First Time Turkey Cooks - Pay attention!

If purchasing a frozen turkey; you have to buy it DAYS in advance. If it's a big one; it can take 4 to 5 days or more to thaw. You need to be paying attention to this a week or more ahead of time.

Cook time by size can vary a little bit too so just because the bag says your 15lb bird will cook in 3-4 hours doesn't just make it so. It'll be done when it's done so it's best to plan ahead for that too.

if your dinner plan is for a Thursday @ 12p then you'd want to buy that turkey at LEAST the weekend before and go ahead and let it sit in the fridge once you get it home.

Ideally, I think you'd want that thing IN THE OVEN by 4 or 5am - that's PREPPED AND IN THE OVEN, not just stumbling out of bed to make coffee and start working on it at that time.

I make a rub out of Herbs de Provence, Garlic Salt, Montreal Steak Seasoning and Smoked Paprika. Use whatever you always use and what you and your family like.

Preheat oven to 325F

I like to use the cheap aluminum roaster pans big enough for the task and then set it on a large metal baking sheet which makes the whole thing much more stable.

Remove the giblets and neck and the plastic thing hooked in there to make it easier to handle.

Rub down the outside of the bird with oil all over, crevices, etc.

Now use your spice rub all over and inside the cavity too. Pull up (not remove) the skin around the turkey breast just enough to add your rub there too and place a few pads of butter in as well.

Cover with foil secure all the way around the pan.

The first few hours shouldn't be very exciting.

At around the 3 hour mark you might want to give it a peek to see how the juice and pan drippings are accumulating. You want SOME liquid in the pan but there can be quite a lot and I find it best to ladle this out into a sauce pan on the stove as the submerged parts of the turkey then BOIL in its own juice - which is fine at the end of the day if that's what you want to do.

Ladle some of that fat and broth back over the top of the turkey from time to time as it continues to cook. Use any remainder for your dressing/stuffing and to make gravy. This will be much better than anything out of a can, jar, packet, mix, etc.

The turkey will usually have a little button indicator that will pop up when it reaches the appropriate internal temperature; if you're checking with a device - you want to see at least 165F internal. Higher isn't going to ruin it so don't feel like you have to watch it to closely there. As long as it's DONE is the main part; check at the thickest part of the turkey breast.

Once it's done; it's done. Slice it where you can, pick it apart in large pieces as you're able but don't forget the smaller parts and bits too. As you place the slices and pieces into a tray make sure to ladle more of that broth/pan drippings overtop to keep it moist and juicy.

if you save all of the carcass and skin pieces, place them into a stock pot; cover with water, add some carrots and celery, onion and let boil for an hour or two; strain all of the bits and enjoy a nice broth to use for soups and sauces and what not for the next few days.

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