What to Look for in Choosing a Thanksgiving Turkey
Williams-Sonoma shares a few things to consider when making your big decision.
Fresh vs. Frozen: Fresh turkeys are chilled to 26 degrees and sold immediately. They should be cooked one to two days after they’re purchased. Fresh turkeys are a bit more expensive than frozen.
A fresh turkey’s flavor is richer and more intense. The texture is more firm than its frozen counterpart.
How to Defrost a Frozen Turkey:
“Defrost the turkey completely by placing it in the refrigerator in its original packaging (and, ideally, another tray or container to catch any drippings). Leave it in the refrigerator for 24 hours per every five pounds of turkey.”
"Bay leaves, rosemary, and lemon zest are tucked under the skin of this turkey and gently perfume the meat with a fragrant, floral flavor. Then the roast turkey is set on fresh bay branches for a dramatic presentation."
"This rolled-and-tied bird cooks evenly, slices into beautiful disks, and is saturated with the rich herb-and-garlic flavors of porchetta. If you let your butcher do the work of removing the bones, preparing it is remarkably straightforward."
"If you have a crowd or want extra leftovers, you can fry an additional turkey in the same oil—just be sure to heat it back up to 350 degrees F. Save your oil containers; they'll come in handy when it's time to clean up."
Cooking a turkey breast in the Instant Pot will make one of the juiciest turkey breasts you've ever tasted! Incredibly easy to make in under an hour. Perfectly seasoned with herbs and spices and even makes its own gravy!