For those taking the lead in the kitchen this Thanksgiving, Butterball Turkey Talk-Line expert Mary Alice Coffey offers straightforward, reliable tips to deliver a juicy, well‑seasoned turkey.
Thawing
– If your turkey is frozen, you can still thaw it safely in a cold‑water bath. Submerge the turkey (in its packaging) in cold water and change the water every 30 minutes. Thawing takes about 30 minutes per pound. After it’s thawed, return the turkey to the refrigerator to rest before cooking.
– Ideally have the turkey fully thawed and resting in the refrigerator the day before.
Prep before roasting
– Open the bag and remove the neck and giblets from the body and neck cavities. Rinse is not necessary; simply remove and discard or reserve giblets for stock if desired.
– Place the turkey on a rack in a shallow roasting pan so air can circulate and drippings collect below.
Seasoning and skin
– Brush or baste the outside skin lightly with vegetable (neutral) oil—this promotes even browning and a golden skin. Other seasonings are optional; the hot‑oil surface helps color and texture.
– For a basic, reliable approach you don’t need to stuff the turkey; cook the stuffing separately for safety and even cooking.
Thermometer and oven
– Use a meat thermometer. If you have an oven‑safe thermometer, insert it into the thigh; otherwise use an instant‑read thermometer toward the end of cooking.
– Roast at 325°F (163°C).
Protecting the breast
– Let the turkey brown nicely at first. If the breast is getting too dark on a large bird, tent a lightweight piece of foil (about notebook‑paper size) over the breast to prevent overbrowning while the thighs finish cooking.
Doneness and timing
– Cook to a safe internal temperature—Coffey recommends 170°F in the thigh and 170°F in the breast (use your thermometer to confirm).
– Average roast time for a typical turkey (10–18 pounds) is about 3 to 3½ hours when unstuffed. Cooking times vary with weight and oven performance, so thermometer reading is the definitive test.
Finishing
– When the turkey reaches the recommended temperatures, remove it from the oven and let it rest before carving; resting helps juices redistribute and makes carving easier.
If you have last‑minute questions, Turkey Talk‑Line experts (like Mary Alice Coffey) recommend the cold‑water thaw method, thermometer use, and simple oiling of the skin for reliably golden, juicy results.