Turkey 101: The Ultimate Guide to Thanksgiving Turkey

How much turkey do you need?

First things first… You need to know how big of a bird you need. Rule of thumb: 1lb per person. But if you want leftovers, plan on 1.5lbs, or even 2lbs per person, that way you’ll have a peace of mind that everyone can go for seconds, and you’ll have leftovers to make lunch the next day.

How long to thaw the turkey?

• Thaw the turkey in the refrigerator or in a cooler kept at 38°F for 2-3 days.
• It usually takes about 24 hours per 5bls of turkey.

Brine or No Brine?

Unless, you have a kosher turkey or the one that’s injected with sodium solution, I highly recommend brining a turkey for the juiciest and most flavorful turkey!

I’m a huge fan of dry brining a turkey.

If you didn’t brine your turkey, no worries! Injecting melted butter into the meat before roasting is another way to produce soft and juicy meat. The meat was just as juicy as brined bird for zero hassle!! Check out my juicy no-brine turkey recipe for more details.

How long to roast the turkey?

Most recipes state to roast a turkey at 325°F. But I’m a rebel, and I roast mine at 350°F. I didn’t notice a big difference in timing, if not slightly quicker cooking. Unstuffed turkey will take anywhere between 2.5-5 hours, and 15-30 additional minutes for stuffed turkey. I’ve included a handy cheatsheet below with specific guidelines, broken down by weight.

How to carve a turkey?

Start carving once the turkey has rested for at least 30 minutes.

Using a sharp knife, carefully cut through the skin between leg and breast and push the leg down toward the counter away from the body. You’ll hear a pop where the joint is separated, making it easy for you to cut through. To separate the drumstick, carefully cut the skin between thigh and drumstick, and gently push the drumstick away from the thigh. You’ll again hear a pop, and you can simply cut through the joint. To remove the bone from the thigh, cut along one side of the bone Repeat on other side.

Next up, breast meat. Slice into the breast on one side of breast bone. Keep slicing the meat following the shape of the bone, while pulling the meat away from it. Repeat on other side.