Divide and conquer, right?
For 50 years, my mother was in charge of the turkey.
But now that the dinner gathering has shifted to my house, the task has fallen to me.
Elise Bauer
Fortunately, my mother has taught me well!
Her turkey cooking method produces a roast turkey that is always perfectly done.
The breast is never dried out, but tender and full of flavor.
Elise Bauer
There’s no need to brine or baste.
How to Cook a Turkey: 3 Tips to Know
How does my mother do it?
If you cook the bird breast down, the turkey skin over the breast will not brown well.
Breast-side up roast turkey, after the turkey has been turned over and broiled a few minutes to brown the breast.Elise Bauer
But usually, like my mom, I’ll just roast it the whole time breast down.
If you are buying a frozen turkey, you’ll need to put it in the refrigerator to defrost.
The turkey will need about 5 hours of defrosting time for every pound of turkey.
Elise Bauer
A 20 pound turkey will take about 100 hours, or 4 days, to defrost.
Change the water every half hour until the turkey is defrosted.
Use a Meat Thermometer
If you don’t have a meat thermometer, just get one!
Elise Bauer
Using one will make your life a lot easier, otherwise there’s just too much guesswork.
But any instant read thermometer will do.
(I use twoChefAlarmremote thermometers, one inserted into the breast, one inserted into a thigh.)
Elise Bauer
*For other size turkeys, multiply the weight of your turkey by 13 minutes per pound.
Again, this is just an estimate!
If it is at room temp, it may take less time to cook.
Elise Bauer
So, check the temperature of your bird earlier than the full cooking time.
Your turkey will be perfectly succulent and delicious.
For food safety questions, try theUSDA Meat and Poultry Hotline.
Elise Bauer
Here are some of our favorites.
Mom’s Roast Turkey
Handle raw turkey the way you would raw chicken, with care.
Use a separate cutting board and utensils to avoid contaminating other foods.
Elise Bauer
Wipe down surfaces with dampened paper towels.
Need help figuring out how big a turkey to get?
Butterball has aturkey calculatorthat helps you figure out just how many pounds you need per person.
Elise Bauer
You’ll want to defrost it in the refrigerator so that the turkey stays chilled during this process.
Put the wrapped frozen turkey in a pan to prevent leaks and then place it in the refrigerator.
It will take about 5 hours of defrosting time for every pound of turkey.
Elise Bauer
The turkey will cook more quickly and more evenly that way.
When you are ready to cook the turkey, remove it from its package.
Pull the giblets out; they are often wrapped in a small paper package.
Elise Bauer
you might either cook the neck alongside the turkey, or use it to make turkey stock.
you’re able to also use all of the giblets for makinggiblet gravy.
Rinse the turkey inside and out with water.
Elise Bauer
If you see stray turkey feathers, pluck them out.
Use paper towels to pat the turkey dry.
Many turkeys come with a plastic tie holding the drumsticks together.
Elise Bauer
Turn your oven to 400F.
Slather the inside of the cavity with a tablespoon or so oflemon juice.
Take a couple teaspoons ofsaltand rub all over the inside of the turkey.
Elise Bauer
(Skip the salt if you are using abrined turkey.)
These are aromatics that will flavor the turkey from the inside as it cooks.
), so that the aromatics don’t fall out while you are roasting the turkey.
Stuffing the turkey adds to the overall cooking time.
Not packing the turkey with stuffing will allow the turkey to cook more evenly.
We truss our turkey, though some people choose not too.
(Here’s a good video:how to truss a turkey.)
Rub either softened butter or extra virgin olive oil all over the outside of the turkey.
Sprinkle black pepper over the turkey as well.
How do you know the turkey is breast side down?
The wings are up and the legs are down.
That method helps create a convection-like environment, helping the heat circulate more evenly around the turkey.
Simple Tip!
If you only have one remote thermometer, put it in the breast.
Put the turkey in the oven at 400F, uncovered.
For the 15 lb turkey, start the cooking at 400F for the first 20 minutes to brown it.
Note that by browning the breast you may end up over-cooking the turkey breast a little bit.
We often don’t turn the turkey over.
The turkey juices should be clear, not pink.
Turn the turkey breast side up to carve it.
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Make the gravy while the turkey is resting.
If not, scrape off the drippings and put them into a skillet.
it’s possible for you to use either flour or cornstarch to make the gravy.
(We find we get better results with flour.
So, we recommend making the gravy with flour unless serving a guest who must eat gluten-free.)
If using flour, heat the fat and drippings in the pan until they are bubbly.
Sprinkle1/4 cup of flourall over the fat and drippings.
Stir with a wire whisk to make a roux with the flour and fat.
Let the flour brown a minute or so in the hot pan.
Let the gravy simmer and thicken.
Add salt and pepper, ground sage, thyme or other seasonings to taste.
See ourgravy recipefor more detailed instructions and on making gravy using cornstarch.
When you are finished with your turkey, save the bones from the carcass to make a deliciousturkey soup.
