Have you ever prepared a roast turkey any other time than a holiday? I wonder why we only make turkey a few times a year? It’s such an easy dinner, the left-overs can be morphed into so many tasty dishes, and it’s a relatively inexpensive meat. Making a slow-roasted turkey does take a bit of prep, so it’s definitely not the meal to choose when you’re in a hurry!
I get it, I work full-time and then when I come home, there’s more work! There’s homework, laundry, sports, bills, emails…and do I have time to walk the dog?
Then there’s dinner to think about. That’s why I have lots of recipes in my back pocket that take under 30 minutes. Because sometimes I just don’t have the time or energy to spend more than an hour preparing a meal. Yep, I totally get it. (This post was originally posted on November 26th, 2014, and has been updated to contain nutritional information. As an Amazon Affiliate, I may earn a small commission on qualifying purchases.)
Pre-roast, lemons, herbs, kosher salt and butter.
Why you should slow-roast your turkey!
But what I don’t get is why on Thanksgiving, when we should be slowing down, reflecting and appreciating what we have, would you want to speed roast a turkey? Why, when we should be rejoicing in family time, whether it’s cooking with three generations, playing Cribbage with grandpa, or listening to corny jokes for the umpteenth time, WHY would you want to speed up time? I’ve partnered up with the Water Quality & Health Council to bring awareness about food safety with the campaign #IPlateItSafe
Lift the skin gently to separate from the meat.
I’ve seen, this “cook a turkey in under an hour”, recipe flying all over the internet, billed as the greatest thing to happen to Thanksgiving since canned cranberries…not! But I just don’t get it.
Short of an unplanned trip to the emergency room, the whole day is blocked off, just to spend time with people you care about! The turkey is the easiest part of the whole meal. Rub, season, roast. To baste or not to baste, that’s entirely your call. We always go to my mom’s house for Thanksgiving. Christmas is at ours. Mom is 84 and Thanksgiving is her holiday. She’s been baking for days, planning the centerpieces, the menu, and adding guests along the way.
A few weeks before, we have the same conversation. “How many are you expecting mom?” I’ll ask her. “Oh, I think we’ll keep it small this year…probably just us and a couple more.” During subsequent conversations, mom will say, “Well, we’re up to 18…there’s a friend of mine who had nowhere to go this year…and the man next door just lost his wife…” She cannot bear the thought of anyone being alone during the holidays. Far more precious than any other gift my mom has given my girls, are the intangible gifts. The gift of opening ones’ heart and home, the gift of sharing ones’ knowledge and wisdom, and the gift of time. So why, would one choose to shorten that time?
How to prepare roast turkey
First make sure your turkey is completely thawed. (See below) It’s ok to err on the side of an extra day or two in the fridge. If you’ve bought a fresh turkey, then you’re good to go!
Slide some butter and salt under the skin. The lemon keeps the meat super moist.
Then tuck some butter under the skin and fill the cavity with fresh herbs and quartered lemon. like to add plenty of kosher salt under the skin and in the cavity with the herbs. I’ve based this method using lemons instead of onions on one I learned in culinary school from an Italian chef who taught us Pollo al Limone. The lemon makes the breast meat unbelievably moist. That’s it!
…and a little more melted butter for the skin…
What size turkey should I buy?
This of course, depends on how many people you’re planning on serving. Do you want leftovers? Do more people prefer dark or light meat? Will you have plenty of side dishes? A good rule of thumb is to allow 1 pound of turkey per person, which includes bones and some leftovers. I find if we’re having more than 20 people, it’s easier to roast two smaller turkeys, provided you have access to two ovens. Two 12 pound turkeys will cook more quickly than one 24 pound bird and you’ll have twice as much breast or dark meat.
Should you baste your roast turkey or not?
While some people will say it makes no difference whether you baste or not, I love the act of checking on the bird every thirty minutes or so. It gives me a chance to check the bird’s temperature and make sure the skin isn’t getting too brown. If it is, I’ll tent it, or lower the heat a bit, depending on the timing of the dinner.
Food Safety During the Holidays
If nothing else, the one thing I have carried with me since culinary school in the early 80s was food safety and handling. I wash my hands before cooking and frequently during prepping and cooking. Hands should be washed after handling foods like raw eggs, meats or seafood as well as vegetables and fruits. Wash for at least 20 seconds. I always keep my hair in a pony tail, even when I’m cooking for my own family. Because no one wants a stray hair in their food even if it is your mom’s! I also always wear a chef’s half apron like this one and tuck a clean towel in my waistband. That towel is for drying my clean hands and I never use it on dishes or a counter.
Defrosting the turkey
I think this might be one of the biggest problems around the holidays. People seem to underestimate the amount of time needed to defrost their bird. Then when it comes time to roast the bird, they realize it’s still half frozen and then try to “speed thaw” it. I allow about 1 day (24 hours) for every 5 pounds. I usually add an extra day for good measure. That means a I’ll begin defrosting a 15 pound turkey on the Sunday before Thanksgiving.
Cross contamination
Most of us are familiar with cross-contamination. But for the few that are not, cross-contamination occurs when two different food items are placed on the same surface. This is especially true of at thanksgiving when there is a lot of food preparation going on. It’s imperative that you have a dedicated cutting board for raw meats and one for vegetables. Either that or thoroughly clean and disinfect the board between uses.
Should you rinse your turkey in your sink?
Do not rinse raw meat or poultry in the kitchen sink! For many years there was debate as to whether you should rinse your turkey or chicken before roasting. This has been proven un-necessary and is not safe as it can spread germs to surrounding surfaces. Even though I do not rinse it, after wrestling the bird around, I always disinfect the sink, counter and any other surfaces the turkey may have come in contact with. I like the kitchen to be clean and sanitized, and then I’m ready to prep the rest of the meal.
What temperature should you roast your turkey?
You can set your oven for 325 or 350 degrees fahrenheit. If you’re not sure whether your oven is accurate, it’s also a good idea to invest in an oven thermometer or have your oven re-calibrated. My oven is off by about 7 degrees, so I take that into account when I’m roasting my turkey.
How long does it take to roast turkey?
This of course, depends on the size of your turkey, the temperature of your oven and whether or not you’ve chosen to stuff your bird. If you use this method, with just lemons and herbs, your turkey should take about 15-17 minutes per pound.
What temperature should the meat be?
I always use a food thermometer! Looks can be deceiving and your bird could be brown and toasty on the outside and raw near the bone! The internal temperature of turkey should be 165 degrees F when a thermometer inserted into the thickest part of the meat.
Is it stuffing or dressing?
When I was growing up we always stuffed our turkey. The juices from the bird mingled with the stuffing and made it extra moist. After cooking school, I couldn’t imagine putting cooked stuffing into a raw bird! I haven’t roasted a turkey with stuffing for decades. Not only that, it adds time to the roasting process. An un-roasted turkey cooks more quickly unstuffed. There’s also no danger of cross-contamination.
Storing the leftover roast turkey
While you never want to refrigerate or freeze piping hot food, leftovers should be refrigerated within two hours. Sooner in warmer climates! Make sure you wrap them well or in covered containers. All leftovers should be tossed within 3-4 days. (You’ll probably be sick of them by then anyway!)
What can you make with leftover turkey?
We all know that the leftovers are the best part! My dad used to make us open-face turkey sandwiches the next day with all the fixings on a slice of white bread. After one day, my family is ready to try something else. Use the turkey meat just as you would leftover chicken. Here are a few of my favorite ways to repurpose leftover turkey.
Chicken (or turkey) Salad with Cranberries and Walnuts
Roast Turkey
Ingredients
- 12 pounds Turkey
- 4 ounces Butter diced
- 1 Tablespoon Kosher salt
- 2 Lemons cut into wedges
- 1 bunch Fresh herbs rosemary, thyme or oregano
Instructions
- Pre-heat oven to 325 degrees F.
- Wipe turkey dry and remove giblets. There is no need to rinse! (see information in post)
- Carefully separate skin from turkey with your fingers. Slide some butter and salt under the skin of the turkey.
- Fill cavity of bird with lemon wedges, herbs and more salt.
- Melt remaining butter and pour over bird. Baste turkey every 30 minutes (if desired)
- Roast until thermometer inserted in thickest part of thigh registers 165 degrees F.
- Remove from oven and tent with foil and allow to rest 20 minutes.
Nutrition
Some of the items I used in this post are available here:
mimi says
A great post. I haven’t heard of this fast cooking turkey recipe and I’m with you on that. Ridiculous!
Cynthia says
Thanks Mimi! Google the One Hour Turkey if you dare!
Rita says
Love this post–I can picture your Mom collecting guests along the way. My only question: 1/2 a pound per person? I’m cooking for 8 tomorrow and have a 19.5 lb bird!!
Cynthia says
Yes, Rita! It’s one pound per person…That was a typo! Mom caught it too!
Christina @ Christina's Cucina says
Cynthia, consider yourself given a virtual standing ovation!! Hear, hear! I don’t understand it either, especially since cooking a turkey for 5 hours means peeking in the oven now and then and basting it! Such time consuming work, right? As if you have to stand by the oven for 5 hours!
I understand people not having time to make certain things, like recipes with 10 different steps on a weeknight, but the least we can do is give our family the tradition of slowing everything down (including the cooking) on Thanksgiving Day!
Great post, I’m sharing!!
CC
Cynthia says
Thanks so much Christina! I agree, what’s the point?
Annie @ Annie's Noms says
We don’t celebrate Thanksgiving here, but there’s a similar opinion on Christmas here and it’s really annoying. There’s loads of adverts and magazine articles about how to rush through all the cooking when actually I quite enjoy slowing down for that one day a year when the shops are closed and you don’t have to do anything!
Cynthia says
Really crazy Annie…I don’t get it!
Laura @ Family Spice says
Amen, sistah! I love the holidays and that every store is closed because of that very reason. Sometimes, in this constant rush to do everything at the same time, we forget to slow down and appreciate what we have. Slow cooked turkey is the BEST!
Cynthia says
nothing beats doing things the old fashioned way Laura!
Kimberly @ The Daring Gourmet says
What a perfect turkey, it looks heavenly! What gorgeous crispy skin! And I’m with you all the way on this – low and slow.
cristina says
Heartfelt – your mom has such a big and loving heart. Love the image of your Mom and daughter’s hands working together (so priceless!). I still don’t have the will to do a full on turkey so I’m envious of your talents with the bird. 😉
Ginny McMeans says
Very good instructions to help out people on Thanksgiving.
Vicky @ Avocdo Pesto says
Totally with you on not shortening that special time on the holidays spent together baking, cooking, just in the kitchen. My family always congregates around the kitchen and I will spent hours just cooking and spending time with all of them in that one room!
Marjory @ Dinner-Mom says
Yay for turkey day! It takes a little cook time, but turkey really is easy and a great meal year round and oh the things you can do with the leftovers!
Brandon @ Kitchen Konfidence says
Cynthia, you got such a gorgeous color on that bird!!! We’ve been smoking our turkey for the past couple of years. The flavor is incredible, but the color is not nearly as pretty as this.
Cynthia says
I would love to try a smoked turkey…or deep-fried!
Katie | Healthy Seasonal Recipes says
A beautiful post and a helpful technique to know. I always forget that formula for the minutes per pound so it is great to have this post to come back to as a reminder. And the message of enjoying the holiday will be there to remind me to enjoy! Thank you!
Cynthia says
thank you Katie!
allie @ Through Her Looking Glass says
I love this post Cynthia! Yup, let’s give ourselves permission to slow down for a day, spend the time with those we love and savor every delicious minute along the way. Your turkey looks amazing and I’ve never done it quite this way wiht the lemons — would love to try it over the holidays. xo
Cynthia says
There’s too much rushing around at the holidays anyway Allie, we need to give ourselves permission to slow-down!
Catherine says
Dear Cynthia, call me old fashioned, but I prefer baking it low and slow as the saying goes. The kitchen is where the best memories are made…and I don’t think I trust the idea of cooking a bird under an hour…that’s all new to me! A beautiful post dear and such a sweet note to your mom. Wishing you a beautiful and blessed Christmas and New Years. xoxo, Catherine
Cynthia says
Merry Christmas Catherine!
Alisa Infanti says
I 100% agree that slow-roasting a turkey is the way to go! I am actually starting culinary school in January and it is the food handling, storage etc I am very interested to learn more about it. I do already but would like to have more confidence in this area. This is a great easy to follow recipe!
Cynthia says
Good for you Alisa. I have never once regretted going to culinary school. Good luck.
Cristina Petrini says
You were great at explaining everything step by step so well, it’s the great recipe for Thanksgiving!
Cynthia says
Thank you Cristina!
Luna S says
Adding fresh herbs sounds like a great idea! This Turkey looks like it came out amazingly.
Cynthia says
thank you Luna!
monica y says
I am going to have to try this technique to see if my turkey is not too dry, looks amazing
Cynthia says
let me know how it turns out.
Heather says
This is exactly how I’ve always cooked my turkey for Thanksgiving! There is nothing better!
Cynthia says
It’s my favorite holiday because everything is slow!
Laura Summers says
I’m with you, I love slow cooked meat I think it tastes wonderful and tender cooked like that. I don’t celebrate Thanksgiving, but we always have a turkey for Christmas . Great recipe.
Cynthia says
Roast turkey works well for either holiday. When I lived in London, I recreated a thanksgiving meal in a tiny flat.
Angela says
Love this article. Interesting “Do not rinse raw meat or poultry in the kitchen sink!” Thats so new to me thank you it wS informative!!
Cynthia says
I’m always super careful when dealing with raw poultry in my kitchen.
Mayuri says
This is such a great post! Even though we don’t celebrate Thanksgiving here but trying a roasted turkey at home would be perfect to enjoy a meal with the family. I have never tried roasted turkey at home but would try it now!
Cynthia says
It’s also perfect for Christmas too!
Yeah Lifestyle says
In the UK we do our Turkey for Christmas and I tend to roast a small turkey every year for my family then. This recipe looks so delicious and I do like how moist your turkey looks!
Cynthia says
Oddly enough, my family doesn’t want turkey again for Christmas so we do prime rib, creamed spinach and trifle!
Lisa says
These are great tips. I always need help at perfecting my roast turkey. I’ll try this out.
Cynthia says
I hope they help Lisa. Happy holidays!
Maria says
Delicious recipe, perfect for Thanksgiving and Christmas dinner.
Cynthia says
Indeed it is, thank you!
Catherine says
A lot of great tips here, Cynthia! I’ve never stuffed the bird with my stuffing either though I know many people who still do. Your turkey looks absolutely perfect here. I prepare mine the same way and it always comes out perfect…slow roasting is the best way to go!
Cynthia says
I’m amazed at how many people are still stuffing their birds. You’re right, slow is the way to go.
Dan "Jay" Reyes says
Someone just gave us a big turkey to cook for Thanksgiving half an hour ago! Your post will help us what to do with it 🙂
Cynthia says
That’s awesome Dan! I hope you had a nice thanksgiving and your bird turned out moist.
Melanie says
Wow what an incredible guide that is jam packed with ideas. I love the additional add in of the herbs how lovely x
Cynthia says
thank you, I’m glad you found it helpful! I’m lucky to have tons of fresh herbs growing in my garden.
Fatima D Torres says
YES! Avoid cross contamination at all costs! It’s not something worth it this holiday.
Cynthia says
It’s so easy too with all of the dishes being prepared!
Everything Enchanting says
I have never tried making a roast turkey, so will try your recipe soon! It looks delicious Also, I love how detailed your post is with loads of good tips!
Cynthia says
I turned my daughters loose in the kitchen this thanksgiving and my oldest made her first turkey! She was surprised at how easy it was.
rebekah Smith says
love the cooking but I just don’t understand a few things
Cynthia says
like what?
Tina says
I will have to try this recipe for Thanksgiving. It looks delicious.
Cynthia says
thanks! Let me know what you think!
Amanda Dixon says
This turkey recipe is perfection! Slow roasting is the way to go. We used this recipe last year and can’t wait to enjoy it again for the holidays.
Cynthia says
glad it’s a repeat!
Farah Abumaizar says
It’s nearly turkey season and this recipe looks absolutely delicious! thanks for all the helpful tips, you make it seem so easy! Can’t wait to try it out!
Cynthia says
let me know what you think!
Amanda Wren-Grimwood says
I know a lot of people won’t cook turkey because they think it’s stressful. Great tips here and the turkey is perfect. Such a great meat and my favourite leftovers too.
Cynthia says
right? And it’s such an easy dish to prepare.
georgie says
so many great tips and tricks! love this recipe, thank you!
Cynthia says
you’re welcome!
Tavo says
Great recipe and very well explained! I will be using it for Thanksgiving! Thank you!
Cynthia says
you’re welcome!
Michele says
You can’t go wrong with slow roasted turkey for Thanksgiving. I look forward to it every year.
Cynthia says
you’re welcome!
Claudia Lamascolo says
That turkey looks wonderful and thanks for taking the time for perfect instructions. I learned many new things great info!
Cynthia says
Thank you!
Gail Montero says
Cooking a huge turkey can be intimidating but thanks for your very informative and exhaustive recipe and tips that would ensure success every time!
Cynthia says
You’re welcome!
Melanie says
This looks like this absolute perfect turkey! All your tips are just perfectly explained and I agree, slowly roasted turkey is the key!
Cynthia says
Glad this helps.
Swathi says
Perfect roasted turkey is always center piece of Thanksgiving dinner table. Love this.
Cynthia says
Thank you!
Natalie says
These are great tips and detailed instructions. Just what I needed. Thank you!
Cynthia says
Glad this worked for you!
Laila Clark says
There is a lot of lemon mixed in the butter, as well as lemon zest. My husband does not like lemon. Does the butter give the turkey a lemon flavor – my husband would not want his turkey tasting like lemon.
Cynthia says
There is no lemon zest, just a quartered lemon. It’s not an overwhelming lemon flavor. The lemon gives it moisture.
Alan says
Thanks for this comprehensive article, it’s very useful!
(but PLEASE remember most of this world uses Centigrade- not everyone is an American. Why can’t you you give both scales in your recipes so they are global?
Cynthia says
Thanks Alan, as 85% of my traffic comes from America, and I am American, I gravitate to that which is familiar. However in the future I will Google the conversions for oven and meat temperatures and incorporate them into my posts. Happy Christmas.