Talking Turkey!

Fresh vs Frozen

If you would like to purchase a fresh turkey, I recommend going to a local farm or butcher a day or 2 in advance (feel free to browse our business directory). Otherwise, frozen turkeys are immediately flash frozen and can remain in the freezer forever and up to a year, without damaging quality. If you follow these instructions, I promise, not only will it be the best turkey you ever had but no one will ever know it was frozen!

How much do I buy?

Rule of thumb is commonly 1 lb. per person which should and will most likely give you some leftovers. I figure about 1 ½ lbs. per person since I like a lot of leftovers. This will also help ensure you can feed any potential last minute unexpected guests. I like having leftovers for guests to take home, if they so choose. I enjoy the late night turkey snack right before bed, turkey sandwiches the following day, ample turkey for at least 2 pot pies and enough soup to feed for days and freeze for another time.

Thaw time

Thaw in the refrigerator for 24 hours per 5 lbs. A 20 pound turkey will take 4 days to thaw, so plan your purchase accordingly.

Brine your turkey!

It makes a significant difference in juiciness and flavor! Make the brine in a large stockpot. Dissolve 1 cup of salt, one cup of sugar, ¼ cup of peppercorns, 1-2 sprigs of rosemary and sage and 1-2 bay leaves in 2 gallons of water. To dissolve well, you can bring it to a simmer. If you decide to simmer, be sure the water is down to room temperature and add about 2 cups of ice before adding the turkey. Remove the giblets from the turkey. Rinse and place the turkey in the brine. Make sure it is completely submerged. Cover and refrigerate for 8-10 hours. Remove the turkey from the brine, rinse and pat dry. Cover the bird loosely with foil in your roasting pan and let it sit in the refrigerator overnight. This will help ensure crispy skin. Allow one inch of room around the turkey in the roasting pan.

Prepare and Roast

Preheat the oven to 325°F. Remove the turkey from the refrigerator. Melt a stick of butter and brush it onto the entire bird. Flavor the turkey with herbs and spices. I like to use onion powder, garlic powder, salt and pepper. Make sure to sprinkle the spices inside the cavity as well, this will help make your turkey more flavorful. Please don’t stuff the turkey! I’m not saying that I don’t enjoy the taste of stuffing out of the bird, but… with the increased laborious task of stuffing the turkey, the necessary length of additional time it takes to cook safely through, the increased risk of bacteria growth AND let’s face it… it will be covered in gravy before it enters my mouth, it’s just not worth the additional effort. Instead, stick a sprig or 2 of rosemary and sage and 1-2 bay leaves inside the bird. This will add a pleasant flavor and aroma to the turkey. Add a ½ cup of water or broth to the roasting pan. Cover loosely with foil. Place it on the bottom rack and roast for about 20 minutes per pound or until the internal temperature reaches 165°F (bear in mind that brining a turkey may decrease the overall roasting time by about 20 minutes or so). Keep it covered until the last 90 minutes of roasting. This will allow the turkey to remain juicy without the need to baste, SO NO PEEKING! Basting also allows heat to escape, effecting the cook time. During the last 90 minutes, remove the foil and continue roasting. You may baste the turkey at this time. Though unnecessary, you may baste a couple more times before completed and check the temperature while you are at it. When you see the turkey turn a beautiful golden brown and reach an internal temperature of 165°F, remove the turkey, place it on your carving board, loosely cover it with foil and let it to sit for at least 20 minutes before carving. Covering the turkey will keep it hot for some time, so it’s okay to allow it sit for 30-40 minutes if necessary. Now you are ready to carve, serve, give thanks and enjoy!

Turkey Cheat Summary

Estimate 1 lb. of turkey per person or 1 ½ pounds for plenty of leftovers. Thaw time for a frozen turkey is 24 hours per 5 lbs. Brine in the refrigerator for 8-10 hours. Rinse, pat dry and refrigerate covered overnight. Brush with butter; add herbs and seasoning and roast covered at 325°F for approximately 20 minutes per pound. Brining may decrease overall cook time by about 20 minutes so be sure to check the color and temperature often during the last 30 minutes of estimated cooking time. Uncover during the last 90 minutes. Roast until golden brown and internal temperature reaches 165°F. Remove turkey from pan, cover loosely with foil and allow 20 minutes of sitting before serving. Carve, serve, enjoy!