Looking for reliable Thanksgiving turkey cooking tips? Cooking a bird the size of a basketball can feel intimidating—but it doesn’t have to be.
My first and most important piece of advice: don’t fear the bird! Cooking a turkey is really not much different than cooking a chicken. These Thanksgiving turkey cooking tips will guide you from prep to plating so you can feel confident and relaxed when the big day arrives.
Brining: Flavor from the Inside Out
Brining involves soaking the turkey in a sweet and salty solution. Through osmosis, this mixture seasons the bird from within and raises moisture levels. While optional, I love the flavor, juiciness, and golden browning it creates.
Tony’s offers three instant brine mixes:
-
Classic Pork & Poultry
-
Herbal Italian
-
Mulled Brine (with warming spices)
Seasoning the Bird
If you love crispy, well-seasoned skin, try our Roasted Poultry or Pork Rub. Just sprinkle it on the damp skin—or lightly oil first—and mist with more oil to hold it in place. For a simpler finish, go with salt and white pepper or a fine-textured seasoning blend.
Stuffing and Dressing
Cooking your turkey unstuffed is best for even doneness. If you do stuff it, use hot dressing just before roasting and flip the bird breast-down for the first two-thirds of the cook. Roasting dressing separately? Add butter and a splash of turkey stock for that “roasted-in-the-bird” flavor.
Inverted Roasting = Even Cooking
Turkey thighs take longer than the breast to cook. Start roasting breast-down, then flip the bird near the end for crisp skin and a beautiful presentation. Watch our roasting tutorial video or check out the full turkey and gravy recipe here.
Inverted Roasting
The thigh and hips of the bird take much longer to cook more than the breast, so cooking inverted for the first 2/3 – 3/4 of the cooking time aids in even cooking. Turn the bird breast side up near the end of cooking for better browning and presentation. Checkout the video above for step-by-step brining and cooking directions – and find my written roast turkey and gravy recipe here.
Spatchcock for Speed
Want faster cook time and deeper flavor? Try spatchcocking—removing the backbone and flattening the turkey. This exposes more surface area for browning and cuts cook time dramatically. We’ll spatchcock your turkey for a small fee—just ask at the butcher counter!
The Power of a Meat Thermometer
No matter your experience, a reliable meat thermometer is the best investment you can make. It ensures perfect doneness and protects your holiday centerpiece.
Gravy and Stock
Tony’s Heat-n-Serve Gravy is made with turkey and veggie stock, no gluten ingredients, and a hint of Marsala—just heat and whisk.
Want to go homemade?
-
Use good pan drippings and a quality thickener.
-
We carry More Than Gourmet’s Glace di Volaille (turkey) and Glace de Poulet (chicken) stocks.
Wine Pairings for Turkey
Turkey is both savory and sweet, which calls for wines with a little flexibility. Here are my top picks:
-
Riesling or Gewürztraminer (off-dry)
-
American Sparkling Wines
-
Fruit-forward reds like Pinot Noir, Beaujolais, or Zinfandel
I love turning Thanksgiving into a casual wine tasting—it sparks great conversation and lets guests try something new. For help choosing wines, check out Wine Folly’s Thanksgiving Guide.
Wine Pairings for Turkey
Turkey is both savory and sweet, which calls for wines with a little flexibility. Here are my top picks:
-
Riesling or Gewürztraminer (off-dry)
-
American Sparkling Wines
-
Fruit-forward reds like Pinot Noir, Beaujolais, or Zinfandel
I love turning Thanksgiving into a casual wine tasting—it sparks great conversation and lets guests try something new.
Check our wine selection at our Bowles Market.
Leftovers and Stock Making
Once dinner is over, pick the carcass clean and chill leftovers quickly. Freeze extras in Ziploc or vacuum bags with a splash of stock or gravy. Then use the bones to make more stock for soups and sauces.
Most Importantly… Relax!
Start with great ingredients, a good thermometer, and a solid plan. If something doesn’t go perfectly—let it go. Don’t apologize. Enjoy your guests, enjoy your food, and take a deep breath. You’ve got this.
Happy Thanksgiving and buon appetito!
Comments are closed.