As the holidays approach, some are wondering how to cook the perfect Thanksgiving turkey. There are many ways to cook a turkey; it depends on your preference.
I will share some turkey cooking trends as well as some important facts and precautions.
Fresh or Frozen?
First, decide on either a fresh or a frozen turkey. You will need about 1 pound of turkey per guest or more if you want leftovers. Turkeys, at 18 pounds and over, take longer to cook and tend to dry out in the oven. Consider buying two smaller birds or a whole turkey and one or two breasts.
Thawing
However, a frozen turkey must be thawed in one of three ways. It should never be defrosted on the counter! This can lead to the growth of pathogens that cause foodborne illness.
- In the refrigerator, which takes about 24 hours per five pounds. This translates to four days for a 20-pound turkey. Place the turkey in its original wrapper in a pan to catch any juices that may leak.
- In a cold-water bath, which takes about 30 minutes per pound. Submerge the wrapped turkey with the breast side down in cold tap water. Change the water every 30 minutes until the turkey is thawed. This converts to 10 hours and 20 water changes for a 20-pound bird. Cook the turkey immediately after it is thawed.
- In the microwave, follow the manufacturer’s instructions and immediately continue cooking with your chosen method.
Cooking Options
The most crucial decision is how to cook your turkey. There is the traditional roasting method, but some additional methods have become popular. These include smoking, grilling, and deep-frying. It is not recommended to grill, smoke, or fry a frozen turkey. In addition, brines and marinades can help to improve the flavor, tenderness, and texture of the poultry.
Brining
Brining is a pretreatment in which the whole turkey is placed in a salt and water solution known as brine. This pretreatment produces a moist and well-seasoned bird. Brining should be done in the refrigerator at 40°F or below. When brining, buy a turkey that has not been pre-seasoned or basted because it will be too salty. Kosher salt is recommended for brining since table salt contains additives such as anti-caking ingredients and iodine. When done properly, the turkey should not taste salty.
Marinating
Marinating is a soaking technique that enhances the flavor and tenderness of the meat. Since commercial turkeys are young and tender, the mission of a marinade is to spread flavor throughout the bird. Always refrigerate the turkey during the marinating process. Never reuse marinade used on raw meat or poultry unless it is boiled to destroy any harmful bacteria. If you plan to use some of the marinade as sauce for the cooked meat, reserve a portion of it before putting raw meat or poultry in it.
Deep Frying
A deep-fried turkey is another way to cook a Thanksgiving turkey. Keep the oil at the proper temperature, and you will get crispy skin and tender meat with about two grams of fat added per serving. Remember that if the temperature of the oil drops below 350°F, oil seeps into the meat and raises the fat content. The turkey must be completely thawed and not be stuffed to be fried. In addition, it should be 12 pounds or less so it will fit in the fryer.
Grilled
Turkeys can be grilled on charcoal or gas. When grilling a turkey, be sure it is entirely thawed. Turkeys that are 16 pounds or less are the recommended size. A larger turkey remains in the “Danger Zone”—between 40 and 135°F—too long.
Smoking
When smoking, you will not need any fancy recipes since it’s the smoke that gives it the flavor. The process is not as fast as other preparation methods, so check the manufacturer’s recommendations.
Food Safety
Use a food thermometer to check the temperature where the thigh meets the main carcass of the turkey. It should be at least 165°F. Most people will consider this undercooked, so go to 175-180°F. If it is stuffed, the stuffing must also register. Turkeys should be stuffed loosely and cooked immediately to prevent foodborne illness. Do not stuff turkeys to be grilled or fried!
Don’t rely on temperature indicators, such as the red pop-ups, that are provided. These are not always accurate. Check the temperature yourself with a food thermometer.
For some, pink in a cooked turkey raises a “red flag.” In actuality, pink meat is not a reliable indicator of doneness. Meat may have a slight pink color and still be at a safe temperature. Always use a food thermometer to be sure. Smoked turkey typically has a pink color.
Leftovers
A Thanksgiving meal can last after Thanksgiving Day when stored properly. Leftovers should be refrigerated and used within four days. Freeze Thanksgiving leftovers for future meals.
Additional Resources
For additional facts and information on cooking your Thanksgiving turkey, these places have answers, so don’t panic!
I hope new methods of cooking a turkey will be tried this year, and you will follow the standards and cook meat safely. REMEMBER: Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
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