Many people buy frozen turkeys for Thanksgiving. This is a great way to get your bird early and keep it fresh for the big day, but the catch is that a frozen turkey can require several days of thawing in the fridge—and you have to remember to remove it from the freezer. Many people forget how long it takes to let the turkey defrost, but luckily the video above shows you a handy way to quickly thaw the bird in a pinch.
Thawing the Turkey Ahead of Time
The best way to thaw a turkey is to leave the bird breast side up in the fridge on a rimmed baking sheet (to catch any juices). The basic rule of thumb is for every four pounds of turkey, you should allow one full day to defrost in the fridge. Thomas Joseph uses a 12-pound turkey, so his would take three days to properly thaw.
Thawing the Turkey In a Pinch
However, many don't realize how long a turkey can actually take to properly defrost. If you've forgotten to defrost the bird ahead of time, don't panic! You can still thaw it with this trick. Pour cold water into a large pot and place the turkey breast side down in cold water. You can do this in the sink or in a cooler just as long as you completely cover the turkey in water. If you need to, weigh down the bird with a heavy baking dish. The water must be changed every thirty minutes. The 12-pound turkey in the video would take about six hours to thaw, because this trick requires around 30 minutes per pound.
Watch the video above to learn how to quickly thaw your turkey. Then, check out the slideshow below to discover how to roast a Thanksgiving turkey:
How to roast a Thanksgiving Turkey
How to quickly thaw your turkey
What size turkey do I need?
Generally speaking, a good guideline is 1 pound of turkey per person. This will allow enough turkey for the meal plus give you extra for leftovers. I don't know about you, but after cooking all day I rarely eat when it comes time to sit down. I love having leftovers to puck on after my guests go home.
How do I thaw my turkey?
Once you have purchased your frozen turkey, there are two safe ways to thaw it: refrigerator or cold water.
Refrigerator Thawing: Place your turkey on a tray breast side down in the refrigerator in an unopened wrapper. Allow 1 day for every 4 lbs. Example: 20 lb turkey = 5 days to thaw
Cold Water Thawing: Place your turkey breast side down in an unopened wrapper, with enough cold water to cover your turkey completely. Change water every 30 minutes to keep the turkey chilled. Allow to thaw 30 minutes per lb. Example: 20 lbs. = 10 hours to thaw
How do I prepare my turkey?
There are many ways to prepare a turkey including brining, deep frying, smoking, grilling and my favorite, roasting. Since I only have experience in brining and roasting a turkey, I'll be sharing this recipe for Butter & Herb Roasted Turkey with you as I feel roasting is the easiest way to prepare a turkey for a beginning home cook.
Prepare to cook your turkey approximately 20 minutes per pound; however, use the chart below for more accurate cooking times. Baste your turkey periodically throughout cooking time and cover the turkey loosely with aluminum foil if the skin is turning to brown. Your turkey is done when temperature is 180F in thigh and 165F in breast or stuffing. Allow to rest for 15 minutes after removing your turkey from the oven to allow for the juices to settle before carving.
You can't have a beautifully roasted turkey without gravy! You can thicken your gravy with either corn starch or flour. For both, you mix with cold water to form a thin paste-like liquid before adding it to your drippings. Corn starch makes for a silky smooth gravy; however, if you can't tolerate corn or corn products you have to use other methods. Using flour will also work well; however, it takes a little more elbow grease as you have to make sure you smooth all of the lumps the flour creates.
1.Place the pan drippings in a saucepan, removing as much excess oil as you can.
2.Heat the pan drippings over medium high heat; then add your thickening agent (cornstarch or flour and cold water).
3. Whisk until the gravy is smooth and has thickened to your liking, season with salt and pepper; then strain the gravy through a fine sieve.
Here are some helpful tips that I've found invaluable over the years to reduce stress when planning such a big event:
1. Plan your menu at least 2 weeks in advance (if not sooner) and start purchasing non-perishable items so that your pantry is stocked.
2. If you plan on getting a frozen turkey (like I usually do), purchase at least one week before thanksgiving so the Turkey has time to defrost.
3. The night before the big event, set your dining table and gather all of your serving bowls and utensils and place in the kitchen. Place a post-it note in each serving dish with what will be served. This not only helps when it comes time to fill the dishes to set on the table, it also saves time if you get some extra hands from family and friends wanting to help ou.
4. Last, but not least, sit back, relax and enjoy your handy work and your company!