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Originally Posted On: https://spiceworldinc.com/tips-and-tricks/the-ultimate-turkey-prep-guide/
The Ultimate Turkey Prep Guide
Let’s talk turkey: It’s often the centerpiece of Thanksgiving dinner and the source of much debate: How big should it be? To brine or not to brine? Is it best roasted, grilled, or deep fried? Do you have to cook a whole turkey? No matter your preferred preparation, ensure you’re prepared with these tips and tricks for a terrific Turkey Day.
Buy the Right Size Bird
The USDA suggests 1 lb. of turkey per person (or more if you want to ensure there are leftovers). Remember to give yourself time to thaw the turkey if you buy it frozen: thawing time is 24 hours for every 4 to 5 lbs.
Stay Safe When Cooking Turkey: Clean, Separate, Cook, and Chill
- Clean: Wash your hands often. Wash used cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item.
- Separate: Keep raw poultry separate from ready-to-eat foods. Please don’t rinse your turkey! Rinsing your turkey can spread harmful germs and bacteria around the kitchen and increase the risk of cross-contamination.
- Cook: Use a meat thermometer to verify that your turkey has reached the safest internal temperature of 165°F. For a whole turkey, the temperature should be checked in at least three places: the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast. If you stuffed your turkey, the innermost part of the stuffing should also reach 165°F.
- Chill: Thaw turkey in the refrigerator, ideally in a bowl or other dish on the lowest shelf. Never thaw or marinate foods on the counter. Once cooked, slice turkey off the bone (though it’s ok to leave the leg and thigh intact) then cover and refrigerate promptly. Leftovers can be kept in the refrigerator for 3-4 days or frozen for 3-4 months.
Bring on the Brine
Brining your bird allows it to retain moisture while cooking.
New to brining? Try this apple cider, herb, and garlic turkey brine.
Ingredients
- 3 c. apple juice or apple cider
- 2 gallons cold water
- 4 Tbsp. fresh rosemary leaves
- 5 tsp Spice World Ready-to-Use Minced Garlic
- 1-1/2 c. kosher salt
- 2 c. brown sugar
- 3 Tbsp. peppercorns
- 5 whole bay leaves
- Peel of three large oranges
Instructions
- Combine all ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off the heat, cover, and allow the brine to cool completely.
- Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours. If you brine it longer than 24 hours the turkey will be too salty.
- Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. This removes excess salt from the outside.
- Remove the turkey from the water, pat very dry, and cook according to your normal roasting method.
Three Ways to Cook a Whole Turkey: Roasted, Grilled/Smoked, AND Deep Fried
Roasted
Try this classic oven-roasted turkey with garlic and herb butter.
Ingredient
For Turkey:
- 12 lbs. whole turkey, skin on
- ½ cup Spice World Easy Onion
- 1 head of Spice World Fresh Organic Garlic
- 1 celery stalk, chopped into long strips
- ¼ cup kosher salt
- 2 Tbsp black pepper
For Garlic Herb Butter:
- 1 stick unsalted butter, softened
- ¼ cup olive oil
- Zest of 1 lemon
- 3 tsp Spice World Ready-to-Use Chopped Garlic
- 1 tsp sage, chopped
- 1 tsp thyme, chopped
Instructions
- Heat oven to 450 degrees F.
- In a medium-sized bowl, stir together the softened butter, olive oil, lemon zest, Spice World Ready-to-Use Chopped Garlic, and herbs.
- Remove any packets and giblets inside the turkey and pat it dry. Then place the turkey on a large wire-rack roasting pan.
- Take the butter mixture and spread it generously over every inch of the turkey, including under the skin and inside the cavity. Sprinkle the turkey with salt and pepper.
- Peel and halve the head of Spice World Fresh Organic Garlic, then stuff the turkey cavity with it along with the celery stalk and the Spice World Easy Onion.
- Place the turkey in the oven for 30 minutes, and then turn the heat down to 350 degrees F. Tent the turkey with foil and cook for another 2 hours or until the turkey reaches 165 degrees F. Baste the turkey every 15 to 20 minutes with the butter dripping in the pan.
- Remove the turkey from the oven and foil, and let it rest for 20 to 30 minutes before carving and serving.
Grilled/smoked
Taking the cooking outdoors? Try this spatchcocked (butterflied) turkey method. A spatchcocked turkey lies flat and cooks quicker than a whole bird.
Deep fried
Learn how to fry up a golden, crispy turkey with this Cajun spiced deep fried turkey. Before you start cooking, review these Turkey Fryer Fire Safety Tips.
Turkey Carving Tips
- Let that bird rest. After cooking, allow the turkey to rest for 15 to 30 minutes before you cut it. This allows the juices to settle inside of the meat and make it more flavorful. Cutting your turkey while it’s still hot may result in a dry turkey.
- Keep your knife sharp. Working with a sharp carving knife will make it easier to cut through the turkey’s skin and help keep you (or whoever is carving the turkey) safe from injury. A sharp knife will also allow you to make clean, individual turkey slices that easily fall away from each other.
- Avoid a hot mess. Don’t carve it at the table. Feel free to present your fully cooked turkey to your guests, but then bring it to the kitchen to carve it.
- Go against the grain. Cut against (or across) the natural lay of the muscle fibers in the meat to ensure tender (rather than chewy) pieces of turkey.
- Avoid flipping the turkey. If you’re carving your turkey correctly, you shouldn’t have to flip the meat around. Carve each section at a time, keeping the meat flat against your cutting board. The breast side should be facing up and the legs and wings should be flat on your cutting board.
- Take out the wishbone. Removing the wishbone—the thin V-shaped bone in the breast meat at the base of the turkey’s neck— is optional during the turkey carving process, but it makes it much easier to carve your turkey breast. Turn the turkey so that the neck is facing toward you and look for the upside-down “V”-shaped bone. Use the tip of your knife to cut along the bone and loosen it from the meat, then pull it out with your fingers.
- Save the bones for stock. Save the bones and carcass of your turkey after carving the bird. They make a wonderfully flavorful turkey stock.
Need a video tutorial? Watch step-by-step instructions for carving a turkey here.
Hosting a smaller gathering or just don’t feel like cooking a whole turkey?
This turkey roulade with sausage stuffing is an impressive main dish that’s ready in about an hour. Save prep time by using an equal amount of Spice World Easy Onion instead of dicing a yellow onion.
This Thanksgiving, dazzle your dinner guests with a turkey that’s pure poultry in motion. Find more simply delicious dishes for Turkey Day and every day at Spice World Inc.
