Lets Talk Turkey-
Most of us are preparing for the upcoming Thanksgiving holiday. So today “Lets Talk Turkey”. For some it may be the first year you are undertaking the big family holiday meal. For others this may be something you are already familiar with. Either way I hope you will find this useful. 
Selecting the turkey can sometimes be intimidating, trying to guess the best size and how long to thaw and cook, etc. I buy organic, antibiotic free and certified organic by the USDA.
I follow these standard rules-
• For each serving you need about 1-2 lbs. I stick with the 2 lb. rule so we always have leftovers.
• Thawing time in the fridge -24 hours for every 4 lbs. Keep the turkey in the wrapping it comes in and place the turkey breast side up on a tray or large platter.
• If you plan to thaw it in cold water, 1 hour for every 2 lbs. Instead of thawing in the sink try using a plastic wash basin from the dollar store like I used HERE. Keep the turkey in the wrapper it came in and place breast side down in the cold water. Make sure you change the water about every 30 minutes.
• When the turkey is thawed remove the giblets from inside the bird. Someone told me that they cooked their turkey with the giblet bag inside the bird by accident! I assure you it made the turkey taste “fowl” (giggle) .
• Cooking time -for an unstuffed turkey varies from 1 ½ to 2 hours for every 4 lbs. Every oven is a little different. Please use a meat thermometer to assure your turkey is fully cooked. Place the meat thermometer into the thigh of the turkey and make sure it registers 160°
• I prefer to cook unstuffed. I make the stuffing separately. But if you prefer your turkey to be stuffed it is very important that you stuff the turkey with pre-cooked stuffing. Stuff your turkey just before cooking. Stuff both the neck and body cavities loosely. When yuou check the cooking temperature of the turkey make sure that a meat thermometer reads 165° when poked into the center of the stuffing too.
Time to cook- My cooking method is super easy, I always put butter (margarine) under the skin of the turkey (I do it with chicken too). I place a rosemary and thyme bundle inside the turkey and add crushed black pepper to the outside of the turkey. I used to put half of an onion inside too. But now I put 3 peeled garlic cloves inside instead (migraine safe cooking). I start basting the turkey after about 45 minutes of cooking. Patience and basting always seem to do the trick for a nice flavor. I baste every 45 minutes until it is finished cooking.I sometimes have to make an aluminum foil tent (loose cover of foil all over the bird) if the skin starts to get to dark. I prefer it to have a nice light brown/golden color.
Let your turkey rest before you serve it (about 15 minutes before carving). After serving don’t leave your turkey out more than one hour. Carve it and put the leftovers in the refrigerator. Store the turkey and the stuffing separately. For your leftovers always stick to the three day rule. 🙂
I hope these “Lets Talk Turkey” tips will come in handy for your holiday cooking.
If you have any questions please contact me or leave your questions in the comment section, you know I love comments. ♥
See you at the Thursday Favorite Things blog hop ( you can start linking up at 8 PM MST tomorrow)
Aww, all this turkey talk now I truly can’t wait to dig in and have some this year once again! Happy Tuesday, Katie 🙂 xoxo!!
Happy day wishes my friend. Hoping your turkey day is fantastic. xo
Lots of great tips, Katherine, for a really delicious turkey! Can’t wait 🙂
thank you. I hope your turkey is perfect Hugs!
Some very handy tips and some I even follow myself. Thank you for posting.
happy to share my friend xo
Great tips to live and cook by!!! My husband always likes cooking the turkey breast down (his theory, moister breast). My grandmother used to baste throughout the cooking process. And have you heard of cooking the turkey in a brown paper bag, we have done that too, (husbands idea) I have seen other recipes with that suggestion. I like the idea of pesticide, hormone, antibiotic free and USDA approved.
Have a great day!!!
Hugs Karren
Karren your Grandmother and I do it the same way. But, I am thinking of trying the turkey breast down for half of the cooking time then turning over for the remaining time. I’ve never tried the brown paper bag either. Great suggestions. Hugs!
I’m all fired up now thanks for igniting the spark!
Happy to be the match to your spark. Hugs!
We have a big Thanksgiving planned this year.. and finding lots of great ideas through Katherine’s corner.. thanks and thanks for hosting the blog hop.. Happy Thanksgiving!
Thank you sweet Carol. Happy Thanksgiving!
Lots of great tips! Can’t wait for Thanksgiving now! Thanks for sharing!
my pleasure. Happy Thanksgiving xo
I am cooking my biggest turkey yet this year and I was actually wondering about the thaw time…we don’t want to have an accident with a partially frozen turkey! Haha I had completely forgotten to look up that pertinent info! Thank you!
Oh Heather I am sure it will be perfect. So happy I could help. xox
Thanks for the tip Katherine….I am lucky that my sister will be cooking the turkey this year!…
my pleasure. Ahh that will be nice you can relax and enjoy.xo
Lets talk turkey post is a very good turkey tips! For the first time ever I’m going to my son’s girlfriend house, because they are allergic to my cats! So I’ll make and bring some of my Favorites! They are going to use a Green EGG… something new! Hugs.. P.S. Party time at my place stop by and grace my party Hugs Maria
thank you I thought it might help to have them all in one place. Green eggs, sounds interesting. I look forward to learning how it turned out. xo
Hello gorgeous! I love your tips! Pinned and tweeted. I hope to see on Monday at 7 pm. We love to party with you! Happy Sunday~Lou Lou Girls