Recipes & Techniques

It's time for the feast and we've put together some resources to help you have the best Thanksgiving ever!

Link to our favorite Brine Recipe


Trussing a Turkey

Making Stock

Carving Your Turkey

common questions & faqs

How long will it take to cook my turkey? It will take approximately 10 - 12 minutes per pound. There are many variables that will determine this -- type of stove, if your turkey went right in the oven from the fridge or it sat out for some time on the counter to come up to room temperature, how many times you open the door, etc.

What kind of pan should I use? A roasting pan with a rack is our best recommendation. If you don't have a large pan with a rack, you could also use a cookie sheet with a rack. The important part about the rack is that the turkey isn't just sitting on the bottom of your pan/sheet tray and it's getting air circulation to help cook it evenly.

What's the best way to roast? The short -- start your oven out hot (450 degrees) for approx. 30-45 minutes, then drop the temperature to 350 for the rest of the time. The long version and extra details can be found HERE.

Should I stuff the turkey? NO -- we do not recommend stuffing turkey with your traditional mix of bread and veggies due to concerns with food safety (most times you check the temperature of the thickest part of the bird and not the cavity where the juices have been soaking into the stuffing. Your reading may give you a false sense of "doneness" if you just temp the breast meat and not the stuffing) and because it affects the thoroughness of cooking the various parts of the bird (stuffing the bird doesn't allow for any air circulation in the cavity. This means the center of the bird will take much longer too cook and you risk overcooking the drumsticks by the time the breasts are done).

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