How to Cook Your Turchetti's Turkey
A juicy turkey comes down to one thing: temperature. Here's exactly how to get there, start to carve.
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Already brined. Already prepped.
If you got the brine service, we brined your bird for 48 hours in our house brine. It comes in a sealed bucket, ready to cook. Follow the steps below.
Don't skip these.
Dry it first
Uncovered in the fridge a few hours for crispy skin
Pull at 155°F
Thickest part of the thigh
Rest 30 minutes
Carryover takes it to 165°F
What you need
✓ Large roasting pan and rack
✓ Meat thermometer (the most important tool)
✓ Aluminum foil
✓ 2 onions, a head of garlic, 2 bay leaves
✓ Water, dry cider or white wine
✓ Lots of butter or oil
✓ Cutting board and a very sharp knife
Four steps to a great bird
Plan on about an hour of prep before it goes in the oven.
Dry and warm up
Pat the bird very dry with paper towels, inside and out. Dry skin is crispy skin. If you have time, let it sit uncovered in the fridge for a few hours too. Then leave it on the counter about an hour to take the chill off before it goes in. Preheat the oven to 450°F.
Set the pan
Pour about ¼ inch of water, dry cider or white wine into the pan. Add onions, 6 garlic cloves and 2 bay leaves, and put the rest of the onion in the cavity. Rub the skin with oil or butter. Going with butter? Work some under the skin too. Set the bird breast up on the rack.
Roast
Roast at 450°F for 30 minutes, or until the skin is nice and golden. Cover the breast with foil, drop the oven to 350°F and keep going. Want it extra crispy? Pull the foil off near the end and let the skin finish.
Pull and rest
Pull it when the thickest part of the thigh reads 155°F. Cover it with foil right away and let it rest 30 minutes. This is where it finishes cooking and holds on to its juices, so don't skip it. Save the pan juices.
Cook to temperature, not time.
Every oven is different and your bird could be done early. Don't set a timer and walk away. Start checking the thickest part of the thigh 30 minutes before the times below, and pull it at 155°F. Use these times to plan your day, not to tell you when it's done.
Estimated total cook time, including the 30-minute hot start at 450°F. Start checking early.
How to carve it
Breasts first, legs last. Leaving the legs on keeps the bird steady while you work.
Rest it
Let it rest 20 to 30 minutes under foil. Grab a cutting board with a juice groove and a very sharp knife.
Find the keel
Cut down one side of the keel bone, from the neck to the cavity opening.
Take the breast off
Keep your knife against the bone and follow the ribs down. Pull the whole breast off in one piece, then repeat on the other side. Leave the legs on for now, they keep the bird steady.
Slice the breast
On the board, skin side up, slice across the grain about ½ inch thick.
Take the legs off
Pull each leg back while pressing down on the joint until it pops. Then cut through the skin and joint.
Get the oysters
Flip the bird over. Scoop out the small nugget of dark meat on each side of the backbone, near where the thigh was. Best bite on the bird.
Split the legs
Cut through the joint between the drum and the thigh.
Wings off
Pull each wing out and cut through the shoulder joint. Save the carcass for stock.
Something to snack on while it roasts
Build a box of salami for the board. Save up to 20%.
Build your box →Questions we always get
How long will it keep?
Up to 10 days in the fridge at 40°F or below. Keep it in the sealed bucket until you're ready to cook. Haven't ordered yet? Order yours here.
Is it fresh or frozen?
Fresh. Never frozen.
What do I do with the brine?
Pour it out and toss it. Don't reuse it or cook with it. It's full of salt and spices, so keep it away from pets.
What about the bucket?
It's food safe and it's yours to keep. The lid peels right off.
Can someone else pick up for me?
Yes. Pickup is only during the posted time slots. If you need something outside those, email us.
Do I rinse it?
No. Just pat it very dry, inside and out.
Do I need to salt it?
No, the brine already did that. Herbs, pepper and spices are all fair game.
Where does the thermometer go?
The thickest part of the thigh, not touching the bone.
Why pull it at 155°F and not 165°F?
Carryover cooking. A big bird keeps cooking after it leaves the oven. Pull it at 155°F, cover it with foil, and it climbs to 165°F as it rests. The juices settle back into the meat instead of running out on the board. Pull it at 165°F and it overshoots and dries out.
It's done early. Now what?
Done early? You mean on time. We cook to temperature, not the clock. Cover it with foil and a couple of kitchen towels and it stays hot while you finish the sides.
My bird is over 20 lb. How long?
Same method. Plan on about 15 more minutes per extra pound and start checking early.
Can I stuff it?
Yes. The stuffing needs to hit 165°F in the center. If it's not there when the bird comes out, scoop it into a dish and finish it in the oven while the bird rests.
Can I smoke, fry or spatchcock it?
Absolutely, and we encourage it. Same rule applies: pull it at 155°F. Tag us @turchettismeats when you do.
Should I baste it?
Yep. Baste with the pan juices or butter every 30 minutes or so.
How long do I rest it?
20 to 30 minutes, covered in foil, depending on size.
What do I do with the drippings?
Make gravy. Strain them, whisk in a roux and season it up.
How long do leftovers keep?
3 to 4 days in the fridge.