The complete guide to a perfect turkey feast.Step 1: Buying
ALLOT 1lb. per person. See chart below to determine the appropriate size turkey for your family gathering.
Turkey by the Numbers
Turkey Size
8 - 12 lb.
12 - 14 lb.
14 - 18 lb.
18 - 20 lb.
Thawing time(in the refrigerator)
2 - 3 days
3 - 3½ days
3½ - 4½ days
4½ - 5 days
baking time(at 325°F)
2¾ - 3 hours
3 - 3¾ hours
3¾ - 4¼ hours
4¼ - 4½ hours
Number of servings
8 - 12
12 - 14
14 - 18
18 - 20
How many boxes of stuffing you'll need to serve
2 - 3 pkg.
3 - 4 pkg.
4 - 5 pkg.
5 - 6 pkg.
ALLOT 1lb. per person. See chart below to determine the appropriate size turkey for your family gathering.
Turkey by the Numbers
Turkey Size
8 - 12 lb.
12 - 14 lb.
14 - 18 lb.
18 - 20 lb.
Thawing time(in the refrigerator)
2 - 3 days
3 - 3½ days
3½ - 4½ days
4½ - 5 days
baking time(at 325°F)
2¾ - 3 hours
3 - 3¾ hours
3¾ - 4¼ hours
4¼ - 4½ hours
Number of servings
8 - 12
12 - 14
14 - 18
18 - 20
How many boxes of stuffing you'll need to serve
2 - 3 pkg.
3 - 4 pkg.
4 - 5 pkg.
5 - 6 pkg.
Step 2: Thawing
THAW turkey in unopened wrapper, breast-side up, on a tray in the refrigerator. See chart for thawing time.
THAW turkey in unopened wrapper, breast-side up, on a tray in the refrigerator. See chart for thawing time.
Step 3: Preparing
REMOVE neck and excess fat and giblets from chest cavity.
RINSE cavity and outside of turkey with cold water. Blot with paper towels.
SEASON cavity and area under the skin with salt, pepper and herbs. Try poultry seasoning, thyme, sage or marjoram.
REMOVE neck and excess fat and giblets from chest cavity.
RINSE cavity and outside of turkey with cold water. Blot with paper towels.
SEASON cavity and area under the skin with salt, pepper and herbs. Try poultry seasoning, thyme, sage or marjoram.
Don't forget to use a thermometer to be sure that the temperature of the stuffing inside the bird reaches 165°F.
HELP bird cook evenly by making it as compact as possible. Tuck legs into ring of skin that they were originally in when you unwrapped. Fold first joint of wings underneath bird's back.
GRAVY is most flavorful if the turkey is cooked on a bed of carrots, celery and onions. Quarter the onions, peel and trim the carrots and celery, but do not chop. Lay carrots and celery in a lattice pattern with onions in between on the bottom of a large roasting pan and place turkey on top of the vegetables.
BRUSH skin with vegetable oil to prevent it from drying out during roasting.
INSERT a meat thermometer deep into the thickest part of the thigh next to the body. Make sure it does not touch the bone. If you don't have a meat thermometer that can stay in the oven, you can also check for doneness with an instant-read thermometer near the end of the estimated roasting time.
Watch our Perfect Gravy Video
HELP bird cook evenly by making it as compact as possible. Tuck legs into ring of skin that they were originally in when you unwrapped. Fold first joint of wings underneath bird's back.
GRAVY is most flavorful if the turkey is cooked on a bed of carrots, celery and onions. Quarter the onions, peel and trim the carrots and celery, but do not chop. Lay carrots and celery in a lattice pattern with onions in between on the bottom of a large roasting pan and place turkey on top of the vegetables.
BRUSH skin with vegetable oil to prevent it from drying out during roasting.
INSERT a meat thermometer deep into the thickest part of the thigh next to the body. Make sure it does not touch the bone. If you don't have a meat thermometer that can stay in the oven, you can also check for doneness with an instant-read thermometer near the end of the estimated roasting time.
Watch our Perfect Gravy Video
Step 4: Cooking
ROAST at 325°F for indicated time (see chart above) - basting is unnecessary. When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning.
CHECK for doneness. The internal temperature of thighs should be 180°F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink.
ROAST at 325°F for indicated time (see chart above) - basting is unnecessary. When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning.
CHECK for doneness. The internal temperature of thighs should be 180°F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink.
Step 5: Resting
Remove turkey from oven. Place on cutting board resting in a large cafeteria-style tray with a lip or on a flat aluminum foil tray.
Tent the cooked turkey with foil. Let stand for 15-20 min. This resting time allows the juices to saturate the meat evenly for the most tender turkey.
Remove turkey from oven. Place on cutting board resting in a large cafeteria-style tray with a lip or on a flat aluminum foil tray.
Tent the cooked turkey with foil. Let stand for 15-20 min. This resting time allows the juices to saturate the meat evenly for the most tender turkey.
Step 6: Carving
Carve the turkey in the kitchen, not at the dinner table.
Step 7: Serving
Decorate your platter by placing fresh, edible herbs, such as rosemary and sage, around the turkey. Citrus twists, citrus fans or citrus curls are colorful additions to garnish with as well.
Carve the turkey in the kitchen, not at the dinner table.
Step 7: Serving
Decorate your platter by placing fresh, edible herbs, such as rosemary and sage, around the turkey. Citrus twists, citrus fans or citrus curls are colorful additions to garnish with as well.
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