Video: How to Cook Turkey

See an easy, no-fail method to roast a juicy, golden-brown bird every time.

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High in protein, low in fat, and one of the least expensive meats you can buy, turkey isn’t just a centerpiece dish for Thanksgiving dinner! In this video, you’ll learn an easy, no-fail way to roast a juicy, golden-brown turkey, so you can enjoy it any time of year. You’ll learn why putting the turkey on a rack is the smart way to roast and discover how and when to add seasonings and how to properly stuff the turkey. You’ll see how and where to insert the meat thermometer before you start to bake the turkey. You’ll learn at what temperature to cook your turkey and at what temperature your turkey is done. You’ll all get tips for basting and tenting your turkey. Find top-rated recipes for roast turkey.

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Comments

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Ralph G.

Nov. 29, 2011 9:40 am

My name is Ralph and i just joined the allrecipes group, my inlaws gave us a turkey after thanksgiving dinner and i will cook it today. I cook for a living and this will be my first turkey on my own. I'm looking forward to cooking the perfect turkey.

Karen

Nov. 24, 2011 6:46 am

what about roasting in a convection oven???

laurena

Nov. 22, 2011 6:33 pm

Hi, how can i download this video? Thanks

Sheena

Nov. 20, 2011 6:53 pm

This is my first year cooking Thanksgiving for my family and I was surfing the web for some Thanksgiving dinner ideas and came across this video. As the turkey being the most important part of the thanksgiving meal this video definetly got me on the right track! Thanks again! GOBBLE GOBBLE! Have a Happy T-day ALLRECIPES and members!

ChefJon

Supporting Member (Click to learn more about Supporting Membership)

Nov. 17, 2011 1:13 pm

Great Video.

Azureyes00

Nov. 17, 2011 9:34 am

The foil needs to be shiny side down toward the food. The shiny side has a coating that prevents aluminum from coming into direct contact with the food.

LatinaCook

Nov. 17, 2011 9:29 am

I should know better but I keep cooking turkeys without a thermometer and can't say I've ever been 100% satisfied with the results. I will definitely follow these suggestions this time around except that I will brine my turkey overnight like I usually do because it really allows for flavorful turkey all the way through. I also like to stuff turkey with mofongo, a traditional side dish in Puerto Rico. The juices of the turkey really take the mofongo to a whole different level. I mean, it is already delicious on its own but the juices... Wow! If someone's looking for an alternative to the same old stuffing, try it out. It's some good stuff.

judithpannell

Nov. 16, 2011 2:17 am

according to what I have read, the turkey liver gives a 'distinctive' liver taste not liked by all. Personally, my husband loves it in his giblet gravy. So...personal preference.

joe

Nov. 15, 2011 5:22 pm

Wonder what spices are used. Could Rosemary be used?

scarter

Nov. 13, 2011 6:01 am

Why do you not use the liver in the stock? I always have . . . is this a preference, or is there a specific reason?

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