TURKEY
PORK

TURKEY COOKING TIPS

Step One:

Prep Your Turkey

How to infuse your turkey with flavor from the start.

THAW

THAW

Thaw turkey in the refrigerator, ideally in a bowl or other dish on the lowest shelf. Never thaw or marinate foods on the counter, but dispose of any liquids from the turkey in the process. Plan for roughly six hours per pound for your turkey to thaw.

MARINATE

MARINATE

Marinating your turkey is a great way to get a head start and save yourself time on cooking day. Select from hundreds of marinade recipes and let your turkey soak in a sealed bag for up to two days prior to cooking. Place the bag into a pan or onto a baking sheet to make moving it in and out of the refrigerator a breeze.

INJECT

INJECT

Short on time? Injecting is another way to add an extra punch of flavor to your turkey, this time from the inside out. Injecting can be done up to 36 hours before cooking, but plan for at least 12 hours prior to cooking to give the turkey time to absorb the flavors. There are many different recipes for turkey injections, but almost all of them include butter, so make sure to have some on hand if you are going to inject your turkey.

BRINE

BRINE

If you're feeling extra eager, consider brining your turkey, a similar process to marinating. While marinating focuses on enhancing flavor, brining adds extra moisture to your dish. Boil enough water to completely cover the turkey, add salt, sugar and other flavorings as desired, let the water cool, then place the turkey in the water and store it in the refrigerator overnight, or up to 24 hours.

STUFF

STUFF

Stuffing the turkey should take place just before cooking to avoid risk of foodborne illness. Stuff both the neck and body cavities, allowing 1/2 to 3/4 cup of stuffing per pound. Don't pack stuffing too tightly, as it may cause uneven cooking.
Step Two:

Cook Your Turkey

Methods for making sure your meat is properly cooked.

BAKE

BAKE

For a simple solution to cooking your turkey, utilize one of your kitchen staples: the oven. Season your turkey with flavors of your choice, then place the turkey in an appropriately sized pan. For added moisture and tenderness, and to save on clean up time, place the turkey in an oven-safe turkey bag before putting it in the oven. Cooking times and temperatures vary by size of the bird, but turkey should always be cooked to 165° F.

FRY

FRY

Deep-frying turkey is a way to add some variety to your meal. You’ll need a 40- or 60-quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine if the turkey is done. For added safety, have a fire extinguisher and potholders nearby, and place the fryer on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil. When frying turkey, plan for 3-4 minutes per pound.

GRILL

GRILL

Get outside and fire up the grill for a cooking method perfect for anything from a casual family dinner to a fun summer barbecue. Indirect heat is ideal for cooking whole turkeys, which need slower cooking. With indirect heat, the lid is closed and the meat is placed in a tray or on the unlit portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound, according to the grill manufacturer’s instructions. Use a meat thermometer to make sure the turkey’s internal temperature reaches 165° F.

ROAST

ROAST

Roasting is a good option if you want a darker, flavorful "crust" on the outside of your turkey through cooking at a higher temperature for a shorter period of time. Cook until temperature reaches 165° F.

CARVE

CARVE

You did it! Now that your turkey is finished cooking let you and the turkey rest for at least 20 minutes before carving the bird. For larger turkeys you may need to let it rest longer. Start the carving process by separating the legs from the breast, then slice the breast and carve out your preference of cuts.
Step Three:

Safety & Storage

Ways to keep your turkey fresh for even longer.

TEMPERATURE

TEMPERATURE

Use a meat thermometer to verify that your turkey has reached the safest internal temperature of 165°F. For a whole turkey, the temperature should be checked in at least three places: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. If you stuffed your turkey, the innermost part of the stuffing should also reach 165°F.

STORAGE

STORAGE

Freeze raw turkey that will not be cooked before the “use-by date” on the packaging, or within two days of purchase. Once cooked, slice turkey off the bone (you can leave the leg and thigh intact), cover and refrigerate promptly. Leftovers can be kept in the refrigerator for 3-4 days or frozen for 3-4 months.

The tips on this page are shared from the National Turkey Federation. For more information, visit their website: eatturkey.org