When is the turkey ready? Everything you always wanted to know (and weren’t afraid to ask)

We explain what it takes to cook the turkey perfectly: times, techniques and important tips.

Preparing a turkey for the holidays is a lot easier than you think. Really. But whether you’re cooking the bird for the first time or the 50th, questions are bound to arise. At New York Times Cooking, we’ve anticipated some of the most frequently asked questions, many of which we receive year after year. Below you will find the answers and hopefully some peace of mind. Remember: no matter what happens, everything will be fine. We promise you. (Still planning the feast? New York Times Cooking has plenty of recipes for your table.)

At what temperature is the turkey done?

The turkey is done when the internal temperature at the thickest part of the thigh is 165 degrees Fahrenheit.

However, it is OK to remove the turkey if the temperature is just below 165 degrees Fahrenheit (74 degrees Celsius), the USDA standard. In fact, Melissa Clark recommends taking it out when an instant-read thermometer reads 155 degrees Fahrenheit (68 degrees Celsius). As it rests, it reaches the USDA recommended 165 degrees Fahrenheit, and it’s best to take it out a little earlier so the meat doesn’t become tough and overcooked. (Here are more tips from Melissa for cooking turkey.)

Finally, when you stuff the bird, you should also take the temperature of what’s inside. On an instant-read thermometer, the temperature should reach 74 degrees Celsius. And if you are wondering how long it can take to reach this temperature, the following table can help you:

Recipes: Classic Thanksgiving turkey | Easy roast turkey | The fastest roast turkey | Turkey breast with salt and pepper | Roasted turkey breast | Turkey breast in buttermilk brine

Where should I check the temperature of the turkey?

Insert your instant-read thermometer into the thickest part of the thigh and under the wingas Melissa Clark recommends. The USDA also suggests inserting the thermometer “into the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing.” Of course: Avoid touching the bones as they can change the temperature reading.

For the holidays, it’s really worth investing in an instant-read thermometer. (Wirecutter’s top-rated option costs $21 and will have many uses beyond these dates.) But If you don’t have a thermometer, you can prick the thickest part of the thigh with a fork. If the juices run clear, the turkey should be done. A slight pink tinge to the thigh meat isn’t a bad sign, but if it looks translucent and pink and has pink or red juices (especially in the breast), it’s not done yet.

Remember that taking the bird out early will not ruin dinner. In the worst case scenario, you can serve the finished portions while putting the rest back in the hot oven to finish cooking.

Should I cover the turkey with aluminum foil?

The shape of the turkey doesn’t lend itself well to even cooking, especially if it’s not butterflied (see Samin Nosrat’s Roasted Turkey in Buttermilk Brine and Kenji López-Alt’s Roasted Turkey with Mayonnaise). Aluminum foil can help you get a more evenly browned turkey. If you notice that the breasts are browning too much, cover them lightly with aluminum foil to prevent them from burning before the rest of the turkey is finished cooking. (See Samin’s example above).

You can also cover the turkey as it comes out of the oven and rests, but again, it’s important to keep it loose: covering it too tightly can create steam and, in turn, make the crispy skin you worked so hard for soft and soggy.

Recipes: Roasted turkey in buttermilk brine | Roasted turkey with mayonnaise

How long should the turkey rest before carving?

“The resting period depends on the size of the bird, but it takes at least 20 minutes“Julia Moskin wrote in 2011.”A large turkey may wait up to 40 minutes or longerdepending on the ambient temperature.”

How do I carve a turkey?

The most important rule when carving is to locate and cut through the joints. Start by cutting along the natural line between leg and chest, pulling the leg and thigh away from the body and looking for the “hip joint” to pass through. Next, remove the wings in the same way: cut them away from the breast and rotate the wing to find the “shoulder joint” to cut through. Once the legs and wings are removed, trim off the breast meat. Locate the breastbone running down the center and length of the turkey and cut each breast away from the bone. For a detailed carving demonstration and tips for serving your turkey, check out our How to Carve a Turkey video.

How often should I baste the turkey with its juices?

You don’t have to baste the turkey with its juices if you don’t want to. However, if you do this, a good guideline is to do it every 45 minutes. This gives the turkey a more even color on the outside, as Kenji López-Alt points out.

To do this, you can remove the gravy from the bowl and spread it over the top of the bird using a frying pan or brush. If your bird hasn’t released enough juices, you can also use melted butter.

And while we’re talking about those juices, in case you’re wondering how to make turkey gravy from cooking broth, This recipe can help you. Our sauce making guide can also help you.

What is spatchcocking? And how is it done?

You may have read more than one article or recipe that claims that the best way to cook a turkey is to open it open-faced, and there is a lot of truth in that. By butterflying the bird, it cooks more evenly and, most importantly, much faster.

To butterfly the turkey, use kitchen scissors or a sharp knife to carefully remove the backbone by cutting through both sides. (Reserve it for the broth). Then press down between the breasts, with the bones facing the work surface, until you hear a crunch. The bird should lie completely flat.

How do you smoke a turkey?

A smoked turkey is unforgettable: intense flavor and delicate on the palate. To cook on a charcoal grill, set it to indirect cooking and add a tray to catch the drippings (or set your smoker to 135 degrees Celsius or 275 degrees Fahrenheit). Make sure the turkey is very dry and place it on the rack on top of the tray. Add about 1/2 cup of soaked wood chips to the charcoal, cover the grill, and adjust the vents to keep the temperature between 163 and 176 degrees Celsius (325 and 350 degrees Fahrenheit). Every hour, baste the turkey with its drippings, top up the charcoal, and add more soaked chips. A turkey weighing between 10 and 12 pounds should be ready in about two and a half to three hours. (See Steven Raichlen’s recipe.)

How do you brine turkey?

Brining the turkey helps keep the skin crispy and the meat juicy. This can be done in two ways. The first method, dry brining, involves rubbing the turkey with salt and refrigerating it for up to three days, while wet brining involves soaking the turkey in a brine solution. Both have their advantages and disadvantages. If you’re just starting out, you may want to use dry brine, which requires less equipment (no large pot or cooler required). But if you have a preference for wet brine, we have a recipe for that too.