Guide to Everything Turkey (Recipes included)
Happy Turkey Day!
Here we have everything you need to prepare your turkey for the ultimate feast.
About Your Turkey
Giblets included: heart, liver, and neck are tucked in the cavity (remove prior to cooking). Need a recipe for your giblets? Try ours: The Insider's Guide to Giblets
Temp Guide: USDA Internal 165° See our guide for ideal cook times
Cooking Method: bake, oven roast, smoke, brine, braise/simmer (in liquid/sauce), skillet, grill, fry, and sauté.
Storing
Grass Roots turkeys are frozen at the peak freshness—as soon as they are harvested—to preserve their quality and to keep your family free from foodborne illness. What you need to do when it arrives is keep it frozen until it is time to start to thaw.
Thawing
Thawing in the fridge is slow and safe. We recommend it. Allow 24 hours for every 4-5lbs of turkey.
*If you plan on brining your turkey, allow a few extra days to thaw so you have the allotted 24 - 72 hours to brine before cooking.
10-12 lbs ~ 2-3 days to thaw
12-14 lbs ~ 3-4 days to thaw
14-18 lbs ~ 4-5 days to thaw
Refrigerator
The fridge is the slowest, but safest—from a foodborne illness perspective—place to warm up that bird. With this method, allow 24 hours for every 4 to 5 pounds of turkey. So, if you have a 15 lb bird, you’ll need 3 full days to thaw. And don’t forget to place a baking sheet or tray underneath your turkey to capture any liquids.
Cold Water Bath
If you have a big enough container or sink, you can also bathe your turkey into thawing. This method is a bit faster but more labor intensive. You’ll need to submerge your turkey in cold water—don’t use hot water, doing so will put that turkey in the foodborne illness temperature danger zone. You’ll need to change the water every 30 minutes to keep that bird clean. And it will take about 30 minutes per pound to defrost.
Cooler
Don’t have any room to spare in your fridge or sink? We get it. A cooler will work just fine. Wash it really well and make sure the lid has an air-tight seal. The frozen turkey will provide all of the refrigeration needed for thawing safely, so there is no need to add any ice.
The thaw time for this method is about the same as it is for the fridge—24 hours for every 4 to 5 lbs—and we recommend checking it after two days.
Preparing
Brining
Dry Brine
Timing: 1 to 3 days before you want to cook your bird
Pro tip: The turkey can be partially frozen when you apply this rub—a perfect solution for folks who miscalculate their thaw time or are looking to consolidate their turkey treatment steps.
Ingredients:
- 4 T kosher salt- 1 T fresh cracked black pepper
Prep: Pat the bird dry, both inside the cavity and all of the skin. Tuck the wing tips behind the neck bone of the bird and apply the dry brine rub. Apply a couple of teaspoons of the salt and pepper mixture into the cavity of the turkey. Gently separate the skin from the breast meat of the bird and apply 2 teaspoons of the rub under the skin directly onto the meat. Apply the rest of the seasoning on the outer skin of the bird and allow it to sit uncovered in refrigeration for at least one day and up to three days before roasting, smoking, grilling, or frying your turkey.
Wet Brine
Timing: Start brining 4 to 6 hours before you want to cook your bird
Pro tip: The turkey needs to be fully submerged in the brine, so using a cooler can work really well.
Ingredients:
- 3 cups of kosher salt
- 1/2 cup brown sugar
- 2 gallons of water
Grilling
Timing: Grill for about 11-13 minutes per pound of turkey
Pro tip: For extra flavor, add soaked wood chips like hickory or applewood to the coals or a smoker box on a gas grill. Optional, but you can baste with melted butter or marinade every hour for added moisture.
Ingredients & Tools:
- Salt, pepper, and your favorite seasonings or rub
- Meat thermometer
- Heavy-duty aluminum foil
- Drip pan (for indirect grilling)
Prep:
1. Before you set up your grill, make sure the turkey is completely thawed if frozen. Remove giblets and neck from the cavity. Rinse the turkey under cold water and pat dry with paper towels. Season the turkey with olive oil or butter, then season liberally with salt, pepper, and any spices you prefer.
2. Set up your grill to the correct temperature.
For Charcoal Grill:
- Light the charcoal and create a two-zone fire (coals on one side for direct heat, leaving the other side empty for indirect heat).- Place a drip pan under the grate on the indirect side to catch drippings.
For Gas Grill:
- Turn off one or more burners to create indirect heat zones
- Place a drip pan under the grill grates where the turkey will cook
3. Place the turkey breast side up on the grill grates over the drip pan (indirect heat) and cook with the lid closed. (Make sure to tuck the wings under the bird to prevent burning.) Keep the grill temperature between 325°F and 350°F. Adjust vents (charcoal) or burners (gas) as needed. Grill for about 11-13 minutes per pound. rotating the turkey halfway through cooking for even browning.
To check and see if your bird is fully cooked, insert a meat thermometer into the thickest part of the breast (without touching bone). The turkey is done when the breast reaches 165°F and the thighs reach 175°F.
Remove the turkey from the grill and tent loosely with aluminum foil. Let it rest for 20-30 minutes to allow juices to redistribute before carving.
Frying
Timing: Fry for 3-4 minutes per pound
Pro tip:
* NEVER fry a frozen or wet turkey—it can cause dangerous oil splatter or fires. Always monitor the oil temperature and never leave the fryer unattended.* Safety First - Wear protective gloves and use long-handled tools to prevent burns. Keep a fire extinguisher designed for oil fires nearby.
Ingredients & Tools:
- 3-5 gallons of peanut oil or another high-heat oil- Seasonings or a dry rub
- Optional: Marinade and injector
- Large turkey fryer with a deep pot
- Propane burner
- Meat thermometer
- Frying thermometer
- Long-handled tongs and gloves
- Fire extinguisher (safety first!)
Prep:
1. Choose a Safe Frying Location outdoors on a flat, non-flammable surface, away from buildings, trees, and other flammable materials. Ensure the turkey is completely thawed. Pat the turkey dry inside and out with paper towels to minimize oil splatter. Apply your favorite dry rub to the turkey, or inject it with marinade using a meat injector. Do not stuff the turkey, as it won’t cook evenly in the fryer.
2. Place the turkey in the fryer pot and fill with water until the turkey is submerged by about 1 inch. Remove the turkey, then mark the waterline. Empty the water and thoroughly dry the pot. This mark indicates the amount of oil you’ll need.
Pour oil into the fryer pot up to your marked line and heat to 350°F - using a frying thermometer to monitor the temperature closely.
3. Ensure the turkey is securely attached to the fryer’s hook or basket, and carefully lower it into the hot oil. Cook the turkey for 3-4 minutes per pound while maintaining the oil temperature between 325°F and 350°F.
4. The turkey is fully cooked when the internal temperature reaches 165°F in the turkey breast and 175°F in the thighs. Once fully cooked, allow the turkey to rest on a wire rack or paper towels for 20-30 minutes to let excess oil drain and the juices redistribute before caving.
Roasting
Tried & True Herbed Turkey Roast Recipe
Recipe for your Pasture Raised Whole Turkey:
Ingredients
Utensils
- V-rack
- Roasting pan
- Heavy-duty foil
- Paper towels
- Baking sheet
- Bowl
Instructions
Brine your bird using one of the techniques above. Remove turkey from brine, rinse with cool water, and pat inside and out dry with a paper towel.
Place turkey breast side up on a wire baking rack over a rimmed baking sheet or roasting pan. Refrigerate uncovered in fridge for at least 30 minutes or up to 24 hours. The longer drying period will air dry the skin and produce a very crisp skin.
To make the optional herb paste, process herbs, garlic lemon zest, salt, and pepper in a food processor until coarse (20 seconds). Add mustard and olive oil and process until it forms a smooth paste.
Heat oven to 425 degrees and line large V-rack with heavy-duty foil and poke lots of holes in the foil. If you don’t have a V rack you can use a wire backing rack and rimmed baking sheet, but you might have to drain the baking sheet a couple of times as you bake to turkey.
Remove the turkey from the fridge and set the breast side up on the baking sheet. Using your hands, carefully loosen the skin from breasts, thighs, and drumsticks. Then using fingers, rub 2 to 3 Tbs of the paste under the skin of the breast, thighs, and drumsticks.
Rub the rest of the paste inside the turkey cavity. To roast turkey, place it breast side down in V-rack over the roasting pan. Roast for 45 minutes.
Remove the turkey from the oven and decrease the oven temperature to 325 degrees. Using paper towels, rotate the turkey so the breast is up. Return to the oven and roast 1 to 2 1/2 hours longer until the thickest part of the breast registers 160 degrees and the thickest part of the thigh registers 170-175 degrees.
Remove turkey from oven and let rest for 30 minutes. Carve and serve.
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