The image of a golden brown roast turkey is as American as, well, apple pie. Whether turkey is the centerpiece of a Thanksgiving family feast or the entrée at a special occasion meal, turkey is tasty. Many cooks shy away from roasting a turkey. Even experienced cooks who create other dishes without difficulty are daunted by the prospect of cooking turkey. Some cite prior experiences that were less than savory – dry meat, burned birds, or unpleasant taste. Turkey preparation doesn’t have to be hard, however, and with a few simple steps, any cook – novice or expert – can roast a turkey to perfection.

Preparation Steps

The first step is selecting a bird. Most supermarkets carry frozen turkeys year round and many grocers add fresh turkeys around the holiday season. In some markets, free-range birds are available as well and some hunters are proud to carry home a trophy turkey to be roasted.

One of the major differences between a fresh and frozen turkey is that a fresh bird is ready to be prepared. Cooks can buy one and bring it home to cook within hours while a frozen turkey must be thawed over several days.

Two types of turkeys are available – the smaller hen turkeys and the larger toms. Hen turkeys are usually smaller than the toms, which often begin around 18 pounds and top out well past twenty pounds. If feeding a large group is a priority, choose a tom turkey. Cooking methods are the same for both.

Other options include turkey breasts for families who prefer white meat and turkey roasts are also available. Turkey roasts range from turkey meat that has been boned and rolled into a roast form to formed hunks of turkey meat pressed into foil pans. The best option for these choices would be to follow the manufacturer’s directions.

Once a turkey has been chosen and brought home, the preparation begins. Thaw a frozen bird in the refrigerator several days ahead of cooking. Smaller turkeys may take 2-4 days; larger birds may require 3-5. Place a towel or pan beneath the bird to catch drips as it begins to thaw.