Get Ready for a Better Bird

According to the National Turkey Federation, there’s no difference in quality between fresh and frozen turkeys. A frozen bird offers the advantage of beating the holiday bustle by getting your purchase out of the way, but you’ll need to factor in time for defrosting.

Never thaw your turkey on the counter.

Harmful bacteria thrive at room temperature and could remain even after cooking. The best way to thaw your turkey is in the fridge. Allow one day of thawing for every four pounds of turkey, and be sure to cook within two days once thawed. Forgot to move your bird to the fridge in time? Don’t fret. You can also thaw in cold water. While still in its original wrapper, place your turkey in a large, sealable plastic bag to prevent leaks. Then submerge it breast-down in a large container or your kitchen sink. Replace your cold water every 30 minutes, and allow 30 minutes per pound.

Want more advice? Check out Norbest’s own Turkey Calculator here.

Ask a dozen cooks how to prepare the perfect bird for Thanksgiving and you’ll get a dozen (or maybe even more) answers. Here are a few favorite methods which may inspire you to search for more information online.

Brining

A brine is simply a way to say “salt water,” but many add fall herbs, peppercorns, or citrus to the mix. Traditional brining requires you to fully submerge your turkey, but if you lack a large enough container you can “dry brine” – simply rub your bird with a salt & herb mix. Either way, brine at least 8 hours – in the fridge – then roast per Norbest’s instructions.

Roasting

Many skip the brine and simply mix salt, pepper, herbs and citrus with room-temperature butter, then spread that butter beneath the Turkey’s skin before roasting. Norbest recommends roasting their turkeys on a bed of vegetables, and don’t forget to remove the neck and giblets! They’re in a bag inside the cavity of the bird.

Get Ready for a Better Bird