I promise you, cooking a turkey for Thanksgiving is easier than you might think. Let me walk you through it. These step by step instructions for cooking a Thanksgiving turkey will be extra detailed to put any first timers at ease. Here we go.
The first step is obvious. Buy a turkey. Buy about 1 pound per person. You can order a fresh turkey, or you can buy one at a grocery store. There is a good chance that the grocery store turkeys might be frozen, so get your turkey at least 3-5 days early so it has time to thaw out in your fridge. Research says that the turkey could need up to 1 day for every 4 pounds of weight to thaw out in your fridge.
While you are buying your turkey, pick up butter, thyme, rosemary, sage, a lemon, garlic, an onion, and chicken stock too.
Cooking the perfect turkey for holidays like Thanksgiving can seem daunting. With all the effort that goes into preparing the side dishes and desserts, many home cooks want the turkey to be as easy as possible. One way to help ensure moist, flavorful turkey is to season it in advance. But is it really okay to season a turkey the night before?
The short answer is yes – seasoning your turkey the night before cooking provides huge benefits in terms of flavor and tenderness. When done properly salting the turkey 12-24 hours in advance allows time for the salt and seasonings to fully penetrate the meat. This results in a turkey that is seasoned throughout, not just on the surface.
Here’s a closer look at why seasoning a day ahead makes a difference, along with tips on the best techniques for pre-salting:
Why Pre-Seasoning Matters
There are several reasons why seasoning a turkey in advance improves the end result
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Deeper flavor penetration – When salt and seasonings are applied to the turkey and left to sit overnight, they have time to dissolve and diffuse inward up to an inch deep. This flavors the meat throughout.
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Crisper skin – The salt helps draw out moisture from the skin, drying it out so it gets ultra crispy when roasted. Just pat the skin dry before cooking.
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More tender meat – Salt relaxes the turkey’s muscle fibers so they can better hold onto juices when cooked. This keeps the meat moist and tender.
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Well-seasoned flavor – The salt and seasonings have a chance to penetrate deep into the meat, infusing flavor throughout.
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Improved texture – In addition to keeping the turkey juicy, the relaxed muscle fibers make the meat more tender with a pleasant, mouthwatering texture.
Tips for Pre-Seasoning Success
Follow these tips to get the most out of salting your turkey in advance:
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Use kosher salt – The larger grains distribute more evenly than table salt. Diamond Crystal is a good choice.
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Salt heavily – Don’t be shy. Use about 1 teaspoon of salt per pound of turkey. This may seem like a lot, but it makes a difference.
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Loosen the skin – Slide your fingers under the breast skin to loosen it from the meat before rubbing seasonings underneath. This maximizes flavor absorption.
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Season cavities – Sprinkle salt inside the neck and body cavities to flavor the meat from the inside out.
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Chill uncovered – Let the seasoned turkey rest overnight on a rack set in a rimmed baking sheet, uncovered in the fridge. This leads to dryer, crispier skin.
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Rinse if brining – If you plan to brine the turkey, rinse off any salt before submerging it. The brine provides enough salt.
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Season again before cooking – Right before roasting, you can add any other seasonings like herbs and spices.
Frequently Asked Questions
If you’re new to salting a turkey in advance, here are some common questions answered:
How far in advance should I season the turkey?
Ideally, 1-2 days before cooking. Even just 12 hours before makes a difference.
Should I salt a brined turkey ahead of time?
No, pre-salting is not necessary if you plan to brine since the brine provides sufficient salt.
Can I stuff the turkey after salting it?
Yes, you can still stuff the turkey after seasoning it overnight. Just account for any salt in the stuffing.
What if my turkey is pre-brined or pre-salted?
If your turkey already has salt, you can skip salting or reduce the amount you add.
Should I rinse the salt off before cooking?
Rinsing is optional, but for crispy skin it’s best to pat dry and roast right away.
Can I add other flavors with the salt?
Yes! Herbs, citrus, garlic, pepper, and other aromatics can all be added along with the initial salt.
What if I’m short on time the day of?
Pre-season the turkey 1-2 days before so it’s ready to simply roast day-of. No stress!
The Benefits of Salting Ahead
Taking the time to salt your turkey the night before delivering huge rewards in terms of moisture, tenderness, and overall flavor. The salt has time to thoroughly permeate and season the meat. Pre-salting helps ensure the turkey is seasoned from the inside out.
Give it a try this holiday season and see if you can taste the difference in your perfectly cooked, mouthwatering turkey. Just be sure to plan ahead so you have time to season the turkey 12-24 hours before it goes into the oven. Your family will thank you when they rave about the juicy, well-seasoned meat.
How to Roast a Turkey
Place the turkey in the oven to roast. I like to start the turkey at 400 degrees for 30 minutes, and then I reduce it to 350 degrees. When you reduce the temperature, check on the turkey. You may want to tent the turkey with aluminum foil at some point so that the skin doesnt go from browned to burnt. I just check every 30 minutes or so to see how things are going and once the turkey is nice and brown I place aluminum foil over the turkey very loosely.
Now you have some free time while you wait for the turkey to cook. Thats right, I dont baste the turkey. I just let it cook. But I do check to make sure that the pan drippings dont dry up or burn, pour chicken broth into the bottom of the pan as necessary to prevent the pan drippings from burning.
To Brine Or Not To Brine
You can opt to brine your turkey, but I would recommend against it. It is a lot of extra work, and if you brine a turkey you cant use the bones to make stock for turkey soup – it will be salty and bitter (I learned this one the hard way).