I won’t keep you long, since you’ve got questions burning. Here’s what to expect: Answers to five of the top questions that internet users across the U.S. search for on Thanksgiving Day (other than how to tie a tie).
I’ve grouped a few of the most common questions together, because the answers are so closely related. With any luck, you’ll be able to scan for whichever question brought you here, quickly find the answer you need—plus, maybe get a little helpful explanation—and then go about your Thanksgiving.
And if you need a drink to calm your nerves, we can help with that too. Now, on to the questions.
You Googled: How to roast a turkey, what temperature to cook a turkey, and how long to cook a turkey
Kinda leaving it to the last minute there, aren’t ya, bud? For wing-it types, the simplest route is the best, so here goes:
Move your oven rack to the lower third of the oven (so that there’s room for the turkey) and set oven temperature to 450°F.
For a 14- to 16-pound turkey, mix together 2½ teaspoons kosher salt and 1½ teaspoons black pepper. Sprinkle all over, including inside the cavity (make sure to remove the bag of giblets). (For a smaller bird, or for a turkey breast, use 1½ teaspoons salt and ¾ teaspoon pepper; for a larger bird, scale up in kind.)
Place turkey on a roasting rack in a large roasting pan or on a wire rack set in a half sheet pan.
Use kitchen string or untreated (unwaxed and unflavored) floss to tie the drumsticks together at the ankle. Rub vegetable oil (or another neutral oil; about ⅓ cup) all over the skin, if you’d like.
Roast 1 hour, rotate pan from back to front, continue roasting an additional 45 minutes.
Use an instant-read thermometer to check the temperature of the thickest parts of the thighs and breasts. It should read at least 155°F. If it doesn’t, continue roasting, checking the turkey at 15-minute intervals, until the temperature reads between 155°F and 170°F. This could take up to 45 minutes more—if the skin looks like it’s starting to burn, tent the turkey with foil while continuing to roast and reduce the heat to 375°F. Total cooking time 1 hour 45 minutes to 2 hours 30 minutes. (For a time and temperature guide for whatever size turkey you’re cooking, click here.)
Let the turkey rest, uncovered, at room temperature for at least 30 minutes before carving.
You Googled: How to tell if turkey is done and how to check turkey temperature
Even if you use it but once per year, an instant-read thermometer is worth the investment. It is the only way of knowing for sure that your turkey is neither over- nor undercooked. (Plus, our budget pick costs less than $20.)
The turkey breast will cook more quickly than the thighs, so you’ll want to check both places. Additionally, the side of the turkey facing the back of the oven will cook more quickly than the side facing the door (this is why it’s a good idea to rotate the bird halfway through cooking).
Stick the thermometer into the thickest part of the thigh: Insert below the wing, into the thigh, at a slightly downward angle. Go ahead and check the opposite thigh in the same place. Insert the thermometer at an angle into the breast too, just to be sure it’s also at the right temp. If at any time you hit a bone, re-angle: Your aim is to insert the thermometer into the centermost point of each of these muscles.
If you are still holding out on buying a thermometer, a much less scientific way to check the doneness of a turkey is to tilt it slightly so that the juices run out of the cavity. If they are pink, the turkey probably needs to cook longer; if the juices are clear, it’s ready to be pulled from the oven. Not sure? You can slice into the leg joint and try to gauge the color of those juices instead. I reiterate, this method is not foolproof and some heritage birds may still have rosy juices when fully cooked.
You Googled: What temperature is turkey done
The USDA says that a turkey is fully cooked and safe to eat when it reaches 165°F. Keep in mind that the temperature will continue to rise once you take it out of the oven, so feel free to remove it when it reaches 155°F. Let the turkey rest, uncovered, at room temperature for at least 20 minutes (30 is better) and up to 1 hour before carving.
You Googled: How long to boil potatoes and how to make mashed potatoes
Cut potatoes (preferably either Yukon Gold or russet) into even chunks.
Transfer potatoes to a saucepan and cover by 1 inch with cold water. Cover and bring to a boil.
When boiling, remove lid and add a big pinch of salt to the pot and reduce to a simmer.
Continue to cook, uncovered, until a fork slides easily into a potato chunk, and the potato falls back into the pot of its own free will as you lift the fork away. (This should take about 20 minutes, but could be longer depending on the type of potato and how large the pieces are.)
Drain the potatoes in a colander, shake gently to release excess water, and then return potatoes to the hot pot over very low heat.
Mash potatoes with the device of your choice, adding milk (or cream) and butter, until they’re reached the consistency you most want in a mashed potato.
You Googled: How to make gravy
Because you are googling this on Thanksgiving Day, let’s assume you’re not making Make-Ahead Gravy (which is totally something you can plan on for next year now, yay!).
Instead, go this route:
Once the turkey is out of the oven, let it rest about 10 minutes. Gently tip turkey so that any juices collected in the cavity pour out into the pan. Transfer turkey to a serving platter to finish cooling.
Pour juices from roasting pan into a large measuring vessel or fat separator. Once fat has risen to the surface, pour ⅓ cup of fat back into the roasting pan (if you have less than this, you can supplement with a neutral oil or butter). Pour off any additional turkey fat and reserve it for another use or discard. Reserve remaining juices.
Add ⅓ cup flour to the roasting pan and set it over two burners of your stove. Cook the butter and the flour together over medium heat, stirring regularly and scraping up any pan drippings with a wooden spoon or whisk. (Alternatively, if you cooked the turkey in a disposable pan or another vessel that’s not conducive to cooking on the stovetop, you can scrape any pan drippings into a skillet and make the gravy there.)
After about 5 minutes, the flour should smell toasty and the roux will have taken on a coppery hue. Add ⅔ cup white wine, apple cider, or turkey stock (chicken stock or vegetable broth are fine too). Whisk vigorously to remove any lumps. Cook 2 minutes.
Add the reserved juices that separated out of the fat and enough stock to equal 3 cups total. Add the stock in gradually, whisking all the while to avoid lumps. Let simmer for about 20 minutes until the gravy is thickened to your liking (if it looks like it’s getting too thick, add up to 2 cups additional stock). Taste and then season with salt and pepper if necessary. If you’d like a little brightness (especially if you didn’t add the wine or cider), add 1 to 2 tablespoons vinegar (cider vinegar or sherry vinegar are ideal, but white vinegar works too).
Two things to remember: Gravy often picks up enough salt from the turkey drippings, so be judicious when seasoning. Taste first. Also, gravy will thicken pretty quickly as it cools, so it’s a good idea to leave it slightly thinner than you’d like to ultimately serve it. (If you get delayed and the cooling gravy gets too thick, simply whisk in a little extra warm stock.)
Need more Thanksgiving ideas, tips, and recipes? Head to our guide…
