Mastering Thanksgiving Turkey 🦃

Finding Your Perfect Bird

Here are a few factors to consider when choosing the perfect turkey for your holiday table!

1. Fresh vs. frozen: Fresh turkeys are usually more flavorful, but frozen ones can be more convenient and often less expensive. If you choose frozen, it’s important to plan ahead as it typically takes 24 hrs for every 4-5 pounds to thaw.  (more details the end of the article)
2. Size matters: Plan for 1-1.5 lbs of turkey per person you plan to feed. This accounts for leftovers which are great to get creative with. 
3. Read labels: When possible, look for terms like “organic,” “free-range”, or “heritage”. As these indicate better farming practices which lead to a more flavorful bird. 
4. Inspect the skin: Fresh or frozen, the skin should be intact and not discolored. 

Organic vs. Conventional Turkeys – What’s the Difference?

When it comes to turkey, there are two popular options: Organic Pasture-Raised and Conventionally Raised. Organic Pasture-Raised turkeys enjoy a life outdoors with plenty of space to roam, are fed a diet of locally sourced non-GMO grains, and forage for bugs, grubs, and vegetables. Plus, they’re raised without antibiotics or hormones.

On the other hand, conventionally raised turkeys are typically raised in larger facilities to optimize efficiency and minimize costs, making them a more affordable option for families. While they have limited outdoor access and farmers may use preventative antibiotics, they still provide a tasty addition to your holiday meal. Ultimately, both types can make for a delicious turkey feast—just remember that when choosing your turkey for the holiday menu, the only ingredient should be turkey!

Turkey, Delivered.

Gobble Up This Recipe Inspo

Can you ever have too many turkey recipes? We think not! Here are a few from our creator community to inspire your holiday cooking!

How to Roast a Turkey in the Oven:

Start by preheating your oven to 325°F (165°C). Place the turkey on a rack inside a roasting pan, then rub it generously with butter and season with salt and pepper. Loosely cover the breast area with foil to prevent over-browning. Add about 2 cups of water or broth to the pan to keep things moist.

Roast the turkey, basting it every hour by carefully lifting the foil to keep the skin crispy and the meat juicy. You’ll want to roast for about 15 minutes per pound, so for a 3 1/2 hour cook time, check the turkey with an instant-read thermometer. Insert it into the thickest part of the thigh (but avoid touching the bone) to ensure it reaches 175°F (79°C). During the last hour of cooking, remove the foil to let the turkey brown nicely. Once done, transfer the turkey to a platter and let it rest for 30 minutes so the juices can settle back into the meat.

How to Grill a Turkey:

The night before grilling, remove the giblets and neck from the turkey, pat it dry with paper towels, and place it in a large baking dish. Set the turkey in the fridge uncovered, away from any other foods, to help the skin crisp up. An hour before grilling, take the turkey out of the fridge to bring it to room temperature.

Preheat your grill to medium-high (around 450°F) and prepare a stack of 2-3 disposable foil roasting pans for extra support. Place the turkey in the pan, breast-side up, and fill the cavity with onion, lemon, garlic, and fresh herbs of your choice. Tie the legs loosely with kitchen twine and tuck the wings under the bird. Rub the turkey with soft butter or coconut oil, and season with salt, pepper, and dried herbs. Pour 2 cups of stock or water into the pan.

Place the pan on the grill, turning one burner to medium-low, and close the grill, aiming for a temperature between 425-450°F. Grill the turkey for 2.5-3 hours, checking every 30 minutes. Rotate the turkey halfway through cooking and add more stock if necessary. When the internal temperature reaches 180°F, remove the turkey and let it rest for 30 minutes before slicing.

Brine and Shine!

Safely Thawing a Frozen Turkey:

This method keeps the meat nice and cold until it’s fully defrosted, making it the safest option.

• Leave the turkey in its original wrapping.
• Place the turkey on a tray on the bottom shelf of your fridge.
• Allow about 5 hours of thawing time per pound (or 10 hours per kilogram).

Turkey Weight	Thaw Time
4 lbs	1 day
8 lbs	2 days
12 lbs	3 days
16 lbs	4 days
20 lbs	5 days
24 lbs	6 days

Cook Time and Oven Temperature for Thanksgiving Turkey

Once your turkey is thawed and dry-brined (if you decide to go that route!), it’s time to get cooking! Here’s a quick guide to help you figure out the cooking time based on your bird’s size.

Turkey Weight	Cook Temp	Cook Time
7-9 lb (3.5 -4.5kg)	375°F (190°C)	2 1/2-3 hours total cooking
10-13lb (5-6kg)	375°F (190°C)	3 1/2 – 4 hours total cooking
13-17lb (6.5-8.5kg)	375°F (190°C)	4 1/2 -5 hours total cooking

Giving Your Turkey Leftovers a Makeover

If you’re drowning in leftovers and don’t know what to do with that turkey, you’re in the right spot—we’ve got some fun ideas to help you transform those leftovers into something magical!

The Tasty History & Nutritional Perks of Your Holiday Bird

Nothing says the holidays more than a turkey roasting in the oven. Did you know that turkey is native to both Mexico and the United States? Europeans didn’t learn of this native American food until Christopher Columbus returned home from the new world with these beautiful gobbling fowl. A leaner source of protein, turkey provides 65% of the daily value in 1 -4 ounce portion. It is also packed with nutrients such as selenium, niacin, B6 and zinc. These nutrients are great for supporting the formation of red blood cells, supports our nervous system including our brain as well and supports the immune system.

While You’re Cooking … 🎶

We’d love to be part of your Thanksgiving prep! Check out our podcast That’s Delicious—available wherever you listen—to keep you entertained while you cook, or enjoy our fall Spotify playlist to set the mood. And don’t forget to tag us in your recipes, especially if you make something from one of our talented creators!