Cooking Thanksgiving dinner can be a serious challenge. While none of the classic recipes are complicated, getting them all on the table at the same time is tricky — and the meal's main star, the turkey, takes a lot planning. To get your best bird yet, avoid these pitfalls.
1. Not planning for the long thaw.
If you buy a frozen turkey, allow 24 hours for each 5 pounds of weight. Yes, a 20-pound turkey needs to start its fridge thaw (never thaw at room temperature) on Sunday morning to be ready to roast on Thursday afternoon.
If you buy a frozen turkey, allow 24 hours for each 5 pounds of weight. Yes, a 20-pound turkey needs to start its fridge thaw (never thaw at room temperature) on Sunday morning to be ready to roast on Thursday afternoon.
2. Skimping on the seasoning.
Turkey is pretty bland and needs a bit of help from herbs and aromatics. For the cavity: a quartered onion and a few sprigs of sage and thyme and a lemon or orange that's been pierced with a knife a few times. For under the skin: finely chopped herbs mixed with a few tablespoons of olive oil or softened butter.
Turkey is pretty bland and needs a bit of help from herbs and aromatics. For the cavity: a quartered onion and a few sprigs of sage and thyme and a lemon or orange that's been pierced with a knife a few times. For under the skin: finely chopped herbs mixed with a few tablespoons of olive oil or softened butter.
3. Not using a rack.
The rack helps keep the bottom of your turkey from steaming, and sticking to the bottom of the pan. No rack? No worries, just cut onions into 3/4-inch thick slices, arrange in two parallel rows and place the bird on top.
The rack helps keep the bottom of your turkey from steaming, and sticking to the bottom of the pan. No rack? No worries, just cut onions into 3/4-inch thick slices, arrange in two parallel rows and place the bird on top.
4. Skipping the tent.
Placing your turkey under an aluminum foil tent for at least the first hour of roasting (we do two hours for larger birds) keeps the breast meat moist. Don’t worry, once you remove the tent, you’ll still have plenty of time to get the skin brown and crisp. Important note: Basting helps the color but won’t make your bird juicy.
Placing your turkey under an aluminum foil tent for at least the first hour of roasting (we do two hours for larger birds) keeps the breast meat moist. Don’t worry, once you remove the tent, you’ll still have plenty of time to get the skin brown and crisp. Important note: Basting helps the color but won’t make your bird juicy.
5. Trusting the popper.
Roasting a turkey is not something most of us do regularly and tricks like jiggling the leg, using the 15-minutes-a-pound rule or even keeping your eye on that plastic popper are just not exact enough. Factors from fridge temperature to oven accuracy will affect how your bird cooks. An instant read thermometer is your friend here. Simply insert in the thickest part of the thigh without touching bone. You are looking for 170 degrees.
Roasting a turkey is not something most of us do regularly and tricks like jiggling the leg, using the 15-minutes-a-pound rule or even keeping your eye on that plastic popper are just not exact enough. Factors from fridge temperature to oven accuracy will affect how your bird cooks. An instant read thermometer is your friend here. Simply insert in the thickest part of the thigh without touching bone. You are looking for 170 degrees.
6. Rushing the resting period.
Letting the bird, or any piece of meat, rest allows the juices (read: moisture) to redistribute. If you carve too soon, the liquid will be mostly on the cutting board and your meat will be dry. Also, a large roast will continue to cook, adding up to 10 degrees, so factor that into the final cooking temperature. (Tenting helps keep the heat in.) Plan to let your turkey rest at least 20 minutes.
Letting the bird, or any piece of meat, rest allows the juices (read: moisture) to redistribute. If you carve too soon, the liquid will be mostly on the cutting board and your meat will be dry. Also, a large roast will continue to cook, adding up to 10 degrees, so factor that into the final cooking temperature. (Tenting helps keep the heat in.) Plan to let your turkey rest at least 20 minutes.
7. Not making your gravy ahead of time.
When the turkey is resting, the scramble is on to make delicious smooth gravy — and lots of it. Instead of worrying about your roux lumping or cornstarch thickening, make our Do-Ahead Gravy before you start cooking (up to 3 days), and just add it to your pan juices while the turkey waits for its debut.
When the turkey is resting, the scramble is on to make delicious smooth gravy — and lots of it. Instead of worrying about your roux lumping or cornstarch thickening, make our Do-Ahead Gravy before you start cooking (up to 3 days), and just add it to your pan juices while the turkey waits for its debut.
8. Carving at the table.
Unless you have a resident surgeon who wants to show off her skills, it’s better to carve your turkey in the kitchen. Remove the wishbone at the top of breast. Carve down one side of breast bone then slide knife down to completely remove breast. Cut in horizontal slices (against the grain) and arrange on a warm platter. Remove one leg where it attaches to the body and cut off drumstick. Carve thigh meat. Repeat with other side of turkey. Didn't follow all that?
Unless you have a resident surgeon who wants to show off her skills, it’s better to carve your turkey in the kitchen. Remove the wishbone at the top of breast. Carve down one side of breast bone then slide knife down to completely remove breast. Cut in horizontal slices (against the grain) and arrange on a warm platter. Remove one leg where it attaches to the body and cut off drumstick. Carve thigh meat. Repeat with other side of turkey. Didn't follow all that?
