Kitchen Tips: How to Cook a Whole Turkey
Kitchen Tips
How to Cook a Whole Turkey
A whole turkey is one of the most intimidating things to cook. Whether you've cooked one before or have never tried, a simple approach is the best way to ensure success. Here we break down the process into clear, easy-to-understand steps.
Prepping & Cooking Whole Turkey
- If it's frozen, thaw your turkey completely in the refrigerator (this may take four days or more, about 24 hrs. per 5 lbs., so plan ahead). Once thawed, remove the neck and giblets from the turkey's interior cavity and set them aside.
- If you are brining your bird (and we recommend it), thaw the turkey first, then brine it for 8 hrs. or more before cooking. (Again, plan ahead.) After brining, remove the turkey from the brine; pat dry, but do not rinse the bird. Discard the brine.
- If you aren't brining, do not rinse the bird before cooking. Season the interior cavity of the thawed turkey liberally with salt.
- About an hour before cooking, place the turkey breast-side up on a rack set in a roasting pan; tuck the wings under the body, with the tips touching, and tie the legs together with butcher's twine.
- Brush the turkey evenly with melted or softened butter (about 1 stick for a 12 lb. bird).
- Put the pan in a preheated 325° oven; baste the turkey every 30 min. with any juices that collect in the roasting pan.
- At any point during cooking, you may tent the bird loosely with foil to prevent undesired browning.
- Temperature, not timing, is the safest and most accurate way to assess doneness.
Estimated cook times at 325° appear below. Thirty minutes before your estimated cook time ends, start checking the temperature at regular intervals. Remove the pan/turkey from the oven and set it on the stovetop or counter, closing the door to maintain the oven’s temperature. Insert the thermometer into the thickest part of the thigh muscle, without touching bone. According to the USDA, a turkey must reach 165° to be food safe, but you can take it out of the oven as low as 160° because the temperature will rise as it rests.
8-12 lb. turkey: 2-3 hrs.
12-14 lb. turkey: 3-3 ½ hrs.
14-18 lb. turkey: 3 ½ - 4 hrs.
18-20 lb. turkey: 3 ¾ - 4 ½ hrs.
20-24 lb. turkey: 4 ¼ - 4 ¾ hrs.
- After cooking, cover the turkey with foil and let rest at room temperature for at least 20 min. for easier carving and best moisture retention.
Tasty Tip:
For best results and ensured food safety, cooking stuffing inside the cavity of the turkey is not recommended.
Order Now While Supplies Last!
Kowalski's Raw Oven-Ready Fresh Turkey
Serves 12-14
Our oven-ready raw turkey from the Meat Department is a great choice for anyone who doesn't want to touch a raw bird, deal with the potential cross contamination that comes from prepping one for the oven or doesn't own or want to clean a roasting pan! This fresh free-range turkey is raised locally by the Peterson family in Cannon Falls, Minnesota, with no growth stimulants or antibiotics – ever! This fully prepared raw bird is rubbed with butter and seasonings and comes in a ready-for-the-oven disposable pan. Just unwrap the package and pop the pan into a preheated oven. Simple instructions are included with the package. Order online or at the Meat Department Service Counter.
Selection and availability of raw turkey products vary by market.
