Expert consulted: 
Deciding what to actually cook for Thanksgiving dinner — including which appetizers and side dishes to make — is the easy part. It's the actual cooking of the meal that causes the most stress, particularly when it comes to handling a massive piece of poultry. But no need to worry. We're here. We're experts. And we can help.
We've bought (and cooked) a lot of turkeys over the years, so we know exactly what to do (and not to do) when it comes to the star of the show. Follow these turkey tips, and your guests will be gobbling it up in no time.
It may sound simple, but plan ahead
Planning can be the difference between a stress-free holiday and a last-minute scramble. Order your Thanksgiving turkey from a local purveyor, an online meat delivery service or from a grocery store as soon as possible (ahem, right now), and schedule it for pickup or delivery the week of Thanksgiving. Or purchase one frozen any time and keep it in the freezer until you’re ready to thaw.
If the bird is fresh or thawed, it can sit in your refrigerator one or two days before Thanksgiving. If the bird is frozen, it needs one day for every four pounds to thaw. For example, you’ll need to pick up a frozen, 12-pound turkey on the Monday before Thanksgiving, or a day or two earlier than that if you plan on wet- or dry-brining the bird.
Shopping last-minute? Go for a turkey from the refrigerated section so you don’t have to wait for it to thaw. Staring at a frozen block on Thanksgiving Day? Follow our tips for quick-thawing the bird or just cook it frozen. It’s safe to cook a frozen turkey, it will just take about 50% longer to cook. PSA: It won’t taste nearly as good as a thawed bird, so it’s best to heed our earlier advice (plan ahead!).
Trusting the pop-up timer is a big mistake
Many turkeys come with a plastic insert that “pops” out of the breast when the meat is cooked. Based on decades of recipe development and hundreds of cooked turkeys, we’ve found that tool unreliable. A good meat thermometer is the way to go, either a standard instant-read or a leave-in thermometer, which stays in the turkey while it cooks and beeps when the bird comes to temperature. This set-it-and-forget-it tool can take some of the stress out of the day. No thermometer? Rely on visual cues. When your bird is cooked, the juices near the thigh should run clear.
Always source the bird according to your budget
While turkeys are available at most grocery stores this time of year, you may be looking for a specialty bird for the holiday. In that case, seek out pasture-raised or heritage-breed turkeys from a local farm, butcher, specialty store or website. This type of bird is typically more humanely raised and may have a deeper, richer flavor when cooked compared to factory-farmed turkeys. But it comes with a higher price tag — about $50-$150 for an 8-12-pound bird. Not in your budget? Pick one up from the store instead.
Definitely learn what labels mean
Make sure you get the right size
Plan for about one pound of turkey per guest, or ½ pound of boneless turkey breast. Birds bigger than 12 pounds will be difficult to cook properly, so we’d suggest buying two smaller turkeys (or one turkey and an alt protein, like Thanksgiving ham) if you’re cooking for a large crowd.
And don't forget to brine your bird
Turkey can be a dry, bland cut of meat — but brining changes that. Wet- or dry-brining (allowing the turkey to sit in saltwater or a dry salt solution for several hours) boosts flavor and creates juicier meat. While wet brining is popular, we prefer the less-mess dry brine, a method that also helps crisp up the skin. Here’s how it’s done: Rub herbs and salt all over the turkey, pop it in a plastic bag and refrigerate it for one or two days before roasting.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
