Per the US Poultry and Egg Association, approximately a whopping 46 million turkeys are eaten around Thanksgiving. Insider.com puts it into perspective by sharing that people eat as many turkeys as the entire population of Spain! Geez, that’s a lot of turkey!
The star of the meal
Turkey, the star of the Thanksgiving meal can be intimidating for kitchen newbies to cook. Additionally, preparation of this large bird can be concerning for home cooks who seldom make and serve turkey. Read on for our Q & A that’s all about turkey!
Q: Help! What size turkey should I buy to feed 10 people?
A: The standard is to plan 1 to 1 ½ lbs. per person. Thus a 10 to 15 lb. turkey is ideal for 10 people. Bear in mind that if you prefer more white meat, go with a slightly larger turkey to yield more breast meat. Or consider cooking an additional turkey breast alongside a small bird.
Q: Should I buy a fresh or frozen turkey?
A: Some people swear by fresh turkeys, but according to most pros, either one is acceptable and there is no major difference in quality and flavor. The main point to consider is that a frozen turkey requires thawing, whereas a fresh does not.
Q: Are free range, free roaming, or cage-free turkeys better than traditional ones?
A: Some people prefer turkeys raised with access to outdoor space. Per Food Network, turkeys that roam outside develop some muscle, leading to more robustly flavored and complex tasting meats. Ultimately, it’s a matter of personal taste.
Q: Why are organic turkeys more expensive?
A: Organic means that turkeys are raised without chemicals, antibiotics, fertilizers, pesticides, and other potentially harmful products. Organic birds generally cost more because they are more expensive to raise. Many consumers feel that organic birds are indeed worth the splurge. Not only are they valued for their health benefits, but they boast enhanced flavor profiles. It boils down to personal preferences, availability, and finances.
Q: What is a kosher turkey?
A: These turkeys are handled under Jewish dietary laws. They are salted to pull moisture from the meat and ultimately create their own brine. This leads to a full flavor.
Q: How long does it take to thaw a frozen turkey? And what’s the easiest way to do it?
A: Turkeys can be most easily thawed in their original packaging in the refrigerator. The standard is 24 hours per every 5 lbs. of turkey. For example, a 15 lb. turkey requires three full days in the refrigerator to thaw.
Q: What are some common mistakes to avoid when thawing a turkey?
A: Understand that turkeys should ideally be defrosted in the refrigerator in their original packaging. For safety, they should NEVER be left to thaw on the countertop.
Q: What if I don’t have enough room in my refrigerator to defrost my turkey?
A: A turkey may be thawed in a cooler that is about the same constant temperature as your refrigerator (ideally 34 to 38 degrees F.)
Q: What if I forget to thaw my turkey? Can I cook it from frozen?
A: No sweat! You CAN cook a turkey from its frozen state. However, it will take at least 50% longer to cook. Click here to learn how to safely thaw your turkey in cold water, allowing about 30 minutes of thawing time for each lb. of turkey. Note that the water will have to be changed frequently during the process.
Q: What is brining a turkey, and must I do it?
A: Brining is a wet or dry treatment that is done to tenderize food and enhance flavor. Wet brining typically involves soaking a turkey in salted/flavored water for many hours or overnight. Not only will the turkey absorb some of the brining liquid to improve taste, but the salt dissolves some of the muscle proteins. As a result, it helps the turkey retain moisture and tenderness as it cooks. Dry brining involves rubbing a dry salt-spice mixture on the turkey’s skin. Note that brining a turkey is optional. While some people swear by the process, others feel that it is an unnecessary step as a turkey of good quality will naturally be moist and juicy.
Q: When should you not brine a turkey?
A: Note that if a turkey is already brined, or if it’s basted (meaning the turkey is already injected with a flavor/tenderizer solution), brining should be avoided.
Q: Should I wash my turkey first before cooking it?
A: NO! Per the USDA, DON’T wash the bird itself. Doing so will only spread bacteria around and contaminate the surfaces of your kitchen. The best way to kill bacteria on your turkey is to cook it to a safe internal temperature. However, there is an exception: Note that after wet or dry brining, a turkey likely requires rinsing.
Q: What’s your best advice in the kitchen?
A: ALWAYS wash your hands with warm water and soap before and after handling the bird and thoroughly clean areas of your kitchen that encounter raw meat products.
Q: What are some of the steps involved in prepping a turkey?
A: Prepping a turkey involves some of the steps discussed above, such as thawing and possibly brining the bird. Remember to remove the giblets/packaging inside the cavity, truss the bird, pat the turkey dry with a disposable paper towel, and season the outside of the bird before placing it in the oven.
Q: What is trussing a turkey?
A: It simply means crossing and tying the turkey legs over the bird’s cavity with butcher’s twine. It’s also advisable to tuck in the turkey wings to prevent them from burning and to stabilize the turkey. It’s mainly done to achieve even cooking and for presentation regarding shape.
Q: What is the best seasoning for a turkey?
A: Seasonings are really a matter of personal preference. Many people create a dry rub featuring their favorite seasonings. They likely use dried spices to flavor their turkeys – such as garlic and onion powder, thyme, rosemary, sage, parsley, paprika, salt, pepper, and more. It’s also quite popular to first oil the bird so that the rub adheres or to make a spread by placing herb-seasoned butter under and over the turkey’s skin.
Q: Should I cover the turkey with aluminum foil?
A: It’s probably a good idea. Main reasons people cover their bird with aluminum foil is to retain its moisture and protect it from burning. Some people “tent” the seasoned bird mainly over the breast. It will likely be removed toward the end of the cooking process to brown the turkey skin. They may also cover the tips of the wings to prevent them from burning.
Q: Should I spatchcock my turkey?
A: Spatchcock is an old and optional preparation technique primarily used to reduce food cooking time. This involves removing the backbone of the turkey (or chicken), so it lies flat when cooking. Since people enjoy the presentation of a whole turkey, the spatchcock technique is generally unpopular at Thanksgiving.
Q: I hear that some people begin cooking their turkey breast side down, then flip it half-way through. Is this a good idea?
A: The purpose of this practice is to allow juices to flow toward the breast to keep the white meat moist. While it sounds sensible, it’s essentially extremely difficult to flip a big bird midway through the cooking process. So, it is NOT advised. Note that a good bird is generally moist and does not require this type of special handling.
Q: Should I fill my turkey with stuffing?
A: Unfortunately, this long-standing American tradition has recently been deemed unsafe. Per Martha Stewart, both turkey and stuffing cook at different rates. You’ll either be left with a well-cooked turkey with undercooked stuffing (unsafe) or an overcooked turkey (dry) with adequately cooked stuffing. The first is unsafe as undercooked stuffing allows harmful pathogens to survive. The second leads to an overcooked turkey that is simply dry and undesirable. Rather, it’s optimal to cook stuffing on the side.
Q: If I’m not filling my bird with stuffing, what can I do instead?
A: Some people choose to put a little bit of celery and onion or citrus fruit in the cavity for flavor instead. It’s safer and it creates a lovely aroma while cooking.
Q: How do I know if my turkey is done?
A: Per Butterball, a whole turkey is done when a meat thermometer reads 180 degrees F in the thigh, 170 degrees F in the breast, and 165 degrees F for the stuffing (if your turkey is stuffed). Whenever testing meat, do so at the thickest parts.
Q: What cooking temperature should I use for my turkey? And how long does it take to cook?
A: Answers depend upon the size of your turkey. Epicurious suggests positioning the oven rack on the lowest rung and preheating the oven to 350 degrees F. These food experts share the easiest way to determine a turkey’s roasting time: Simply calculate 13 minutes per pound at 350 degrees F for an unstuffed turkey, or 15 minutes per pound for a stuffed turkey. They recommend checking the temperature with a meat thermometer. Begin doing so about three quarters of the way through the estimated cooking time, and again every 10 minutes thereafter – until safe temperatures are reached. Don’t forget to remove the foil before the end of cooking time if crispy golden skin is needed.
Q: How long should my turkey rest before carving?
A: It’s a good idea to let your small turkey rest at least 15 minutes before carving it, and about 25 to 30 minutes for a larger bird. This helps the turkey to retain its moisture.
We hope you enjoyed learning all about turkey. Note that these responses are for general purposes only. Home chefs are encouraged to follow safe food practices and use their best discretion.
