16 Turkey-Cooking Tips You Need to Know Before Thanksgiving

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.

Read more: should you rinse a turkey?

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.

Read more: how to properly season a turkey

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.

Read more: how to dry-brine a turkey

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.

Read more: is it safe to stuff turkey?

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.

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.

Read more: how to hack a roasting pan with a muffin tin

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.

Read more: how to fry a turkey

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!

Read more: at what temperature is a turkey cooked?

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.

Read more: how to properly reheat turkey