Turkey 101: Three ways to cook the bird
Before deciding how to cook your turkey, start with how much to buy. For a whole bone-in turkey, I recommend planning on about 1 to 1½ pounds per person, depending on appetites and how many leftovers you'd like. For 10 guests, a 12–15-pound bird is a practical choice.
A fresh turkey should be purchased close to Thanksgiving and refrigerated at 40°F or below for no more than two days before cooking. Frozen turkeys should be thawed in their original packaging on a rimmed tray in the refrigerator, allowing approximately 24 hours for every 4–5 pounds.
One important turkey tip: don't rinse raw turkey. Washing it can spread bacteria around the kitchen. Remove the giblets and neck, pat the skin dry with paper towels and wash your hands and any surfaces that contact the raw bird.
Whichever method you choose, use an instant-read thermometer. Turkey should reach 165°F in the thickest part of the breast and the innermost thigh and wing, avoiding bone. If you're cooking stuffing inside the bird, the center of the stuffing must also reach 165°F.
1. Traditional oven-roasted turkey
Best for the classic Thanksgiving presentation
Preheat the oven to 325°F. Remove the neck and giblets, pat the turkey dry and brush the skin with melted butter or olive oil. Season generously with salt and pepper, adjusting the salt if the turkey is already brined or enhanced.
Place breast-side up on a rack in a shallow roasting pan. Roast uncovered, tenting loosely with foil if the skin browns too quickly. For a 12–14-pound unstuffed turkey, begin checking around 3 hours; cooking often takes approximately 3–3¾ hours.
Rest 20–30 minutes before carving.
2. Spatchcocked turkey
Best for faster cooking and beautifully browned skin
Place the turkey breast-side down on a sturdy cutting board. Using heavy-duty poultry shears, cut along both sides of the backbone and remove it. Turn the turkey over and press firmly on the breastbone until the bird lies flat.
Pat dry, brush with olive oil or butter and season. Place skin-side up on a rack over a large rimmed baking sheet. Roast at 425°F until the breast and thighs reach 165°F. A 12–14-pound bird may take approximately 75–110 minutes, depending on its thickness and your oven.
Rest 20–30 minutes before carving. Save the backbone for stock and gravy.
Epcurious has a great recipe and visual of the process.
3. Deep-fried turkey
Best for crisp skin and quick cooking, with special safety precautions
Use a purpose-built turkey fryer and follow the manufacturer's instructions for maximum bird size, oil quantity and temperature. The turkey must be completely thawed, unstuffed and thoroughly dried.
For an outdoor oil fryer, use it only outdoors on a level, noncombustible surface, well away from buildings, decks and anything flammable. Never use a propane fryer in a garage or under a roof.
Heat the oil to the manufacturer's specified temperature, commonly 350°F, and lower the turkey slowly using the prescribed procedure. Allow roughly 3–4 minutes per pound as an initial estimate, then verify 165°F in the thickest breast and thigh.
Never leave the fryer unattended, never use water on an oil fire, and keep children and pets away. Have an appropriate fire extinguisher available. Rest before carving.
Amy's tip: If you deep-fry the turkey, prepare gravy ahead using turkey wings, necks or stock. You won't have roasting-pan drippings to work with.
