10 Tips for the Perfect Turkey
- by Omaha Steaks
- Last updated Jul 31, 2024
Serve the perfect holiday turkey with these simple cooking tips and hacks. A delicious turkey takes a little planning and the right mix of seasoning, but it doesn’t have to be difficult. You can cook an awe-inspiring, golden-brown and delicious turkey with homemade turkey gravy that is sure to impress this holiday season.
10 Turkey Cooking Tips
1. Give Your Turkey Time to Thaw
Frozen turkeys take at least 3 days to thaw completely. Plan at least 24 hours for every five pounds.
2. Refrigerate Uncovered for 24 Hours
Once the turkey has thawed, remove turkey from packaging and refrigerate on a rack uncovered for 24 hours. This will dry out the skin and allow you to achieve browned, crispy skin. Do not rinse the turkey.
3. Preheat Oven to 350° F
Make sure your oven rack is in the center for a 10-12 pound turkey and your oven is preheated to 350 degrees Fahrenheit.
4. Stuff the Turkey
Place aromatics, including garlic, onion (keep peels on this adds color and richness to the drippings), citrus, celery, and carrots inside the turkey cavity.
5. Rub Turkey Down Liberally With Butter and Season
Soften a stick of butter and rub butter all over the turkey, loosening skin over turkey breast rubbing butter up under the skin. Season liberally with salt, and pepper. You can also add fresh herbs under the skin for additional flavoring.
6. Skip the Roasting Bag
If you want a turkey with crispy skin, skip the bag. Place the turkey on a raised rack in a roasting pan. If desired, place vegetables and 2 cups wine, water, or stock in bottom of the roasting pan. This helps keep the turkey moist and to build flavor for the almighty GRAVY!
Chef’s Tip: If you do choose to cook your turkey in a bag, slice open the bag and expose the turkey for the last 20-30 minutes of cooking time for a golden-brown and delicious turkey.
7. Use a Meat Thermometer
The rule of thumb for cooking time is 13 minutes per pound plus 20 minutes resting time. The most accurate method to determine is doneness is with a quality meat thermometer.The turkey is done when it the internal temperature reaches 165° at the thickest part of the thigh.
8. Rest the Turkey 20 Minutes
Once turkey has come to an internal temperature of 165°F, remove from oven, tent with foil, and let rest 20 minutes. This resting time allows the juices to redistribute into the meat rather than drip out the second you cut it.
9. Carve Like a Pro
Presentation of your turkey is important and that starts with expert carving. Watch our turkey carving tutorial for the perfect turkey.
10. Make Gravy From the Drippings
If desired, use pan drippings to make gravy using the following recipe.
Turkey Gravy
Ingredients
- ½ c. or 1 stick of unsalted butter
- ½ c. flour
- 2 c. turkey drippings plus 2 c. stock wine or water to equal 4c. liquid.
- 2 T. fresh herbs parsley, rosemary, thyme, sage
- Salt & Pepper to taste
Instructions
- In a medium saucepan melt butter. Add flour and cook over medium heat until mixture starts to brown and small nutty.
- Stir in 4 c. dripping mixture whisking constantly. Bring to a boil to thicken.
- Stir in fresh herbs and season to taste.
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