Check out our collection of Thanksgiving Turkey Recipes. Ingredients 1 to pound fresh or frozen turkey, thawed. To achieve that balance, the ideal is to let the bird spend time both covered and uncovered: We recommend covering your bird for most of the cooking time to prevent it from drying out, then removing the cover for the last 30 minutes or so to allow the skin to crisp.
Thaw Meat Quickly with Water — This trick has become the standard in my kitchen. Simply put frozen meat in a bowl and run cool water over it until it has thawed. You should never thaw a frozen turkey on the counter at room temperature or in hot water.
For our favorite quick-thaw method, try submerging the turkey breast-side down with its wrapping still on in a sink or a cooler full of cold water, changing out the water every half hour.
Allow 30 minutes to thaw for each pound of turkey. FYI, a pound turkey will take eight hours. And do note: some turkeys have been injected with various brining solutions—and a few of these contain gluten or gluten-based additives.
Most of the big brands are gluten-free, but check the labels to be sure. Servings 8 servings, depending on the size of the bird. Servings: servings, depending on the size of the bird. Position the rack as high as it can go in the oven and still accommodate the turkey, probably around the bottom third. Unwrap the frozen turkey and place it breast side down on a roasting rack inside a large roasting pan. Use kitchen tongs to find and remove the giblets and neck inside the bird.
Once the giblets are out, tip the bird to allow any hot juices to run out into the roasting pan. Turn the bird breast side up. Brush the breast with the melted butter. Season with the salt and pepper to taste. Back to Eat well. Cook the perfect turkey with our tips on defrosting, preparing and cooking poultry safely, and how to store leftovers.
If you buy a frozen turkey, make sure it's properly defrosted before cooking. If it's still partially frozen, it may not cook evenly, which means that harmful bacteria could survive the cooking process. Defrost your turkey in the fridge, separate from other foods.
Keep it in a dish or container large enough to catch any defrosted juices. This is important to stop bacteria from spreading. To work out the defrosting time for your turkey, first check the packaging for any guidance. If there are no defrosting instructions, thaw your turkey in a fridge at 4C 39F for 10 to 12 hours per kilogram.
Be aware that not all fridges will be set to this temperature. Plan your cooking time in advance to make sure you get the bird in the oven early enough to cook it thoroughly.
A large turkey can take several hours to cook properly, and eating undercooked turkey or other poultry could cause food poisoning. If you're using a temperature probe or food thermometer, ensure the thickest part of the bird between the breast and the thigh reaches at least 70C F for 2 minutes.
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