Give Your Bird The Flavor It Deserves
Thanksgiving Turkey Guide
This guide is your go-to resource for mastering the art of cooking the perfect Thanksgiving turkey. From selecting the right size bird to expert tips on thawing and cooking times, we’ve got you covered every step of the way. Get ready to impress with a perfectly cooked turkey that will be the star of your holiday feast!
How Big Should Your Turkey Be?
- 8 people8-10 lbs
- 12 people12-14 lbs
- 16 people16-18 lbs
- 20 people20-22 lbs
Thawing Your Turkey
Give your bird ample time to thaw completely before cooking. The safest way? Thaw it in the fridge—allowing about 24 hours for every 5 pounds of turkey.
Refrigerator Thaw Time
Cold Water Thaw Time
Speed things up with a cold-water thaw—just remember to refresh the water every 30 minutes for best results.
Note: Never use a microwave or warm water to thaw your turkey!
Seasoning Your Turkey
Once your turkey is thawed, it’s time to kick up the flavor! Whether you go with a classic dry rub or go all-in with brining or injecting, you’ll ensure every bite is packed with taste.
Cook Time & Temperatures
For traditional roasted turkeys, cook at 325°F until the internal temperature reaches 165°F.
Roasting Times
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 1-15 lbs | 3-3.5 hours | 3.5-4 hours |
| 15-20 lbs | 3.5-4 hours | 4-4.5 hours |
| 20+ lbs | 4-4.5 hours | 4.5-5 hours |
FAQs
What’s the best way to thaw my turkey?
There are two safe ways to thaw a turkey. The easiest way is to thaw it in the refrigerator. Allow about 1 day for every 4 pounds. Alternatively, you can submerge the turkey in cold water, allowing about 45 minutes per pound, and change the water every 30 minutes.
Why would I brine a turkey?
Brining adds more flavor and juiciness than any other method. A simple brine is 1 gallon of cold water, 1 cup of kosher salt, 1/2 cup of brown sugar, and additional seasonings like peppercorns, thyme, bay leaves, rosemary, or garlic.
What do I season my turkey with?
Mix 8 tablespoons of softened butter with 2 tablespoons of finely chopped mixed herbs (parsley, sage, rosemary, marjoram) and press the mixture under the skin of the turkey. Drizzle with olive oil and season with salt and pepper.
Do I stuff the cavity of my turkey?
It’s personal preference, but we prefer not to. Instead, stuff the cavity with aromatics like onion, garlic, rosemary, thyme, and citrus quarters to infuse the meat with more flavor.
How long and at what temperature do I cook my turkey?
A small bird (8-12 lbs) requires 2.5-3 hours at 325°F; a medium (12-18 lbs) will need 3.5-4.5 hours; and a large bird (over 18 lbs) could take up to 6 hours.
How long does my turkey need to rest?
Let a 12-15 lb turkey rest for at least 20 minutes. Anything over 15 lbs needs at least 30 minutes before carving. DO NOT tent your turkey with foil to avoid soggy skin.