Cooking the Thanksgiving Turkey can be tricky but with good instructions you will succeed. I have tried to write down all my tips on this recipe so you´ll have a perfect turkey on your holiday table.
Thawing the turkey
First of all, thawing the turkey takes a lot of time. Defrosting it in room temperature or in hot water is definitely not a good idea! Best way to do it, is in the fridge. I put my turkey in the fridge and the thaw time was about 2 days. It takes about 24 hours per 5 pounds. If you want to do this phase a little quicker, you can put your turkey in cold water. But if thawing it in the water you need to be careful, because the water needs to be refreshed every 30 minutes. In cold water it takes about 30 minutes/pound to defrost. Both ways you get a perfect turkey, other one takes more time and other requires more your attention.
I like to use a turkey with giblets and neck removed. It´s not the most fun thing to put your hands inside an animals cavity, so that´s why I like that they are already taken out.
Cooking the turkey
After the turkey is thawed and the stuffing is ready (if going to stuff the turkey), there isn´t so much to do until the bird goes into the oven. The cook time depends on the size of the turkey. My turkey was about 12 pounds (5,5 kg) and I cooked it in less than two hours. I have a very efficient oven. The cook time might be longer/shorter depending on your oven.
The best way to cook the turkey is with a thermometer. I took my turkey out of the oven immediately when the thermometer showed 160 in Fahrenheit/ 71 in Celsius. The cooking will continue still when you take the turkey out of the oven. I have overcooked my turkey once and it was because I waited that the turkey´s temperature reached 167 in Fahrenheit/ 75 in Celsius in the oven. Overcooked turkey is really dry and not so tasty.
By following my instructions, I hope you´ll cook a moist and super tasty Thanksgiving Turkey!:)
Thanksgiving Turkey
Ingredients
- 1 about 12 pound whole turkey 5,5, kg (neck and giblets removed)
- 3 carrots coarsely chopped
- 2 tablespoons salt
- 3 tablespoons lactose-free butter can replace with olive oil but butter gives the turkey a beautiful golden color
Instructions
- Preheat oven to 325 degrees (165 in Celsius).
- Place carrots in a large shallow pan. They will prevent turkey from sticking to the pan.
- Place turkey, breast side up, on top of the carrots. Pat the turkey dry with a paper towel. Fold wing tips under the turkey.
- Melt butter in a saucepan or in microwave.
- Stuff the turkey, but don´t put too much stuffing into the bird, it will need air to cook properly.
- Tie the legs of the turkey with twine.
- Brush outside of the turkey all over with the melted butter. Season with salt.
- Cook turkey uncovered in the oven until the thermometer reads 160 in Fahrenheit/ 71 in Celsius. I put the thermometer to the thickest part of the thigh (but not touching the bone). Other way to check if the turkey is cooked, is to insert a toothpick or fork to the meat and if the juices run clear, it´s cooked.
- Every half an hour baste the turkey. Scoop up the pan liquids and drizzle them on top of the turkey.
- Remove the turkey from the oven when cooked and let it rest for about 20 minutes until carving.