How to Cook a Turkey

from the editors of Fine Cooking

A Complete Guide to Cooking a Turkey

From the expert chefs and cooks who write for Fine Cooking magazine, a complete guide to cooking a turkey. Inside you'll find helpful techniques, tips and recipes for the best holiday meal ever.

Which Bird to Buy

Frozen turkeys are still readily available, and they're usually the most economical choice. The trick with a frozen bird is to allow enough time for thawing; otherwise you'll be in big trouble when it comes time to roast.

Fresh turkeys are a wonderful choice because they tend to be more moist and juicy. Whether frozen or fresh, we do recommend that you avoid the "self-basting" turkeys, which are injected or marinated in a fat and broth solution to add moisture. In the fresh category, you have more choices and the labeling can get confusing.

• Natural: means the bird has been minimally processed and no artificial ingredients or colorings have been added; the term does not refer to the way the bird was raised.
  
• Free-range: according to the USDA, standards, simply means that the birds have access to the outdoors, but what's more important than access is how crowded their conditions are, which is hard to tell from a label.
  
• Certified Organic: tells you a bit more. The birds had access to the outdoors, no antibiotics, and 100% organic feed. And just so you know, no poultry is allowed to be given hormones, organic bird or not.

How Big a Bird?

Smaller birds fit in the refrigerator better and are easier to handle. If you're hosting a big crowd and have two ovens, consider roasting two smaller birds instead of one large one. (This also gives you a good excuse to try two kinds of stuffing.)

Turkey Math

Turkey thaws in the fridge at a rate of 5 hours per pound. The best way to speed it up is to put it in the sink and cover it with cold water, changing the water every half hour or so. Turkey then thaws at a rate of 30 minutes per pound.

For birds under 16 pounds, figure at least 1 pound of turkey per person. For birds 16 pounds and heavier, figure a bit less since there's more meat in proportion to bone. If you want substantial seconds and leftovers, allow another 1/2 pound per person.

Characteristics of a Good Roasting Pan

The ideal turkey roasting pan does double-duty, as a secure vessel to hold the bird and all its juices.

• Heavy-gauge construction, preferably with a thick aluminum core for good heat distribution and to avoid hot spots or warping at high heat and on the stovetop.
  
• Strong, stationary handles, as opposed to the kind that are looped hinges, which can be hard to grasp when reaching into a hot oven.
  
• Sides between 2 and 3 inches high. Too low and you risk your juices -- or even the bird -- sloshing over them; too high and the hot, dry air of the oven can't get to the skin to crisp it.
  
  
• Rectangular shape with rounded corners, which make it easy for your whisk to chase down those delicious browned bit while making gravy.

Maple-Bacon Glazed Turkey with Wild Rice & Cornbread Stuffing & Bourbon Gravy

This recipe brings so many emblematic American flavors together -- maple syrup, bourbon, wild rice, bacon, cornmeal, cranberries -- it's just what you want to eat on such an American holiday as Thanksgiving. The recipe calls for canned broth, which gets more flavor from being simmered with the turkey giblets. You can make the cornbread two days ahead and the complete stuffing one day ahead. Follow the package directions to cook the wild rice.

Get the Maple-Bacon Glazed Turkey Recipe

Clever Carving Tips

• Since the knife will have little contact with the work surface, you can carve on a platter, which does the best job of retaining the juices, or on a cutting board with a moat around the edge.
  
• You need enough space for your bird, the cutting board and a serving platter. If the table is cramped, set up a separate carving station; a small, sturdy folding table covered with a tablecloth works well.
  
• Use a long sharp carving knife or a chef's knife. A large fork helps keep the bird in place, but a regular-size fork will do in a pinch.
  
• Don't carve more than you need for first helpings. It's better to carve again when it's time for seconds because the meat will stay moister and warmer on the turkey than it will on a serving dish.

A Different Way to Thicken Your Gravy

1. To thicken with a beurre manie (a dough), knead equal parts soft butter and flour into a smooth paste.

2. Bring the strained broth and defatted pan juices to a boil and whisk in the beurre manie a bit at a time; let boil a minute or so to thicken and cook off the floury taste. Add more beurre manie until you reach the desired thickness.

Molasses Mashed Sweet Potatoes with Ginger

This mash is a great partner for roast turkey, but it also plays beautifully with pork and ham. The flavors are more complex and sophisticated than a typical mashed sweet potato, thanks to the carrots, parsnips, and judicious use of molasses and ginger. You can make this up to a day ahead and reheat it over gentle heat or in the microwave before serving.

Get the Sweet Potatoes Recipe

Cranberry Sauce with Orange and Rosemary

Make this bright, zingy sauce a day or two ahead; the flavors will only improve.

Get the Cranberry Sauce Recipe

Cornbread Pecan Stuffing

The cornbread will reside happily in the freezer for up to one month, as long as it's well wrapped, so make it ahead to save oven time and hassle on Thanksgiving. If you're baking extra stuffing outside the turkey and you like a crust, don't baste during the final 20 minutes.

Get the Stuffing Recipe