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How to Cook a Thanksgiving Turkey

written by

Blaine Hitzfield

posted on

November 4, 2019

Thanksgiving brings thoughts of homemade stuffing, mashed potatoes, green beans, and most importantly, turkey. Lots of people get overwhelmed with preparing this bird.

Here at Seven Sons Farms, we understand how stressful it can be to perfect this iconic dinner. That's why we've created this guide to help you cook a Thanksgiving turkey dinner that your family and friends will never forget!

 

Essential Equipment

To cook a successful Thanksgiving dinner, you need the proper equipment. Make sure your kitchen is stocked with these essentials:

Meat Thermometer

Meat thermometers are an essential piece of equipment for cooking the perfect Thanksgiving turkey. A meat thermometer ensures that the meat you're cooking is up to temperature and will not give you accidental food poisoning. It can also ensure that your meat of choice does not come out overcooked and dry.

Roasting Tins

A roasting tin is essential for roasting a turkey; it's in the name! The tin should be big enough for the turkey to fit. We suggest opting for a pan that has handles, so the turkey may not fall through or break the tin when carried. The tin will catch any juices that may drip when the turkey is cooking, and these juices can later be used for a delicious gravy!

Roasting Rack

The wire roasting rack is important in letting air circulate around the turkey when roasting. This allows it to cook evenly. It also lets the natural juices in the turkey to drip into the roasting tin, so you can save the drippings to make gravy or stew.

Grill/Smoker

If grilling or smoking, you need to have a grill or smoker! Make sure that the equipment is clean and void of any old food residue. Also, make sure to practice food and equipment safety when operating these appliances.

Carving Set

Once the turkey is cooked, you have to be able to carve and serve it! You'll need a slicing knife and a carving fork in the set. You should also have a large cutting board to carve the turkey, with a groove along the edges to catch any juices that may escape.

 

Picking Your Turkey

There are many things to think about when selecting the perfect bird for your Thanksgiving turkey, including size, seasonings, and other considerations.

Buy Local

One consideration when shopping for turkeys is to buy from a local or family-owned business. Here at Seven Sons, we are a family-owned and local farm.We offer a wide selection of free-range, non-GMO poultry, so you can cook up a Thanksgiving meal that is sure to bring happiness into your home.

Seven Sons Farm Store Roanoke Indiana

There are numerous known benefits to buying from local or family-owned businesses, such as:- Knowing exactly where your money is going (supporting working families)- Knowing the source of your meat and other goods- Putting money back into the communityBy purchasing your Thanksgiving turkey from Seven Sons Farms, you're buying the freshest and most ethical meat. Buying local supports not only our family but your family, too.

Consider How Many People You're Feeding

We all love having leftovers to snack on for days after Thanksgiving. It's one thing to have some leftovers, but it's an entirely different story to have three-quarters of the bird left sitting in your refrigerator.As a general rule of thumb, plan to have 1.5 pounds of turkey per adult. If you're feeding a large family or group, such as 10 people, choose a bird that's 15-20 pounds in size. If you're feeding fewer people (2 or 3), it can get tricky because smaller birds have a lower meat-to-bone ratio. Opt for 2 pounds per person in the case of a smaller family or group.Tip: If you need to go for more than 15 lbs, cook two smaller birds as opposed to one large bird. It'll save oven space and take less time to cook! This also helps if your oven is too small for one large bird but can fit two small ones. You can also season the two birds differently, so people can have options!

 

Seasoning

Nobody likes a bland piece of turkey. Seasoning is one of the most important aspects of cooking, and different herbs and spices can greatly enhance the flavor of any food.

The Essentials

The two most important seasonings for any meal: salt and pepper.

Salt and pepper do not alter flavor but rather enhance it. Salt makes food taste more like itself, and pepper gives complex flavor but isn't overly assertive.

Salt and Pepper Image

Herbs and Spices

The best seasonings to use on a turkey are largely up to your preferences. However, there are some herbs and spices that are just universally great with turkey. There are two main places to put the spices: on the skin and in the stuffing. Sage can be used as a stuffing mixed with breadcrumbs and onion, which adds an aromatic taste.

If applying on the skin of the turkey, use herbs such as parsley, thyme, rosemary, and oregano. Parsley can brighten the flavor, while thyme can add an earthy taste. Rosemary and oregano can both add woodsy and aromatic flavors.

Tip: Score the skin of the turkey before seasoning, so the herbs and spices can penetrate the skin and get deeper into the bird.

Where else can I incorporate these flavors?

Use similar flavors in other dishes in your Thanksgiving dinner, such as in side dishes and gravy, to create unity across dishes! You can use rosemary and thyme in your green beans, garlic in your mashed potatoes, and oregano in your salads.

Gravy can be enhanced by adding fresh herbs such as chives, chervil, thyme, and parsley to create complex and delicious flavors the entire family will love.

What can I put inside the turkey to give it some good flavor?

You should always liberally salt and pepper the inside of the turkey. You can also stuff some herbs, spices, and other ingredients into the turkey to incorporate the flavor of the turkey into the stuffing.

You can ensure a moist and flavorful turkey by loosely stuffing some bread mixed with thyme, lemon, onion, garlic, and some organic vegetables to incorporate the flavors without taking away from the moisture of the bird.

 

Cooking Techniques

So you've bought your free-range, GMO-free, turkey from Seven Sons. You've gathered your equipment and have decided on your seasoning.

What's next? Cooking it, of course!

People often don't know that there are many ways to cook a turkey, just as there are many ways to cook a steak. In this section, we've broken down the basic cooking methods.

Roasting

The most classic and well-known way to cook a turkey is by roasting it. Roasting is when high-temperature dry heat is used to envelop and cook the food evenly on all sides. This is not to be mistaken with baking, which is done at lower temperatures. Roasting provides a crispy, well-browned skin and moist meat.

Seven Sons Farm Whole Turkey

For a baseline, a turkey that is between 10-18 pounds (unstuffed) should be roasted for 3 to 3.5 hours. For every 3-4 additional pounds, add 35 minutes to the cooking time. If the turkey will have stuffing, add 45 minutes to the cooking time. Always let the turkey rest for a few minutes before serving.

Tip: Achieve the crispest skin by reducing excess moisture on the surface. You can rub the skin with baking powder and salt, then let the turkey rest overnight for super crisp, brown skin. This is called dry-brining.

Deep Frying

Deep frying involves frying the turkey in enough oil to cover it completely. This method seals in the flavors while creating a crisp outer skin. It can also be a fun family experience as long as everyone is safe!

Deep frying a turkey takes much less time than roasting or grilling it. Turkeys should be deep-fried for 3 minutes per pound. Using a thermometer, make sure the thickest part of the turkey breast reads 155 degrees Fahrenheit. The temperature will carry over to 165 degrees as it rests.

Note: Deep frying a turkey can be extremely hazardous if done incorrectly. There's a high risk of causing a fire if even the smallest amount of oil comes in contact with the burner, and the unit housing the oil can easily tip over and spill. 

It's imperative to always use the fryer outdoors on a solid, level surface a safe distance from buildings. Remember not to overfill the fryer. Keep a fire extinguisher nearby and make sure the turkey is completely thawed before placing it in the fryer.

Grilling / BBQ

A lesser-known method of cooking a turkey is barbecuing it on a grill. It's one of the best ways to ensure that it comes out tender and juicy, and it gives the turkey a wonderfully smokey flavor. It also frees up the kitchen for other dinner preparations and is just generally a fun way to cook!

The turkey should be grilled 11 to 13 minutes per pound (unstuffed). A meat thermometer inserted on the innermost part of the thigh and the thickest part of the breast should read 165 degrees Fahrenheit. The turkey should rest before being served.

Tip: When grilling, place a disposable aluminum pan underneath the turkey to catch the drippings for use in gravy.

Smoking

Smoking the turkey allows you to infuse a robust, smokey flavor into the meat. Turkey tends to be pretty bland by itself, so make sure to use a mild, light wood (such as cherry or apple). Smoking the turkey also frees up oven space for other dishes, such as sides and desserts.

Smoking a turkey will take about 30 minutes per pound, so it's best to start this process as early as possible. Make sure that you have a meat thermometer on-hand to check the internal temperature every so often.

The temperature must be past the range of 120 - 140 degrees Fahrenheit within 4 hours of being in the smoker. Otherwise, it may start to spoil before cooking through all the way. Also, make sure to baste your turkey every so often to retain moisture. The turkey is done cooking when the internal temperature of the thickest part of the thigh reaches 165 degrees Fahrenheit.

Tip: Brine your turkey before smoking it. This helps to tenderize the meat and add more flavor and moisture. The brine prevents the turkey from drying out during the cooking process. Plan to brine for between 18-24 hours.

 

Simple Roasted Turkey Recipe

Now that we've covered almost everything, let's go over a very basic roasted turkey recipe. Keep in mind that you can always modify or improve on this recipe by adding your favorite spices, herbs, vegetables, gravy, or stuffing!

  1.  Preheat oven to 325 degrees Fahrenheit.

  2.  Pull neck, liver, and giblets out of turkey and put in a bowl for later.

  3.  Dry the turkey with paper towels and season the inside and outside with salt and pepper.

  4.  Fill the cavity of the turkey with bread, chopped onions, carrots, apples, herbs, and anything else you feel would go nicely inside to add flavor.

  5.  Brush the turkey with butter and place the whole turkey breast-side up in a roasting pan.

  6.  Tent with foil and roast for 2 hours, adding 15 minutes for every extra pound.

  7.  After removing foil, baste with melted butter. Increase the oven's heat to 425 degrees Fahrenheit.

  8.  Roast until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit.

If roasting a turkey isn't your speed, you can always search for an easy deep-fried or grilled turkey recipe online. Don't be afraid to experiment with herbs, spices, and flavors to create your perfect turkey dinner!

 

Savory Gravy Recipe

Here's where you can use the neck and giblets to ensure no part goes to waste!

  1.  While the turkey is roasting, place the neck and giblets into a medium saucepan and cover with 2 inches of water. Bring the pan to a boil, then reduce to a simmer and cook for 45 minutes to 1 hour.

  2.  Remove the neck and giblets from the water. When cooled, pick off the neck meat. Chop up the giblets into pieces about a half-square-inch each.

  3.  After removing the turkey from the oven and roasting pan, pour the drippings from the turkey into a large pitcher. Leave long enough to let the fat separate from the drippings.

  4. Use a ladle to skim off the fat and transfer it into another bowl.

  5.  Set the roasting pan over the stove and turn the heat to medium, then pour in the fat.

  6.  Sprinkle some flour onto the fat when the fat is heated. Whisk it until the consistency feels paste-y.

  7.  Pour in some chicken, turkey, or vegetable broth. Cook until brown. Then, pour in the turkey drippings. Stir until thick, then add the giblets and neck meat.

  8.  Add salt and pepper to taste, then serve hot!

Tip: Incorporate bone broth into your gravy or stock for extra flavor. Seven Sons Farms sells bone broth kits, but you also have the option of purchasing stewing hens to make your broth! If you make gravy after cooking the turkey, you can also incorporate the drippings from the pan.

 

Side Dishes and Desserts

Side dishes are almost as important as the big bird itself! Here are some of our favorite side dishes to complement the turkey:

Mashed Potatoes are creamy, comforting, and completely customizable. Add creamy butter and cheese, along with sour cream, bacon, and gravy.

Sweet Potatoes are sweeter than a white potato but can be sweetened even more with brown sugar, butter, cinnamon, walnuts, or pecans. You can also add marshmallows to make it into a dessert if you like!

Baked Potatoes can be filled with almost anything and taste great. Use a combination of butter, sour cream, cheese, bacon bits, and scallions for great, hearty flavor.

Green Beans are a great vegetable to serve with Thanksgiving dinner and can even be made into a casserole. Slivered almonds, fried onions, or bacon bits can be added for texture and flavor.

Cranberry Sauce is a classic side for turkey. It can be baked if it's fresh and homemade (not canned), which it should always be!

Sweet Yeast Rolls with creamy, softened grass-fed butter are a crowd-favorite at Thanksgiving. These rolls are rich and fluffy. For a sweeter version, you can top it off with cinnamon and brown sugar.

Stuffing can help keep the inside of the turkey moist while cooking and absorbs some of the excess juice. Try stuffing with bread and veggies to achieve different combinations and flavor profiles.

Veggies such as carrots, corn, squash, pumpkin, and zucchini are classic autumnal sides and delicious extra options for Thanksgiving dinner. Check out some options for healthy, organic vegetables to get some ideas.

As for desserts, you gotta go with a classic pumpkin or pecan pie to finish off the night on a high note. Add whipped cream to the pumpkin pie, or a side of ice cream to the pecan pie for an added touch of sweetness. Am I right?

 

Do’s and Don’ts of Cooking Turkey

Don't wait too long to buy your bird, especially if you plan on buying a frozen one. Buy your bird with enough time to give it the attention it needs. For instance, if you plan to brine the bird, you'll want enough time to let the brine soak into the skin before cooking.

Don't forget about food safety. Use a meat thermometer, color-coded cutting boards, and sanitize surfaces to minimize the risk of cross-contamination and foodborne illness. You can't enjoy your Thanksgiving turkey if you get sick from mishandling or undercooking it!

Thanksgiving Family Dinner Image

Do make sure the turkey is completely thawed before cooking. This ensures that the turkey gets cooked completely without burning the outside. While cooking, also remember to use a meat thermometer to check the internal temperature. Just because the outside looks golden brown doesn't mean the turkey is cooked!

Don't overstuff the turkey. Overstuffing can lead to a dry turkey because the bread can soak up too much of the natural juices. It can also take longer to cook and result in undercooked turkey. Be sure to stuff loosely and don't stuff the turkey if it's going to be grilled, smoked, or fried.

Do save your leftover turkey for other post-Thanksgiving dishes. Turkey sandwiches are a popular choice, but there are tons of other things you can make with leftovers such as salads, wraps, rice bowls, and other dishes.

Be creative!

 

Conclusion

Thanksgiving dinner is one of the best and most iconic meals of the year. Who doesn't love a holiday that revolves around food, family, and thankfulness?

As a family-run business, Seven Sons Farms considers Thanksgiving extra special, which calls for extra care and love in the kitchen.

We hope our guide has empowered you to craft a beautiful and memorable Thanksgiving Turkey dinner, and we wish you the best for the holidays!

Got any questions, or have some of your own tips and tricks to share? Please leave a comment, or contact us today!

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Micronutrients  Beef Liver Chicken Liver Vitamin A 31,700 International Unit 13,300 International Unit Niacin 17.5 milligrams 11 milligrams Vitamin B6 1.02 milligrams 0.755 milligrams Calcium 6 milligrams 11 milligrams Iron 6.54 milligrams 11.6 milligrams Potassium 352 milligrams 263 milligrams Zinc 5.3 milligrams 3.98 milligrams Copper 14.3 milligrams 0.496 milligrams Selenium 36.1 micrograms 82.4 micrograms What Does Beef Liver Taste Like vs Chicken Liver? Taste and texture are where chicken and beef liver head in different directions.  Chicken liver has a mild, slightly sweet taste and a creamy, light texture. It’s the perfect option for people just venturing into the world of offal–or who don’t like strong, meaty flavors.  That’s where beef liver comes in. It has a beautifully distinct flavor: rich, complex, and intense. If you like rare steak, you’ll probably enjoy it.  You can also sneak beef liver into ground beef for a whole host of delicious, nutritious meals–without the acquired taste. Meals like ground beef and beef liver tacos, burgers, and meatballs are sure to be hit.  Cooking Both chicken and beef liver take just minutes to cook. For the best results, fry the liver in a skillet or air fryer for 4-6 minutes on high heat. Both should reach an internal temperature of 165°F for food safety. Just one word of caution: be wary of overcooking! You want the liver to be creamy and tender, not chewy and dry.  This applies more to beef liver, which cooks in slightly less time than chicken liver.  Tip: Soaking beef liver in a cup of milk for at least an hour before cooking can help keep it tender. Popular Recipes Whether you’re leaning more towards cooking with beef or chicken liver (or both), here are some recipe ideas for inspiration. Beef liver Beef liver with onions  Beef liver spaghetti bolognese Beef liver with mashed potatoes and a fig compote  Chicken liver Chicken liver pate  Sticky Chinese chicken liver stir fry  Chipotle chicken liver enchiladas Explore more chicken liver recipes in this article. Which Is Better: Chicken Liver or Beef Liver? Chicken and beef liver offer unique benefits, making it challenging to crown a definitive winner. Ultimately, the choice comes down to personal preference. If you prefer a milder taste and softer texture, chicken liver will likely be your best bet. But if you're a fan of red meat's rich, robust flavor, you’ll love beef liver! Whatever you choose, make sure you do your research on the meat supplier before buying. The health of the animal hugely impacts the nutritional quality and taste of the meat.  Factory-farmed liver often comes from animals raised on inadequate diets in overcrowded conditions. These animals are typically given antibiotics and growth hormones, which can stress their livers and diminish the quality of the meat. On the other hand, ethically sourced and humanely harvested meat comes from animals that enjoy optimal nutrition and stress-free conditions. These animals live in a naturally healthy environment, so no antibiotics or GMOs are needed. The result? The highest quality, most nutritious liver you can find. FAQs Which is healthier: chicken liver or beef liver? Both are incredibly healthy, just in different ways. Beef liver contains more vitamin A, niacin, and copper, while chicken liver has more iron and calcium. Your choice depends on your specific nutritional needs—both are nutrient-dense superfoods that support overall health. Is chicken liver high in protein? Yes! Chicken liver delivers approximately 23g of protein per 100g serving, making it an excellent high-protein food. It's also packed with B vitamins, iron, and other essential nutrients that support energy and muscle health. What does beef liver taste like? Beef liver has a rich, intense, and complex flavor that's more robust than chicken liver. It tastes similar to rare steak but with a distinctive mineral quality. The texture is creamy and dense when cooked properly, making it perfect for those who enjoy bold, meaty flavors. Which has more iron: chicken or beef liver? Chicken liver actually contains more iron than beef liver. While both are excellent sources of this essential mineral that helps prevent anemia, chicken liver edges ahead in iron content, making it particularly beneficial for those looking to boost their iron intake. Are chicken livers good for you? Chicken livers are incredibly nutritious and packed with essential vitamins and minerals like iron, vitamin B12, vitamin A, and choline. They're an excellent source of high-quality protein and support everything from energy levels to liver detoxification, making them a true superfood addition to your diet. Can you substitute chicken liver for beef liver in recipes? Yes, you can substitute chicken liver for beef liver in most recipes, though you'll notice differences in flavor and texture. Chicken liver has a milder taste and cooks slightly faster, so you may need to adjust cooking times. Both work well in pates, stir-fries, and pan-fried dishes, but beef liver holds up better in heartier preparations. Why should I choose pasture-raised liver? Pasture-raised liver comes from animals that live healthy, natural lives on regenerative farmland, which directly affects the meat's nutritional quality. When you choose ethically raised liver from farms like Seven Sons, you're supporting sustainable farming practices that improve soil health and respect the whole animal. Plus, our pasture-raised animals aren't given antibiotics or growth hormones, resulting in cleaner, more nutrient-rich organ meat that tastes better, too. Discover Our Range of Ethically Sourced Organ Meats Today! Ready to try chicken liver, beef liver, or both? Check out our organ meats, and make your order today. 

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