When Is My Turkey Done? And Other Common Thanksgiving Questions, Answered

[ad_1] That is your yr to be the turkey skilled: Right here’s learn how to know when to baste, learn how to carve and serve and extra.

Printed Nov. 17, 2022 Up to date Nov. 25, 2025

Making a Thanksgiving turkey is way simpler than you suppose. Actually! However whether or not it’s your first time making the chicken, or your fiftieth, questions are sure to come back up. New York Occasions Cooking has anticipated a few of your most steadily requested questions, lots of which we get yr after yr. Under, you’ll discover the solutions, and hopefully some peace of thoughts. Simply keep in mind: No matter occurs, it’ll all be nice. Promise. (Nonetheless planning the feast? New York Occasions Cooking has many recipes to fill your desk.)

What temperature is my turkey performed? <img src="https://static01.nyt.com/images/2025/11/19/multimedia/25FD-turkey-FAQ-thumb/10FD-TURKEY-GUIDE-cooking101-temperature-hlbf-superJumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale" alt="An overhead image of a cooked turkey with a thermometer inserted into the thickest part of the thigh." decoding="async" class="ResponsiveImage_image__zGSfP" width="2048" height="1365" srcset="https://static01.nyt.com/images/2025/11/19/multimedia/25FD-turkey-FAQ-thumb/10FD-TURKEY-GUIDE-cooking101-temperature-hlbf-jumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale 1024w, https://static01.nyt.com/images/2025/11/19/multimedia/25FD-turkey-FAQ-thumb/10FD-TURKEY-GUIDE-cooking101-temperature-hlbf-superJumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale 2048w" sizes="(max-width: 1280px) 100vw, 1160px"/> The turkey will proceed cooking because it rests. Credit score... David Malosh for The New York Occasions. Meals Stylist: Barrett Washburne.

The turkey is finished when the interior temperature reads 165 levels on the thickest a part of the thigh.

That mentioned, it’s OK to tug your chicken out if it’s only a bit below 165 levels, the US Division of Agriculture’s commonplace. Actually, Melissa Clark recommends pulling it out at 155 levels on instant-read thermometer. It’ll attain the united statesD.A.-recommended 165 levels whereas it rests, and it’s higher to tug the turkey out ever-so-slightly early than threat robust, overcooked meat. (Right here’s much more turkey steering from Melissa.)

Lastly, for those who stuff your chicken, you’ll need to measure its temperature as properly. It ought to be 165 levels on an instant-read thermometer. And, in case you’re questioning how lengthy which may take, the chart beneath can assist:

<img src="https://static01.nyt.com/images/2024/11/17/dining/18turkeyfaq/17turkeyfaq-superJumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale" alt="A photo of a whole cooked turkey overlaid with type reading “How Long Should You Cook Your Turkey?” and an accompanying chart. At 350 degrees, a 9- to 11-pound turkey will be done in 2 1/2 hours, a 12- to 14-pound turkey in 3 hours, a 15- to 17-pound turkey in 3 1/2 hours, an 18- to 20-pound turkey in 4 hours, a 21- to 23-pound turkey in 4 1/2 hours and a turkey over 24 pounds in over 5 hours." decoding="async" class="ResponsiveImage_image__zGSfP" width="1080" height="1350" srcset="https://static01.nyt.com/images/2024/11/17/dining/18turkeyfaq/17turkeyfaq-jumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale 820w, https://static01.nyt.com/images/2024/11/17/dining/18turkeyfaq/17turkeyfaq-superJumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale 1080w" sizes="(max-width: 1280px) 100vw, 1160px"/> Credit score... David Malosh for The New York Occasions. Meals Stylist: Simon Andrews.

The place ought to I test the temperature on a turkey? To be secure, Melissa Clark takes the temperature of the chicken in a number of locations. Credit score... The New York Occasions Cooking

Insert your instant-read thermometer into the thickest a part of the thigh and below the wing, as Melissa Clark recommends. The usD.A. additionally suggests inserting your thermometer in “the thickest a part of the breast, the innermost a part of the thigh and the innermost a part of the wing.” However keep away from touching the bones, which may alter the temperature studying.

For Thanksgiving, it’s actually price investing in an instant-read thermometer. (The Wirecutter’s prime decide is available in at $21 and can discover many makes use of past the vacation.) However, for those who don’t have a thermometer, you should use a fork to pierce the thickest a part of the thigh. If the juices run clear, it ought to be performed. A bit pinkness within the thigh meat isn't a foul signal, but when one thing seems to be translucent and pink, with pink or purple juices (particularly within the breast), it’s not prepared.

Do not forget that for those who pull out the chicken too early, Thanksgiving isn’t ruined. Worst-case situation, you may serve the elements which are performed, whilst you put the remainder again right into a scorching oven to maintain cooking.

Do you have to cowl a turkey with foil? Samin Nosrat exhibits learn how to loosely tent a turkey with foil. Credit score... The New York Occasions Cooking

The form of turkeys doesn’t lend itself properly to even cooking, particularly for those who’re not spatchcocking the chicken (see Samin Nosrat’s buttermilk-brined roast turkey and Kenji López-Alt’s mayo-roasted Thanksgiving turkey). Aluminum foil can assist you get a extra uniformly burnished chicken. If you happen to see the breast elements beginning to brown an excessive amount of, cowl them loosely with foil to maintain them from burning earlier than the remainder of the chicken cooks. (Watch Samin’s instance above.)

You can too cowl your turkey as soon as it’s out of the oven and resting, however once more a unfastened tent is essential: A decent protecting can create steam, which may, in flip, make that hard-earned crispy pores and skin mushy and soggy.

Recipes: Buttermilk-Brined Roast Turkey | Mayo-Roasted Thanksgiving Turkey

How lengthy ought to the turkey relaxation earlier than carving? <img src="https://static01.nyt.com/images/2015/10/27/dining/27COOKING-WEDDINGCOMBOalt/27COOKING-WEDDINGCOMBOalt-superJumbo-v2.jpg?format=pjpg&quality=75&auto=webp&disable=upscale" alt="A side image of a burnished turkey in a roasted pan." decoding="async" class="ResponsiveImage_image__zGSfP" width="1879" height="1405" srcset="https://static01.nyt.com/images/2015/10/27/dining/27COOKING-WEDDINGCOMBOalt/27COOKING-WEDDINGCOMBOalt-jumbo-v2.jpg?format=pjpg&quality=75&auto=webp&disable=upscale 1024w, https://static01.nyt.com/images/2015/10/27/dining/27COOKING-WEDDINGCOMBOalt/27COOKING-WEDDINGCOMBOalt-superJumbo-v2.jpg?format=pjpg&quality=75&auto=webp&disable=upscale 1879w" sizes="(max-width: 1280px) 100vw, 1160px"/> A turkey must relaxation at the least 20 minutes earlier than carving.

“The quantity of resting time is dependent upon the dimensions of the chicken, however at the least 20 minutes is required,” Julia Moskin wrote again in 2011. “A big chicken can wait as much as 40 minutes or longer, relying on the temperature of the room.”

How do I carve a turkey? Credit score... The New York Occasions Cooking

A very powerful rule of carving is to search for the joints and reduce via them. To begin, slice alongside the pure line between the leg and the breast, pulling the leg and thigh away from the physique as you slice, and in search of the “hip” joint to chop via. Then, take away the wings in the identical method, slicing the wing away from the breast, and twisting it to search out the “shoulder” joint to chop via. As soon as the legs and wings are eliminated, you’ll reduce off the breast meat. Discover the breast bone that runs down the size of the turkey, and slice every breast away from the breast bone. For a radical carving demonstration and ideas for plating the chicken, see our video on How To Carve a Turkey.

How typically ought to I baste a turkey? Kenji López-Alt says it’s not essential to baste roast turkey, however in some circumstances can assist shade the chicken extra evenly. Credit score... The New York Occasions

You don’t should baste for those who don’t need to, however for those who do, each 45 minutes is an efficient information. It helps to get extra even shade on the skin of the chicken, as Kenji López-Alt factors out.

To do it, you may both take the juices from the pan and unfold them excessive of the chicken with a baster or a brush. In case your chicken hasn’t yielded sufficient pan juices, you should use melted butter, too.

Talking of these pan juices, for those who’re questioning learn how to make turkey gravy from drippings, this recipe can assist. So can our Methods to Make Gravy information.

What's spatchcocking? And the way do I do it? Samin Nosrat exhibits learn how to spatchcock a turkey for faster roasting. Credit score... The New York Occasions Cooking

You might have learn many an article or recipe telling you that the easiest way to cook dinner a turkey is to spatchcock it — and there’s actual reality to that. Spatchcocking a chicken makes it cook dinner extra evenly and, crucially, a lot quicker.

To spatchcock, you need to use kitchen shears or a pointy knife to fastidiously take away the spine by chopping it on both facet. (Reserve it for inventory.) Then, press down between the breasts with the bones going through down till you hear a crack. The chicken ought to lay flat towards your work floor.

How do I smoke a turkey? <img src="https://static01.nyt.com/images/2014/06/03/dining/Turkey-Smoked-Outdoors/Turkey-Smoked-Outdoors-superJumbo-v3.jpg?format=pjpg&quality=75&auto=webp&disable=upscale" alt="A side image of a golden-brown turkey on a grill. The lid is lifted and exposes a good amount of smoke." decoding="async" class="ResponsiveImage_image__zGSfP" width="1588" height="2048" srcset="https://static01.nyt.com/images/2014/06/03/dining/Turkey-Smoked-Outdoors/Turkey-Smoked-Outdoors-jumbo-v3.jpg?format=pjpg&quality=75&auto=webp&disable=upscale 794w, https://static01.nyt.com/images/2014/06/03/dining/Turkey-Smoked-Outdoors/Turkey-Smoked-Outdoors-superJumbo-v3.jpg?format=pjpg&quality=75&auto=webp&disable=upscale 1588w" sizes="(max-width: 1280px) 100vw, 1160px"/> Steven Raichlen’s recipe for smoked turkey yields a wealthy, tender chicken. Credit score... Joe Fornabaio for The New York Occasions

A smoked turkey is unforgettable, deeply wealthy in taste and tender on the tongue. To do it in your charcoal grill, set it up for oblique grilling and add a drip pan (or set your smoker to 275 levels). Be certain your chicken is sort of dry, and place it on the grate over the drip pan. High the coals with about ½ cup of soaked wooden chips, and canopy the grill, adjusting the vents to verify the temperature stays at 325 to 350 levels. After each hour, baste the chicken, replenish the charcoal and add extra soaked wooden chips. A ten- to 12-pound turkey ought to be performed in 2 ½ to three hours. (See Steven Raichlen’s recipe.)

How do I brine a turkey? <img src="https://static01.nyt.com/images/2025/11/19/multimedia/19FD-TURKEY-GUIDE-cooking101-drybrine-gjvl/10FD-TURKEY-GUIDE-cooking101-drybrine-gjvl-superJumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale" alt="An overhead image of a raw turkey coated in brine on a sheet pan." decoding="async" class="ResponsiveImage_image__zGSfP" width="2048" height="1365" srcset="https://static01.nyt.com/images/2025/11/19/multimedia/19FD-TURKEY-GUIDE-cooking101-drybrine-gjvl/10FD-TURKEY-GUIDE-cooking101-drybrine-gjvl-jumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale 1024w, https://static01.nyt.com/images/2025/11/19/multimedia/19FD-TURKEY-GUIDE-cooking101-drybrine-gjvl/10FD-TURKEY-GUIDE-cooking101-drybrine-gjvl-superJumbo.jpg?format=pjpg&quality=75&auto=webp&disable=upscale 2048w" sizes="(max-width: 1280px) 100vw, 1160px"/> Credit score... David Malosh for The New York Occasions. Meals Stylist: Barrett Washburne.

Brining a turkey helps hold the pores and skin crisp and the meat tender, and you are able to do it one in every of two methods. The primary technique — a dry brine — requires rubbing the turkey with salt and refrigerating for as much as three days, whereas a moist brine requires letting the chicken soak in a salt answer. Each have their advantages and disadvantages. If you happen to’re simply beginning out, you might look to a dry brine, which requires much less tools (no giant pot or cooler crucial). But when your coronary heart yearns for a moist brine, we now have a recipe for that, too.

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