How to Cook a Turkey

Turkey Tips
- Stuffed turkey takes 15-10 minutes a pound to cook
- You can cook a turkey that's frozen- just allow 50% longer fot it to cook
- A turkey is cooked when breast meat is 165 F and dark meat is 185 F

Everyone wants a golden-brown turkey that's moist, juicy and packed with flavor in every bite. But many are disappointed when their turkey comes out bland, burnt or-- even worse-- gritty and dry. Make sure your holiday meal is as memorable as possible by reading up on these easy steps that will have you roasting the perfect turkey in no time!

How to Truss a Turkey

Alton Brown of the Food Network demonstrates how to truss a turkey in this video. Trussing with help the turkey cook evenly. The video is particularly easy to follow, since Brown uses purple tinted string for clarity. He covers how to lay out the bird, how to tie a surgeon's knot, and exactly where to place the string and tie the knots to tightly truss your turkey.

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Introduction
- In North America, turkey is usually the center of the Thanksgiving meal, and often served on Christmas as well. Preparing such a big bird can be intimidating. Not only is it heavy physically, but there's also a lot of emotional weight placed on it. One wrong move, and you haven't just botched a meal, you've ruined the entire holiday.
- Fear not! Cooking this iconic holiday centerpiece is easy, once you've learned how. This fool-proof-- or at least fool-resistant-- guide will show you exactly how it's done.
How Long Should I Cook a Turkey?

A stuffed turkey roasted at 325 F will take about 15 minutes a pound. If your turkey weighs less than 16 pounds, it will take about 20 minutes a pound. If you cook your turkey at a higher temperature, it will be ready sooner. Make sure to use a meat thermometer to check that your turkey is done. The breast meat should be 165-170 F, and the dark meat should be 185 F.
Step 1: Gather Supplies
- The entire cooking process is relatively easy, so long as you have all the right equipment. Try to get the non-perishables around a week before you plan to cook, so you don't have to fight someone for the last roasting pan at the store.
1. One large V-rack (a wire, V-shaped rack that fits into a roasting pan)
2. One large roasting pan
3. Meat thermometer
4. Tin foil
5. Paper towels
6. Basting brush
7. Salt
8. Water
9. One onion
10. Four sticks of celery
11. Three carrots
12. Fresh thyme
13. One turkey
  - - Rule of thumb: One to one and a half pounds of uncooked turkey per person.
  - - This online calculator will make a more precise estimate based on the number of adults and children, and the appetites of your guests.CSGNetwork.com: Turkey Dinner Calculator
  - Cook's Illustrated reports that most people prefer the taste of previously-frozen turkeys to fresh ones - but you'll need one day for every 4 pounds of turkey to thaw it properly.Cooks Illustrated: Turkey
  - For more information, see Mahalo's Guide to How to Pick a Thanksgiving Turkey and How to Thaw a Turkey.
14. One cup chicken broth (optional)
15. Four sticks of butter
Step 2: Brine Your Turkey
- Brining is the best way to get spectacularly moist and tender meat throughout your roasted turkey.The Accidental Scientist: Science of Meat - What Gives Meat its Flavor? Let the whole bird soak in a bath of salted water for several hours, and it will take in just enough of that salted water to make sure that the meat you serve is juicy, tasty, and tender.Cooking For Engineers: Brining
- - NOTE: Do not brine kosher or self-basting turkey. They are pre-treated in such a way that no additional salt is needed.
- You'll need:
1. A non-reactive (plastic, stainless steel, or glass) container large enough to fully submerge the entire turkey
  - - If you're pressed for space in your refrigerator, About.com recommends using the Ziploc Big Bags XL as a brining bag.About.com: Brining Bags
2. Two gallons of cold water
3. Two cups of table salt
  - - If you prefer kosher salt, Cook's Illustrated says two cups of table salt is equivalent to three cups of Morton's Kosher Salt or four cups of Diamond Crystal Kosher Salt.the Virtual Weber Bullet: All About Salt
- To begin the brining process:
1. Remove the turkey from any wrapping.
2. Remove the innards. If you plan to use them in any other dish, set them aside; if not, throw them away.
3. Pour the salt into your non-reactive container.EatTurkey.com: Brined Roasted Turkey
4. Pour the cold water into the container.
5. Stir the water until the salt dissolves.
6. Place the whole turkey in the container.
7. Place the container in the refrigerator for 6 hours.
8. Remove the brined turkey from the container.
9. Pour the water in the container down the drain.
10. Thoroughly rinse the entire body of the bird under cold water for several minutes.
11. Pat the turkey dry using paper towels.
Step 3: Roast Your Turkey
- Once your turkey is done brining, it's time to pop it in the oven.
1. While waiting for the brining process to finish, pre-heat your oven to 325 degrees.EatTurkey.com: Brined Roasted Turkey
2. Place foil over your V-rack.
3. Poke several holes in the foil to let heat circulate.
4. Chop the onion, the carrots, and the celery, and put them and the thyme into the roasting pan. This will flavor the pan drippings, making tastier gravy.
5. Pour a cup of water or chicken broth into the bottom of the pan.
6. Place the V-rack in the roasting pan.
7. Melt 6 tablespoons of butter.
8. Once you have patted the turkey dry, brush the melted butter all over its skin.
9. Place it, breast-side down, into the V-rack.
10. Put the roasting pan in the oven.
11. Cook for 45 minutes.
12. Remove pan from oven (close oven door) and brush pan drippings onto the back and the legs.
13. Cook for 45 minutes.
14. Brush pan drippings over the surface of the turkey again.
15. Cook for 30 minutes.
16. Remove pan from oven, closing oven door as soon as you can.
17. Using two large wads of paper towels, turn the turkey over so it is breast side up.
18. Brush pan drippings over the front part of the bird.
19. Cook until breast temperature reaches 165-170 degrees F, and thigh temperature reaches 175-180 degrees F.
20. Remove from oven.
21. Place the turkey on a cutting board.
22. Let the turkey rest for 20 minutes before carving.
Stuffing: The Safe Way
- Note that the above recipe does not include steps for stuffing the bird. Though the USDA warns that cooking with stuffing can increase the chances of contracting a foodborne illness, there are simple ways to make sure you cook it safely:Food Safety and Inspection Service: Turkey Basics - Stuffing
1. Some turkeys come pre-stuffed. Do not thaw them before cooking.Clemson Extension: How to Cook Turkey Always cook directly from its frozen state.
2. Do not use fresh stuffing if you plan on grilling, smoking, frying or microwaving the turkey.Food Safety and Inspection Service: Turkey Basics - Stuffing
3. Do not combine ingredients for your stuffing ahead of time and refrigerate.Clemson Extension: How to Cook Turkey Prepare everything immediately before you stuff the turkey.
4. Do not overstuff.
  - - The materials will expand while cooking, so keep the stuffing loosely packed in the inside cavities.University of Illinois Extension: Turkey for the Holidays - Turkey Safety
  - - Maintain a safe ratio of no more than 3/4 cups of stuffing per pound of meat.Clemson Extension: How to Cook Turkey
5. Begin cooking at 325 degrees F immediately after the filling the insides with stuffing.Food Safety and Inspection Service: Turkey Basics - Stuffing
  - - Cooking overnight at a lower temperature is not sufficient to keep bacteria from thriving.Clemson Extension: How to Cook Turkey
6. Make sure the stuffing alone reaches an internal temperature of at least 165 degrees F before turning off the heat.About.com: Turkey Basics - Stuffing Safely
- If you think you can handle all of these precautions to safely prepare this traditional side-dish, Mahalo's got everything you need to whip up the perfect stuffing to go with your turkey:
  - - For stuffing recipes, take a look at the Best Thanksgiving Stuffing page.
  - - For a step-by-step guide, read through How to Make Stuffing.
Step 4: Carve the Turkey, Make Gravy and Serve
- Once the turkey has cooled enough to cut safely, it's ready to be served to your hungry guests.
1. Making gravy? Check out Mahalo's guide to How to Make Gravy.
2. Want to carve that bird without destroying it? Read Mahalo's How to Carve a Turkey.
- Ready to be more daring with your recipe? Take a look at Mahalo's How to Smoke a Turkey and How to Deep Fry a Turkey pages.
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