How to Cook a Perfect Thanksgiving Turkey

The countdown to Thanksgiving is on! And we’ve gathered all the tips, tricks and secrets to cooking the perfect turkey.

Settle in with a cup of coffee and your favorite note-taking tools because you’re going to want to follow these tips and instructions if you’re in charge of the bird at this year’s holiday feast.

See more: Why Do We Eat Turkey on Thanksgiving?

1. Buy a quality bird.

We’re all familiar with the age old saying, quality over quantity. You may be tempted to shirk the advice in exchange for getting a bigger bird for the same amount of money. But err on the side of caution here. A quality bird will taste infinitely better than one chosen purely based on weight.

2. Choose fresh over frozen.

When you set off to discover the best tips for cooking a Thanksgiving turkey, you will likely stumble upon advice regarding how long you should plan to thaw your bird. But here’s a pro tip: Choose a fresh turkey rather than a frozen one. Not only will it save you time and freezer space for other dishes, but it will actually taste better in the end, too.

See more: How to Host Thanksgiving: Do’s and Don’ts

3. Don’t fear the stuffing.

Stuffing is one of those must-have items at Thanksgiving that can make many home cooks nervous. But don’t let it get the best of you. No matter which recipe you choose to follow based on the tastes and preferences of you and your guests, follow these two simple rules: Make ¾ cup of stuffing for every pound of turkey, and don’t combine wet and dry ingredients until you’re stuffing the bird.

4. Choose the right roasting pan.

Tempting as it may be to snap up one of the cheap, disposable tins at the grocery store, make a point to choose an appropriately sized roasting pan for your bird. If you have a heavy turkey, especially if you plan on stuffing it, you need a heavy pan. If you don’t want to splurge on anything fancy, consider asking friends and family to borrow one for the occasion.

See more: Where Does Your Thanksgiving Dinner Come From?

5. Add aromatics.

Never overlook the power of aromatics. Onions, carrots, celery apples and parsley all harmonize beautifully with a roasted turkey. You can go with your gut regarding how much of each ingredient you want to include, or follow any number of the tried-and-true recipes out there. Just don’t be fooled into thinking you can do without them!

6. Cover the pan with foil.

When we say cover, we mean cover it thoroughly. You don’t want to tent the pan like you would a quick rise bread. Tuck the bird in nice and snug, and only remove the foil in the final hour of cooking to brown the skin. And don’t forget to baste the turkey in the cooking juices immediately after removing the foil to prevent it from drying out.

7. Give yourself enough time.

There’s no single, standard amount of time to cook a turkey since they each vary by weight. But you definitely want to make sure you give yourself enough time to cook the bird and get it on the table before your guests start lining up for dinner. Here’s what the pros at Food Network have to say about turkey cooking times based on weight and stuffing:

Unstuffed:

• 4 to 8 pounds (breast only): 1.5 to 3.25 hours
• 8 to 12 pounds: 2.75 to 3 hours
• 12 to 14 pounds: 3 to 3.75 hours
• 14 to 18 pounds: 3.75 to 4.25 hours
• 18 to 20 pounds: 4.25 to 4.5 hours
• 20 to 24 pounds: 4.5 to 5 hours

Stuffed:

• 6 to 8 pounds (breast only): 2 ½ to 3 ½ hours
• 8 to 12 pounds: 3 to 3.5 hours
• 12 to 14 pounds: 3.5 to 4 hours
• 14 to 18 pounds: 4 to 4.25 hours
• 18 to 20 pounds: 4.25 to 4.75 hours
• 20 to 24 pounds: 4.75 to 5.25 hours

8. Use a meat thermometer.

Every home cook should have a meat thermometer in their kitchen, and now is definitely the time to use it. The trick here is going to be all about correct placement. Aim to put the thermometer right in the hip joint, which is the meatiest part of the bird, and keep an eye out until it reads 165 degrees F. Once it hits the magic number, you’re ready to rock and roll.

9. Let it rest.

You should always let a steak rest after cooking, and the same rule applies to turkey. Allow the bird to rest for 30 to 45 minutes before you carve it into. This will guarantee a nice and juicy bird, plus it gives you plenty of time to warm up and prepare the side dishes while you wait.

See more: Turkey Day Tips: 14 Pointers for Hosting the Perfect Thanksgiving Dinner

10. Don’t forget the gravy.

Think of gravy on a roasted turkey as icing on a cake. You can’t leave it out. Choose any recipe you want, but do yourself and your guests a wonderful favor by spooning some of the gravy over the top of the bird after carving. This small but special touch will go a long way in earning compliments to the chef.