HOW TO: Thanksgiving Turkey

Getting turkey duty for Thanksgiving dinner is an honor, but it can be a bit intimidating. We’ll walk you through all the details necessary and the timeline to follow so that you can prepare an excellent bird to share.

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HOW TO: Thanksgiving Turkey

Turkey questionnaire

Complete this questionnaire one or two weeks prior to Thanksgiving day.

1. How many guests will there be for Thanksgiving dinner?

2. Cooking in a Reynolds Turkey Bag or not?

3. Will the bird remain whole or be butterflied?

4. If whole, will it be stuffed?

5. What time will the roasted turkey be served, aka T time?

Select the bird

• Frozen is generally the most economical way to go

• Select a bird with a weight in line with the number of guests expected

  • Estimate ~ 1.5 lbs per person to allow plenty of leftovers

  • Refer to the Turkey Time Table for serving size

• If using a frozen bird, it should be picked up early enough to allow defrosting time

Thaw properly

Select one of two ways below to defrost the frozen turkey.

• Refrigerator: Place turkey (in original wrapper) breast-side up on a tray in the refrigerator. Allow 24 hours per 5 lbs of turkey.

  • Example: 15 lb turkey will take ~3 days to defrost.

• Cold Water Bath: Place turkey (in original wrapper) breast-side down in a sink of cold water. Allow 30 minutes per pound of turkey.

  • Example: 15 lb turkey will take ~7.5 hours to defrost.

• Refer to the Turkey Time Table for recommended thawing times

Turkey bag (optional)

• Cooking the turkey in a Reynolds Turkey Bag is strongly recommended

  • Reynolds includes a chart with accurate cooking times based on bird specs which are also noted on the Turkey Time Table

• Benefits of bagging the bird for baking . . .

  • Cooks faster: saving 1 to 2 hours

  • Reduces work: no mid-roasting basting needed

  • Reduces cleanup: just toss the used bag

  • The bag will help negate the meat-drying effects of high elevation

• Read the directions on the box, follow everything, plus:

  • Add 1 cup turkey broth to the bag after the turkey is in and before closing

• Don’t forget to slice a few 1/2” slits in the top of the bag

Prepare area for turkey prep

• Note: it is essential to be careful when dealing with raw poultry, so as to avoid the risk of food-born illness

• Recommended to keep all preparations involving the raw bird in the sink so as to allow for proper cleanup

• Some tips:

  • Relocate any items near the sink so that they will not be contaminated

  • Thoroughly wash sink and nearby countertop

• Place roasting pan on countertop beside sink

  • Line with Reynolds Turkey Bag (optional)

The Turkey

1. Note: the turkey should be prepared immediately prior to roasting for food safety

2. Place turkey (in original bag) into sink

3. Remove the original bag from the turkey

4. Remove the giblets and neck from cavities

5. Look over turkey, remove anything that shouldn’t be there

6. Place whole turkey on roasting pan

   • If using a bag, arrange so that the bag drapes the pan and the front of the turkey goes in first

7. Prepare the turkey for roasting:

   Butterfly aka Spatchcock (optional)

   • Use sharp kitchen shears to cut out the backbone

   • Spread the bird flat on the roasting pan (yes, a turkey bag can be used)

   Stuff (or not)

   • Prepare a batch of Savory Turkey Stuffing

   • Fill both cavities with the hot stuffing

   Season

   • Measure out seasonings, combining in a mixing bowl:

     1 Tbsp dried rosemary, crushed

     1 Tbsp dried thyme, crushed

     1 Tbsp ground sage

     1 Tbsp seasoned salt

     1 Tbsp garlic salt

   • Sprinkle the prepared seasoning mix over the turkey, being sure to cover every bit of the bird

   • If the bird is less than 16 lbs, it will not require the full amount of seasoning

8. Once seasoned, etc., arrange the bird in the roasting pan with legs tucked (tie if desired) and wings folded under the back to stabilize the bird

   • If using a bag, add 1 cup broth or water to the bag and tie closed with the enclosed zip tie, then use a sharp knife to cut six - 1/2” slits in the top of the bag

   • If butterflied, the bird will be splayed out so the legs cannot be tucked or tied

Roast

• Place the roasting pan with the prepared bird in the oven

• Bake at 350F for recommended time based on size of bird (see Turkey Time Table)

  • Use an instant-read thermometer to check the internal temperature

    • Insert probe in the thickest part of the breast

    • Food safe once temperature is 165F

Rest

• Allow to sit for 10 to 40 minutes, refer to the Turkey Time Table for recommendations

• Turkey will continue to cook from the internal heat, typically rising about 10F

• Roasted bird should not be tented with tinfoil

• Reserve drippings to make the Turkey Gravy

Carve & serve

• Transfer roasted turkey to carving surface

  • If stuffed, use a spoon to transfer the stuffing to an oven-safe dish, cover and keep warm in oven

• Be sure to use a sharp knife

  1. Remove the leg & thigh at the hip joint

  2. Separate the leg from the thigh

  3. Remove the wing from the backbone

  4. Slice along the breast bone to remove the breast

  5. Slice up the thigh meat and breast meat

  6. Save the bones for Homemade Turkey Broth

  7. Arrange all the prepared meat on the serving platter

• Cover until serving time

More Helpful Hints . . .

Keep that bird HOT

• If your bird is for a large crowd you may find it easier to have it carved in advance

  • Line a large slow cooker with a new Reynolds Turkey Bag

    • Add 1 cup broth to bag

  • Set the slow cooker to “warm” or “low”

  • Carve the turkey in the traditional manner

  • Place the carved meat into the turkey bag in the slow cooker

  • Tie top of bag with enclosed zip and put lid on slow cooker

Refrigerate

• Cooked turkey should only be at room temperature for ~2 hours

• Refrigerate leftovers for up to 4 days

Leftover recipes

• Turkey Pot Pie

• Fresh Turkey Sandwiches

• Turkey Noodle Soup

• Turkey Enchiladas

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Brenda’s tips:

• Enjoy the process! Making the turkey (or turkeys!) for Thanksgiving is truly a privilege

• Leftover turkey can be frozen but it will not taste quite the same, it is recommended to transform the leftovers into delicious new meals in the few days following for best flavor

• Brenda recommends planning ahead so that the turkey can get on the table, hot, as your guests gather. Below is an example of the schedule Brenda follows:

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Window to B’s kitchen . . .

HOW TO: Turkey Bone Broth

Thanksgiving is a beautiful time where we remember, gather, celebrate, and eat! Turkey is a traditional favorite, and if you’re the one privileged to roast the big bird, Brenda recommends that you also make Turkey Bone Broth. You can use Turkey Bone Broth for these recipes:

• Turkey Broth Gravy

• Turkey Noodle Soup

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HOW TO: Turkey Bone Broth

Make Turkey Broth or Stock with the leftover carcass

*Turkey has been carved, leaving the stripped bones.

• Prepare a large stockpot or 8-qt pot by adding ~2-qt’s water

• Remove turkey skin and discard immediately

• All those bones and anything clinging to them go into the pot

• Sprinkle in some rosemary and thyme, add a clove or two of fresh garlic

• Cover and set to low and let it be for the next 12-24 hours

• Drain & strain

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

  • for refrigeration, transfer to quart jars

• Refrigerate for up to 1 week or use immediately

Prefer stock over broth? Throw some veggies or veggie scraps in the pot before cooking.

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Thanksgiving Dinner Bonus Tip

Keep the carved turkey hot in a slow cooker

This is the best Thanksgiving trick Brenda ever learned since it keeps the turkey hot without drying it out.

• The turkey just finished roasting = internal temp 165F

  • Insert instant-read thermometer in the thickest part of the breast or the innermost part of the thigh to test

• Remove turkey from oven and let rest, 10-30 minutes

• While waiting, prep a slow cooker, set to “warm” or “low” with about 1/2 cup broth or water added to the pot

• Drain & strain cooking broth from the cooked turkey (use for gravy)

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

• Carve turkey, placing beautiful slices directly in the warmed slow cooker

• The turkey will stay hot, without drying out, and can be transferred to a platter for Thanksgiving dinner

Turkey Noodle Soup

Still have leftover turkey from Thanksgiving? Look no further! Make this delicious Turkey Noodle Soup to warm your soul.

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Turkey Noodle Soup

In a large soup pot, sauté:

1 tsp oil

1/2 cup onions, finely diced

1 clove garlic, minced

Then add:

6-8 cups turkey broth

1/2 tsp dried rosemary, crushed

1/4 tsp dried sage, ground

1 tsp salt

1/4 tsp pepper

Bring to boil, then add:

8 oz pasta

Cook until tender (7-12 minutes), stir in:

1-2 cups turkey, chopped

Serve hot.

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Brenda’s tips:

• Serving Size: 4 servings

• This is the best way to use leftover turkey.

• Always taste-test soup. Salt is a bit finicky in broth and sometimes more will be needed than the recipe suggests.

• Brenda often makes the noodles from scratch because that is the way her mother always made turkey noodle. Here is how.

• You can always make Turkey Bone Broth from your Thanksgiving turkey bones, or replace with chicken broth.