Molly Fowler's Turkey Tips


Posted on November 24, 2010 at 9:00 AM

Updated Tuesday, Nov 23 at 11:29 AM


  • It's best to thaw the turkey in the refrigerator- allow one hour for every 4-5 pounds of the turkey.
  • If you don't have enough time, you can thaw the turkey in cold water. Change the water often to keep it cold and allow 30 minutes per pound.
  • DO NOT thaw the turkey at room temperature
  • Stuff the turkey right before roasting- not the night before'
  • Cook turkey to 180 degrees when thermometer is inserted deep into the thigh. Stuffing should be at 165 degrees
  • Wash and sanitize everything that has come in contact with the raw turkey- cutting boards, utensils, counters and the sink



  • Generously season the cavity of the turkey with 1-2 Tbsp of salt
  • Brining can also add flavor
  • Insert onion, celery, garlic, fresh herbs and/or citrus in the cavity
  • Flavored butter can also be placed beneath the skin


Various Cooking Methods:

  • Brining for 12-24 hours results in a nice, moist turkey- especially turkey breast
  • Cooking in an oven roasting bag means your turkey doesn't need basting, cooks a little faster and makes drippings easily available for the gravy
  • You can roast on the rack in a roasting pan to let the oven heat circulate under the bird
  • Tie the legs to keep the turkey as compact as possible for even cooking
  • Baste often with pan drippings- be careful if using glazes with sugar. Wait until the end of roasting time so the sugar doesn't burn
  • Let turkey rest about 20 minutes before carving to allow the juices to redistribute. This is VERY important!