There’s no better feeling at Thanksgiving than pulling off a perfectly juicy, crispy turkey. But whether it’s your first or fortieth time, cooking the centerpiece of your meal can feel like a big task. Don’t fret — we’ve rounded up top turkey cooking tips from our experts to help bring extra joy to your table this year.
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1. Start with a high-quality bird.
If you’re going to cook the best turkey, you have to start with a high-quality turkey. All of the birds in our Meat department are Animal Welfare Certified (except kosher turkey) and meet over 100 animal welfare standards. And, like all meat and poultry in the department, the animals must be raised with no antibiotics ever and no animal by-products in feed. We know our suppliers; we know how they raise their turkeys.
When ordering your whole turkey, plan for at least 1 pound per person, plus 1/2 pound per person for leftovers. (Remember to take into account the size of your fridge and oven!) For turkey breast, plan on 3/4 pound per person. If it’s a boneless breast, allow 1/2 pound per person.
For more information about types of turkey and how much to buy, check out our Turkey Buying Guide opens in a new tab.
2. To stuff or not to stuff?
Stuffing is a matter of preference. If you do stuff, we advise baking the stuffing and turkey separately and then placing the cooked stuffing in the turkey cavity during the final 30 minutes of roasting time. This ensures speedier cooking time and more consistent results.
3. Dry brine for more flavor.
What’s the secret to a juicy, crispy bird? Dry brining. This simple technique involves rubbing salt, sugar and seasonings directly onto the turkey skin and meat before cooking. It’s different from wet brining, which involves soaking meat in a solution of water, salt and seasonings. It also takes up much less space and causes half the mess. Try our Herby Dry-Brined Turkey to get started.
How to Dry Brine Turkey
4. Know the signs of a perfectly cooked bird.
Do I bake my turkey at 325ºF? 350ºF? Higher?
Since the perfect temp to bake your turkey depends on several important factors (brining techniques, the size of your bird, glazes, etc.), here is some direction opens in a new tab for recommended temperatures, times and recipes based on your bird and preferred method.
How do you know when your turkey is cooked? We recommend placing a meat thermometer, preferably an instant-read thermometer, in the meatiest part of the leg — just make sure you don’t hit the bone or you’ll get an artificially high reading. If the thermometer registers at least 165°F, your turkey is perfectly cooked.
5. Don’t forget to rest!
We know — it’s tempting to slice into your beautifully roasted bird the moment it comes out of the oven. However, doing so can mean the difference between tender, juicy meat and dry, overcooked meat. Allow your turkey to rest (covered) after cooking for about 30 minutes. This redistributes the juices and makes for smooth carving.
6. Present your platter proudly.
At last, it’s time to present your bird. Carving a beautiful turkey takes practice, but it’s well worth the effort. Check out our Guide to Carving Turkey to master the technique. (Pro tip: To get familiar with where to make your cuts, try practicing on a whole chicken.) After carving, put breast meat slices in the middle with the drumsticks together to one side and the thigh meat together on the other. Then, at each end of the platter, place one wing. Finally … eat it, of course.
7. Store leftovers with care.
Turkey leftovers generally should be good for 3 – 4 days in the fridge or 3 – 6 months in the freezer. To store in the refrigerator, divide the meat into smaller portions and place into sealed containers. When freezing leftover turkey, remove the bones prior to storing. For more tips on safely thawing, cooking and storing turkey, check out the USDA’s Food Safety Guide for Turkey opens in a new tab.
The essential checklist:
Always remove the giblets before seasoning and roasting your turkey.
Refrigerate a fresh turkey immediately.
Frozen turkeys should be defrosted in the refrigerator. Plan for 1 day per 5 pounds to thaw properly.
Do not thaw at room temperature.
Remove turkey from the refrigerator about 1 hour before placing it in the oven.
Use a meat thermometer for best results. When done, all parts of the turkey should be at least 165°F.
Allow bird to rest (covered) after cooking for about 30 minutes. This redistributes the juices and makes for smooth carving.
You’ve got the turkey down. What about the side dishes and desserts? Our holiday catering has got you. Here are several different ways to order and stock up:
*Delivery available for Prime members at $9.95 and non-Prime members at $13.95 in select ZIP codes. Pickup offer varies by location. Some stores may not have dedicated parking spots and require entering the store for pickup. Your Amazon app will let you know upon check-in.
