So, before the big day here are some FAQs:
- How big of turkey should I buy?
- You will want a pound and a half per person, which will leave some for leftovers!
- Should you brine your turkey?
- Certain turkeys are pre-brined, so don't waste your time. Check first. Kosher turkeys and some commercial brands like Butterball are "pre-basted" or brined. The ingredients should list seven percent of an added solution (water or vinegar). But be careful: pre-brining can mask other added junk like preservatives, so if you want to goau natural, buy a fresh one without additives and brine it yourself.
- To brine your turkey, soak the bird in some salty, sugary, (insert spice here)-flavored water overnight. Dry it off, rub on some butter or oil, and throw her in the oven. Sure, brining requires some time, but when else will you commit such time for brining? At least try it if you don't have a stance source: Serious Eats
- If I bought a frozen turkey, when do I need to start thawing it?
- Turkey Thawing Time in the Refrigerator (40 degrees F): Approximately 24 hours per 5 pounds. (safest method!)
Whole Turkey Weight Thawing Time :
8 to 12 lbs = 1 to 2 days
12 to 16 lbs = 2 to 3 days
Turkey Weight Minimum Pan Size
8 to 12 lbs = 1 to 2 days
12 to 16 lbs = 2 to 3 days
16 to 20 lbs = 3 to 4 days
20 to 24 lbs = 4 to 5 days
- Turkey Thawing Time in Cold Water: Approximately 30 minutes per pound. Change water every 1/2 hour.
Whole Turkey Weight Thawing Time :
8 to 12 lbs = 4 to 6 hours
8 to 12 lbs = 4 to 6 hours
12 to 16 lbs = 6 to 8 hours
16 to 20 lbs = 8 to 10 hours
20 to 24 lbs = 10 to 12 hours
Source: globalgourmet.com
- How big of a pan do I need?
- Up to 12 lb. 14" x 10" x 2 3/4" high (small)
- Up to 16 lb. 15 3/4" x 12" x 3" high (medium)
- Up to 20 lb. 16" x 13" x 3" high (large)
- source: williams sonoma.com
- How do I know if my turkey is done? Always use a meat thermometer! The USDA says that a whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
- Note: After you remove the turkey from the oven, your turkey will continue cooking 1 degree per minute for 15 minutes, so by the time it's rested it will be cooked through perfectly!
- Here are the 7 Most Common Turkey Emergencies (and How to Fix Them) from Bon Appétit.
- A little guide for our Turkey Virgins from Food2.
- And if you still need help...Check out these Turkey Hotlines!
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4 comments:
You are amazing. Thank you for this post! I am grateful that I have you and the turkey hotline.
this is great.! and is making me less nervous to prepare my first turkey! thanks!
Ok, wait. So, i bought a butterball turkey (all they have there) unstuffed, about 14 lbs. Can I still brine it, or since it might be "pre-brined" is that a no-no? On the package it says exactly "contains up t 8% of a solution of water, contains 2% or less of salt, natural flavors, modified food startch, and sodium phosphates added to enahance tenderness and juiciness." Help! Thanks.
Hey Lauren! Great question! I'm sure you had trouble finding fresh turkeys out in Panama, so way to seek one out. So, here's what I found out. Your turkey has been pre-brined, so brining it again might cause your turkey to become overly salty. I know you were looking forward to trying brining out...maybe for Christmas??
If you want to get your flavor into the turkey, I suggest making a compound butter and stuffing the inside of your turkey with herbs, spices, and citrus (like quartered orange or lemons). Does this answer your question? Remember Butterball also has a 1-800 hotline where you can call and ask questions anytime, including while your turkey is in the oven!
Love you guys! Have a great Thanksgiving. Also, Happy Anniversary soon!
Viva Panamá!
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