So the time has come for you learn how to cook a turkey. Whether it's for Thanksgiving or a Sunday roast, it can be a daunting task but fear not, Food Network are here to help.
There are breast-side-down devotees, deep-fry fanatics and those who swear by air frying a turkey! They all are right — every one of these ways to cook a turkey can result in a delicious, moist centrepiece to a roast dinner. But sometimes the simplest way, especially if you’ve never cooked a turkey before, is the best of all. Read on for our guide on how to cook a turkey for family gatherings, special occasions, or a weekend roast.
How to Pick the Right Turkey
Don’t be intimidated by a turkey. One that’s not huge (in the 4-5kg range) is basically just like a big chicken. Smaller turkeys tend to be more tender, so if you're not hosting a crowd, opt for a smaller size. If you want to ensure nobody leaves hungry, consider cooking two small turkeys instead of one large.
The next thing to consider before you cook your turkey is whether or not you're working with a fresh bird. Freezing the turkey disrupts the cell structure, making for drier results, so always opt for a fresh, organic turkey to cook for the juiciest finish.
How to Brine a Turkey, if Necessary
Allowing at least 1 day of thawing for every 2kg of turkey.
Clear the bottom shelf of your fridge. Set an unwrapped frozen turkey on a rimmed baking sheet or roasting pan, slide it onto the bottom shelf and then let it sit. Occasionally check to see if the baking sheet or roasting pan needs to be drained.
If you’re wet brining your turkey, you can submerge a frozen turkey in brine. Typically, turkeys sit in wet brine for 12 to 24 hours, so do the math on when to start brining.
If you’re dry brining your turkey, you’ll want to wait until the turkey is thawed so you can remove the giblets from the interior and the skin will be pliable. Dry brines sit on the uncovered turkey for 24 to 72 hours, so plan your timing accordingly.
How to Prep a Turkey for Cooking
Taking the turkey from the fridge ahead of time allows it to cook more evenly, which ultimately leads to a juicier bird. Let it sit at room temperature for 1 hour before cooking it. Use this time to prep your turkey further.
Place the breast side up on a roasting rack in the largest roasting pan you have, which will allow the air to circulate and cook around for extra crispy skin.
Pat the turkey as dry as possible with paper towels. The drier you get the turkey, the crispier its skin will be.
Check it over for any forgotten pinfeathers, and pluck any out with tweezers.
Oil and Season the Turkey
Brush the outside of the bird all over with melted butter.
If you’ve brined your turkey, there’s no need to season it any further. However, if you didn’t, generously season the cavity, and the entire exterior of the turkey with salt and pepper.
For extra flavour, add some lemon zest and juice, plus some chopped fresh herbs, like bay leaves, to the melted butter you brush over the surface of the turkey. Or, go a step further: Use your hands to loosen the skin on the breasts and tuck softened butter, mixed with some additional fresh herbs, into those pockets.
Stuffing the Turkey
Stuff the cavity with aromatics such as quartered onions, lemon halves and fresh herbs.
If you’d like to add actual stuffing to the turkey, make sure you do it safely by loosely stuffing it – about 3/4 cup per 1/2 kilo of turkey – right before putting the turkey in the oven. For more safety tips, head over to our guide on How to Properly Stuff a Turkey.
Truss the Turkey
Point the cavity of the bird (and the ends of the turkey drumsticks) towards you.
Tuck the wing tips behind the turkey's shoulders to prevent them from burning.
Using cotton or linen twine, make a loop in the middle and hook that over the little nub where the turkey’s neck is. Bring the rope down on either side of the breast, then tie it together into a tight knot right behind the breast plate. This will push the breast up into a beautiful balloon shape. Hook each of the lines around the bird’s legs, pulling them together so they cross, and loop the twine around a few times and tie the legs together.
How to Carve a Turkey
Once the turkey has been sufficiently stuffed and trussed, it's time to roast and carve. Roast it at 165 degrees C for 1 hour and 45 minutes, then turn up the heat to 220 degrees C for the last 45 minutes of cooking, until juices run clear when you cut between leg and thigh.
If you stuffed the turkey, allow a bit more time for roasting: The stuffing should reach a temperature of 70 in the deepest part, to be safe. Let the bird rest, with stuffing in place, about 20 minutes, then remove the stuffing to a serving bowl and carve the turkey.
For one which is unstuffed, covered with tinfoil, about 20 minutes before carving the turkey.
