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As a crisp creeps into the morning air and the leaves start changing hue, we're ready to say goodbye to grilled corn on the cob and turn our attention to seasonal favourites like apples, pumpkin spice and, of course, holiday turkey. And even if you're not quite feeling ready for turkey just yet, starting to plan a few weeks ahead can make pulling off an unforgettable holiday feast easier, especially if it's your first time hosting. Read on to learn exactly how to get your turkey ready for a holiday feast.
Cooking a turkey for holidays like Thanksgiving and Christmas can seem overwhelming. This step-by-step guide will help you prepare. Discover tips for how much turkey you will need per guest, how to thaw and clean your turkey and finally how to best roast your turkey.
The first step to throwing a holiday feast is planning ahead, and you should reserve your bird with a butcher at least a few weeks in advance.
Order roughly 1.25 pounds of turkey per guest—so, for example, a 12- to 13-pound bird to feed a party of 9—so everyone can get their fill and have some leftovers, too. If you want lots of leftovers, order 1.5 pounds per guest.
Roasting an unforgettable turkey takes some time, and you may need to start up to a week before your feast.
If your turkey came frozen, it could take days to thaw. There are two methods to thaw a turkey: the fridge and water bath method.
If you're thawing in the fridge, count on one day of thawing per 4 to 5 pounds of turkey; for thawing in a water bath, plan for a half hour of thawing per pound of turkey.
While the fridge method takes longer to defrost a turkey, you have more time in between thawing and cooking your turkey. The water bath method thaws your turkey faster, but the turkey must be cooked immediately. Learn how long each method takes per pound of turkey below.
If you're thawing turkey in the fridge, count on one day of thawing per 4 to 5 pounds of turkey. The breakdown per pound is this:
|
Pounds of Turkey |
Time to Thaw in the Fridge |
|
4 pounds |
1 day |
|
8 pounds |
2 days |
|
12 pounds |
3 days |
|
16 pounds |
4 days |
|
20 pounds |
5 days |
|
25 pounds |
6 days |
Fridge thawing tips:
For a quicker thawing alternative, for thawing in a water bath, plan for a half hour of thawing per pound of turkey. The breakdown per pound is this:
|
Pounds of Turkey |
Time to Thaw in Cold Water |
|
4 pounds |
2 hours |
|
8 pounds |
4 hours |
|
12 pounds |
6 hours |
|
16 pounds |
8 hours |
|
20 pounds |
10 hours |
Cold water thawing tips:
To prevent foodborne illnesses, it’s important to never thaw a frozen turkey in hot water or at room temperature on your kitchen counter. Learn more from Health Canada here.
Once your turkey has fully and safely thawed, it’s time to clean it.
First, wash your hands thoroughly and remove the turkey from its packaging.
Most turkeys will come with the neck and giblets inside the bird. Remove these and set them aside to cook separately.
Use paper towels to pat the bird dry, including inside the cavity.
A classic rub made from thyme, garlic powder, salt and pepper works well with virtually any stuffing, while a sage rub perfectly complements a cornbread stuffing. Try our poultry seasoning for a delicious, easy and time-saving rub.
Set your oven to 325°F (163°C) to cook your bird evenly. The total cook time will depend on the size of your turkey, so let a meat thermometer be the ultimate judge. Your turkey is cooked when the breast meat reaches 170°F (77°C) and the thighs reaches 180°F (82°C). After it's done, allow the bird to rest for at 20 least minutes before carving. This is the perfect time to use the oven to warm up your sides.
If you’re cooking your turkey at the recommended 325°F (163°C), follow the recommended times below for either stuffed or unstuffed turkey.
|
Pounds of Unstuffed Turkey |
Time to Cook |
|
4 – 8 pounds |
1.5 – 2.75 hours |
|
8 – 12 pounds |
2.75 – 3 hours |
|
12 – 14 pounds |
3 – 3.75 hours |
|
14 – 18 pounds |
3.75 – 4.25 hours |
|
20 – 24 pounds |
4.5 – 5 hours |
|
Pounds of Stuffed Turkey |
Time to Cook |
|
6 – 8 pounds |
2.5 – 3.5 hours |
|
8 – 12 pounds |
3 – 3.5 hours |
|
12 – 14 pounds |
3.5 – 4 hours |
|
14 – 18 pounds |
4 – 4.25 hours |
|
18 – 20 pounds |
4.25 hours – 4.75 hours |
|
20 to 24 pounds |
4.75 – 5.25 hours |
You're almost ready to serve your bird, now you just need to carve. We suggest carving in advance rather than at the table, since you can take your time to get it right. Remove the drumsticks and wings to serve whole, and slice or pull the rest of the dark meat. Remove the turkey breasts and slice the white meat into ½-inch slices, using a carving knife or chef's knife. Fill your platter with a variety of cuts and serve. All that is left is to bask in the glow of compliments from your guests; you've earned them!
The secret to savoury, lump-free, turkey-flavoured gravy? Fond (the meaty little bits leftover in your turkey roasting pan) and two packets of Club House Turkey Gravy Mix. Make our Perfect Turkey Gravy recipe in a few simple steps.
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