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52 Days of Thanksgiving
52 Days of Thanksgiving
Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.
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84 Comments
Steven W.
November 21, 2020
Be really adventurous---bone your turkey! Look on line for a how to and a few weeks before practice with a whole chicken or two. (The turkey and chicken are built the same!) Be careful with the skin, try not to cut it too much. Flatten it out and season as you prefer. You can even put the stuffing in. Roll and tie and roast. It's a dream to slice and you've got time to use the bones for your stock.
JoanB
November 21, 2020
I am going to try this method this year. Sounds simple and from the comments, quite successful. Any tips on making the gravy? Always stressful for me.
Tracey M.
November 23, 2020
Gravy used to stress me out, but now it doesn't. When I cook my turkey, I put garlic bulbs (cut in half), quartered onions and rough chopped carrots in the bottom of the pan. I also add a lot of stock (boxed; I don't make my own) to the bottom of the pan. If you do this, it's important that the turkey is elevated so it's not sitting in the stock. My rack is flat, so I just make big tin foil balls, put them in the corners under the rack, and that works fine. After the turkey is done and set aside to rest, I strain all of the liquid from the bottom of the pan into a measuring cup. I take as much fat out as I can manage. I used to try to get every bit of fat, but learned that perfection isn't necessary here. I make a roux of equal parts butter and flour (1 stick butter, 1/2 cup flour), and cook until it's a nutty brown color. I add enough stock to the drippings to make 6 cups, and add that to the roux. Whisk until it's the thickness you like, add salt and pepper to taste, and that's it. If it tastes bland, I'll add some worcestershire sauce. That helps with the color as well. Good luck!
Siobhan W.
October 10, 2020
I tried this for the first time last Christmas and it was so... relaxing! The bird came out beautifully so I’ll be doing it again this Monday for Canadian Thanksgiving. Thanks so much - I finally have a go-to method for roasting my turkeys!
Pumpkiness
December 5, 2019
Over the years I have made a ton of turkeys in a variey of ways, including basting, brining, tenting, cheese cloth, and so on. I decided to try this approach this year since I was at a friend's house who had limited kitchen resources. It was absolutely the best turkey ever! So flavorful and moist! I took him at his word about using the salt liberally and was worried about it, but it worked beautifully. We didn't have any twine and we didn't plan to stuff, so I quartered some apples and onions to fill the cavity to prevent moisture loss. Halfway way through, I turned the turkey around and poured some broth on it. That was it!!!! Sooooo simple and no mess, no stress. Thank you, thank you, thank you!
Also for the first time this year I threw the carcass in a crockpot, instead of simmering on the stove, so we could head out shopping. Worked wonderfully and the broth was also some of the best ever.
Also for the first time this year I threw the carcass in a crockpot, instead of simmering on the stove, so we could head out shopping. Worked wonderfully and the broth was also some of the best ever.
Rosalind P.
December 5, 2019
A silly little hint, and maybe so obvious: since tying the legs is part of the success for this approach, and you don't have kitchen twine, dental floss works beautifully. It's clean, and wrapped around three or four times, very strong.
Pumpkiness
December 31, 2019
So I just made this again and this time used the convection roast feature on my oven. Not only did the turkey come out tasty and perfectly done, but picture perfect...brown evenly all over with crisp skin. Definitely will always do this in the future. Faster too of course.
Sivahn B.
December 2, 2019
Never written a comment/review before, but this recipe was SO helpful and effective that I just wanted to say thank you! Loved the explanation (take down) of other methods as well.
One question - while I was buttering the turkey (with a combo of softened and melted butter), the butter started to congeal and take on an almost soft-breadcrumb consistency, is that normal? The turkey turned out great either way!
One question - while I was buttering the turkey (with a combo of softened and melted butter), the butter started to congeal and take on an almost soft-breadcrumb consistency, is that normal? The turkey turned out great either way!
Eric K.
December 3, 2019
I'm so glad. Thank you.
And yes, I think what you're describing is just the soft butter hardening again from the cold turkey skin? Normal.
And yes, I think what you're describing is just the soft butter hardening again from the cold turkey skin? Normal.
Shannon M.
November 29, 2019
Eric K, you come through for me once again!!! Tempted I was, by the dark side...whispers of “Dry brine me” and “Cook me breast side down” echoed in my mind.
And then I read your timely and brilliantly simple article. And I thank you a million times over. I followed your directions to the letter, except for the butter and the Basting to make me feel like I was doing something 🤣🤣🤣. And I only skipped those because of sloth.
Washed in well-cleaned sink, coated with salt and pepper in same sink, tied the legs, tucked the wings and roasted at 350° for 13 mins per lb, then rested for an hour under foil.
Bird was gorgeously golden brown, tender, and juicy. Made me a T-day all-Star!
Simple and perfect. Hugs to you.
My house is very thankful for Eric K!!!
p.s. I read your most entertaining bits aloud to my other half. He thinks you’re great too.
And then I read your timely and brilliantly simple article. And I thank you a million times over. I followed your directions to the letter, except for the butter and the Basting to make me feel like I was doing something 🤣🤣🤣. And I only skipped those because of sloth.
Washed in well-cleaned sink, coated with salt and pepper in same sink, tied the legs, tucked the wings and roasted at 350° for 13 mins per lb, then rested for an hour under foil.
Bird was gorgeously golden brown, tender, and juicy. Made me a T-day all-Star!
Simple and perfect. Hugs to you.
My house is very thankful for Eric K!!!
p.s. I read your most entertaining bits aloud to my other half. He thinks you’re great too.
Eric K.
December 3, 2019
Ugh, Shannon, this comment made my night. Thank you so much, and I'm thrilled that it worked for you. Let's you and I continue to preach the power of deliberate idleness.
Marcylawrence
November 29, 2019
Made my 16.5 lb turkey at 325 degrees using convection setting. Took 2 1/2 hours. Came out fabulous!!
Deborah S.
November 29, 2019
Came out great! Perfectly browned. No need to baste. Moist!
Eric K.
November 29, 2019
Yay! So glad. I didn't baste either and it turned out perfect. Let's remember that for next year.
Jean M.
November 28, 2019
I’m confused. Everything I read says 20 mins per lb to cook turkey (21.5 appears to be about 7 hrs) but all the grids show approx 4 3/4 - 5 hrs for that weight
Eric K.
November 28, 2019
Trust the grids! 20 minutes/pound may be overcooking it, in my opinion. Try 13 minutes/pound and check the turkey's temp with an instant-read thermometer. Good luck, Jean!
txgreyhound
November 27, 2019
Dare I ask, what about cooking a fresh turkey breast in the crock pot?
Marcylawrence
November 27, 2019
I have a switch to convert my oven to a convection oven, the reading I did said the turkey not only cooks faster, but is juicer because of the air flow. True? Thought? I also use a kosher turkey and have never been disappointed.
Tracey M.
November 25, 2019
This made me laugh--my mom and dad always did the low and slow, frequent basting method of turkey cooking, and I always thought it was some crazy process that I could never do. But in the 10 years that I've been hosting Thanksgiving, I cook the turkey exactly as you suggest, and I always get compliments! And it's so darn easy! I happily accept the compliments, but I feel a little guilty because it's almost no effort. Happy Thanksgiving!
Tracey M.
December 2, 2019
I don't know, but they should! I even forgot the turkey in the oven this year until someone reminded me...it cooked maybe 45 minutes too long and it was still moist and wonderful. Any other method is just unnecessary work in my mind.
Becky
November 25, 2019
Do I need to use a rack in the roasting pan?
Stefani
November 25, 2019
My roasting pan with rack went the way of the birds.... (lol) years ago - I did a 12 lb. turkey tonight in my roasting pan (like the one that comes with your oven).....I put long pieces of carrot and celery down under (acted like a rack - from suggestions I heard here on Food52).....it worked perfectly.. But then again it was only a 12 lb. bird......had it been larger I would have gotten an inexpensive roasting pan. Roasting pans are always good for something else.
Eric K.
November 26, 2019
Nah. I like to lay a bed of onions sometimes? But you could also just lay it straight on the pan (nothing to burn, which is nice insurance).
Deborah S.
November 25, 2019
Question: When the turkey comes out to rest for 30 - 60 minutes, do you cover it with foil?
Linda S.
November 28, 2019
Alex g. (Can't spell her name) from the food network turns her turkey breast down when it rests and says it redistributes juices back into the white meat. Sounded like a good idea that we will try today.
Looking forward to trying another one of your awesome recipes, Eric.
Looking forward to trying another one of your awesome recipes, Eric.
Rosalind P.
November 24, 2019
I would like to add one piece of advice that I think is really helpful if...a big IF for many....you can get a kosher turkey. Not because you follow the dietary regime of kosher, but because the required process for preparing meat to be kosher includes several steps of soaking, salting and rinsing that removes all blood and makes for an extremely tender and tasty bird. And of course, the salting performs what a conventional brining does, only moreseo. Granted kosher turkeys aren't universally available, but if you can get one, try it. But if you use the drippings for gravy, adjust the salt in your grave recipe to accommodate any saltiness in the drippings. Use a thermometer to check for done-ness, and you will get raves for the delicious tender breast meat.
Eric K.
November 24, 2019
Delicious. And very good points; I don’t know why I never thought to buy a kosher bird!
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