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Take the stress and worry out of preparing the holiday turkey. We have all your questions covered – from purchasing to serving. Check our answers to some of the most often asked questions about turkey.
Q: How much turkey should I buy?
A: To make sure you have enough, buy 1 to 1½ pounds of turkey per person. For every pound of bird you buy, expect slightly under a half pound of usable meat after cooking and carving.
Q: Is it better to buy a fresh or frozen turkey?
A: The quality is about the same, but fresh turkeys take up space in your refrigerator for a day or two, while frozen turkeys spend up to a week thawing. If you choose a fresh turkey, check the sell-by date. The unopened turkey will be safe to use for 1 or 2 days after the date on the wrapper. If you’re buying frozen, look for one that is clean, undamaged, and free of ice crystals.
Q: How do I thaw a turkey and how long will it take?
A: For a whole frozen turkey, leave the bird in its wrapping; place on a tray in the refrigerator for 2 to 5 days. Plan on 24 hours for every 5 pounds; don’t count the day you’ll be cooking. Thawed birds will keep 2 days in the refrigerator. The bird is ready for roasting if the giblets can be easily removed and there are no ice crystals in the body cavities. If the center is still frozen, the bird will cook unevenly.
Q: What can I do if the turkey is still partially frozen on the day I need to roast it?
A: If your turkey is not completely thawed on the day you plan to roast it, place the bird in its unopened wrapper in a clean sink full of cold water and change the water every 30 minutes. This method works like magic, so don’t try thawing at room temperature, in the microwave, or in warm water; these methods can cause bacteria to grow to dangerous levels.
Q: Should I clean out the turkey?
A: After thawing, remove giblets and neck from the interior. Rinse the cavities. Pat dry with paper towels.
Q: How much stuffing can the turkey hold?
A: Measure out the amount of stuffing that will go into the turkey, allowing ½ to ¾ cup per pound of bird. (That’s a maximum of 11 cups for a 15-pound bird.) Stuffing should be placed loosely into the turkey just prior to roasting.
Q: What is the proper way to stuff a turkey?
A: Prepare the stuffing just before you put the bird in the oven. Spoon some stuffing loosely into the neck cavity. Pull the neck skin over stuffing; fasten to the turkey’s back with a short skewer. The drumsticks are usually held in place by a band of skin or a clamp. Unbind the legs and loosely spoon stuffing into the body cavity; don’t pack it in or the stuffing may not be fully cooked and safe to eat by the time the turkey is done. Stuffing temperature should reach at least 165°F. Use a meat thermometer to test for doneness.
Q: What do I do with the stuffing that doesn’t fit in the bird?
A: Spoon any remaining stuffing into a baking dish or casserole; cover and chill until you’re ready to bake it (which will be about an hour before the turkey is done).
Q: How do I prepare a turkey for roasting?
A: After the turkey is stuffed, tuck the drumsticks under the band of skin that crosses the tail or reset into leg clamp. If there isn’t a band or if you’ve removed the clamp, tie drumsticks to tail using 100-percent-cotton string. Twist wing tips under the back—this gives the turkey a stable base to rest on.
Q: How long should I roast the turkey?
A: Place your oven rack in its lowest position; preheat oven to 325°F. Place turkey, breast side up, on a rack in a shallow pan (the sides of the pan shouldn’t be deeper than 2 inches or the turkey won’t brown properly). To help browning, brush with cooking oil. Push a meat thermometer deep into the center of an inside thigh muscle without touching bone. Cover turkey loosely with foil, pressing it over the drumsticks and neck. Roast, using our Roasting Guide as your reference.
Q: Do I need to baste the turkey while it’s roasting?
A: Since most turkeys are self-basting, it is not necessary to baste, but basting will add flavor.
Q: How will I know when the turkey is done?
A: When the bird has been in the oven for two-thirds of the time shown on the chart, cut string between drumsticks. Remove foil the last 30 to 45 minutes. A meat thermometer inserted deep into the thigh (not touching the bone) should register 180°F and the stuffing should be at least 165°F. When the turkey is done, the drumsticks should move very easily in their sockets and their thickest parts should feel soft when pressed. In addition, juices from the thigh should run clear when pierced deeply with a long-tined fork.
Q: How soon should I carve the turkey after removing it from the oven?
A: Remove from the oven and cover loosely with foil. Let stand 15 to 20 minutes. Release legs from leg clamp, if present. To avoid burns or splatters, do not remove clamp until bird has cooled slightly. Remove stuffing before carving.
Q: How do I carve a turkey?
A: Follow our step-by-step instructions for carving a turkey.
Q: How long can I keep leftover turkey?
A: The turkey should remain at room temperature for no more than 2 hours after it comes out of the oven. Refrigerate leftovers promptly. Cooked turkey and stuffing may be refrigerated separately up to 2 days.