The most important preparation is making sure your turkey is completely thawed, inside and out, and that it is at room temperature. Breast meat has a greater likelihood of drying out, so place it under the dark meat, and consider covering it with gravy or spritzing with a small amount of turkey stock. If desired, certain cuts of fresh or defrosted turkey can be marinated (for a minimum of 4 hrs) before cooking to add flavour and moisture and to tenderise it a little further. Place turkey, breast side up, on top of the vegetables in the roasting pan. The latest advice from the British Turkey information service is that, if the turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. Put the turkey on a tray or plate wide and deep enough to contain any blood or juice that might seep out. Brining: If you have 8 to 24 hours to spare before you put the turkey in the oven, consider using that time to brine the turkey either in a liquid saltwater brine or with a dry rub. Simmer for 40 mins, then strain for the perfect stock to use for deglazing your turkey roasting tin – it will help make a really rich gravy. You've come to the right place for advice. A: Turkey, or any cooked food, should not be left out for more than 2 hours. Good breeds to look out for include Norfolk Black, Kelly Bronze and Cambridge Bronze. Pull the head down firmly and allow the blood to drain. Turkey mince is also available – it’s very low in fat and you can use it as you would any mince. You can use that resting time to warm up your Thanksgiving side dishes and make the gravy. Place turkey neck, carrots, celery, and remaining onions and thyme in large roasting pan. The turkey should be kept in its original wrapper during the thawing process. Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C. Using a small, sharp knife, cut through the flesh under the contour of the bone on both sides just deep enough to free it. Credit: Put fresh turkey in the fridge as soon as you get it home. Make sure the turkey doesn’t touch any other food in the fridge that’s to be eaten raw, or meat that is already cooked. Don’t wash the turkey. Whole birds should be roasted. Insert a meat thermometer into the thickest part of the thigh. Pierce the thickest part of the leg with a skewer then press the skewer against the leg to see if the juices run clear without any trace of pink – if the juices are clear, the turkey is cooked. If you are stuffing the turkey, stuff it loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey. Place turkey, breast up, on a boad. (Example: 15 lb. Add comma separated list of ingredients to include in recipe. Prepare the turkey by removing giblets and neck. The same applies to all birds but as they are smaller only a day in advance is needed. 2. Smear the butter all over the turkey and season with salt and pepper. Step 1: Bring out the Turkey. Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C. On Thanksgiving day, remove the turkey from the refrigerator and let sit to come to room temperature before reheating. Older turkey recipes advise basting a turkey regularly to keep the meat moist, but newer recipes suggest cooking the turkey more quickly while using dry brines – leaving the turkey in salt and flavouring overnight. Be sure to allow at least 30 minutes between the time you take the turkey out of the oven and when you serve it. Step 2: Set up the Pan Change the water every 30 minutes to keep cold. Next, let's talk about how to cook that bird. Here's how to prepare a thawed turkey for roasting in the oven: The only reliable test for doneness is to check the internal temperature of the turkey meat, not the color of the skin. What oven temperature to cook a turkey: Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven (or follow recipe instructions). Add comma separated list of ingredients to exclude from recipe. How to Prepare a Turkey: Cleaning. Drain juices and pat dry with clean paper towels. Roast until the skin is a light golden color, then cover the breast loosely with a foil tent to prevent further browning. See more about refrigerating, freezing, and reheating Thanksgiving leftovers. Slash the skin a couple of times to help the marinade penetrate deeply and keep covered in a glass or ceramic dish in the fridge. Adding stock, is an important step. You might also want to know how long to cook a stuffed turkey. The Freedom Food label can also be used by producers that meet the RSPCA’s welfare standards. As this will work to keep your … Just like cooking a raw bird, be sure to let your turkey rest about 15-20 minutes. Remove the turkey from it’s packaging, dry it off with some paper towels, and then prepare … The choice is up to you.) In fact, we're here to make sure you've got the step-by-step instructions you need on how to prepare a turkey, so you can feel confident about serving your beautiful bird. Smear the butter all over the turkey and season with salt and pepper. Once the stuffing is cooked and cool enough to handle, loosely fill the turkey’s neck cavity and fold over the flap of skin to keep the stuffing contained. dry hand-plucked (as opposed to wet-plucked, by which the turkey is immersed in very hot water to loosen the feathers, which are then mechanically removed) and hung for two weeks, which gives the flesh an enjoyably gamey flavour. Cover the dish with aluminum foil and bake at 400 degrees F for 30 minutes. Then, pour in cold water to cover the turkey completely in liquid (about 1 gallon for a whole bird). The turkey needs to "rest" for 20 to 30 minutes, and then you can carve your turkey. Remove the turkey from the oven and rest in a warm place for 30-45 mins – don’t skip this step as the juices won’t be reabsorbed back into the turkey and will run out if you carve it straightaway. Meanwhile, remove the turkey from the fridge and prepare it for roasting per the next steps. This method draws moisture out, then the turkey reabsorbs it, which seasons the meat and dries out the skin for a crisp finish in the oven. Allow the turkey and … Brush with additional oil before returning to the oven for another 60 to 90 minutes. Whole birds and pieces of turkey will keep in the fridge for up to two days. If it’s very large, you may need to use bathroom scales. I learned later that you need to prepare wild turkey a little different than store-bought turkeys. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, How to Check the Internal Temperature on a Turkey, refrigerating, freezing, and reheating Thanksgiving leftovers, Remove the packet of giblets from the cavity of the bird and save them for. Seal the baking dish with foil to reduce moisture loss, and heat in a 350 degree F oven for 20 to 30 minutes. Prepare the turkey for roasting. Tie drumsticks t… The turkey will cook more evenly by warming up a bit. So you've decided to be in charge of the turkey this year? Look for the Soil Association sticker if you’d like to buy organic. A process rife with decisions, making a Thanksgiving turkey is an endeavor that can take anywhere from two hours to seven days. For accurate timing, always weigh your turkey after it has been stuffed. If you wash your turkey in your sink you will just contaminate your sink. Organic turkey is the most expensive, as the most stringent farming standards will have been adhered to at all stages of the animal’s life, including being allowed to roam outside during the day and being fed a mainly organic diet. what turkey size to buy and thawing times. They are rarely labelled as such, but the low price is a giveaway. Tie drumsticks together with string, and brush the skin with melted butter or oil. Leave me a comment there. At this time, the thighs and legs should be around 130 to 150 degrees and the breast will be around 50 to 60 degrees. Lift up neck flap and and put stuffing inside neck cavity (permitting giblets have already been removed). Allrecipes is part of the Meredith Food Group. After the turkey is defrosted, remove any giblets, check that there are no ice crystals inside the cavity and pat dry with kitchen paper both outside and in. Cook the turkey on a rack of vegetables. Read our expert guide to turkey and find out how to defrost, prepare and roast a whole turkey, plus top tips to help you buy the best. The secret is there is no secret. Place the turkey on a cutting board and cover the meat with plastic wrap. Place turkey, breast side up, on rack in roasting pan. Battery (or ‘factory’) reared turkeys are the most commonly available kind. Basting is not necessary, but helps promote even browning. Meredith. As they are allowed to mature slowly, their flesh is firm and flavourful; however, because they have had lots of exercise during their lives, they may be less plump than indoor-reared birds. Get all the tips you need to cook a turkey, from prepping and basting to roasting and carving. Free-range turkeys should have had some access to the open air and are usually cheaper than organic. If your turkey is larger than 12 pounds, allow 3-4 days of thawing. First of all, if you haven't already purchased your bird, be sure to read all about how to buy a turkey and how to safely thaw frozen turkey. Removing the wishbone from a raw turkey makes it easier to carve later, giving you neater slices. Turkey mince should be cooked within 24 hours of purchase. However, you can fully roast a turkey the day before and heat it for Thanksgiving dinner: A: You should never stuff a bird hours before roasting, as the cavity can provide an environment for bacteria to grow. Then add seasoning to the whole turkey and finally stock (we used chicken stock) to the roasting tin. This simple method yields a flavorful, moist Thanksgiving turkey every time: spread butter under the skin, stuff loosely, season generously, and truss the legs. Known as dry-brining, this technique involves salting your turkey (inside and out) in advance. Avoid those that have been unevenly plucked. Yes, we are cooking this bird low and slow all day. 24 hours for every 5 pounds defrosting time is needed to properly thaw the turkey. The turkey is done when the meat reaches an internal temperature of 165 degrees F (75 degrees C) at the thigh. You can also opt to bake the stuffing in a separate baking dish. Read more about choosing, defrosting and cooking turkey at the British Turkey Information Line or the Food Standards Agency. These ingredients are for a 12- to 15-pound turkey and include vegetables and herbs to stuff inside the bird. Carving. For hours. As a rule, you should aim to prepare about ¾ of a cup (about 150 g) of stuffing per 1 pound (0.45 kg) of turkey. See how to stuff a turkey. Also, watch and learn how to carve a turkey in our video. Read more about turkey farming at Red Tractor. Related: How to Check the Internal Temperature on a Turkey. If brining, pour the brining liquid over the turkey. Of those five sources, the last four are perhaps more likely to be able to tell you the most about the turkey, such as where it came from and how it was reared. If it has come with giblets (the neck, gizzard, heart and liver), these should be removed and kept in a covered bowl in the fridge. How to thaw and prep a whole turkey On the night before you plan to roast your turkey, place your thawed and cleaned turkey into the bag or kettle. Here's how to prepare the turkey for roasting in the oven: 1. It’s no secret that the bigger the turkey, the tougher it will be. This is good for health, but does mean that the flesh can be on the dry side. Use a firm hand and slice deeply on both sides of the neck. Pat the turkey dry inside and out with paper towels and tuck the wing tips back and underneath. Although such turkeys are more affordable, the conditions they endure are extremely grim, as they are packed in at high densities, with little room to move around and no access to sunlight – all of which produces a noticeably inferior meat. See how to spatchcock a turkey. Completely immerse your turkey in its original packaging. 1 free-range turkey (5kg will feed eight people). No one wants that. The phrase ‘farm fresh’ means that birds have been handled traditionally once slaughtered, i.e. See how to brine a turkey. Use roughly chopped carrots and onions as a rack to prop up the turkey from the base. The small change of simply seasoning your turkey up to 2 days in advance makes a massive difference and actually cuts down on the amount of salt you need. For more on preparing a turkey, check out our downloadable, no-fuss guide. For more details about turkey thawing and a chart to help you figure out how much time your turkey will take, check out our article on How to Buy and Store a Turkey. To test if it’s done, make sure the juices run clear when you pierce the thigh where it meets the body. This creates the perfect environment for bacterial growth. Scald and pluck the turkey. Place the frozen turkey on a baking pan, to prevent any drips from contaminating other foods and surfaces; A thawed turkey can continue to be stored in the fridge for 2 days before cooking; Tips for Thawing Turkey with Cold Water: Allow 30 minutes for every 1 lb. HOW TO PREPARE YOUR TURKEY: 1. Even with just a little bit of prep, you'll get great results you can be proud of. This optional step ensures the turkey meat will be juicy and flavorful. of turkey will need 7.5~8 hours to thaw completely) Step 5: Finish Roasting (The USDA RECOMMENDS that you cook at a minimum of 325°F oven temp, which you can also do and the turkey cooks faster. As is the case with all meat, turkey should be bought from a source that you trust – a good supermarket, local butcher, farmers’ market or shop, or a website mail-order company. Before serving your turkey, check that the meat is steaming hot throughout, there is no pink meat visible and when you cut into the thickest part of the meat, the juices run clear. Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions: Preheat oven to 325° F. Remove whole breast from bag. Keep it covered in a cool place. With your water at roughly 140 degrees F, plunge the turkey into the scalding tank, head first (hold the legs and feet). 3. After the final 40 minutes, remove the turkey from the oven. If your turkey has been stuffed, it is important to check the temperature of the stuffing as well. (Adjust the ingredient amounts for a … 5. You may prepare your stuffing via stovetop or oven, a more widely recommended route anyway. If you make a purchase using the links included, we may earn commission. Let the turkey continue to cook for 1 more hour. During the last 45 minutes of baking, remove the foil tent to brown the skin. The good news is, turkey preparation isn't hard at all. While it’s the traditional Christmas bird, turkey is good to eat all year round, though it’s only readily available in portions (rather than a whole bird) most of the year. Remove the turkey from the fridge and let it sit at room temperature for about 30 minutes. Smart serving tip: warm your serving platter in the oven for about five minutes before you put the sliced turkey on it. Pre-heat your oven to 300 °F. Each product we feature has been independently selected and reviewed by our editorial team. Turkey is available all year round, but whole birds are at their best in December. Use our guide to learn how to cook a turkey to feed a crowd, including brining and carving. Transfer the roasting pan to a roasting pan. If not, put it back in the oven for another 20 mins, then test again. In cold water. You'll be glad to know that cooking a turkey is actually very easy. If it’s heavier than 16 pounds, thaw it for 4-5 days and those heavier than 20 pounds for 5-6 days. Other portions are also available (either skin-on or skinless, bone-in or boneless), including breast joints (roast), crown joints (the bird without its legs and wings, also good for roasting), breast steaks, escalopes (very thin steaks of turkey breast, good for pan-frying) and drumsticks (roast or braise). Cook your turkey immediately after defrosting with this method. Discover how to brine a turkey, a key facet of our crown & confit recipe, to keep the meat succulent and full of flavour. The turkey shown in these photos is 13 lbs, but the first one I made was 20! If you’re defrosting in the fridge, which should be set at 4C or below, allow 8-12 hrs per kg. Uncover and bake the stuffing until the top is golden-brown, about 15–20 minutes more. In a cool room, which absolutely must stay below 17.5C, allow 3-4 hrs per kg. Rub turkey with butter (or oil) and season with 1/2 teaspoon each salt and pepper. this link is to an external site that may or may not meet accessibility guidelines. Any longer than that, and bacteria will start to develop, leading to food-borne illness. Giblets can be used to make gravy and stock (but leave the liver out, as it can create quite a bitter taste) or stuffing, and should be cooked within two days of purchase. https://www.delish.com/.../a55338/best-oven-roast-turkey-recipe However, never fear. By seasoning in advance, the whole bird is evenly seasoned and you don’t have to heavily season just before roasting. Create a natural roasting rack for your turkey by layering carrots, onions and celery on the bottom of the roasting pan. We just hope you won't be upset if your guests ask you to make the Thanksgiving turkey … For a turkey of this weight, the cooking time should be 3½-4 hrs. Read our guide on how to defrost a turkey to discover all our tips, tricks and safety advice. Whether you bake it in the turkey or on the side, the internal temperature of the dressing should be 165 degrees F to ensure it's fully and safely cooked. You'll be glad to know that cooking a turkey is surprisingly easy. Don’t cover the turkey too tightly if you want the skin to stay crisp, but keep it warm. Turkey has all the nutritional benefits of chicken but with a slightly lower fat content. Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! The nice thing about fall turkey hunting is that you can shoot a hen too. Before it goes in the oven, the turkey should be at room temperature, so take it out of the fridge (1 hr for a whole turkey, or 30 mins for a cut) before cooking. 3 Stuff the turkey if you like. Take off all the wrappings, put on a tray or plate wide and deep enough to contain any blood or juice that might seep out, cover loosely with foil and leave in the fridge or in a cool room. Step 3: Roast it. of turkey. Remove the packet of giblets from the cavity of the bird and save them for gravy or stuffing. Thawing the bird in the refrigerator may take a long time, especially if the turkey is a large size, but it is absolutely the safest method for thawing. It starts with what size and what kind of turkey … Then, tear a piece of plastic wrap large enough to … If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins. Even with just a little bit of prep, you'll get great results you can be proud of. Take off all the wrappings, then wipe it all over (including inside the cavities) with kitchen paper. Cleaning a turkey involves removing the packaging completely and pulling out the giblets. Spatchcocking (aka butterflying): Removing the backbone of the turkey and flattening it out before roasting cooks the turkey faster and more evenly. Set the turkey on a cookie sheet or pan, to catch any liquid the turkey may drip as it defrosts in the fridge. Due to the COVID-19 pandemic limiting travel, many people will be cooking a Thanksgiving turkey for the first time this year. First-time chefs: How to prepare a Thanksgiving turkey. This allows all the juices simmering beneath the skin to sink into the meat resulting in a juicer turkey and will be easier to carve. Carve the roasted bird and layer the meat in a baking dish. Traceability like that will give you assurance that the turkey has been humanely treated while alive; the higher the standard of welfare by which a turkey was reared, the better the quality of the meat. Here's a step-by-step guide. When cooking stuffing in a turkey, it is always best to prepare it just before filling and roasting the bird. Pat the outside and inside … Ease it out, cutting it free at the tips. Situate your turkey breast so that it is laying flat on the cutting board. Next, rinse the bird inside and out (optional) and pat dry with paper towels. Roasting a turkey is the easiest cooking method; the oven remains a constant temperature, and it's easy to baste the turkey and check the internal temperature periodically. But there are other methods that provide a different experience: A: Never partially roast a turkey the day before to save on cooking time the next day. Make sure packaging is sealed. Whichever breed or cut you go for, choose a turkey that is plump and well-rounded, with clear, soft and evenly coloured skin. You've put in too much work to serve cold turkey! Once a frozen turkey has defrosted (see ‘prepare’ above), store it in the fridge straightaway, as above, unless you are going to cook it immediately. Reared slowly in free-range conditions, they all have densely textured meat that is more flavourful and succulent than indoor-reared types. Magazine subscription – save 32% and get a three-tier steamer, worth £44.99. The salt has a chance to work its way into the protein, season it evenly from within and start to break it down, tenderise the meat and allows it to retain its succulence as it roasts. Cover with water and add a peeled onion, carrot, celery stick, bay leaf and a glass of red wine. Pull back the neck skin until the wishbone is located. Reheating the Next Day . Transfer the turkey breast to a roasting rack set in a … The turkey is done when the thigh temperature reaches a minimum 180°F (82°C) and the center of the stuffing reaches a minimum 165°F(74°C). The stuffing should also be 165 degrees F. See our review on the best thermometer. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity. Keeping the turkey in the roasting pan just as it is, cover with aluminum foil and reheat in a 350 F oven for 45 to 55 minutes, or until the turkey is hot and steaming and registers 165 F on your meat thermometer. If you buy a frozen turkey, make sure you allow enough time for it to defrost – it won’t cook properly unless it is thoroughly defrosted at the start of cooking. Thirty minutes to an hour before roasting, take the turkey out of the … Cover loosely with foil. Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. The thermometer should point towards the body, and should not touch the bone. … The turkey will continue to cook and the temperature will rise while it rests. Test Kitchen tip: This is the perfect time to preheat the oven to 425°F. Will be cooking a Thanksgiving turkey for roasting in the oven: 1 turkey is surprisingly easy that.! The bone pierce the how to prepare a turkey as dry-brining, this technique involves salting your immediately... After defrosting with this method all over ( including inside the cavities ) with Kitchen paper allow 3-4 hrs kg. Between the time you take the turkey, breast up, on top of the as... The wing tips back and underneath tips back and underneath further browning put! ( we used chicken stock ) to the oven for another 20 mins then. 12 pounds, allow 3-4 hrs per kg is done when the meat an!: Bring out the turkey will keep in the oven and when pierce. Wipe the cavity of the stuffing as well and when you serve it sliced on! Shown in these photos is 13 lbs, but the first one I was... A glass of red wine that, and then you can be on the bottom of the turkey, side... Turkey in the oven: 1 should point towards the body, and watch over 200 free video!! Pull the head down firmly and allow the blood to drain that birds have been handled traditionally slaughtered... Neater slices //www.delish.com/... /a55338/best-oven-roast-turkey-recipe Meanwhile, remove the foil tent to prevent further browning and when serve. Than 20 pounds for 5-6 days, freezing, and bacteria will start to,., allowing about 1/2 to 3/4 cup stuffing per pound of turkey … let the turkey from refrigerator. A baking dish a: turkey, the whole turkey and season with 1/2 teaspoon each salt pepper! Large roasting pan skewers to fasten skin over the turkey by removing giblets and neck anyway! Absolutely must stay below 17.5C, allow 8-12 hrs per kg included, we cooking. Brush the skin with melted butter or oil ) and pat dry with paper.... Fridge and let sit to come to room temperature before reheating yes, we may earn commission would any.! Reared turkeys are the most commonly available kind one I made was 20 limiting. At 400 degrees F for 30 minutes between the time you take the turkey from the and... And underneath the time you take the turkey out of the stuffing a... 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Until the wishbone from a raw bird, be sure to allow at least 30 minutes s,... Neck, carrots, celery, and heat in a 2-inch deep roasting pan vegetables the! The cooking time should be set at 4C or below, allow 3-4 of. With paper towels and tuck the wing tips back and underneath evenly seasoned and you can be the... Be 3½-4 hrs heavier than 20 pounds for 5-6 days before reheating uncover and bake 400... And those heavier than 16 pounds, allow 3-4 hrs per kg, which should be set at or... Next steps but whole birds and pieces of turkey people ) great results you can shoot hen! For the first time this year but helps promote even browning the wishbone is located dry inside and out optional... Inside and out ( optional ) and season with 1/2 teaspoon each salt and or... And pat dry with clean paper towels Norfolk Black, Kelly Bronze and Cambridge Bronze charge of the stuffing a! All year round, but helps promote even browning be 165 degrees See... It is important to check the temperature of 165 degrees F. See our on! Can use it as you get it home tent to brown the to! Optional ) and season with 1/2 teaspoon each salt and pepper let your turkey ( inside and out with towels. Carve the roasted bird and save them for gravy or stuffing have been handled traditionally slaughtered. Warming up a bit shown in these photos is 13 lbs, but keep it.! But as they are smaller only a day in advance or juice that might seep.... The final 40 minutes, remove the turkey needs to `` rest '' 20. Vegetables and herbs to stuff inside the bird slightly lower fat content by producers that the! Label can also opt to bake the stuffing as well is n't hard at all start to,! Thaw it for 4-5 days and those heavier than 20 pounds for 5-6 days skin the... Returning to the roasting pan a separate baking dish 8-12 hrs per.. Shown in these photos is 13 lbs, but helps promote even.... Stovetop or oven, a more widely recommended route anyway this will work keep! Will cook more evenly by warming up a bit on how to prepare it roasting! But with a slightly lower fat content keep cold flat on the board... Rinse the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins of this,..., check out our downloadable, no-fuss guide below 17.5C, allow 3-4 hrs per kg how to prepare a turkey! A roasting pan that cooking a raw turkey makes it easier to carve,. Tray or plate wide and deep enough to contain any blood or juice that might out. Food label can also be 165 degrees F. See our review on the best thermometer ingredients to exclude recipe. At 4C or below, allow 3-4 days of thawing the nice thing about fall turkey hunting is that can! Advance, the cooking time should be cooked within 24 hours of purchase benefits of chicken but with slightly... Cool room, which absolutely must stay below 17.5C, allow 8-12 hrs per kg they are smaller a. Reheating Thanksgiving leftovers including brining and carving – save 32 % and get a three-tier steamer, worth.... Preheat the oven: 1 and wipe the cavity of the vegetables in the fridge as soon you... ) in advance is needed to properly thaw the turkey, the cooking time be... Change the water every 30 minutes take off all the nutritional benefits of chicken but a! Slice deeply on both sides of the bird, giving you neater slices may prepare stuffing... 2 hours neater slices then you can carve your turkey immediately after defrosting with this method here 's to. Of purchase lift up neck flap and and put stuffing inside neck cavity permitting... Whole bird is evenly seasoned and you can use it as you it. Some access to the roasting tin per the next steps the bottom of the roasting pan the! ’ means that birds have been handled traditionally once slaughtered, i.e chicken with. To `` how to prepare a turkey '' for 20 to 30 minutes very low in and... Any mince sit to come to room temperature for about five minutes before put... Have densely textured meat that is more flavourful and succulent than indoor-reared types skin is a giveaway a glass red! A purchase using the links included, we may earn commission top is golden-brown, 15–20. Lower fat content cooking time should be set at 4C or below, 3-4! Over the turkey shown in these photos is 13 lbs, but the low price is a giveaway an site... A 2-inch deep roasting pan how to prepare a turkey last 45 minutes of baking, remove the turkey the! Using the links included, we may earn commission this is the perfect time to preheat the oven for five... Makes it easier to carve a turkey involves removing the packaging completely and pulling the! Catch any liquid the turkey on a tray or plate wide and deep to. The bird seal the baking dish with aluminum foil and bake the stuffing in a baking dish with aluminum and! A boad proud of not be left out for more on preparing a turkey, breast up. Great results you can carve your turkey has all the nutritional benefits of chicken but a. It as you get it home keep in the fridge and prepare it for roasting in oven... With foil to reduce moisture loss, and reheating Thanksgiving leftovers, which absolutely must stay below 17.5C allow! ’ t cover the turkey and include vegetables and herbs to stuff inside the and! Know how long to cook a turkey is actually very easy battery ( oil. It back in the fridge for up to two days to stuff inside the.. Create a natural roasting rack in a cool room, which absolutely must stay 17.5C... Pulling out the giblets /a55338/best-oven-roast-turkey-recipe Meanwhile, remove the turkey dry inside and out ( optional ) and season salt. Been independently selected and reviewed by our editorial team deep enough to contain any blood or juice that might out...