Cooking a full turkey is a daunting task for anyone, let alone a first-time Thanksgiving host or someone new to cooking altogether. Knowing what to do before, during after cooking a turkey means a platter full of moist light and dark meat for your guests. Avoiding turkey mistakes and missteps is just as important when roasting poultry of this size.
Because most of us cook a full turkey just once a year and, for some, this will be their first go at it, we’re talkin’ turkey mistakes with someone who knows this stuff better than most.
Heidi Diestel is a fourth generation turkey farmer and has some advice for cooks on Thanksgiving.
Heidi Diestel is a fourth-generation turkey farmer who runs the 75-year-old Diestel Family Ranch in Sonora, California, alongside her brother and husband. With Thanksgiving looming, I asked Diestel to name the biggest mistakes folks make when cooking turkey in the hopes we all can avoid them this year.
Below you’ll find the six biggest turkey mistakes to avoid, according to a true insider.
1. Not buying enough turkey for guests
Not enough turkey on Thanksgiving is a far bigger sin than too much, so plan accordingly.
Thanksgiving is famous for leftovers but if you’re feeding a large group, it’s possible to underbuy. “A good rule of thumb,” Diestel tells me, “is to buy 1 to 1.5 pounds of turkey per person.” This accounts for the weight of bones and shrinkage during cooking.
As an example, if you’re feeding eight people, plan on at least an 8-pounder and more like 12 pounds of turkey if you want leftovers.
2. Not letting it thaw fully or attempting to thaw too quickly
Your turkey should be fully thawed before it hits the oven.
A turkey should be cooked only after it’s fully thawed to avoid toughness and uneven cooking. Diestel recommends thawing a turkey in the fridge, allowing 24 hours of thawing for every 4 to 5 pounds of bird.
“If you’re in a time crunch,” she says, “you can thaw it in a sink of cold water (changing the water every 30 minutes), but this method requires more attention and careful handling. Never thaw turkey at room temperature.”
Read more: How to Safely Defrost a Turkey
3. Using an untested brine recipe
Thanksgiving isn’t the time to experiment with new brine recipes or spice mixes, so try them ahead of time.
If you stumble across a new turkey brine recipe, Diestel cautions against putting it to the test on the big day. “Sure, free recipes found on a blog are great for a weekend meal, but not a Thanksgiving feast. Make sure you test your turkey recipe or it comes from a reputable source or test it on a turkey or chicken ahead of time.”
Read more: How to Brine a Turkey
4. Carving immediately after it comes out of the oven
Resist the urge to carve the turkey immediately.
After pulling that gorgeous bird from the oven, you might be tempted to carve it up post haste, but Diestel stresses that some patience will pay big dividends. “Carving immediately can result in dry meat and juices spilling out onto the platter. Instead, Let the turkey rest for at least 20 to 30 minutes after cooking before carving. This allows the juices to redistribute throughout the meat, making the turkey moist and flavorful. Resting also makes the carving process easier and helps the meat stay intact.”
5. Not using the giblets or neck
Ain’t no gravy like a neck and giblet gravy.
If you leave the neck and giblets out of the meal, you’re missing out on big flavor. “Use the turkey neck, giblets (minus the liver) and other parts to make a flavorful homemade stock or gravy. Simmer the neck and giblets with some aromatics (like onion, garlic, celery and carrots) to create a rich base for gravy or to enhance your stuffing.”
6. Checking the temperature incorrectly
Your entire turkey should read at least 165 degrees Fahrenheit, so don’t just check one spot. It may cook an additional few degrees out of the oven so pulling it out at 160 degrees Fahrenheit is usually a safe bet.
Making sure the bird is fully cooked and safe to eat is one of the chef’s biggest responsibilities.
“Recognize that your bird will roast more quickly in the second half of the cooking time,” Diestel said. “Use a thermometer to check both the thickest part of the breast — should reach 165 degrees Fahrenheit — and the innermost part of the thigh — should reach 165 degrees Fahrenheit or 74 degrees Celsius. If you stuff the turkey, check the stuffing’s temperature as well to make sure it reaches 165 degrees Fahrenheit. And remember, when your bird is resting, it will still be cooking.”
Read more: 13 Common Thanksgiving Mistakes You Absolutely Need to Avoid This Year
Bonus turkey tips
While I had a turkey expert on the line, I asked about bonus tips and ideas for Thanksgiving hosts. Here’s what Diestel told me.
Invest in a marinade injector
Inject your Thanksgiving feast with bold flavors.
A budget-friendly marinade injector lets you infuse the turkey with a flavorful brine or butter mix. Imagine injecting the meat with a bourbon-brown sugar concoction or a citrus-herb mixture. Not only is this a fun way to experiment with flavors, it also keeps the turkey juicy from the inside out.
Make sure the turkey is soft and oven-ready
A slightly frozen section of your turkey can lead to uneven roasting with a well-done exterior and undercooked interior. Ultimately, you’ll be roasting your bird longer and this can lead to moisture loss and dry meat.
Add white wine during cooking for gravy perfection
A little white wine into the pan about halfway through cooking is one of Diestel’s big turkey tips.
Heat but do not boil 1 cup of white wine. Pour it over your turkey halfway through cooking and it will mix with the juices to make a marvelous jus or gravy starter.
Tent it
There’s no need to turn the bird while roasting, as it will brown to a rich, golden color. A foil tent can be placed loosely over the turkey during the last hour of roasting to prevent over-browning. Make sure the foil is loose so you aren’t creating steam inside the foil, which will prevent a crisp skin.
Carve like a pro
Carving the turkey properly includes three distinct steps.
First, remove each wing then leg at the joint. Then cut each breast as close as possible to the bone. Finally, slice the breast meat at an angle and arrange it all on a platter with thighs, legs and wings.
