- Roast the turkey for 45 minutes. Lightly tent the top of the turkey with a piece of aluminum foil and cook for 15 more minutes. Reduce the oven temperature to 325°F and roast for 1 ½ to 2 hours. Check the temperature of the turkey midway through roasting and add more water if necessary. Roast until the breast registers 160-175°F and up to 180°F for the thickest part of the thigh away from the bone, and the juices run clear when the thermometer is removed.
- Remove the turkey from the oven and let it rest for 30 minutes up to 1 hour for the juices to redistribute into the meat. Transfer to a cutting board, carve, and enjoy!
Notes
- Allow 2-3 days to thaw a frozen turkey in the fridge before preparation.
- Wet brine the turkey for 12-24 hours, then air dry uncovered for another 12-24 hours to achieve crisp skin.
- If dry brining, refrigerate uncovered for 24-28 hours without rinsing the skin; brush off excess salt if needed.
- Chicken broth or stock can be used instead of white wine in the roasting pan liquids.
- Estimate 3 to 3¾ hours cooking time at 425°F for a 12-16 pound turkey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 65mg | 3% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2727IU | 55% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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