As a crisp creeps into the morning air and the leaves just start changing hue, we're ready to say goodbye to grilled corn on the cob and turn our attention to fall favorites like apples, pumpkin spice and, of course, holiday turkey. And even if you're not quite feeling ready for turkey time just yet, starting to plan a few weeks ahead can make pulling off an unforgettable holiday feast easier, especially if it's your first time hosting. Read on to learn exactly how to get your turkey ready for Thanksgiving—and what to do with those yummy leftovers, too!
The first step to throwing a Thanksgiving feast is planning ahead, and you should reserve your bird with a butcher at least a few weeks in advance.
Order roughly 1.25 pounds of turkey per guest—so, for example, a 12- to 13-pound bird to feed a party of 9—so everyone can get their fill and have some leftovers, too. If you want lots of leftovers, order 1.5 pounds per guest.
Ultimately, your Thanksgiving feast is about more than just the turkey. Plan in advance which sides, seasonings and sauces you want to serve so you can create a grocery list—and figure out early if any dishes require advance preparation.
Mix and match these options to create the perfect Thanksgiving menu:
Roasting an unforgettable turkey takes some time, and you may need to start up to a week before your feast.
If your turkey came frozen, it could take days to thaw. If you're thawing in the fridge, count on one day of thawing per 4 to 5 pounds of turkey; for thawing in a water bath, plan for a half hour of thawing per pound of turkey.
Most turkeys will come with the neck and giblets inside the bird. Remove these and set them aside to cook separately. Use paper towels to pat the bird dry, including inside the cavity.
Brining is the process of treating food, particularly lean meats, with brine, which is a mixture of salt and water. You’ll get the best flavor and most tender meat if your brine your turkey before you cook it. [Use this guide] to brine your turkey in 24 to 36 hours.
Your turkey's all brined —now it’s time to get cooking!
Yet another layer of flavor? Yes, please! A classic rub made from thyme, garlic powder, salt and pepper works well with virtually any stuffing, while a sage rub perfectly complements the cornbread stuffing. Try our delicious sage rubbed roasted turkey recipe for this holiday season!
Set your oven to 325°F to cook your bird evenly. The total cook time will depend on the size of your turkey, so let a meat thermometer be the ultimate judge. Your turkey is cooked when the breast meat reaches 170°F and the thighs reaches 180°F.
After it's done, allow the bird to rest for at 20 least minutes before carving. This is the perfect time to use the oven to warm up your sides or pop in a batch of dinner rolls.
You're almost ready to serve your bird, now you just need to carve. We suggest carving in advance rather than at the table, since you can take your time to get it right. Let this video by your guide. Remove the drumsticks and wings to serve whole, and slice or pull the rest of the dark meat. Remove the turkey breasts and slice the white meat into ½-inch slices, using a carving knife or chef's knife. Fill your platter with a variety of cuts and serve - and bask in the glow of compliments from your guests, you've earned them!
The secret to savory, lump-free, turkey-flavored gravy? Fond (the meaty little bits leftover in your turkey roasting pan) and two packets of McCormick® Turkey Gravy Mix. Make our Perfect Turkey Gravy recipe in a few simple steps.
Keep the festive flavor going by making one (or more) of these yummy classics with your leftover turkey meat: