Turkey 101

Learn how to prepare a moist, tender turkey, whether you'll be brining, roasting, smoking or deep-frying your bird.

The Star of the Show

Before you buy the turkey, figure out your guest list. You should have 1 to 1½ pounds of turkey per person. If you're buying a frozen turkey, calculate the time needed for it to thaw: one day for every five pounds of turkey.

Cooking Methods

Roasting a turkey is the easiest method for inexperienced cooks or anxious hosts: the oven remains a constant temperature, and it's easy to baste the turkey and check the internal temperature periodically. But for adventurous cooks, grilling or deep-frying provides a different experience and frees up your oven for other dishes.

Finishing Touches

Most recipes instruct you to let the turkey rest for fifteen to thirty minutes before carving. This crucial step allows the meat to relax after tightening up during the cooking process. After resting at room temperature, the juices are redistributed throughout the turkey and the meat stands up to carving better--so the juices stay in the slices, rather than on your countertop.
Other tips:

• Transfer the turkey to a cutting board to rest and use the drippings in the roasting pan to make gravy.
• Use a sharp knife for carving
• Serve the meat on a warmed serving platter

Turkey Cooking Time Guide

By:   Sydny Carter
Don't dry out the bird! Use this chart to determine cook times for turkeys.
Here's a handy chart that will help you estimate the amount of time required to cook a whole turkey in the oven. These times are based on placing the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven.

Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.

The only true test for doneness is the temperature of the meat, not the color of the skin.

• The turkey is done when the thigh meat reaches an internal temperature of 165 degrees F. To get an accurate reading, be sure that your thermometer is not touching the bone.
• If your turkey has been stuffed, it is important to check the temperature of the dressing; it should be 165 degrees F (75 degrees C).
• When the turkey is done, remove from the oven and allow to stand for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, and makes for easier carving.