Meijer | Rock that Thanksgiving dinner for less
This thanksgiving, start the show with lighter fare and finger food.
Create a delicious main dish and complementing sides.
Create a delicious main dish and complementing sides.
Many great products available at Meijer.
Turkey tips
  1. Choose a turkey based on a weight of 1 to 1½ lbs. per guest. For turkeys weighing 16 lbs. or less, you’ll get about 1 serving for each pound. And of course, if you want leftovers, you might want plan on about another ½ pound per person. For larger turkeys, you’ll get more meat in proportion to bone, so you’ll get a bit more than 1 serving per pound.
  2. Allow plenty of time for a frozen turkey to fully defrost. 24 hours for every 4 pounds in the refrigerator is the safest thawing method. That’s about 5 days for a 20 lb. bird. If you’re short on time, you can also defrost your bird by leaving it wrapped and submersing it completely in cold water, breast-side down. Be sure to change the water every 30 minutes to keep the turkey safely chilled. Plan a minimum defrost time of 30 minutes per pound for the water method.
  3. Give your bird a rubdown. Many packaged turkeys are self-basting, which means they’re pre-brined in a saltwater solution to help keep the meat moist. However, turkey tends to dry as it cooks. For maximum moistness, rub the bird all over with butter, vegetable oil or olive oil before putting it in the oven. This usually requires no additional basting.
  4. Use a roasting rack. Getting your turkey off the bottom of the pan increases heat circulation around the bird and will help get your turkey’s skin nice and crispy. Don’t have a roasting rack? Crinkle foil into makeshift rack, or try lining the bottom of your roasting pan with layers of vegetables, like carrots, onions, and celery. They’ll add delicious flavors to the drippings for gravy.
  5. Pitch a tent. About ¾ of the way through roasting, or when your bird is browned nicely, make a tent of foil and cover it loosely to keep it from getting too dark. If drippings seem to be darkening up too fast, add a couple of tablespoons of water to keep them from burning.
  6. Don’t rely on cooking charts or pop-up timers. Roasting times can vary based on how much stuffing is in the bird, whether or not you open the oven door periodically to baste the turkey, the oven itself, even the pan you’re using. Always use a meat thermometer to check the temperature of the meat. A fully cooked turkey should register at 180° in the thigh and 165° in the stuffing (always check the stuffing too!).
  7. Let the bird rest. Keep your turkey loosely tented with foil and allow it to rest at least 20 minutes prior to carving. This will lock in juices for the best flavor.