Whole Bird
How-To Guide

Compared to a Thanksgiving turkey, a practice turkey may be smaller, cheaper and more forgiving, but the skills you learn are exactly the same. So let’s dig in and master the craft of prepping, cooking and carving a whole bird to golden brown perfection.

Stage 1Prep:

  1. Follow thawing instructions on packaging
  2. Unwrap bird on a catch pan in fridge for 12-24 hours before cooking
  3. Tuck small pats of butter and herbs under the skin
  4. Mix, boil and chill your brine before fully submerging the bird in it in the fridge, or inject bird with brine or marinade at one inch intervals, then refrigerate
  5. Season the bird’s cavity, truss it, then season the outside
  6. Moisten the stuffing broth and citrus for a more even cook

Stage 2Roast:

  1. Rest for an hour before roasting
  2. Roast uncovered at 450° until skin starts to brown (20-30 mins)
  3. Reduce heat 300°, baste with drippings and cook covered
  4. Return to 450°, baste and cook uncovered until the thighs reach 175°
  5. Rest the bird for 30-45 minutes

Stage 3Carve:

  1. Spoon some of the pan drippings over the meat, save the rest for gravy
  2. Remove each entire breast in one piece, then separate the skin
  3. Thinly slice the breast meat and chop the skin
  4. Separate thighs from drumsticks, then pull meat into bite-sized pieces
  5. Slice the meat from the drumsticks and arrange beside thigh meat
  6. Spoon remaining drippings over meat, add freshly cracked pepper and serve