We get it — there are a million variables when it comes to cooking a turkey for Thanksgiving: to brine or not, to butterfly or roast whole, to deep-fry or cook in the oven. That's why we pulled together all of our turkey-cooking tips from over the years, so you can school up on everything there is to know about successfully cooking a turkey.
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It takes about five to seven days to thaw a frozen turkey in the freezer, so plan accordingly! Place it on a tray or rimmed sheet pan to prevent juices from contaminating your refrigerator. Alternatively, a "quick-thaw" method, or submerging the frozen turkey in cold water, will take roughly nine hours, if you change the water every 30 minutes. And, if that bird is still frozen on Thanksgiving, it can still be cooked. Just remember it will take around four and a half to six hours to roast (vs. the normal three and a half).
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Don't rinse a turkey under the faucet. The most bone-chilling reason is you run the risk of splashing salmonella everywhere. Even if you have no cutting boards or dishes near the sink for salmonella-contaminated water to touch, the sink and faucet handles themselves may get contaminated. Instead, simply pat that turkey dry with paper towels.
Gone are the days of overcooked white meat. Try spatchcocking (or butterflying) the turkey by cutting out the spine using poultry shears, stretching the turkey on a large rimmed sheet pan, and pressing down on the breast of the bird to flatten the whole thing out. This sets you up for even roasting the turkey in the oven or grilling it outdoors.
Remember this: a turkey needs two tablespoons of kosher salt plus one teaspoon of black pepper. Ideally, season the turkey at least 24 hours before you plan to roast it and refrigerate until cook time.
If you want to brine your bird, go for the dry-brine method, which is faster, quicker, and less messy than the saline-solution brine, which can result in a waterlogged bird. Salt the turkey inside and out and refrigerate it uncovered for 24 hours before roasting it to crisp perfection.
Despite claims, it is completely safe to stuff a turkey, so long as it comes to the proper temperature. Fill the turkey cavity with warm stuffing so it comes to temperature faster. Two-thirds through the cook time, tent the tops of the breasts with two sheets of foil to prevent overcooking. The stuffing must reach 165°F internally before it can be pulled out of the oven.
The ideal pan to use is a stainless steel roasting pan that's two and a half inches high and fitted with a roasting rack.
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How to Hack a Roasting Pan
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If you don't have a roasting pan, use a coil of foil. It serves the same purpose by lifting the bird off of the bottom of the rimmed baking tray so hot air can circulate around it.
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Some people try to roast a turkey in a deep eight-inch roasting pan, but it actually acts as a giant metal barrier, preventing the heat from the oven from reaching the bird. To raise the turkey up so that it's exposed to the hot air, place a muffin tin upside down on the bottom of the pan.
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Deep-frying a turkey is one of the fastest methods out there, but it does require the right tools, proper setup and prep, and a watchful eye. Like roasting, the oil should reach 325°F and should be done in roughly 45 minutes.
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Roast a turkey at 325°F for about three and a half to four hours, until the thickest part of the thigh should read 160°F to 165°F. Carry-over cooking will raise the temperature a few degrees, so pull out that bird at 160!
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Breaking down the turkey really comes down to cutting at the joints of the bird. First cut off the legs at the hip joints. Separate the thighs from the drumsticks (at the joint). Then, cut the breasts along the breastbone. Cut the wings from their joints, and separate the wings from the breast. Lastly, slice the breast meat against the grain.
To reheat in a microwave, spoon gravy or broth over a single serving of turkey; cover with wax paper and heat at 30 to 50 percent power until warm. To reheat in the oven, preheat oven to 350°F; lay turkey out on a roasting pan and sprinkle with broth; bake for 30 to 45 minutes, until turkey is heated through.