Selecting and Thawing a Turkey

Many humans are terrified at the prospect of cooking a turkey for the first time. A burnt, bloody undercooked turkey is not a great impression for future in-laws. After the epic disaster of ‘99, I’m redeeming myself and hopefully I will be back in my mother in-law’s good graces. Here’s six years of research to help others like me who are lost when it comes to turkey.


Fresh or frozen? Fresh turkeys should be purchased a day or two before cooking and can be frozen for up to twelve months. There are two types of frozen turkeys: pre-basted or un-basted. Pre-basted turkeys are injected with water, broth, vegetable oil and/or spices to enhance flavor and moistness during cooking. An un-basted turkey has no additional ingredients.

There are three ways to safely thaw a turkey refrigerator thawing, sink thawing and microwave thawing.

Refrigerator thawing is safest; thaw turkey in fridge for 24 hours for every 5 lbs.

The sink thawing method is a bit quicker; thaw the turkey with original wrapping completely covered in ice-cold water 30 minutes per pound. If the original wrapping is torn, place the turkey in another plastic bag, close securely and then place in water.

Microwave thawing can be tricky, read the owner's manual for the size of turkey that will fit in your oven and its thawing time. Cook immediately after thawing.


Note: Never thaw a turkey at room temperature.

Cleaning Your Turkey

The next step to a great tasting turkey is cleaning it.

First remove original wrapper and remove the neck and giblets from the inside cavity. The giblets are usually removed and placed in a plastic bag prior to sale.

Second, thoroughly rinse the entire bird including the inside cavity. I would recommend washing the bird twice, just to be sure.

Third, make sure that the turkey is completely drained and blot dry with paper towels.

If you would like to stuff the turkey, now is the time to do so. Here are a few stuffing recipes if you'd like to make your own.

Next, return legs back to tucked position, if untucked and place a oven-safe meat thermometer into the deepest part of the thigh. If you are using an instant read thermometer, use when it is time to check for doneness.

Finally, brush with oil to protect drying of the skin.

Stuffing Your Turkey

Stuffed bird or not? In-bird stuffing can be tricky, if the stuffing is undercooked and not handled properly, the stuffing could be filled with bacteria and food borne illnesses (flu-like symptoms such as nausea, vomiting, diarrhea or fever). Not a nice parting gift, trust me.

With carefulness and a meat thermometer, you can stuff the bird and not injure anyone.

1. Make stuffing safely: Mix the stuffing before it goes into the turkey, using only cooked ingredients such as sautéed vegetables or meats. Use pasteurized egg products instead of raw eggs, this will help keep bacteria at bay.

2. Stuff the bird: Loosely stuff both the neck and inside cavities. Use only about 3/4 cup of stuffing per pound of turkey. Using this amount will help reach the proper 165 °F internal temperature whether the stuffing is in the bird or out. Use the meat thermometer to check the temperature; stuffing should be moist, not dry.

3. Preheat the oven to 325°F; place the turkey in the oven immediately after stuffing. Overnight 'slow' cooking is not recommended, since food borne bacteria could still be lying in wait.

4. To make sure that all bacteria are destroyed, check the stuffing with the meat thermometer. Even if the turkey has reached an internal temperature of 180°F, the stuffing may not have reached 165°F internally. It is imperative that both the turkey and the stuffing reach appropriate temps, or else neither will be safe to eat.

Cooking Your Turkey

The most common ways to cook turkey are roasting, smoke cooking and deep-frying. Roasting the turkey is the most conventional and done right will produce a tender, succulent, juicy picture perfect turkey.

Roasting the turkey: Place the turkey breast side up in a shallow pan (about 2 1/2 inches deep). Insert oven safe thermometer in the thickest part of thigh and rub entire turkey with oil to enhance color. Place in a preheated 325°F oven. Check the chart below for cooking times. When skin is lightly browned and about two-thirds done, place a piece of foil over the breast to discourage drying out and overcooking of the breast.

Turkey is done when the thermometer reads as follows:

~ 180 to 185°F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
~ 170 to 175 °F in the thickest part of the breast, just above the rib bones.
~ 160 to 165 °F in the center of the stuffing, if the turkey is stuffed.

Let the turkey sit for 15 minutes to avoid juices running out when carving.

Smoking a Turkey: If you want to smoke a turkey, it is best not to pick the biggest turkey you can find. Most smoked turkeys are in the 10-14 lb range simply because they take a long time to cook. Generally a 12 lb turkey can take 6-8 hours to cook; a larger turkey would spend too much time in the"Danger Zone" - between 40°F and 140°F --too long. Estimate 20 to 30 minutes per pound of turkey.

A smoked turkey cannot be stuffed; the stuffing will not cook correctly and has an unsatisfactory taste. The good thing is it is impossible to overcook a smoked turkey.

The flavor of the turkey comes from the smoker itself, but you can add a little salt, pepper or poultry seasoning. If you'd prefer to use a dry rub, do so 24 hours prior to smoking for the best flavor. Besides the smoker, you need wood chips and a pan for water. Get creative with your smoke by experimenting with different types of wood -- hickory or mesquite (the most popular), any chunks or chips of water-soaked hardwood or fruitwood will work, but do not use softwoods like pine, fir, cedar or spruce as they will give the food a turpentine flavor and coat it with an ugly and inedible black pitch. Also, instead of smoking with water, try wine or juices to change up the flavor. Before you put the turkey onto the smoker, rub the bird with oil to enhance crispness.

When the smoker is all fired up and ready to receive its precious cargo, place the turkey in a roasting pan, breast-side up, and then set it in the smoker and close the lid. You can baste the turkey with its own juices a few times during smoking, but avoid opening the smoker too often; you will lose heat and increase the cooking time.

Be safe; put the smoker in an area shielded from winds to ensure a consistent temperature. Make sure to keep a fire extinguisher handy in case of mishaps.

Frying a Turkey: Deep fried turkeys are becoming more popular every year. It's simple, timesaving and tasty. This method requires a 40- or 60-quart pot with basket, burner and propane gas tank; a candy thermometer to measure oil temperature; and a meat thermometer to determine if the turkey is done.

**Keep the fryer outdoors (no garages, concrete or wood decks either) and away from small children and pets. Never leave the oil unattended; also keep a fire extinguisher and potholders nearby.

As with other methods, thoroughly clean the turkey and remove the gizzards. Do not stuff a turkey that is meant for deep-frying. If you are keen on stuffing, cook it separately. There are flavor injectors that are bought separately to inject flavor into the bird. You can inject herbs, butter sauces or the popular cajun marinades under the skin of the turkey. The turkey is injected both in the breast and thigh, leaving a juicier turkey.

Use a pot that is big enough for the turkey to be completely covered in oil. This could be as much as 5 -6 gallons of oil. To get a better understanding of exactly how much you need, cover the turkey in the pot with water to a level 1 to 2 inches above the turkey. Remove the turkey and measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly.

Pour in oil and heat to 350° F. This could take 45 minutes to an hour, depending on how much oil is used. Use the basket to carefully lower the bird into the hot oil. As it cooks, carefully move the bird in the basket so that it does not scorch. Cook the turkey 3 minutes per pound.
When it is done, the turkey will float to the top with a crispy brown skin. Use the thermometer to check for doneness (internal temperature of 180°F). Remove and allow the turkey to cool before serving.

Allow the oil to cool before disposing or storing it. To store oil, strain through cheesecloth or a coffee filter and refrigerate. Do not store oil that has been heated to the smoking point, has turned dark or has an off-odor. Reuse the oil within a month and discard if it foams when reheated.

Carving Your Turkey

It is best to wait 15 mintues after cooking the turkey to allow time for cooling and keeping the juices intact. Cover the turkey with foil and set aside. If you like, you can warm the serving platter to keep the turkey warm while at the table.

You will need aluminum foil, a (sharp) thin bladed carving knife, a meat fork and a cutting board.




Step One: Run the knife along the bottom of the turkey to find where the thighbones meet the body. Slip your knife inbetween the thigh and the breast and separate each thigh from the body.

Step Two: Separate the drumstick from the thigh; cut the joint, not the bone to separate. It is best to remove the dark meat first since white meat dries out faster.

Step Three: Run your knife along the bone to remove the meat. Cut the thigh and leg meat into thin pieces. Set aside on platter.


Step Four: Use the knife to locate where the wing and body connect. Slip your knife into the joint to separate the wing from the body.

Step Five: Once the wing is removed, carve small slices of the breast, cutting parallel to the breast. Repeat with other side of turkey. Enjoy!!!