How to Cook a Thanksgiving Turkey

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November 4, 2019

Thanksgiving brings thoughts of homemade stuffing, mashed potatoes, green beans, and most importantly, turkey. Lots of people get overwhelmed with preparing this bird.

Here at Seven Sons Farms, we understand how stressful it can be to perfect this iconic dinner. That's why we've created this guide to help you cook a Thanksgiving turkey dinner that your family and friends will never forget!

Essential Equipment

To cook a successful Thanksgiving dinner, you need the proper equipment. Make sure your kitchen is stocked with these essentials:

Meat Thermometer

Meat thermometers are an essential piece of equipment for cooking the perfect Thanksgiving turkey. A meat thermometer ensures that the meat you're cooking is up to temperature and will not give you accidental food poisoning. It can also ensure that your meat of choice does not come out overcooked and dry.

Roasting Tins

A roasting tin is essential for roasting a turkey; it's in the name! The tin should be big enough for the turkey to fit. We suggest opting for a pan that has handles, so the turkey may not fall through or break the tin when carried. The tin will catch any juices that may drip when the turkey is cooking, and these juices can later be used for a delicious gravy!

Roasting Rack

The wire roasting rack is important in letting air circulate around the turkey when roasting. This allows it to cook evenly. It also lets the natural juices in the turkey to drip into the roasting tin, so you can save the drippings to make gravy or stew.

Grill/Smoker

If grilling or smoking, you need to have a grill or smoker! Make sure that the equipment is clean and void of any old food residue. Also, make sure to practice food and equipment safety when operating these appliances.

Carving Set

Once the turkey is cooked, you have to be able to carve and serve it! You'll need a slicing knife and a carving fork in the set. You should also have a large cutting board to carve the turkey, with a groove along the edges to catch any juices that may escape.

Picking Your Turkey

There are many things to think about when selecting the perfect bird for your Thanksgiving turkey, including size, seasonings, and other considerations.

Buy Local

One consideration when shopping for turkeys is to buy from a local or family-owned business. Here at Seven Sons, we are a family-owned and local farm.We offer a wide selection of free-range, non-GMO poultry, so you can cook up a Thanksgiving meal that is sure to bring happiness into your home.

There are numerous known benefits to buying from local or family-owned businesses, such as:- Knowing exactly where your money is going (supporting working families)- Knowing the source of your meat and other goods- Putting money back into the communityBy purchasing your Thanksgiving turkey from Seven Sons Farms, you're buying the freshest and most ethical meat. Buying local supports not only our family but your family, too.

Consider How Many People You're Feeding

We all love having leftovers to snack on for days after Thanksgiving. It's one thing to have some leftovers, but it's an entirely different story to have three-quarters of the bird left sitting in your refrigerator.As a general rule of thumb, plan to have 1.5 pounds of turkey per adult. If you're feeding a large family or group, such as 10 people, choose a bird that's 15-20 pounds in size. If you're feeding fewer people (2 or 3), it can get tricky because smaller birds have a lower meat-to-bone ratio. Opt for 2 pounds per person in the case of a smaller family or group.Tip: If you need to go for more than 15 lbs, cook two smaller birds as opposed to one large bird. It'll save oven space and take less time to cook! This also helps if your oven is too small for one large bird but can fit two small ones. You can also season the two birds differently, so people can have options!

Seasoning

Nobody likes a bland piece of turkey. Seasoning is one of the most important aspects of cooking, and different herbs and spices can greatly enhance the flavor of any food.

The Essentials

The two most important seasonings for any meal: salt and pepper.

Salt and pepper do not alter flavor but rather enhance it. Salt makes food taste more like itself, and pepper gives complex flavor but isn't overly assertive.

Herbs and Spices

The best seasonings to use on a turkey are largely up to your preferences. However, there are some herbs and spices that are just universally great with turkey. There are two main places to put the spices: on the skin and in the stuffing. Sage can be used as a stuffing mixed with breadcrumbs and onion, which adds an aromatic taste.

If applying on the skin of the turkey, use herbs such as parsley, thyme, rosemary, and oregano. Parsley can brighten the flavor, while thyme can add an earthy taste. Rosemary and oregano can both add woodsy and aromatic flavors.

Tip: Score the skin of the turkey before seasoning, so the herbs and spices can penetrate the skin and get deeper into the bird.

Where else can I incorporate these flavors?

Use similar flavors in other dishes in your Thanksgiving dinner, such as in side dishes and gravy, to create unity across dishes! You can use rosemary and thyme in your green beans, garlic in your mashed potatoes, and oregano in your salads.

Gravy can be enhanced by adding fresh herbs such as chives, chervil, thyme, and parsley to create complex and delicious flavors the entire family will love.

What can I put inside the turkey to give it some good flavor?

You should always liberally salt and pepper the inside of the turkey. You can also stuff some herbs, spices, and other ingredients into the turkey to incorporate the flavor of the turkey into the stuffing.

You can ensure a moist and flavorful turkey by loosely stuffing some bread mixed with thyme, lemon, onion, garlic, and some organic vegetables to incorporate the flavors without taking away from the moisture of the bird.

Cooking Techniques

So you've bought your free-range, GMO-free, turkey from Seven Sons. You've gathered your equipment and have decided on your seasoning.

What's next? Cooking it, of course!

People often don't know that there are many ways to cook a turkey, just as there are many ways to cook a steak. In this section, we've broken down the basic cooking methods.

Roasting

The most classic and well-known way to cook a turkey is by roasting it. Roasting is when high-temperature dry heat is used to envelop and cook the food evenly on all sides. This is not to be mistaken with baking, which is done at lower temperatures. Roasting provides a crispy, well-browned skin and moist meat.

For a baseline, a turkey that is between 10-18 pounds (unstuffed) should be roasted for 3 to 3.5 hours. For every 3-4 additional pounds, add 35 minutes to the cooking time. If the turkey will have stuffing, add 45 minutes to the cooking time. Always let the turkey rest for a few minutes before serving.

Tip: Achieve the crispest skin by reducing excess moisture on the surface. You can rub the skin with baking powder and salt, then let the turkey rest overnight for super crisp, brown skin. This is called dry-brining.

Deep Frying

Deep frying involves frying the turkey in enough oil to cover it completely. This method seals in the flavors while creating a crisp outer skin. It can also be a fun family experience as long as everyone is safe!

Deep frying a turkey takes much less time than roasting or grilling it. Turkeys should be deep-fried for 3 minutes per pound. Using a thermometer, make sure the thickest part of the turkey breast reads 155 degrees Fahrenheit. The temperature will carry over to 165 degrees as it rests.

Note: Deep frying a turkey can be extremely hazardous if done incorrectly. There's a high risk of causing a fire if even the smallest amount of oil comes in contact with the burner, and the unit housing the oil can easily tip over and spill.

It's imperative to always use the fryer outdoors on a solid, level surface a safe distance from buildings. Remember not to overfill the fryer. Keep a fire extinguisher nearby and make sure the turkey is completely thawed before placing it in the fryer.

Grilling / BBQ

A lesser-known method of cooking a turkey is barbecuing it on a grill. It's one of the best ways to ensure that it comes out tender and juicy, and it gives the turkey a wonderfully smokey flavor. It also frees up the kitchen for other dinner preparations and is just generally a fun way to cook!

The turkey should be grilled 11 to 13 minutes per pound (unstuffed). A meat thermometer inserted on the innermost part of the thigh and the thickest part of the breast should read 165 degrees Fahrenheit. The turkey should rest before being served.

Tip: When grilling, place a disposable aluminum pan underneath the turkey to catch the drippings for use in gravy.

Smoking

Smoking the turkey allows you to infuse a robust, smokey flavor into the meat. Turkey tends to be pretty bland by itself, so make sure to use a mild, light wood (such as cherry or apple). Smoking the turkey also frees up oven space for other dishes, such as sides and desserts.

Smoking a turkey will take about 30 minutes per pound, so it's best to start this process as early as possible. Make sure that you have a meat thermometer on-hand to check the internal temperature every so often.

The temperature must be past the range of 120 - 140 degrees Fahrenheit within 4 hours of being in the smoker. Otherwise, it may start to spoil before cooking through all the way. Also, make sure to baste your turkey every so often to retain moisture. The turkey is done cooking when the internal temperature of the thickest part of the thigh reaches 165 degrees Fahrenheit.

Tip: Brine your turkey before smoking it. This helps to tenderize the meat and add more flavor and moisture. The brine prevents the turkey from drying out during the cooking process. Plan to brine for between 18-24 hours.

Simple Roasted Turkey Recipe

Now that we've covered almost everything, let's go over a very basic roasted turkey recipe. Keep in mind that you can always modify or improve on this recipe by adding your favorite spices, herbs, vegetables, gravy, or stuffing!

1. Preheat oven to 325 degrees Fahrenheit.

2. Pull neck, liver, and giblets out of turkey and put in a bowl for later.

3. Dry the turkey with paper towels and season the inside and outside with salt and pepper.

4. Fill the cavity of the turkey with bread, chopped onions, carrots, apples, herbs, and anything else you feel would go nicely inside to add flavor.

5. Brush the turkey with butter and place the whole turkey breast-side up in a roasting pan.

6. Tent with foil and roast for 2 hours, adding 15 minutes for every extra pound.

7. After removing foil, baste with melted butter. Increase the oven's heat to 425 degrees Fahrenheit.

8. Roast until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit.

If roasting a turkey isn't your speed, you can always search for an easy deep-fried or grilled turkey recipe online. Don't be afraid to experiment with herbs, spices, and flavors to create your perfect turkey dinner!

Savory Gravy Recipe

Here's where you can use the neck and giblets to ensure no part goes to waste!

1. While the turkey is roasting, place the neck and giblets into a medium saucepan and cover with 2 inches of water. Bring the pan to a boil, then reduce to a simmer and cook for 45 minutes to 1 hour.

2. Remove the neck and giblets from the water. When cooled, pick off the neck meat. Chop up the giblets into pieces about a half-square-inch each.

3. After removing the turkey from the oven and roasting pan, pour the drippings from the turkey into a large pitcher. Leave long enough to let the fat separate from the drippings.

4. Use a ladle to skim off the fat and transfer it into another bowl.

5. Set the roasting pan over the stove and turn the heat to medium, then pour in the fat.

6. Sprinkle some flour onto the fat when the fat is heated. Whisk it until the consistency feels paste-y.

7. Pour in some chicken, turkey, or vegetable broth. Cook until brown. Then, pour in the turkey drippings. Stir until thick, then add the giblets and neck meat.

8. Add salt and pepper to taste, then serve hot!

Tip: Incorporate bone broth into your gravy or stock for extra flavor. Seven Sons Farms sells bone broth kits, but you also have the option of purchasing stewing hens to make your broth! If you make gravy after cooking the turkey, you can also incorporate the drippings from the pan.

Side Dishes and Desserts

Side dishes are almost as important as the big bird itself! Here are some of our favorite side dishes to complement the turkey:

Mashed Potatoes are creamy, comforting, and completely customizable. Add creamy butter and cheese, along with sour cream, bacon, and gravy.

Sweet Potatoes are sweeter than a white potato but can be sweetened even more with brown sugar, butter, cinnamon, walnuts, or pecans. You can also add marshmallows to make it into a dessert if you like!

Baked Potatoes can be filled with almost anything and taste great. Use a combination of butter, sour cream, cheese, bacon bits, and scallions for great, hearty flavor.

Green Beans are a great vegetable to serve with Thanksgiving dinner and can even be made into a casserole. Slivered almonds, fried onions, or bacon bits can be added for texture and flavor.

Cranberry Sauce is a classic side for turkey. It can be baked if it's fresh and homemade (not canned), which it should always be!

Sweet Yeast Rolls with creamy, softened grass-fed butter are a crowd-favorite at Thanksgiving. These rolls are rich and fluffy. For a sweeter version, you can top it off with cinnamon and brown sugar.

Stuffing can help keep the inside of the turkey moist while cooking and absorbs some of the excess juice. Try stuffing with bread and veggies to achieve different combinations and flavor profiles.

Veggies such as carrots, corn, squash, pumpkin, and zucchini are classic autumnal sides and delicious extra options for Thanksgiving dinner. Check out some options for healthy, organic vegetables to get some ideas.

As for desserts, you gotta go with a classic pumpkin or pecan pie to finish off the night on a high note. Add whipped cream to the pumpkin pie, or a side of ice cream to the pecan pie for an added touch of sweetness. Am I right?

Do’s and Don’ts of Cooking Turkey

Don't wait too long to buy your bird, especially if you plan on buying a frozen one. Buy your bird with enough time to give it the attention it needs. For instance, if you plan to brine the bird, you'll want enough time to let the brine soak into the skin before cooking.

Don't forget about food safety. Use a meat thermometer, color-coded cutting boards, and sanitize surfaces to minimize the risk of cross-contamination and foodborne illness. You can't enjoy your Thanksgiving turkey if you get sick from mishandling or undercooking it!

Do make sure the turkey is completely thawed before cooking. This ensures that the turkey gets cooked completely without burning the outside. While cooking, also remember to use a meat thermometer to check the internal temperature. Just because the outside looks golden brown doesn't mean the turkey is cooked!

Don't overstuff the turkey. Overstuffing can lead to a dry turkey because the bread can soak up too much of the natural juices. It can also take longer to cook and result in undercooked turkey. Be sure to stuff loosely and don't stuff the turkey if it's going to be grilled, smoked, or fried.

Do save your leftover turkey for other post-Thanksgiving dishes. Turkey sandwiches are a popular choice, but there are tons of other things you can make with leftovers such as salads, wraps, rice bowls, and other dishes.

Be creative!

Conclusion

Thanksgiving dinner is one of the best and most iconic meals of the year. Who doesn't love a holiday that revolves around food, family, and thankfulness?

As a family-run business, Seven Sons Farms considers Thanksgiving extra special, which calls for extra care and love in the kitchen.

We hope our guide has empowered you to craft a beautiful and memorable Thanksgiving Turkey dinner, and we wish you the best for the holidays!

Got any questions, or have some of your own tips and tricks to share? Please leave a comment, or contact us today!

A Complete Guide to Cuts of Chicken

From aromatic, creamy curries to light summer salads, chicken is a versatile, nutritious meat that works wonderfully as the centerpiece for thousands of dishes across cuisines. But you’re missing out if you’ve only cooked with chicken breasts or thighs. Plenty of other chicken cuts are packed with flavor–not to mention essential nutrients. We provide ethically raised pastured chicken cuts of all types because we believe nothing should go to waste. That’s why we’ve curated this list to help you enjoy parts of the chicken you might have overlooked! We’ll discuss these cuts in more detail, explaining the unique flavor profile of each one. For inspiration, we'll also include some of our favorite mouth-watering recipes. The Importance of Ethical, Pasture-Raised Chicken Factory-farmed chickens are often raised in crowded conditions that may increase the risk of disease and stress. This non-natural environment also reduces the meat's nutritional benefits and gives it an inferior taste compared to ethically raised chickens. That’s why we’re committed to delivering healthy, delicious, ethically raised chicken to our customers. Pasture-raised chickens are more nutritious because of the diverse, nutrient-dense diet they get through foraging on healthy farmland. In the warm seasons, our chickens roam in mobile coops that rotate daily to fresh, lush pastures. Their interaction with the land naturally fertilizes and helps regenerate the soil. When winter sets in, we transition our chickens to warm barns, protecting them from the harsh elements while maintaining access to pasture as weather permits. In addition, our chicken is free of GMOs, antibiotics, and hormones. Dark vs. White Meat As we explain the different cuts of chicken, you’ll notice that some–like thighs, legs, and drumsticks—are dark meat, while cuts like breast, wings, and back are white meat. This is due to the difference in color from a protein called myoglobin, which stores oxygen in the chicken’s muscles. Certain muscles–like the legs–need more oxygen and blood flow than other parts, like the breast, leading to the difference in meat color. While you may have heard that white meat is better for you, this isn’t the case. Although there are differences between the two, these generally come down to taste preference and the recipe you’re making: Protein content: White and dark meat have relatively similar calorie counts, although white meat is slightly lower and has more protein. Nutritional profile: White meat is rich in vitamins B12, B3, and B6, while dark meat has more iron, zinc, and B2. Taste: The differences in fat between white and brown meat give these cuts different flavors. White meat is more delicate and mild, while brown meat is richer and more succulent. Types of Chicken Cuts Here, we’ll look at 11 of the most popular chicken cuts. Some may surprise you, but we encourage you to be adventurous and try new recipes. 1. Boneless Chicken Breast Boneless chicken breasts are a versatile, household staple across countries. This lean cut of white meat comes from the bird's chest and is packed with essential proteins. With its mild, succulent taste and quick cooking time, chicken breast works in a variety of recipes. One of our favorites is bacon-wrapped honey chicken breast. Meat type: White Common uses: Salads, curries, sandwiches, stir-fries How to cook: Oven bake, grill, poach, sauté 2. Chicken Thigh Try cooking with chicken thighs for a meaty, tender lunch or dinner. This succulent, juicy meat comes from the upper part of the chicken’s leg. Depending on your preference, you can buy this dark meat bone-in or boneless and skinless. With their rich, intense flavor, chicken thighs work wonderfully in slow cooker recipes, but you can also marinate them overnight then grill, saute with veggies, or bake them in the oven. Meat type: Brown Common uses: Casseroles, sheet pan dinners, barbecues, paellas How to cook: Oven bake, grill, sauté, slow cook 3. Whole Chicken Cooking a whole chicken can provide for several meals throughout the week, making it both practical and economical. With this delicious cut, you get both white and dark meat. You get breasts, thighs, drumsticks, back, and wings–perfect for a variety of taste preferences. The best way to cook a whole chicken is to roast it. Try our whole roasted garlic chicken recipe. Meat type: Both Common uses: Roasts, plus leftovers used for sandwiches, salads, and stir-fries How to cook: Roast 4. Chicken Drumsticks Another summer barbecue classic is the chicken drumstick. This succulent, dark cut of meat comes on the bone and is from the chicken’s shins. In addition to their savory, juicy flavor, chicken drumsticks are cost-effective and easy to cook. Whether you grill drumsticks on the barbecue or roast them in the oven, you can get creative with herbs, spices, and marinades, from spicy cajun to sweet honey garlic. Meat type: Brown Common uses: Barbecues, sheet pan dinners How to cook: Grill, oven bake 5. Chicken Wings Like drumsticks, chicken wings are also incredibly cheap and versatile. This white cut of meat comes on the bone and is best cooked in the oven or on the grill, doused in your favorite marinade. While chicken wings can be a little messy to eat, they’re delicious: crispy on the outside and soft and tender on the inside. For best results, brine and/or marinate your chicken wings overnight to infuse them with flavor. Meat type: White Common uses: Barbecues, sharing platters, How to cook: Grill, oven bake, deep fry, air fry 6. Chicken Tenderloin Chicken tenderloin often gets confused with chicken breast, but the two differ slightly. While both are cuts of white meat, chicken tenderloin comes from a different part of the bird–a long, thin muscle on the underside of the breastbone. This moist, tender cut of meat can be used interchangeably with breast in most recipes. As a side note, chicken tenderloins are a great option if you own an air fryer because they’re small and quick to cook. Meat type: White Common uses: Salads, curries, sandwiches, stir-fries How to cook: Oven bake, grill, poach, sauté, air fry 7. Chicken Liver A less common cut of chicken is the liver, an organ meat. This cost-effective part of the chicken has a tender, smooth texture and a rich, meaty taste. It’s low in calories and nutrient-dense, with high levels of iron, vitamin A, and vitamin B12. Because of its rich flavor, chicken liver is a wonderful centerpiece in warming stews and casseroles. Saute it with caramelized onions, bacon, and tender mushrooms, served alongside creamy mashed potatoes. Meat type: Brown Common uses: Casseroles, pate, stews How to cook: Fried, oven bake, saute 8. Chicken Heart The heart is another part of the chicken that’s often overlooked, rich in iron and zinc. Chicken hearts are dark in color, with a rich flavor similar to chicken thighs. Like chicken liver, juicy and tender chicken hearts work wonderfully in stews and casseroles or simply stir-fried with your favorite vegetables. Because this cut is so delicate, it’s quick to cook. You can have dinner on the table in just 15 minutes from start to finish! Meat type: Brown Common uses: Casseroles, stews, stir-fries How to cook: Grill, oven bake, saute 9. Chicken Neck For a healthy, nutritious lunch or dinner rich in collagen, glucosamine, and calcium, try chicken necks. This dark cut of meat comes on the bone and has a rich, gamey flavor. Like chicken thighs, chicken necks are wonderfully versatile. You can slow-cook them to perfection, saute them with your favorite veggies, or marinate them and grill. Just be careful about overcooking! Since they’re small, chicken necks need much less cooking time than drumsticks and breasts. Meat type: Brown Common uses: Casseroles, stews, soups, stir-fries How to cook: Slow cook, oven bake, saute, grill 10. Chicken Back The chicken's back is the spine of the chicken. While you can’t eat chicken backs by themselves, these bones are the perfect base for flavorful, healthy chicken broths and soups due to their high collagen, protein, vitamin, and mineral content. Try cooking them in a large pot with your favorite vegetables and spices, then slow cooking for a day to infuse your liquid with all the taste and nutrients. Meat type: N/A Common uses: Casseroles, soups, broth How to cook: Simmer in water 11. Chicken Feet A popular ingredient in Asian cuisine, chicken feet have a delicate, mild taste, making them the perfect base ingredient for a variety of flavorful recipes. A great recipe to try is Dim Sum, which involves deep-frying the chicken feet before coating them in a glossy, decadent garlic, ginger, and soy sauce. What I find as the best use for chicken feet in our house is to add more richness and consistency to our homemade chicken broth. Chicken feet are high in gelatin, which helps add thickness to your broths. Meat type: Dark Common uses: Casseroles, stir-fries, appetizers, broth How to cook: Saute, boil, braise, deep fry, simmer Order Your Ethical Pasture-Raised Chicken Today! Now that you know about these 11 cuts of chicken, you can elevate your meals! We hope this guide has inspired you to experiment with different parts of chicken. Ready to cook? Order your ethical pasture-raised chicken now.

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How to Cook a Thanksgiving Turkey