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Take on the Turkey

Thanksgiving turkey simplified and stress-free

Roast Turkey

Thanksgiving turkey have you losing sleep?

You can rest easy!  We've got totally doable turkey recipes and cooking tips to help.

Grilled Honey-Dijon Brined Turkey Breast

Mustard and honey give turkey a subtle sweet-tangy taste to grilled turkey breast.

Grilled Whole Turkey

With golden-brown skin without the hassle of basting, plus tender, juicy meat, this turkey is too good to serve only at Thanksgiving.

Maple-Glazed Turkey with Wild Rice Stuffing

This succulent roast turkey has wild rice and bacon stuffing and a tangy mustard glaze with hints of orange and maple.

Lemon and Herb Roast Turkey Breast

Wonderfully seasoned with herbs and lemon, this turkey breast makes a succulent holiday meal.
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Sage and Garlic Roast Turkey

Sage and poultry are perfect partners. You can get this turkey in the oven in a mere 15 minutes.
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What you need to know about turkey!

From picking it out at the supermaket to carving it and storing the leftovers, we're talking turkey.

Buying It

Turkey
  • It sounds like a lot, but buy a turkey that allows for 1 pound per person.

  • Fresh vs. frozen:  Doesn't really matter, as long as you have space in your 'fridge to thaw a frozen bird. (If you don't, order a fresh one from your supermarket.)

  • Look over the frozen turkeys in the store and choose one that isn't all frosty and has no rips in the packaging.

 

 

 

Thawing It

  • Thaw a frozen turkey in the refrigerator in its original packaging.

  • Allow 24 hours of thawing time for each 4 pounds of turkey… so a 12-pound bird thaws for 3 full days.
     
  • If you don't have time for a refrigerator thaw, you can thaw it in cold water, about 30 minutes per pound of turkey.  Make  sure the water is not able to leak through the wrapping. Cover the turkey with cold tap water, so the turkey is completely under water. Change the water every 30 minutes.  Cook the turkey as soon as it's thawed.

  • Never thaw a turkey at room temperature. Never ever!

 

Prepping It

Prepping the Turkey
  1. Fasten the neck skin to the back of the turkey with skewer.

  2. Turn turkey breast side up. Fold the wings across the back of the turkey so tips are touching.

  3. Fill the body cavity lightly with stuffing.

  4. Tie the legs together with heavy string.



  5. Stick an ovenproof thermometer so the tip is in the thickest part of the inside thigh and doesn't touch any bone. 

Stuffing It

Stuffing Turkey
  • Make stuffing, and either add it to the cavity of the turkey, or even easier, bake it in a casserole.

  • If stuffing a turkey, don’t pack it in -- put it in loosely.

  • To bake outside the bird, spray a casserole and add the stuffing. Bake at 325 degrees for about 35 minutes or until good and hot.

Roasting It

Roasting Turkey
  • Super easy.  325 degrees.  Pop  the uncovered  roaster in the oven and allow about 15 minutes of roasting time for each pound of unstuffed turkey.

  • No basting necessary.

  • It's done when your thermometer (overproof or instant-read) reads 165 degrees in the thickest part of the thigh... not touching any bones.

  • Get tons of easy turkey recipes!

Carving It

Carving Turkey
  • Let the turkey stand at least 15 minutes before you carve it.

  • Watch how to do it in our carving video below.

 

VideoHow to Carve a Turkey

The Easiest Way to Carve a Turkey

You’ll see step-by-step techniques for carving both the turkey breast and the dark meat.

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