How to Thaw, Brine & Cook a Thanksgiving Turkey: The Complete Turkey Guide
Thawing, brining, and cooking a turkey doesn't have to be complicated. The key is giving yourself enough time to safely thaw your turkey, choosing a brining method that works for your schedule, and using a meat thermometer to determine when your turkey is done.
Grass Roots pasture-raised whole turkeys arrive frozen to preserve freshness. Keep your turkey frozen until you're ready to begin thawing, then follow this guide for everything from thawing and brining to roasting, grilling, and frying.
Quick Turkey Guide
| Question | Quick Answer |
|---|---|
| How long does it take to thaw a turkey? | Allow about 24 hours in the refrigerator for every 4–5 pounds. |
| Can I thaw a turkey faster? | Yes. A cold-water bath takes about 30 minutes per pound. |
| How long should I dry brine a turkey? | 1–3 days before cooking. |
| How long should I wet brine a turkey? | 4–6 hours before cooking. |
| What temperature should turkey reach? | Cook turkey to a safe internal temperature of 165°F. |
| How long does it take to grill a turkey? | About 11–13 minutes per pound. |
| How long does it take to fry a turkey? | About 3–4 minutes per pound. |
| How long should turkey rest? | Allow about 20–30 minutes before carving. |
How Long Does It Take to Thaw a Turkey?
The safest and easiest way to thaw a turkey is in the refrigerator. Allow approximately 24 hours for every 4–5 pounds of turkey.
If you're planning to brine your turkey, remember to build the brining time into your schedule. Your turkey needs to be fully thawed before wet brining, so give yourself a few extra days.
Refrigerator Turkey Thawing Times
- 10–12 pound turkey: approximately 2–3 days
- 12–14 pound turkey: approximately 3–4 days
- 14–18 pound turkey: approximately 4–5 days
Place your turkey on a baking sheet or rimmed tray while it thaws to catch any liquid that escapes from the package.
Can You Thaw a Turkey in Cold Water?
Yes. Cold-water thawing is faster than refrigerator thawing, but it requires more attention.
Keep the turkey completely submerged in cold water and change the water every 30 minutes. Never use hot or warm water to thaw a turkey, because the surface of the turkey can enter the food-safety temperature danger zone while the inside remains frozen.
Allow approximately 30 minutes per pound when thawing in cold water.
Can You Thaw a Turkey in a Cooler?
A clean, food-safe cooler can provide another option when refrigerator space is limited. Thoroughly clean the cooler and make sure it can remain closed and cold throughout the thawing process.
Allow approximately 24 hours for every 4–5 pounds, similar to refrigerator thawing, and check the turkey periodically to make sure it remains safely cold.
How to Brine a Turkey
Brining seasons the turkey and can help produce a more flavorful, juicy bird. You can choose between dry brining and wet brining, depending on your preferred method and how much time you have.
How to Dry Brine a Turkey
Timing: 1–3 days before cooking.
Dry brining is one of the easiest ways to season a turkey. An added bonus: your turkey can still be partially frozen when you apply a dry brine, making this a useful option if your thawing schedule isn't perfect.
Dry Brine Ingredients
- 4 tablespoons kosher salt
- 1 tablespoon freshly cracked black pepper
How to Dry Brine a Turkey
- Pat the turkey completely dry, inside the cavity and on the skin.
- Tuck the wing tips behind the neck bone.
- Mix the salt and pepper together.
- Rub a couple teaspoons of the mixture inside the cavity.
- Gently separate the skin from the breast meat and rub about 2 teaspoons of seasoning directly onto the meat.
- Rub the remaining seasoning over the outside of the turkey.
- Refrigerate the turkey uncovered for 1–3 days before cooking.
Leaving the turkey uncovered in the refrigerator also helps dry the skin, which can result in crispier skin when roasted.
How to Wet Brine a Turkey
Timing: 4–6 hours before cooking.
For a classic wet brine, you'll need:
- 3 cups kosher salt
- ½ cup brown sugar
- 2 gallons water
How to Wet Brine a Turkey
- Dissolve the salt and brown sugar in the water.
- Add herbs or dry spices if you'd like additional flavor.
- Fully submerge the thawed turkey in the brine.
- Refrigerate and brine for 4–6 hours.
- Remove the turkey from the brine and pat it completely dry before cooking.
Tip: A clean, food-safe cooler can be useful for wet brining a large turkey, provided you can keep the turkey safely cold.
How to Cook a Turkey
There are several ways to cook a turkey, including roasting, grilling, frying, smoking, braising, and sautéing.
No matter which method you choose, the most important way to tell whether your turkey is done is with a meat thermometer.
The USDA recommends cooking turkey to a minimum internal temperature of 165°F.
For the most accurate reading, insert the thermometer into the thickest part of the meat without touching bone.
How to Roast a Turkey
For a classic Thanksgiving turkey, oven roasting is hard to beat.
Tried & True Herbed Turkey Roast
Ingredients
- 1 Grass Roots Pasture-Raised Whole Turkey
- 2 cups chopped parsley
- 6 teaspoons fresh minced thyme
- 3 teaspoons fresh chopped sage
- 2 teaspoons fresh minced rosemary
- 3 cloves minced garlic
- 2 teaspoons lemon zest from 2 lemons
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1½ teaspoons Dijon mustard
- ½ cup olive oil
Equipment
- V-rack
- Roasting pan
- Heavy-duty foil
- Paper towels
- Baking sheet
- Bowl
How to Roast a Turkey
1. Brine the turkey.
Use either the dry-brining or wet-brining method above.
2. Dry the turkey.
Remove the turkey from the brine, rinse if using a wet brine, and pat the turkey thoroughly dry inside and out.
Place it breast-side up on a wire rack over a rimmed baking sheet or roasting pan. Refrigerate uncovered for at least 30 minutes and up to 24 hours. The longer drying period helps create crispier skin.
3. Make the herb paste.
Combine the parsley, thyme, sage, rosemary, garlic, lemon zest, salt, and pepper in a food processor. Process until coarse, about 20 seconds. Add the Dijon mustard and olive oil and process until smooth.
4. Prepare the oven.
Heat the oven to 425°F. Line a V-rack with heavy-duty foil and poke plenty of holes in the foil to allow the drippings to escape. A wire rack over a rimmed baking sheet can also work.
5. Season the turkey.
Remove the turkey from the refrigerator. Carefully loosen the skin over the breasts, thighs, and drumsticks. Rub 2–3 tablespoons of the herb paste underneath the skin.
Rub the remaining paste inside the cavity.
6. Begin roasting.
Place the turkey breast-side down on the V-rack and roast at 425°F for 45 minutes.
7. Finish roasting.
Remove the turkey from the oven and reduce the temperature to 325°F. Carefully rotate the turkey so the breast is facing up, then return it to the oven.
Continue roasting until the turkey reaches a safe internal temperature of 165°F.
8. Rest before carving.
Remove the turkey from the oven and let it rest for approximately 20–30 minutes before carving.
How to Grill a Turkey
Grilling a turkey is a great option if you want to keep the oven free—or simply want that delicious grilled flavor.
Cooking time: approximately 11–13 minutes per pound.
What You'll Need
- Olive oil or melted butter
- Salt, pepper, and your favorite seasonings
- Meat thermometer
- Heavy-duty aluminum foil
- Drip pan
How to Grill a Turkey
- Make sure the turkey is completely thawed. Remove the giblets and neck, then pat the turkey dry.
- Coat the turkey with olive oil or melted butter and season generously.
- Set up the grill for indirect heat.
- For a charcoal grill, create a two-zone fire with the coals on one side and the turkey over the cooler side.
- For a gas grill, preheat to 350°F, then turn off one or more burners to create an indirect-heat zone.
- Place a drip pan underneath the turkey.
- Put the turkey breast-side up over indirect heat and close the lid.
- Maintain a grill temperature of approximately 325–350°F.
- Grill for approximately 11–13 minutes per pound, rotating halfway through cooking for even browning.
- Check the internal temperature with a meat thermometer.
The turkey is ready when it reaches 165°F in the breast. For additional doneness, the thighs can reach approximately 175°F.
Let the turkey rest for 20–30 minutes before carving.
Want more flavor? Add soaked wood chips such as hickory or applewood to your charcoal or smoker box.
How to Fry a Turkey
Deep-fried turkey can be delicious, but it requires extra attention to safety.
Cooking time: approximately 3–4 minutes per pound.
Most Important Turkey-Frying Safety Rule
Never put a frozen or wet turkey into hot oil. Ice and water can cause violent oil splattering and potentially a fire.
Always fry a completely thawed and thoroughly dried turkey outdoors, away from buildings and other flammable materials.
What You'll Need
- 3–5 gallons peanut oil or another high-heat oil
- Seasonings or dry rub
- Optional marinade and injector
- Large turkey fryer
- Propane burner
- Meat thermometer
- Frying thermometer
- Long-handled tongs and protective gloves
- Appropriate fire extinguisher
How to Fry a Turkey
- Choose a flat, outdoor, nonflammable location away from buildings, trees, and other combustible materials.
- Make sure the turkey is completely thawed and thoroughly dry, inside and out.
- Apply a dry rub or inject with marinade. Do not stuff a turkey before deep frying.
- Determine the correct amount of oil by placing the turkey in the fryer pot and adding water until the turkey is submerged by about an inch. Remove the turkey, mark the waterline, empty the water, and completely dry the pot.
- Add oil to the marked level and heat it to approximately 350°F.
- Secure the turkey to the fryer hook or basket.
- Carefully lower the turkey into the hot oil.
- Fry for approximately 3–4 minutes per pound, maintaining an oil temperature between 325–350°F.
- Check the turkey with a meat thermometer. The breast should reach 165°F.
- Remove the turkey and let it rest for 20–30 minutes before carving.
Never leave a turkey fryer unattended.
Frequently Asked Questions About Cooking a Turkey
Should I thaw my turkey before brining it?
It depends on the type of brine. A turkey should be fully thawed before wet brining. A dry brine can be applied while the turkey is still partially frozen.
How far in advance should I thaw my turkey?
Plan for approximately 24 hours of refrigerator thawing for every 4–5 pounds of turkey, plus additional time if you plan to brine it.
What temperature should a turkey be cooked to?
Turkey should reach a minimum internal temperature of 165°F as measured with a food thermometer.
How long should I let a turkey rest?
Allow your turkey to rest for approximately 20–30 minutes before carving. This gives the juices time to redistribute and makes the turkey easier to carve.
Should I rinse my turkey?
If you're following a wet-brining method, follow the recipe's instructions for removing excess brine and drying the turkey. In general, avoid splashing raw turkey juices around your kitchen, since this can spread bacteria to other surfaces.
What should I do with the turkey giblets?
Grass Roots whole turkeys include the heart, liver, and neck inside the cavity. Remove the giblets before cooking. You can use them to make gravy, stock, or other dishes.