My First Thanksgiving: The Turkey

Posted by Caroline Wright

Since we've covered how much to buy and the equipment you need, you've got your bird and equipment.

What's next? At Everyday Food, we've come up with some great turkey tips on what pan to choose, and how long to defrost, prep, stuff, and roast your turkey. It's a great place to start to get informed about what to expect when roasting your turkey. I'm here to tell you what you might not expect, and keep my advice and tips super simple.

1. Allow for Extra Time 
   Start the turkey earlier than you might think necessary -- at least 3 1/2 hours before you plan to sit down for dinner. This way, if your oven temperature fluctuates or the turkey just takes longer than you expected, you're covered. And who cares if the turkey is room temperature?
   
   
2. Avoid Dry Turkey While Achieving Crisp Skin: Baste!
   Every 30 minutes or so when your turkey is roasting, use a spoon or turkey baster to drizzle the accumulated fat drippings over the turkey. In doing so, your turkey will stay moist and, as an added bonus, its skin will crisp up. (You'll look like a pro.)
   
   
3. Focus on the Turkey
   In the first 30 minutes of your maiden turkey roast, focus only on that. Make sure that you follow your recipe, get it in the pan, and gather your tools. Once it's set in the oven for the long haul, you can set your timer for every half hour or so to baste it and, meanwhile, focus on other things. But, to get started, give yourself the benefit of focused attention and go slow -- don't stress!
   
   
4. Know When It's Done
   To check the turkey for doneness, the easiest place to insert your instant-read thermometer is in the thickest part of the breast (don't push it in too far -- it shouldn't touch bone). Without exception, it's done when it registers 165 degrees. If your turkey is browning too quickly and it's not 165 degrees yet, cover it loosely with foil. If your thermometer reads 165 and you want a second opinion, jiggle the leg -- if it wiggles easily, it's done.
   
   
5. Let It Rest (You, Too)
   You've spent all this time ensuring that all its tasty juices stay on the bird, but there's one more step: Once it's done, let it rest. Transfer your turkey to the cutting board or carving platter that you'll be using and loosely drape foil over it -- this way, the turkey will have a minute to relax and reabsorb all of its juices.

Truly, that's all you really need to know to roast a beautiful, moist turkey. Check out our carving tips and step-by-step carving guide for what to do with it! If you have any questions, leave me a comment and I'll answer it through the end of the week.

Comments

[Sylvia]

And who cares if the turkey is room temperature?

Er? Your skin won't stay crispy and it'll be, well, not hot. :(

[Marjorie]

how far in advance can I buy a fresh turkey to keep in the fridge?

[Caroline Wright]

Sylvia, you're absolutely right. The skin will stay crispy for a while, but not over a very long duration of time, nor should your turkey be sitting out for too long, either. However, my attempt in these posts is to show that while perfect timing on your first Thanksgiving would be great, it is best to just relax and allow for extra time.

[Sandy]

I grate carrots and onions in bottom of roasting pan, and use a combo of Orange Juice and Honey ( about 1c OJ/ 1/4c Honey mixed together)to baste turkey with...when this combines with the juices from the turkey it creates a wonderful gravy...and gives the turkey a gorgeous glow!

[Mary Williams]

Best tip you could give have give me this morning - Take it slow and don't stress. Thank you.