Planning for Gobble, Gobble (Thanksgiving) Day

We personally prefer our turkey without the legs and wings.

Turkey Thawing

Weight Thaw Time

1 – 7 lbs                  1 Day

8 – 11 lbs                2 Days

12 – 15 lbs              3 Days

16 – 20 lbs             4 Days

21+ lbs                   5 Days

Baking Boned Breast (No Legs)

Weight Cooking Time

4 lbs                       1 Hour & 30 Minutes

5 lbs                       1 Hour & 45 Minutes

6 lbs                       2 Hours & 15 Minutes

7 lbs                       2 Hours & 45 Minutes

Baking Whole Breast (Legs & Wings)

Weight Stuffed Cooking Time                        Unstuffed Cooking Time

8 lbs                      3 Hours                                                  2 Hours & 45 Minutes

12 lbs                    3 Hours & 30 Minutes                         3 Hours

20 lbs                   4 Hours & 30 Minutes                         4 Hours & 45 Minutes

24 lbs                    5 Hours & 15 Minutes                         5 Hours

Tips

• Airfrying is an alternative. Be sure to use proper equipment.
• Air should circulate around the turkey while baking so use a rack.
• Add flavor by flavoring a butter recipe (reference Turkey Infused Butter Rub Recipes).
• Allow the turkey to rest at room temperature for at least 1 hour from refrigeration before cooking.
• Baking stuffing in a deep dish eliminates the turkey wrestling.
• Basting does not guarantee a moist turkey but will lower the temperature for door opening.
• Baking stones help balance cooking.
• Brine up 2 days before cooking.
• Brining adds moisture which can make getting a crispy skin difficult.
• Butter under the skin will add flavor and make for crispier skin.
• Cooked is best tested with an Instant Read Thermometer. Thigh should read 175ºF and body 165ºF.
• Cooking juice makes for delicious gravy.
• Cooking time will vary based on the length of room temperature sitting and your oven.
• Covering the turkey with aluminum foil will slow down the skin browning process.
• Cut breast against the grain (crosswise).
• Deeping frying is an alternative. Be sure to use proper equipment.
• Do not completely cover while cooking.
• Drippings passed through a Fat Separator makes for the best gravy.
• Dry brine rub is not required to be rinsed before cooking.
• Defrost in the refrigerator.
• Engage with Turkey Experts by text​ing 844-877-3456 with questions.
• Estimate 15 – 20 minutes of cooking per pound.
• Estimate 1 – 1 1/2 lbs per person.
• Failure to rest the turkey after cooking will result in a drier serving.
• Larger the bird, the harder it is to evenly cook.
• Liquid (stock, water or white wine) at the bottom of the pan will help keep it moist while cooking.
• Never deep fry a frozen turkey.
• No rack for your pan then line bottom with long ribs of celery and carrots then place turkey for air circulation. Tightly rolled aluminum foil shaped into rings works too.
• Online Calculator to best determine Right Size, Thaw Time and Cook Time. 
• Point the wings forward and tuck to avoid burning.
• Popular desserts: Pumpkin Pie, Pumpkin Roll and Sweet Potato Pie.
• Popular sides: Brussel Sprouts, Corn Casserole, Cranberry Sauce, Green Beans, Mashed Potatoes, Scalloped Potatoes and Sweet Potatoes.
• Pop-Up Thermometers are unreliable.
• Refrigerate leftovers within 2 hours of cooking.
• Reheated leftovers should reach 165ºF.
• Remember to remove the wrapped parts before baking or marinating.
• Start by cooking on a high temperature (400ºF – 450ºF) for 45 minutes then reduce to temperature (​325ºF – ​350ºF)​. 
• Still frozen on Thanksgiving Day then submerge the turkey in cold water at room temperature for 30 minutes. Dump water and repeat the process.
• Store leftovers in a sealed container in the refrig up to 4 days.
• Stuffed turkeys tend to be served drier than unstuffed.
• Stuffing may alter cooking time.
• Turkey should rest up to 45 minutes before craving.
• Unstuffed baking turkeys add some bundle herbs in the cavity with rosemary, sage and/or thyme. Halved whole apple, carrots, garlic, lemon, onion and/or orange too.
• Use an Oven Thermometer for temperature accuracy.
• Wet brine method must be rinsed before cooking otherwise will result in a salty bird.
• Whether using the brine or salt method, it’s recommended to pat dry the turkey and leave refrigerated 24 – 48 hours uncovered before baking.
• Wine pairings: Chardonnay (white), Pinot Noir (red), Prosecco (rose), Sauivgon Blanc (white) or Zinfandel (red).