Cooking a turkey can seem like a daunting task.
Whenever there's talk of Thanksgiving, you can't help but think about that holiday hen--the turkey. In fact, the dinner table would be naked without it. But cooking the bird can seem like a daunting task, which begs the question, what is the best way to cook a turkey? Add this to my Recipe Box.
Types
There are so many ways to cook a turkey that it would be difficult to list them all. The tried-and-true method uses a traditional oven. For this method, you'll need to thaw out the bird, then remove the neck and giblets. Rinse out the turkey and remove any feathers missed in processing. Dry it inside and out with a paper towel, then rub the inside of the turkey with a little salt. Stuff and truss the bird, making sure to leave some room for expansion of the dressing. Rub a very light coat of butter under the skin. Place it on a rack, breast side down, in a roaster pan.
Time Frame
For an 8- to 10-lb. bird, you'll need to cook it at 325 degrees F for 3 to 3 1/2 hours. For a 10- to 14-lb. bird, cook it at 325 degrees F for 3 1/2 to 4 hours. For a 14- to 18-lb. bird, cook it at 300 degrees F for 4 to 4 1/2 hours. And for an 18- to 20-lb. bird, cook it at 300 degrees for 4 1/2 to 5 hours. The meat thermometer should read 180 degrees F when the bird is done.
Considerations
You don't need to season the outside of the bird or add any water to the pan and you should never cover it, except with foil. Foil will allow the turkey to brown on the outside but stay moist and tender on the inside. Remember to remove the foil for the last 30 minutes of cooking.
Warning
It is recommended that you check the bird every 30 minutes toward the end of its cooking process. If you overcook the turkey, it will dry out and become stringy.
Expert Insight
At the end of the cooking process, don't throw away all the drippings on the bottom of your roasting pan; use them to make gravy. Better yet, buy an extra turkey leg and make your gravy beforehand, then add the drippings for an added punch.
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