My Best Turkey Advice
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Photo by Sarah Plfug
I have been hosting Thanksgiving dinner for 20 years, and I have tried literally everything when it comes to cooking turkey. I’ve brined it, deep-fried it, marinated it, injected it, buttered it, dry-rubbed it, butterflied it, smoked it, and stuffed it. I’ve tried Kosher turkeys, organic turkeys, free-range turkeys, and self-basting turkeys.
A few years ago, I even bought an oil-less outdoor propane turkey fryer called “The Big Easy,” which freed up my oven and actually made a wonderfully crisp-skinned and juicy turkey. (If you want to spend $160 on a large piece of equipment that will likely sit in storage collecting cobwebs 364 days a year, I highly recommend it!)
From all this fussing with turkeys, I’ve come to realize that my turkey will never be perfect.
Let’s face it: turkeys, on their own, just aren’t very good. That’s what gravy and cranberry sauce are for.
As Mary Risley from Tante Marie’s Cooking School humorously points out in the video below (which you should definitely watch, especially if you have any turkey-cooking anxiety), “I have never had an outstanding turkey.”
(Heads up: This video contains some foul language.)
Short of purchasing a special turkey cooker (this is the one I have), it is near impossible to cook a turkey perfectly: the white meat always cooks before the dark meat is done, and the skin on the bottom is never crisp (unless you flip the hot, sputtering bird mid-way through cooking…ummm, no thank you).
So is it really worth it to go to great lengths — brining in big coolers for days in the garage, risking life and limb deep-frying in the driveway, pre-icing the breast of the turkey so it cooks more slowly (I swear, there’s a very respectable cooking magazine that wants you to do this) — to make that be-all-and-end-all turkey?
It’s up to you, but I’m not interested in babysitting my turkey for three days to get only marginally better results at the end.
My advice to you on Thanksgiving is to keep it simple. Make an easy roast turkey recipe (I’m a fan of dry-brined turkey), with an over-the-top delicious gravy, a rich stuffing, and some cranberry sauce to go with it. (Or, if you really don’t want to stress, go ahead and buy your turkey already roasted!) Serve lots of wine (you’ll find this food and wine pairing guide handy for the holidays) and focus your time and creativity on the side dishes and desserts because that’s what everyone really looks forward to anyway.
Wishing you a happy and stress-free Thanksgiving! ❤️
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I agree. And, I’ll add a strange anomaly that maybe you can answer. Every time we’ve gotten an organic turkey, that thing just wouldn’t cook! Or, I should say, it takes twice the amount of time to cook as a conventional one. Why would this be?
Hi Jennifer, that’s really strange! I’m not sure why that would be, but if it only happens when you’ve gotten an organic turkey, then I’d stick with the conventional.
OMG – That is the best video ever. I am so ready to cook my turkey now – crack open Jen’s cookbook and we’re off!
Loved the video! I actually “met” Jenn a few years back looking for Thanksgiving recipes, and I never looked back! The sausage stuffing recipe, the cranberry sauce, and layered biscuits are my go to every year. Gifted my daughter and best friend with both books, and share the website with countless friends. I was planning to make your Rolled Stuffed Turkey Breast recipe, even ordered the turkey breast, butterflied from Sprouts. Now watching the video, should I not bother??
So glad you’re enjoying the recipes and thank you for spreading the word 💕. Definitely make the rolled turkey breast w/sausage stuffing! It’s my favorite turkey recipe and I make one every year on Thanksgiving. I don’t mention it here because most people prefer to roast a whole turkey on Thanksgiving.
Great article! Last year, I cooked our Christmas turkey sous vide and it was marvellous! I could time it to be hot and ready exactly when I wanted. It took 24 hours total, but it was in a modified camp cooler in our laundry room the whole time. All I did was broil it for 15 mins to brown the skin before serving. I don’t think I would ever go back to the “normal” way again.
Oh, I forgot to add that I quartered the turkey first, lol.
Dear Jenn,
As someone who wastes WAY to much time trying to make EVERYTHING perfect, your wonderful turkey advice struck me as deeply profound. Not just for Thanksgiving but for every day! Many thanks 🙂
The easiest way to make a turkey is using a Nesco oven. I’ve used one for the last 40 years. It comes out perfect every time. That frees up the oven for other dishes. On top of that the turkey is golden brown, moist & delicious. It does need some basting. In fact over the years I’ve eased off & hubby now is totally responsible for the turkey start to finish. How much easier is it than having hubby cook the turkey?
As always you are spot on! 5 stars. I am experimenting with subtle differences in cranberry sauces or chutneys this year. Then my baked honey onions. Got three copies of your newest cookbook for my daughter-in-laws as early holiday gifts. Kudos your way! rba
Love the info. How do you reheat your cooked turkey Thanksgiving day?
Hi Patricia, I suggest pouring a thin layer of the gravy into an ovenproof serving dish. Arrange the carved turkey nicely on top of the gravy; cover tightly with plastic wrap and refrigerate for up to two days. Refrigerate the remaining gravy in a separate container. To reheat: remove the plastic wrap and cover the platter with aluminum foil. Place in a 325°F-oven for 20 to 30 minutes, until the turkey is hot. Reheat the gravy in the microwave or on the stovetop. Hope that helps!
Thank you so much! Happy Thanksgiving!! Patricia
Good advice!
I have been using Alton Brown’s dry brined recipe for years which is similar to your except that the turkey is spatchcocked (butterflied). This results in a lower cooking time (under 2 hours for a 12-14 lb bird) that doesn’t dry out the breast. Will try that tried and true method for me this year but with your dry brine mixture.
Hi Jenn! Thanks for the Turkey talk article as I definitely have some turkey anxiety right now. I’m hosting a small Thanksgiving this year and I’ve never roasted a turkey before. I was considering buying a whole roasted turkey from Whole Foods after reading your Pro Tips on holiday cooking from your cookbook. Now I’m not sure. This actually sounds doable. What do you think about buying a turkey from Whole Foods? Do you know if they reheat well and what that process is like? If I make most of the sides ahead and the turkey only takes 1.5hours or so, that could actually be a stress free day right? I’m on the fence.
Hi Adrienne, I honestly wouldn’t hesitate to buy the roasted turkey from Whole Foods. I often make my turkey ahead of time, carve it, and reheat it before serving — and a turkey from Whole Foods is going to be just as good as one you’d make at home. Keep it simple and enjoy the day!
Thanks Jenn, that settles it 🙂 What about the gravy? Buy that from Whole Foods as well?
Hi Adrienne, I make my own gravy, but I bet Whole Foods has a good one too. 🙂