The four pillars of mastering the Thanksgiving turkey are thawing, brining, roasting, and carving. We’ll walk you through the basics step-by-step to make sure your bird ends up the talk of the table, in a good way!
Before you start, make sure you’ve got the tools
Thaw It
When: A few days before Thanksgiving
Before doing anything else to your turkey, you have to make sure it isn’t frozen. The easiest way to do it is to toss it in the fridge a few days before cooking it; rule of thumb is 24 hours for every five pounds. Need something a little quicker? Don’t fret, we’ve got a safe way to thaw that bird ASAP.
Brine It
When: The day before Thanksgiving
What sets great turkeys apart from okay ones? The brine. It adds great flavor, and keeps the meat juicy. At its most basic, you need salt, sugar, and water. From there, it’s all you – customize with your favorites herbs and spices.
Roast It
When: The morning of Thanksgiving
Let’s cook that bird with confidence; we’re running through how to place it on the rack, the best temperature of the oven, how long to cook it…you’ve got this.
Carve It
When: Twenty minutes after the turkey comes out of the oven
You’ve done it, you’ve made the perfect turkey for Thanksgiving, and it looks and smells amazing…and now you have to cut into it. Follow our easy guide to carve like a pro, complete with pictures!
The Rest
Want to make stuffing, potatoes, beans, cranberry sauce, pie and more? Click for a curated collection of inspirational Thanksgiving recipes.