Daily Dish the Fork Lift blog
Turkey Tips
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Roasting a holiday turkey may have a reputation for being difficult, but that doesn’t mean you can’t make this delicious dream a reality. Just follow these simple steps from our pros to help you on the path to poultry perfection.
Roasting a holiday turkey may have a reputation for being difficult, but that doesn’t mean you can’t make this delicious dream a reality. Just follow these simple steps from our pros to help you on the path to poultry perfection.
1 – Order ahead. Beat the rush and make sure you get the bird you want by ordering in advance with our amazing Meat Department. Simply call your local store or talk to our friendly Butchers the next time you visit.
2 – Fat or flat? Cut down on cook time by ordering any of our turkeys spatchcocked! Not only will spatchcocking decrease cooking time by about 30–40%, it also helps ensure even cooking with tender meat and crispy skin.
3 – Thaw! Thaw! Thaw! If you're starting from a frozen bird, make sure you leave plenty of time for this important step! For defrosting, allow 24 hours under refrigeration for every 4–5 pounds of turkey. For example, a 12-pound bird will take about 3 days to defrost completely.
4 – Cook. For a classic roasted turkey, follow these simple steps:
- Preheat oven to 350°F.
- Place turkey breast-side up on a shallow roasting pan in the oven on the center rack.
- Roast for 10–15 minutes per pound, or until a thermometer inserted into the thickest part of the turkey breast reads 160°F.
- Avoid opening the oven until the projected finish time so the heat stays in the oven, yielding more even cooking which helps reduce drying out the meat.
- Remove turkey from oven, place a piece of foil loosely over the turkey and let rest for 30 minutes. (Carry-over cooking will take the internal temperature above the required 165°F.)
For very large birds (20 pounds or more)… Drop the oven temperature to 325°F to minimize drying out the exterior meat.
For spatchcocked turkeys… Lay bird skin-side up on a roasting rack. Roast at 350°F, until internal temperature is 160°F, then let rest for 15–20 minutes to a carry-over temperature of 165°F.
5 – Slice and serve. Carve your turkey like a pro with these easy tips from one of our talented chefs.
Article originally published in November of 2021 and updated in November of 2023.
