cooking a turkey the day before thanksgiving

Pour 2 cups of water into the roasting pan, and continue to roast until a thermometer inserted into the thickest part of the thigh registers 165 degrees, about 1 hour and 30 minutes for a 12-pound turkey. Roast turkey until golden brown on top, about 40 minutes. Tuck wing tips underneath the body, and if desired, tie legs together using kitchen twine. Place turkey, breast side up, on top of vegetables in the roasting pan. If desired, cut 1 yellow onion and 1 lemon in half, and place in the cavity.

Season turkey inside and out with ½ teaspoon salt and several grinds of pepper. Rub 6 tablespoons of softened unsalted butter all over the turkey skin. Season with ½ teaspoon salt and several grinds of pepper. Cut 3 large carrots lengthwise into quarters, as well as 2 yellow onions, and 2 lemons into quarters, and place on the bottom of a large roasting pan add turkey neck, if using. Let stand on a work surface for at least 30 minutes or up to 1 hour. (thawed) turkey inside and out, and pat dry with paper towels. The safe temperature you’re aiming for is 165 degrees, but because the temperature will climb as the turkey rests, you can pull it from the oven at 160 degrees– it’ll reach the safe temperature in the time you’ll be arranging the eye-catching platter, and maybe even making gravy with the flavorful pan juices.ġ. To check the temperature of the turkey, insert an instant-read thermometer into the thickest part of the thigh.

If you’re planning on cooking a larger bird for a bigger gathering, don’t go above 15 pounds, in this case, it’s better to roast two smaller birds, which will guarantee evenly cooked and succulent perfection. If you’re roasting a smaller bird, start checking the internal temperature of the turkey about an hour before the estimated cook time. It’s always best to let the turkey come up to room temperature for up to one hour, to ensure it doesn’t go in the oven still cold (which will take longer to cook). Keep in mind that size matters, and so does the temperature of the turkey before it goes in the oven. It’s a big enough bird to feed about eight guests with plenty of leftovers. Shop for a turkey that weighs between 12 and 14 pounds.

Cooking a turkey the day before thanksgiving