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How to Cook a Turkey

By: Sydny Carter

Get tips for cooking the perfect turkey.

Fresh or Frozen?

Before you buy the turkey, figure out your guest list. You should have 1 to 1½ pounds of turkey per person.
Your next decision will be selecting between a frozen or fresh turkey.
A fresh bird is more expensive, but will save you time and precious refrigerator space. Buy the bird the day before you wish to roast it, but remember to reserve your turkey with the butcher. Most grocers don’t keep a large stock of fresh birds on hand.
You will need to plan ahead if buying a frozen bird as well: it can be catastrophic to find that the only turkey available for your intimate four-person dinner is a 26-pound glacial beast.
A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost thoroughly.
An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7½ hours to defrost using this approach. It is also possible to use a combination of these methods.

Buying and Thawing a Turkey

How to Brine Your Turkey

Are you thinking about brining your turkey this year? It's a straightforward process but it requires a little planning. Soaking the turkey in a saltwater solution allows the meat to absorb water and flavorings, resulting in a juicy, flavorful turkey.

See Brining Turkey for instructions and recipes.

How to Roast Your Turkey

To prepare the turkey for roasting, first remove the giblets! Not only is it disconcerting to find these paper-wrapped lumps when carving the bird, but you may also wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels.

If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.
Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

Weight of Bird	Roasting Time (Unstuffed)	Roasting Time (Stuffed)
10-18 lbs	3-3.5 hours	3.75-4.5 hours
15-22 lbs	3.5-4 hours	4.5-5 hours
22-24 lbs	4-4.5 hours	5-5.5 hours
24-29 lbs	4.5-5 hours	5.5-6.25 hours

Want to see how it's done? Watch our How-To Video.

How to Roast a Turkey (Video)

Other Cooking Methods

Roasting a turkey is the easiest method for inexperienced cooks or anxious hosts: the oven remains a constant temperature, and it's easy to baste the turkey and check the internal temperature periodically. But for adventurous cooks, grilling or deep-frying provides a different experience and frees up your oven for other dishes.

See our advice articles for detailed cooking instructions and recipes:

Ready to Eat

The only reliable test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 165 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F as well. When the turkey is done, remove from the oven and allow to stand for 20 minutes. This resting time allows the juices to redistribute throughout the meat.

Finishing Touches

Most recipes instruct you to let the turkey rest for fifteen to thirty minutes before carving. This crucial step allows the meat to relax after tightening up during the cooking process. After resting at room temperature, the juices are redistributed throughout the turkey and the meat stands up to carving better--so the juices stay in the slices, rather than on your countertop.

Other tips:

Transfer the turkey to a cutting board to rest and use the drippings in the roasting pan to make gravy.
Use a sharp knife for carving.
Serve the meat on a warmed serving platter.

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Have more questions? We've got answers to the most commonly asked Thanksgiving Cooking Questions.

Comments

Add a comment

Becca Broadbent

Oct. 12, 2009 10:15 am

I don't have access to a meat thermometer, is there anything to be done about making sure it's done?

Teacup

Oct. 17, 2009 9:33 am

Becca, my mother went by the rule that the turkey was done when the juices running from deep in the thigh is clear. In my experience this has been true.

Double D

Nov. 4, 2009 5:36 am

Should the turkey be cooked breast up or breast down?

Shelly

Nov. 7, 2009 10:04 am

Double D, If you are a stickler for having the perfect looking bird to pull from the oven and put on the table, bake it breast up. If you're like me and are more concerned with the flavor (I carve mine in the kitchen and bring the meat to the table) then I recommend breast down. I have experimented with both, and it always seems more moist, even the next day, when cooked breast down.

Shelly

Nov. 7, 2009 10:07 am

I also have found the baking bags to be wonderful replacements for the foil. Although, if the bag rests on the skin while it's cooking, it will stick and mess up the "centerpiece display" turkey. Maybe uses a few tooth picks to keep the bag away from the bird if appearance is a concern for you.

Chocolateloverbaker

Nov. 7, 2009 11:02 am

I need a recipe for cooking a 14 lb turkey that will be really tastey this is only my second turkey I've ever cooked. All recipes would be greatful

cdowns

Nov. 8, 2009 4:22 pm

Last year I brined my first turkey and it had no flavor, it even seem to lose that great turkey taste!! I don't know what I did wrong but it was the worst turkey I have ever made??? I would like to try again this year but dont want to end up with a blah turkey again?? Any suggestions??

Kendra

Nov. 15, 2009 12:49 pm

This is my first year making thanksgiving dinner i have no clue even where to start cooking a stuffed turkey any help?

peachymb

Nov. 16, 2009 12:28 pm

Hey you first-timers, way back when I was a young girl starting out, I was sooooo nervous about making my first turkey. My mother-in-law taught me a neat trick that I still use to this day. I take a generous amount of mayonaise and slather it well, and add sage, pepper, & salt to the top and it turns out perfect. I ave since played a round a bit with it and combine spices IN the mayo and slather it then, works very well too. Cook the turkey covered until the last hour of cook time. I am now 46 and have NEVER had a dry bird. Good luck everyone!

NOELLE4F

Nov. 17, 2009 12:54 pm

I just purchased a new convection oven. I have never roasted a turkey using convection before and am wondering how much of a difference time wise there is. I normally cook a 20 lb-er, stuffed. Any ideas or pros and cons?

Tracey Martin

Nov. 17, 2009 3:44 pm

I do not cook my turkey at 350 degrees it is too hot and dries out the bird. I cook it at 300 to 325 and use a foil tent and use only butter instead of oil. I also cook it 20 minutes to the pound and 20 minutes over. I do not like to make my stuffing in the bird. Does anyone have a really great homemade stuffing recipe or can recommend one? Thanks!

Tracey Martin

Nov. 17, 2009 3:45 pm

NOELL4F, you might want to try roasting a chicken in before Thanksgiving to see how it works.

sanman9078

Nov. 18, 2009 1:14 am

An easy way to cook a turkey is turn your oven on 500 deg till the temp light goes out, then put your turkey in for an hour. Then turn off the oven - leave the turkey in for 5hrs. Comes out juicy and done, it's hard to believe but true.

M_Palacios

Nov. 18, 2009 7:01 am

I learned a wonderful tip years ago to make the juciest turkey you will eat, and will never cook my turkey any other way... Cook the bird upside down. All of the jucies from the dark meat goes down into the breast and makes the it so tender and mouth watering turkey ever!

Robyn

Nov. 18, 2009 9:23 am

This year will be my first time cooking a turkey for my family, we have always gone to other family members homes but this year i decided to have out own celebration.....the video was very helpful. If anyone has any advise for me please email me at rdgallegos04@yahoo.com thanks......

heartaflame

Nov. 18, 2009 10:27 am

Thank you so much!

Cornqueen

Nov. 18, 2009 11:04 am

I have been cooking for a long time and come from a long list of women who have also been cooking for a long - as we all have, I'm sure - and when it come to meat- I am convinced - the trick is in the temperture. Slow cooking meat brings about all of the juicy flavor. For a turkey 300 to 325 - tops!

a girl in AZ

Nov. 19, 2009 9:44 am

For the first time, I am cooking the turkey for our family dinner. Unfortunately, the turkey we have is prebasted w/ broth and salt, so brining is not an option, according to most sources. If it's prebasted, what should I do to make it moist? When my mother cooked the turkey she used the oven bag method, which usually resulted in a dry turkey-the most disappointing part of the meal. I may have limited choices because of the turkey I have, but would flavor injecting be a good choice for a turkey that has already been injected? Would a butter rub be best? Suggestions much appreciated.

Dolcezza

Nov. 20, 2009 8:09 am

I've been cooking thanksgiving dinner for about 10 yrs now and have discovered to get the bottom cooked u have to cook it breast side down first for about 2hrs - then breast side up the last 2hrs. I normally get a 10-12lb turkey & separate the skin from the breast & baste that way - always juicy & full of flavor & seasoning - use butter all of the time, never oil - its worked with all meat cooked this way for the past 3 yrs - thank God as my step mother constantly complained - UGH - good luck ladies =)

hopeful

Nov. 20, 2009 11:19 am

I am using an electric roaster this year for the first time. How long per pound and does anyone have any seasoning hints?

Jem Holmes

Nov. 20, 2009 7:45 pm

Best stuffing is done in the slow cooker! Have cooked turkey for years and this is by far the best. Crumbs, sausage, celery, onion, poultry seasoning, thyme, sage mix it together, add 1 TBSP Turkey Boullion (paste sold in a jar by the spices) moisten the stuffing with chicken broth (low sodium). 1- 1.2 hours on low. add broth as it cooks to ensure a moist stuffing.

Jem Holmes

Nov. 20, 2009 7:46 pm

forgot to add that the sausage, onion, celery should be sauted first.

Fran

Nov. 20, 2009 8:49 pm

I have been roasting turkeys for over 20 years. I've used the oven bags as well as the roasting pan with tented foil over the turkey. Last year I once again used the roasting bag and I unintentionally put the turkey in upside down. Didn't realize my mistake until the turkey was through cooking. It was the moistest turkey we've ever had! I will cook my turkey upside down again this year - on purpose!

brooke

Nov. 21, 2009 5:40 am

This will be my first thanksgiving dinner on my own. I was wondering if anyone had ever cooked a turkey in an electric roaster? Im not planning on cooking a larger bird, so I was trying to make it as easy as possible on myself! I have 4 kids, so easy is better! Any advice would be great! Thanks so much. Happy thanksgiving and cooking!

Airforce Wifey 03

Nov. 21, 2009 5:47 am

Every year, my dad and I always wake up in the morning to start making the turkey, this will be the 2nd year that I haven't been back home for thanksgiving..what my dad had taught me was to keep the turkey moist was to pour chicken broth and baste the turkey every hour in it that way it would be moist when done and ready to eat.

Sous Andy

Nov. 21, 2009 7:29 am

Okay folks, let me add my 2-cent's worth. As a chef, I've cooked a lot of turkeys, and planned a lot of Thanksgiving dinners. This year we're having about 30 over to eat. Yes, it is important for everything to come out just perfect; however, if you make yourself sick worrying about it, then it's not going to be a fun time... at least not for you. I could go over all the things I do to make Thanksgiving a success; however, this site has just about everything you need. Start by planning the menu: Decide what you need and the ingredients needed to make all your dishes. Make a shopping list and have fun getting all the ingredients. Get your house ready, clean the place up, and even set the table a day or two in advance. Make things that can be made in advance; like cranberry sauce, pumpkin pies, etc. Get the turkey in the brine the day before, and then go to bed. Wake up, get in your kitchen and just plain have fun. If you're planning on eating at 3:00PM, have a list of your dishes and what has to be made when, so that everything comes out at 3:00PM... It's not really that difficult... as a matter of fact, enlist some of your guests in the process, by having them peel potatoes, chop onions... you get the point. I have a big kitchen (you have to to feed 30 people), and there are times during Thanksgiving day, that I have over half my guests in the kitchen, working and having fun. Have fun folks, that's the name of the game. Enjoy Thanksgiving for what it is... a giving of thanks. Don't overcomplicate the process. And to be honest with you, just about anything that you need to get the job done, you're going to find right here. Keep the faith and keep cooking.

Becky

Nov. 21, 2009 11:08 am

Sous Andy, with all due respect...and i do respect you as a chef, however; I'm guessing you have no children or you have a nanny. I would make myself sick worry about doing all the things you just mentioned. With my two kids running around and another on the way and cooking for Thanksgiving...I'm thinking my table would look awfull if I set it a few days before. :) lol I'm going to follow some of these quick and helpfull tips ...such as cooking breast side down to keep the uices instead of brining..(no room) great tip!! I will make the most out of it and give my kids some fun "helpfull" things to do. But all in all I'm guessing you may have more fun than the average home chef :) Happy Thanksgiving!!

Dee

Nov. 21, 2009 2:58 pm

I agree with Sous Andy. I always begin with lists--a list for my menu, then grocery list, then what I can do ahead of time and on what day to do it. That way, I can enjoy my guests and not have to worry about the little things. Don't try and and remember everything in your head, people. Do the lists! And like Andy, relax. If you're happy, your guests and family will be happier, too. I'm pusing 60 so have done a lot of turkeys. They're not that difficult. Happy Holidays!

SSwisher

Nov. 21, 2009 6:11 pm

I agree with Dee - relax and have fun. We have a small house and kitchen yet we routinely host our large family (more than 20). To get everything done, I have to cook things the day before and finish on Thanksgiving. Without the lists Dee mentions (and Sous Andy before), we wouldn't get it done and on the table. For all you first timers, relax. Thanksgiving is for family time! When I started out I stressed big time about everything being perfect but my family cares more about the fact that we put on "the day" and enjoy being together than having the perfect meal. Happy Thanksgiving everyone!

Kim A.

Nov. 22, 2009 6:12 am

Coming from a family of 9, Thanksgiving was always a big to-do in our house, as well as my Mom's favorite holiday. So when I moved out and started doing my own at the age of 18, I was a bit intimidated for my first Thanksgiving. But I went with my Mom's recipes and it all worked out great. We use the giblets in both our stuffing and our gravy so if your not into them, go with your own recipe, there's a lot of good ones on this site also. I buy chicken gizzards because theres never enough in the turkey, I cook them in chicken broth. The biggest trick is: Do most all of your prep work a day or two in advance. Get all your chopping and slicing and dicing out of the way, you won't have time on the day of the Holiday. I always found the most important ingredients were onion and celery. I was dismayed to move to California and couldn't find Brownberry Sage and Onion croutons but now that I'm back in the midwest, I have everything I need for my perfect Thanksgiving dinner. Oh..and a side trick that I learned the hard way...Use an oven roasting bag on your turkey. Put butter or margarin under the breast skin, stuff it, throw it in the bag, and your turkey will be so moist and flavorful, you'll even amaze yourself.

Joncf129

Nov. 22, 2009 6:14 am

So Becca, you don't have access to a Meat Thermometer, even tho you have access to a computer to send an email? ... lol www.,Zabars.com

Denise

Nov. 22, 2009 2:08 pm

I purchased an electric roaster about 4 years back so that my singe oven would not be monopolied by my turkey. It is the BEST thing I ever did. I always use the roaster, usually set up on my dryer! I rub my bird with butter, put some broth in the bottom of the pan and baste every half hour after the first hour.I always cook the bird breast down, then turn it over the last 30 minutes to brown. I add some poulty rub to the broth. Cook the bird for 20 minutes per pan in the roaster. Have fun, it isn't hard! (Oh, and I will sometimes just put a halfed apple and or orange in the bird prior to roasting.

Denise

Nov. 22, 2009 2:12 pm

Sorry, my typos above: Single oven, and 20 minutes per pound. I love my roaster and highly recommend one at Thanksgiving -plus, you can cook the bird directly at work if your workplace is having a feast.

pam

Nov. 22, 2009 6:04 pm

I would like to roast my 17 lb. turkey overnight. Any suggestions? Good idea about roasting breast side down.

Denise

Nov. 23, 2009 4:16 am

Andy is right. Plan, but have fun. The things that can be done ahead save time and your sanity. Stuffing is a no brainer. Even really good stuffing is something that can be made ahead of time. Pumpkin pie, green bean casserole and candied potatoes can all be madee ahead and reheated perfectly - no nanny required. I have a small kitchen and pull it off every year. Of course. I do use a seperate steam coooker for the turkey. But even before,I still pulled it off. email me if you need help, as I am going to be alone with the hubby this Tday. I already made my 4 loaves of sourdough french bread. (in fact, I have starter going out of my mind. so if you are in California - in El Dorado County- I can pass some on!! we are by ourselves this TDay. !

Rebecca Marmaduke

Nov. 23, 2009 9:41 am

This will sound crazy, but last year I ran across an article by someone on the web who roasts the turkey breast side down, and then turns it over to brown the last 30 minutes or so. The idea is that the juices run into the breast and keep it moist and tender. It works! I'm doing it again this year.

sadietoo

Nov. 23, 2009 11:36 am

This site is great! Just tumbled accross it this morning in an attempt to learn how to make a good turkey, and I love all the advice I've gotten just scrolling down everyone's comments. This is our FIRST Thanksgiving at our house, and my first attempt at a turkey, and I am stressed beyond belief. Since my husband can't take off, we're not travelling to visit family and instead having some friends/hubby's coworkers over. There was going to be about 8 of us, but all of a sudden, there is going to be 18! and I will be at home by myself and our two toddlers that day trying to get everything done :) Someone is bringing pumpkin pie and one other people mentionned a green bean casserole, but other than that, I'm on my own :) I have desserts prepared in advance, but what about mashed potatoes for example, can that be reheated? Seems like it would be as good. Anyway, Denise! You mentionned something to someone about emailing you for help! Can I do that too ;) ? sourdough french bread sounds good. would love the recipe among other things :) Happy Tday to all!

kit

Nov. 23, 2009 12:19 pm

Does anyone know how long to cook a 12 pound stuffed turkey breast? Thanks! (This is in addition to the 26 pound turkey, now you know everyone goes for the white meat!)

ltognoli

Nov. 23, 2009 12:57 pm

I would like to offer my spanish speaking employees turkey making instructions. Last year I bought everyone turkeys and my spanish speaking employees looked at me like I had lost my mind. They didnt know how to cook it. Can anyone help?

kit

Nov. 23, 2009 2:06 pm

To sadietoo - yes,mashed potatoes can be reheated, even in the microwave. Best is if you can bring them to room temperature and then after you take the turkey out of the oven, put them in the oven to re-heat. Ditto for sweet potatoes.

susan

Nov. 23, 2009 4:33 pm

Pam, My husband always cooked our turkey overnight- He would place it on a rack and put musherooms, onions, peppers and about 1/2 inch of water in the bottom of the pan, (great base for the Gravy) Cover with aluminum foil, bake at 200 -225 an hour before you want to serve it, remove foil- turn oven to 400 and brown the skin- The only problem with it is the turkey falls off the bone lol

marksshel

Nov. 23, 2009 6:37 pm

Want a great TASTING and great LOOKING turkey? Use kitchen bouquet. You get near the gravy. It is in a little bottle and looks like brown food coloring. It will give your turkey great flavor and make it picture perfect. Just use it as you would oil or butter. Infact i use it on my turkey with butter pepper and sage. Stuffing tip- if you want giblet flavor but dont want giblet chunks. Place in blender with chicken broth and make a paste. Then mix in with your stuffing.

Deborah J.

Nov. 23, 2009 9:48 pm

I get stressed getting ready for Thanksgiving but I try to remember that I am doing this for the ones that I love and that helps me do what I have to do. Thanksgiving is for thinking of all the things we are thankful for and I am thankful for having love ones and for having a roof over my head and a bed to sleep in. Remember to reach out to those who might not have what you have. Invite someone over who might not have a hot meal. You will be blessed beyond belief.

ale

Nov. 23, 2009 9:58 pm

Hi, for my family the best stuffing is: 1 lb ground beef , 1 lb ground pork , 1 cup raisins,1 cup pecans and 1 cup of each one diced carrot,celery,onion, ham, and to taste salt, honey and brown sugar. 1) Brown both meats then add everything but the honey and brown sugar, if need it add little bit of water and simmer for about 30 min then brown sugar and honey to your taste.

amyart

Nov. 24, 2009 6:20 am

I am a listmaker..even to setting the time to begin each dish. It is a compliment that all our family (with add-ons) want to come home for this special day. So we set up tables, use china and take 3 days to get ready and 3 days to clean up! I expect about 30-35 this year, and I do get stressed sometimes, but everyone pitches in and tho my kitchen is small (oh how I would love a big one) everyone from age 92 to little ones are welcome. Have a blessed Thanksgiving, everyone...this is a great site to help with all your fixins.

Britt

Nov. 24, 2009 6:31 am

Just to be clear.. what does 20 minute per pound mean exactly.. and how should I baste the turkey after its already been cooking?

gary

Nov. 24, 2009 9:42 am

dose stuffing the turkey change any thing about cooking up side down? This is my first year cooking a turkey and would like to make it great. It's a fresh 24lb bird.And is butter so much better than oil? and why?

gary

Nov. 24, 2009 9:44 am

I was all so told to rub butter between skin and the meat??? dose this help?

2 dog mom!

Nov. 24, 2009 10:35 am

IS THERE A REIPI THAT COOKS THE TURKEY AT 400 FOR AN HOUR AND THEN 325 UNTIL A CERTAIN TEMP IS REACHED?? HUBBY SAYS THIS WAS IN THE PAPER - I DON'T TRUST IT.. ??? HAS ANYONE TRIED THE SUGGESTED 500 DEGREES AND THEN TURN OFF...THAT SOUNDS REALLY IFFY!! THANKS KELLY MYDOGBARNEY@HOTMAIL.COM

dvargas

Nov. 24, 2009 10:41 am

Does it make a difference if I brown my turkey first before I start cooking or is it better to brown it after? I've had people tell me browing first is best and others that browning last is best. Had anyone tried both ways and had better results with either way?

paulamazoo@hotmail.com

Nov. 24, 2009 12:18 pm

Question: I am cooking my first turkey this year using the Rosemary Roasted Turkey Recipe on here. I want a juicy turkey so will start out cooking breast down, but when you cook breast down, do you still use a rack? is a rack a must have? Thanks!

Vi's daughter

Nov. 24, 2009 4:05 pm

for the past several years I have cooked my turkey at 450 an it has been very moist. I season a 15 lb turkey with 2 1/2 tsp salt and 1 1/2 black pepper, sprinkling in cavities and on the skin. I also rotate the turkey in the oven when it is half done. Let stand for 30 minutes before carving. I also cook my mashed potatoes and stuffing in crock pots, they turn out delicious and it frees up my oven and I get to enjoy the football games and family.

dvargas

Nov. 24, 2009 4:43 pm

My friend is a chef and I asked him once about cooking a Turkey overnight. He highly recommended I do not do this because it is unsafe. He said the lowest recommnded temperature to roast a turkey would 325 degrees. He said slow cooking it at a lower temperature is an ideal breeding ground for bacteria and if the turkey is stuffed the danger is even greater.

kiki

Nov. 24, 2009 4:52 pm

I want to try cooking my turkey breast down this year, do i do it for the same time or does it need to cook longer or shorter?

Nov. 24, 2009 8:43 pm

I do a lot of smoking and have cooked several turkeys at a maximum temperature of 200. I have never had a problem with bacteria in the smoker or oven. Bacteria is killed at when cooked at 150 degrees for 10 minutes. Most turkey recipes are called for an internal temp of 165 but if you are cooking a turkey overnight at 200-225 it will reach a temp of 190-200. Most of mine that I cook will reach 190 and with the proper length of time the meat will be tender, juicy, and delicious, falling of the bone. Be wise though, if you don't feel comfortable cooking at lower temps then don't. You don't want to put your family at risk. God bless and have a very Happy Thanksgiving.

natpalm7

Nov. 25, 2009 6:55 am

I am a nurse and have to work til 1 am the night before Thanksgiving and on Thanksgiving day. Can I cook my Turkey at a lower temperature all night so it is ready in the morning.

Lyndsey

Nov. 25, 2009 9:23 am

Last year I made my first turkey and I just used an oven bag and rubbed Emeril's turkey rub on it and it came out perfect. I don't remember what temp I cooked it on but it was juicy and delicious so that's what I'm doing this year. :) Good luck!

jillb

Nov. 25, 2009 9:59 am

This might sound weird but I always coat the outside of the turkey with Apricot yoghurt (and the usual seasoning) before cooking. Learnt it from my Mum. Have also used Peach or Mango when I couldn't find Apricot and it works well. I use a big roasting pan and, along with a little white wine and some chicken broth, I add 7-Up or Sprite to the juice on the bottom of the pan. The yoghurt seals in the flavor and sweetens, and the soda helps to tenderize (so I've been told). It works every time. I cook at 325 for 4-5 hrs, uncovering for the last hour to brown and crisp the skin. I've been told my turkeys are the best.

Noreen

Nov. 25, 2009 4:08 pm

I really need some advise please, I have a 43lb turkey that I am cooking for thanksgiving and I have no idea how long to cook it for. Any help? Also do you think it would be okay to stuff it? Thanks in advance.

Macky

Nov. 25, 2009 5:10 pm

For the first time this year, we're roasting the turkey on Wednesday and reheating in gravy on Thursday. Sure is nice to get the mess out of the way ahead of time, and since we have friends who've been doing this for years, we decided to give it a try.

jmcgraw

Nov. 25, 2009 7:43 pm

Noreen, A few years back I cooked a 37 Lb. turkey and it took 7 1/2 hours. I also had to remove juice from the roaster every couple of hours or the juice would have boiled over. Had an abundance of gravy tho!

jenninee

Nov. 25, 2009 7:53 pm

hi everyone...sounds weird but years ago someone told me to peel a onion..i hate onions...and put it whole inside the turkey...it was my first one!!! in a brown paper bag rolled o the end!! well it was the best turkey i have ever had!! 350 20 min er pound browned perfect!! took out onion and serve...my son will never eat anyhing touched by a onion you cant tell it but...jucey VERY VERY TENDER AND JUICEY!!!

hankysgirl

Nov. 25, 2009 9:13 pm

Can I cook a stuffed turkey upside down?

uacatfans

Nov. 26, 2009 2:35 am

ltognoli re: "spanish speaking employees" I just had to comment, just had this conversation with a friend, we don't make turkeys, we start on our Christmas Tamales! I am making a turkey for only the 3rd time in my life just because I'm too tired to make tamales. Now THAT's work! Thanks to all for your great advise, it'll be nice to just pop dinner in the oven and just wait for it to cook!

Dynoconnoisseur

Nov. 26, 2009 4:57 am

Has anyone ever tried the french cooking method of placing your turkey in a paper bag? Does a real good job, real tasty too!

MAGGIE1179

Nov. 26, 2009 9:42 am

I have been using the same method for several years now that I saw someone else post. I was reticent at first because it seems like a crazy idea, but it makes the best turkey. Preheat to 500, make sure you have plenty of liquid in your pan because it's going to steam, cook turkey for 1 hr then turn off the oven & DO NOT open the door!!! I usually do this around 10pm & then just let it sit in the oven until morning. My turkey always comes out perfect, usually falling off the bone, but I plate mine sliced so it's no problem here.

Angelia

Nov. 26, 2009 5:43 pm

You guys are great! I actually got more info that I understood from here...thanks!!

pixicook

Dec. 15, 2009 6:22 am

Out of all these methods, I found the most reliable way for a moist turkey is to deep-fry it. We did both a roasted and a deep fried for Thanksgiving, but the deep-fried went first. A site that is all about it is www.turkeyfrying.net. Bonus is the left overs (if you have any) are great.

MamaPJ

Dec. 20, 2009 11:59 am

Denise in El Dorado County CA! Saw your note about a sourdough starter and I would love to get some from you... I have never made sourdough bread before, love it & know a little about the starter process but would appreciate learning directly from someone w/ experience. I am in Placerville & can be reached at pa_jordan7@yahoo.com Thanks everyone for the spirited discussion about how to roast the best bird!

Laurabehlke

Dec. 20, 2009 7:05 pm

So I am making my first Turkey for Christmas and I want to do it in My roaster I got for Christmas last year. Igot great tips but I don't have a bag do I need it is there any way to do it with out the bag????

Laurabehlke

Dec. 20, 2009 7:07 pm

Oh my email is laurabehlke@yahoo.com if you have any pointers

Linsey

Dec. 21, 2009 5:17 pm

Quick question about brining! I'm interested in a recipe that uses champagne, apples and an herb rub for roasting. I also like the sound of the citrus turkey brine I just looked up on this site. Do I combine both methods? I'm worried that I'll end up with a salty turkey. I mean, is brining meant to stand alone or are you supposed to add more seasoning the next day when your're ready to roast your turkey? And if I don't have a bag will this affect the flavor at all? I'm a little nervous, this is my first turkey!

ashley84

Dec. 21, 2009 5:22 pm

This will be my very first turkey. Im doing the "A Simply Perfect Roast Turkey" recipe from this site. Which is basically just basting every half hour and using a foil tent. I will not be stuffing my turkey. My big question is how long will a 9lb turkey take using this method? The only complaints people had with this one is the timing being way off. Anyone know???

Connie

Dec. 25, 2009 9:19 am

I always stuff my turkey with sliced onion and celery. It keeps the turkey very moist.

Angelcdp

Dec. 25, 2009 12:32 pm

I always cook the turkey till it smells done, then take it out. Maybe it's luck but it's always been great. Does anyone else do this?

Angelcdp

Dec. 25, 2009 12:34 pm

To the person asking about a bag, I've never used one. They may work great but it can also work just fine without in my experience.

topchef1

Dec. 27, 2009 5:40 am

One tip about brining your turkey. Because there was no space in my refrigerator, I Mixed my brine solution & poured it over the turkey in a 5 gallon industrial type water cooler,followed by a 5lb bag of ice cubes. After 10 hrs the cube were still keeping the turkey cold. I read all of the hints and I'll try some of them. Thanks.

dennis

Dec. 31, 2009 7:30 pm

hi! i just made my turkey last night for a new year dinner. it is soooo great for a 1st timer such as i.this site really helped me a lot. thanks for the people behind this site. by the way, i'm from the Philippines and a turkey on the media noche is so rare. i just took the risk in makinig one and all is worth it, everyone in the family enjoyed it. keep it up guys. i'll use more of your recipes. MABUHAY (",)

sharon

Dec. 31, 2009 11:53 pm

Hi every one, I would like to try the brown paper bag method, help please. Thanks

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