When Is My Thanksgiving Turkey Done? and More Thanksgiving Questions Answered
This is the year to become a turkey expert: Here’s how to know when to baste, how to carve and serve, and more.
Making a Thanksgiving turkey is much easier than you think. Really! But whether it’s your first time making the bird or your 50th, questions are bound to arise. New York Times Cooking has anticipated some of the most frequently asked questions, many of which we receive every year. Below you will find the answers and hopefully some peace of mind. Remember: No matter what happens, everything will be great. Promise. (Still planning the feast? New York Times Cooking has plenty of recipes to fill your table.)
At what temperature was my turkey cooked?
The turkey will continue to cook while it rests.Credit…David Malosh of the New York Times. Food Stylist: Barrett Washburne.
The turkey is cooked when the internal temperature in the thickest part of the thigh reads 165 degrees.
However, if the temperature is just below 165 degrees, it is okay to take your bird outside. United States Department of Agriculture’s standard. In fact, Melissa Clark recommends pulling it down to 155 degrees on an instant-read thermometer. It will reach the USDA-recommended 165 degrees as it rests, and it’s better to remove the turkey a little early than to risk tough, overcooked meat. (Here’s more turkey guidance from Melissa.)
Finally, if you feed your bird, you will also want to measure its temperature. It should be 165 degrees on an instant-read thermometer. If you’re wondering how long this might take, the table below may help:
Credit…David Malosh of the New York Times. Food Stylist: Simon Andrews.
Recipe: Classic Thanksgiving Turkey | Roast a Simple Turkey | The Fastest Roast Turkey | Salt and Pepper Turkey Breast | Roast Turkey Breast | Buttermilk-Brined Turkey Breast
Where should I check the temperature of the turkey?
To be safe, Melissa Clark takes the bird’s temperature in multiple places.Credit…New York Times Cooking
Place your instant-read thermometer on the thickest part of the thigh and under the wingAs Melissa Clark recommends. The USDA also recommends placing your thermometer “at the thickest part of the breast, innermost part of the thigh, and innermost part of the wing.” But avoid touching bones that could change the temperature reading.
It’s really worth investing in an instant-read thermometer for Thanksgiving. ( Wirecutter’s top pick It costs $21 and will find many uses beyond vacation.) However, If you don’t have a thermometer, you can use a fork to prick the thickest part of the thigh.. It should be done if the juices flow clear. A little pinkness in the thigh meat isn’t a bad sign, but if something looks translucent and pink, it’s not ready with pink or red fluids (especially in the breast).
Remember that Thanksgiving isn’t ruined if you take the bird out too early. In a worst-case scenario, you can serve the finished pieces while placing the rest back into the hot oven to continue cooking.
Should you cover the turkey with foil?
Samin Nosrat shows how to tent the turkey loosely with foil.Credit…New York Times Cooking
The shape of turkeys doesn’t even lend itself well to cooking, especially if you’re not tossing the bird (see Samin Nosrat’s buttermilk-brined turkey and Kenji López-Alt’s mayonnaise-roasted Thanksgiving turkey). Aluminum foil can help you achieve a more evenly polished bird. If you see the breasts starting to brown too much, cover them loosely with foil to prevent them from burning before the rest of the bird is cooked. (Follow Samin’s example above.)
You can still cover your turkey after it’s taken out of the oven and rested, but a loose tent is still important: A tight cover can create steam, which can turn that hard-earned crispy skin soft and soggy.
Recipes: Buttermilk-Brined Turkey Roast | Mayo-Roasted Thanksgiving Turkey
How long should a turkey rest before carving?
The turkey needs to rest for at least 20 minutes before carving.
“The amount of rest time depends on the size of the bird, but need at least 20 minutesJulia Moskin wrote in 2011: “A large bird may wait up to 40 minutes or longer“Depending on the temperature of the room.”
How do I cut a turkey?
Credit…New York Times Cooking
The most important rule of carving is to look for joints and cut them. To start, slice along the natural line between the leg and chest, pulling the leg and thigh away from the body as you slice, looking for the “hip” joint to cut. Then remove the wings in the same manner, cutting the wing away from the breast and rotating it to find the “shoulder” joint to cut. Once the legs and wings are removed, you will cut the breast meat. Locate the breastbone running the length of the turkey and slice each breast away from the breastbone. Check out our video for a comprehensive carving demonstration and tips on plating the bird. How to Carve a Turkey?.
How often should I baste the turkey?
Roasting the turkey isn’t necessary, says Kenji López-Alt, but in some cases it can help color the bird more evenly.Credit…New York Times
You don’t have to baste if you don’t want to, but if you do, every 45 minutes is a good guideline. As Kenji López-Alt points out, it helps achieve a more even color on the outside of the bird.
To do this, you can take the juice from the pan and spread it over the bird using a brush or brush. If your bird does not give enough pan juices, you can also use melted butter.
Speaking of those pan juices, if you’re wondering how to make turkey gravy from drippings, This recipe may help. So is our How to Make Sauce guide.
What is Spatchcocking? So how do I do this?
Samin Nosrat shows how to toss a turkey to roast it faster.Credit…New York Times Cooking
You may have read many articles or recipes that say the best way to cook a turkey is to toss it, and there’s some truth to that. Tossing a bird allows it to cook more evenly and, most importantly, much faster.
To make the spatchcock, you can use kitchen scissors or a sharp knife to carefully remove the spine by cutting on both sides. (Keep stock.) Then, with the bones facing down, press between the breasts until you hear a cracking sound. The bird should lie flat on your work surface.
How can I smoke turkey?
Steven Raichlen’s smoked turkey recipe produces a rich, tender bird.Credit…Joe Fornabaio for the New York Times
The smoked turkey is unforgettable, extremely rich in flavor and soft on the tongue. To do this on your charcoal grill, set it to indirect grilling and add a drip pan (or set your smoker to 275 degrees). Make sure your bird is fairly dry and place it on the grate above the drip pan. Place about ½ cup of soaked wood chips on the coals and cover the grill, adjusting the vents to keep the temperature between 325 and 350 degrees. After each hour, baste the bird, fill with charcoal and add more soaked wood shavings. A 10- to 12-pound turkey should be done in 2.5 to 3 hours. (See Steven Raichlen’s recipe.)
How to pickle a turkey?
Credit…David Malosh of the New York Times. Food Stylist: Barrett Washburne.
Brining a turkey helps keep the skin crisp and the meat tender, and you can do this one of two ways. The first method—dry brining—requires rubbing the turkey with salt and refrigerating it for up to three days, while wet brining requires allowing the bird to soak in the salt solution. Both have benefits and drawbacks. If you’re just starting out, you can opt for dry brining, which requires less equipment (no need for a large pot or cooler). But if you want wet brine, we have a recipe for that too.
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