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Now more than ever, Thanksgiving is a reason to celebrate. “I’m really looking forward to Thanksgiving, with all that we’ve been going through this year," mom Nancy Hassan told Mom.com. "It’ll be nice to be around family doing our yearly tradition of turkey and our favorite sides.”
Although you might be doing Thanksgiving differently this year, one thing will stay the same: Someone’s gotta cook the turkey for thanksgiving. If you’re that someone, we’re here to help with a guide to preparing a juicy, delicious bird – even if you’ve never cooked a turkey.
Getting started: How to choose a turkey
Fresh vs. Frozen Turkeys
This choice comes down to personal preference. Fresh turkeys are more expensive and can be purchased online as well as in some grocery stores. It’s best to order them in advance and pick them up close to Thanksgiving day. Frozen turkeys can be purchased at any time but must be thawed a few days in advance. Thaw turkeys in a refrigerator set to 40°F or below for approximately 24 hours for every 4 to 5 pounds.
If you like leftovers – and who doesn’t – count on 1.5 lbs. of turkey per person. Butterball offers a handy calculator.
This year, smaller turkeys could be harder to find because demand has risen. "If you are looking for a smaller turkey we do recommend you shop early so you have the best selection," Butterball senior brand manager Rebecca Welch told TODAY.com. Another option is a breast rather than a whole turkey.
Which kind of turkey should I buy?
It comes down to your priorities and your budget.
Conventionally raised turkeys are those you find at the supermarket. Sometimes pre-seasoned or “self-basting,” they’re the least expensive and the most readily available, but they can be less flavorful.
Free-range turkeys have access to the outdoors. They taste better than conventionally raised turkeys and are more expensive. If animal welfare is important to you, choose a pasture-raised turkey certified by humane organizations.
Organic turkeys have no hormones or antibiotics, and their feed is 100% organic. They’re more expensive, but their flavor is often preferred.
Kosher turkeys are pre-salted as part of the koshering process. These juicy birds need no additional brining or seasoning.
Natural turkeys are raised without hormones or antibiotics and are minimally processed.
Heritage turkeys are descended from wild turkeys and are usually pasture raised. They’re strong tasting with less white meat and are more expensive.
A note to keep in mind if doing your Thanksgiving shopping during COVID: The CDC considers shopping in crowded stores just before, on, or after Thanksgiving a "high risk" activity to be avoided. Consider ordering items online, or doing your shopping way in advance and freezing perishables.
How long to cook a turkey and other game-day tips
Before you begin…
Make sure you’ve got everything you need. Betty Crocker recommends the following:
- A roasting pan with handles and a rack. (A disposable aluminum pan is fine.)
- An oven-proof meat thermometer or instant-read thermometer
- Aluminum foil
- A sharp knife and cutting board for carving
For the stuffing and gravy you’ll need basic kitchen tools such as measuring cups and spoons, mixing bowls, and baking dishes. Follow this checklist to make sure your pantry is stocked.
If your turkey is still frozen Thanksgiving morning, Cooks Illustrated has tips that will help save the day.
Basic Roasting Guidelines
To start, don’t wash your turkey. Prepare the bird by removing the giblets and neck from its interior and set them aside to be used later for gravy. Stuffing the turkey isn’t recommended, because the interior may not reach a high enough temperature to ensure food safety. Instead, season the bird’s cavity with salt, pepper, and aromatics like onion, garlic and herbs. Cook the stuffing separately. Season the outside of the bird with salt and pepper. Always calculate how long it will take to cook the turkey so it’s ready in time. The general rule is 12-18 minutes per pound, depending on the size of the turkey.
This is how to cook a turkey: 8 recipes you'll thank us for
World’s Simplest Thanksgiving Turkey
Roasting a turkey doesn’t have to be complicated. Here’s a crazy easy but delicious recipe.
To Make: Food Network
Turkey in a Bag
This easy, old-school method turns out tender birds with crispy skin.
To Make: The Kitchn
Easiest Turkey Brine
Bathing your turkey in brine (a seasoned water and salt solution) will guarantee a moist, juicy bird.
To Make: Simply Recipes
Dry-Brined Turkey
For just as much flavor and a bit less mess, try dry brining.
To Make: Bon Appetit
Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy
Removing the turkey’s backbone and flattening it (spatchcocking) creates a juicy, evenly cooked bird.
To Make: Serious Eats
Deep-Fried Turkey Brined in Cayenne and Brown Sugar
If you’re not terrified of messing with a giant vat of boiling oil, this method makes for a mouthwatering result.
To Make: Food & Wine
Porchetta-Style Roast Turkey Breast
Everything’s better with bacon, and this tasty dish proves it.
To Make: Epicurious
Make-Ahead Thanksgiving Turkey
Here’s a recipe from Ree Drummond that will help you stress less.
To Make: Food Network