The turkey is usually the centerpiece of any Thanksgiving meal and often, of Christmas, too. Anyone who has tried to cook a full turkey or even a turkey breast for a holiday meal knows there is more to it than sticking the bird in the oven and hoping it comes out OK.
You can find many different opinions on what makes the best turkey, but I take a few moments to share how my family has loved turkey prepared for many, many years.
Choosing a bird
First, let’s talk about choosing the bird. You will need to roughly know how many people you are serving so you know what size turkey to buy.
We are big about Farm to Fork around here so my first recommendation is to buy local and buy fresh, not frozen. Fresh birds are usually of higher quality and provide much juicier and tastier meat. I suggest you check on access to locally raised birds, including asking for local recommendations on Facebook or checking with farmers and growers at the local farmers’ market. Tulsa’s Farmers Market runs all year and you might have better luck purchasing a fresh turkey. It is important to note that you need to start asking now because fresh birds grown by local farmers go quickly.
I will say that you can do just fine with a frozen bird and they are usually cheaper. But I will always recommend fresh and local birds as a better option.
Preparing the bird
The essential first step is making sure your turkey is thawed in the refrigerator and never the counter. The threat of salmonella from an improperly thawed turkey is higher than most want to even think about. If you bought a fresh turkey, set it out of the fridge just a little bit before you start the rest of the prepping process so it’s not so cold. The next part will have a major effect on how your turkey tastes. That, of course, is how you season it. First, never ever put stuffing in the bird. Always cook that as a side dish.
I’ve tried various seasonings over the years, but my family always returns back to my simple but tried and true method: butter and salt. Cover your entire turkey with softened (not melted) butter so that it is heavily covered with butter. Then spread salt over the bird. Salt it more heavily than you would in other circumstances so that the salt can work its way throughout the entire bird along with the butter.
Do you want a different flavor profile? You can find plenty of wonderful ideas online. I love many things from Pioneer Woman and I’ve been told that the seasoning recipe in the Reynolds Wrap website is also quite good.
Cooking the bird
Finally, correctly cooking the turkey could make or break your meal. For about the last 10 years, I’ve used a roaster instead of the traditional oven. It makes the turkey much juicier. Using a roaster also leaves much more room in my oven for baking the rest of our meal.
Be careful to roast the turkey an appropriate amount of time. The size of your turkey will determine much of that. Obviously, a larger bird will take longer. You should use a food thermometer to verify that it’s cooked to a safe temperature and the thermometer will also help you not overcook your turkey. Even the juiciest, well-seasoned turkey will lose its flavor if it is overcooked.
I would love to hear what you’re doing with your Thanksgiving turkey and what seasonings you enjoy. Leave comments about your plans for the holiday!