How to Cook a Turkey
Cooking an entire turkey can seem like an intimidating task. After all, that's a big bird - typically, at least 10, if not more than 20 pounds. There's also quite a process involved - thawing, seasoning, longer time in the oven than any other dish, carving, and using all those leftovers!
Our aim is to take the mystery out of turkey prep. Here's what you'll need:
Ingredients:
1 whole turkey
Olive oil
Water
Italian seasoning
Salt and pepper to taste
Preparation:
1. Select your turkey. If feeding a crowd, choose a bird in the 20 pounds plus range. If its just the two of you, 12 or 14 pounds will give you plenty of leftovers.
2. If frozen, allow the turkey to thaw. Four days in the refrigerator is recommended. Never thaw a turkey at room temperature.
3. Select your baking dish. Your dish should be at least 2 inches deep, and wide enough to support the entire bird. I like to use a dedicated turkey roaster, as pictured here.
4. Remove the turkey from its wrappings and rinse with cool running water, including the inner cavity. Remove the neck and giblets from the cavity.
5. Place the turkey in the pan, breast side down. Fill the pan with 1 inch of water. Rub the top of the turkey with olive oil, and season with salt, pepper, and Italian seasoning. The oil will prevent the turkey from sticking to the lid or foil, and will also give it a crispy, crunchy exterior.
6. Preheat your oven to 325 degrees Fahrenheit. Cover the turkey.
7. Cook the turkey. Butterball recommends cooking a turkey up to 18 pounds for 3.5 hours, up to 22 pounds for 4 hours, 24 pounds for 4.5 hours, and anything larger for a full 5 hours.
8. If desired, turn the turkey when cooking is 1/3 complete.
9. Let the turkey cool for at at 15 minutes before carving.
How to Carve a Turkey:
There really is no 'wrong' way to slice or carve a turkey, but these simple steps will help you to achieve the "look" you may desire as you serve your hungry guests.
1. Transfer the turkey to a serving platter. Place the turkey breast up.
2. Remove the drumstick. Grasp the drumstick and gently twist, using a sharp knife to cut through the joint.
3. Make a horizontal cut along the side of the turkey. Pierce the wing with a fork to steady the turkey.
4. Make thin vertical slices across the turkey breast. The slices should fall away when the knife reaches the horizontal cut.
5. Remove the wings in the same manner as the drumsticks.
You'll notice that a lot of meat remains on the turkey even after it is sliced in this way. That's okay - we'll be posting recipes so you can use every part of that bird. In the meantime, let the turkey cool completely and use your fingers to remove any remaining meat. Refrigerate any leftovers within 2 hours of serving. Don't throw away the giblets, broth, or the bones, either - just stay tuned for more fantastic turkey recipes!
