Thanksgiving Turkey 101: What You Need to Know

Make this year's Thanksgiving turkey your best yet. Brent Hofacker/Shutterstock

The biggest dinner event in America is Thanksgiving. And the turkey is the meal’s centerpiece—everyone’s mouth waters at the thought of it. So you want it to be perfect.

There’s a lot that goes into roasting the perfect bird. It all starts with buying the right one.

Choosing the Right Size

Start by ensuring you buy the correct size. You want enough turkey to go around without having too many leftovers. The general rule of thumb is one and a half pounds of turkey per guest.

But make sure you know the dimensions of your roaster and oven. If your pan can only hold a 15-pound turkey, you don’t want to buy a 20-pounder, despite how much meat you'll need.

Check your refrigerator as well. A frozen turkey must be defrosted in the refrigerator, so there must be room to accommodate it.

Consider buying two or three small turkeys if you have a big crowd. Smaller turkeys are more tender than their larger cousins. And they are a lot easier to work with. If buying a whole turkey is intimidating, go with a turkey breast.

Fresh vs. Frozen Turkeys

There’s little difference in taste between a frozen and fresh turkey. With today’s freezing methods, moisture loss is reduced, and it really comes down to how it’s cooked.

If fresh is important to you, ensure that the turkey wasn’t previously frozen and left to defrost at the grocery store.

Additives such as salt, MSG, or sodium erythorbate are not allowed to be injected into fresh turkeys.

Different Turkey Types

The label “natural” means that no artificial flavoring or preservatives have been added. But it may have salt, water, or natural flavorings added. It’s a somewhat meaningless term when it comes to overall quality. Natural turkeys aren’t the same as organic.

Certified organic turkeys have been fed organically-grown feed their entire lives. They have also never been treated with antibiotics. They tend to be pricey compared to other turkey types.

Heritage turkeys are descendants of earlier breeds like the Bourbon Red, Narragansett, and Standard Bronze. They mate naturally and have a slow growth rate, and spend their entire lives outdoors. Heritage birds are smaller than commercially grown turkeys and have less breast meat. They can have a richer but gamier flavor.

If you want a heritage turkey, expect to pay three to seven dollars a pound. In contrast, a regular commercial turkey generally runs $1.27 per pound.

Free-range turkeys are also an option. According to the United States Department of Agriculture (USDA), free-range turkeys must have access to the outside. But this doesn’t mean they’re always outside. In contrast, pasture-raised turkeys are always outside and are allowed to eat by hunting and pecking grass and insects.

Self-basted, basted, or brined turkeys are injected with a seasoned solution containing broth, stock, or water; butter or other edible fat; plus salt and other spices or flavor enhancers. If you buy one of these turkeys, don’t add additional seasoning, which will only make the meat salty.

Antibiotics and Hormones

In the United States, no hormones are approved for turkeys. So if the packaging says hormone-free, it’s meaningless since that applies to all turkeys.

Antibiotics can be used. But a “withdrawal” period is required between the last dose of antibiotics administered and the time the turkey goes to market.

Turkey or any raw meat cannot contain residues above established tolerance levels. According to federal meat and poultry inspection laws, any meat above these levels is considered “adulterated and must be condemned”.

Thawing the Turkey

Don’t wait until the day before Thanksgiving to defrost a frozen turkey. Plan on keeping it in the refrigerator one day for each four to five pounds of weight. That means if your turkey weighs 16 pounds, it will take around four days to defrost. Remember, don’t leave the turkey on the counter; it must defrost in the refrigerator.

Always allow your turkey to come to room temperature before placing it in the oven. A cold turkey won’t cook evenly.

Brining

Brining your turkey will help ensure juicy, flavorful meat. There are two types of brine: wet and dry. With a wet brine, you submerge the turkey in water that has been seasoned. In a dry brine, the turkey is rubbed with dry salt and spices. It takes longer for the flavoring to penetrate the meat with a dry brine, but it will be crispier once roasted.

Deep Frying a Turkey

In America, deep frying has become a popular way to prepare a Thanksgiving turkey. Deep-frying an already-defrosted turkey is quicker than roasting. Although cooking is faster, an undercooked turkey could lead to food poisoning.

But don’t think you can skip the defrosting step. Never deep-fry a frozen turkey; it can cause the oil to boil over, potentially leading to fires or injury.

Oven Roasting a Turkey

When roasting a turkey, invest in a good meat thermometer. You’ll be guaranteed to roast your turkey to the correct temperature. Turkey needs to reach an internal temperature of 165 degrees F. Check the temperature in the thickest part of the thigh.

Reaching 165 degrees usually takes about 13 minutes per pound, with the oven set at 350 degrees for an unstuffed turkey. A stuffed turkey will take roughly 15 minutes per pound. Don’t wait for those built-in red pop-ups. You might end up with an undercooked or overcooked bird. They’re not reliable.

Ensure the turkey rests for 15 minutes after removing it from the oven and before you carve it. This will be less messy and keep the turkey moist.

There is debate about stuffing versus not stuffing a turkey. When stuffing a turkey, the risk of foodborne illness increases. Bacteria can live in the stuffing that has been cooked in the turkey.

The USDA recommends cooking the stuffing outside of the turkey.

But many people like the taste of stuffing cooked in the turkey. If that’s what you want, ensure the stuffing reaches 165 degrees F.

Saving Dry Turkey

Sometimes, even the best chef overcooks the turkey. Dry turkey can be re-moistened.

First, carve the turkey across the grain into very thin slices. They should be paper-thin. Then place the turkey in a frying pan and add cream of mushroom soup.

Heat the turkey in the mushroom soup, then, once they have simmered for a few minutes, pull the slices out and serve them.