Thanksgiving is a time of joy and feasting, but the centerpiece - the turkey - can often be a source of stress. Whether you're a seasoned chef or a first-time cook, our November Cooking Guide is here to ensure your turkey is cooked and safe to eat and cooked to tender, juicy perfection. Let's delve into the secrets of making your Thanksgiving turkey the highlight of the holiday!

Smoked Turkey Made Using The MeatStick 

Selecting the right turkey is the first step toward a perfect Thanksgiving meal. Fresh turkeys have better texture and flavor, but frozen ones offer convenience. When selecting the size, remember that a general rule is about one pound per person. Larger turkeys take longer to cook, which can affect juiciness, so consider cooking two smaller turkeys for larger gatherings.

Proper preparation begins with thawing (if using a frozen turkey), which should be done in the refrigerator and can take several days depending on the size. Make sure your turkey is fully thawed out before cooking. Brining your turkey (immersing it in saltwater bath) for 12-24 hours before cooking can significantly enhance its juiciness and flavor. Seasoning the turkey both inside and out, and under the skin, adds depth of flavor. If stuffing the bird, do it loosely to allow even cooking. But make sure to check the packaging before automatically brining it yourself. Many commercially sold frozen turkeys are pre-brined or injected with a salt solution to boost moisture and flavor. Brining an already brined turkey can result in over-salting, so verify if yours has been pre-treated.

The safest way to ensure your turkey is perfectly cooked is by using a reliable thermometer like ourMeatStick 4X. Our Apple Watch-supported wireless meat thermometer allows you to monitor your turkey's internal temperature from your phone, tablet, or watch, ensuring it reaches theUSDA-recommended 165°F (74°C) without overcooking or undercooking. Insert The MeatStick into the thickest part of the turkey, avoiding bones, for the most accurate reading. If needed you can insert multiple sticks in the turkey to make sure every part reaches a safe internal temperature.

We'll go through common mistakes made while cooking turkey and provide tips on how to avoid them. Common mistakes include undercooking (dangerous bacteria will still be alive in the meat), overcooking (the meat will become dry and chewy), and uneven cooking. Or even worse burning the turkey.

Undercooked turkey can contain harmful bacteria, posing a risk to food safety. On the other hand, if you overcook a turkey it’s going to be too tough and chewy! The best way to avoid this is by taking out the turkey right before the thickest part reaches 165°F (74°C). 

Once your turkey reaches the desired internal temperature, remove it from the oven and let it rest for about 20-30 minutes. This allows the juices to redistribute, making your turkey more tender and easier to carve. Use a sharp carving knife and follow the natural separations of the turkey's legs and wings, slicing the breast meat against the grain. 

Ingredients:

• 1 whole turkey (about 12-15 pounds), thawed if frozen
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 sprigs fresh sage
• 2 onions, quartered
• 4 carrots, cut into 2-inch pieces
• 4 celery stalks, cut into 2-inch pieces
• 1 head of garlic, halved horizontally
• 1/2 cup unsalted butter, melted
• 2 cups turkey or chicken stock
• Instructions:

Preheat your oven to 325°F (165°C).

Remove the giblets and neck from the turkey. Rinse the turkey inside and out with cold water, and pat dry with paper towels.

Mix salt, pepper, and paprika in a small bowl. Rub the turkey all over with the spice mix, including the cavity.

Stuff the cavity of the turkey with the onion quarters, carrot pieces, celery stalks, and garlic halves. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Place the herbs (thyme, rosemary, sage) inside the cavity or scatter around the turkey in the pan.

Brush the outside of the turkey with the melted butter.

For larger birds, using two MeatStick probes can be beneficial - one inserted into the thickest part of the breast and another in the thigh. Because white and dark meat cooks at different rates, dual probes let you monitor both sections to guarantee the turkey reaches a safe 165°F throughout. With holiday gatherings relying on just a single turkey, the extra thermometers give peace of mind that no part will be undercooked.

Place the turkey on a rack in a large roasting pan. Pour the stock into the bottom of the pan.

Roast the turkey in the preheated oven. Baste every 30 minutes with the pan juices. If the turkey starts to brown too quickly, tent it with aluminum foil.

The turkey is done when your MeatStick app alerts you when the turkey is about to reach 165°F (74°C) and the juices run clear when you pierce the thigh with a knife.

Remove the turkey from the oven and let it rest for at least 20 minutes before carving. This allows the juices to be redistributed, resulting in a juicier turkey.
This recipe will give you a turkey with crispy skin and moist, flavorful meat, similar to the one in the photo. Enjoy your meal!

Remember, a well-prepared turkey is the heart of your Thanksgiving feast. Happy cooking!