A Starter Thanksgiving Episode Guide

Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.

Equipment List:

  • Instant-read Meat thermometer
  • Cutting board
  • Pepper mill
  • Chef’s knife
  • Roasting pan with rack
  • Basting brush
  • Aluminum foil
  • Wooden spoon
  • Whisk
  • Large skillet
  • Baking sheet
  • Carving knife
  • Liquid measuring cup
  • Dry measuring cups
  • Large mixing bowl
  • Measuring spoons
  • 3-quart casserole dish


Tips:

Roasting:

Roasting is a dry-heat cooking method done in an enclosed environment in which the food is cooked by hot, dry air.

Use a rack so that air can fully circulate around the bird.

Checking for doneness:

When cooking a whole turkey, it is important to use a meat thermometer to measure the internal temperature.

Insert the thermometer into the center of the thigh, and make sure it is not touching the bone.

The final temperature should be 165 degrees F, so remove the turkey from the oven when the thermometer registers between 155 – 160 degrees F to allow for carry-over cooking.

Resting the turkey:

The turkey needs to rest at least 15 minutes before carving to allow the juices to redistribute.

It can rest for more than 15 minutes if you needed to wait for oven space for last-minute preparations or re-heating.

Cooking stuffing:

Do not cook the stuffing in the turkey because the turkey and the stuffing will not be done cooking at the same time, and it is harder to achieve uniform doneness.

Cooking the stuffing inside the turkey is riskier because harmful bacteria can survive in stuffing that has not reached the safe temperature of 165 degrees F.

Recipe Rescues:

If your turkey is undercooked – Carve it into pieces or slices and return those that are not cooked through to the oven until no pink color remains and the juices run clear.

If your turkey is overcooked – Carve it into pieces and briefly simmer it in a little broth or cooking liquid to re-moisten the interior.

If the turkey is not defrosted, but you need to cook it now – While turkey is still in its packaging, place it under cold running water. If you have a very small turkey or just parts of a turkey, microwave it for several minutes on 50% power until thawed.

If the skin is too dark – Make sure the oven rack is adjusted to the lowest position. Also, be sure to cook the turkey with a foil tent over it until the last 45 minutes of cooking. Do not remove the foil tent if the skin has already browned a lot.

If the skin is not dark enough – Remove the foil tent to let it crisp and darken. Raise the oven temperature for the final 45 minutes of cooking. Or, when turkey is fully cooked, put it under the broiler for a few minutes, just until the skin darkens.

Next Up

Decorating with Fondant

Stuck with a cake decorating conundrum? Don't worry! We're here for you at Food Network Kitchens, with tips on everything you could ever want (or at least need) to know about using fondant to whip up your confectionary creations.

Thanksgiving Planning Guide

Simple tips for planning your Thanksgiving dinner.

Mix-and-Match Turkey

Make the bird the way you like it: This step-by-step guide from Food Network Magazine leads to thousands of possibilities!

Mix Up Your Thanksgiving Menu with These Unique Turkey Recipes

Sure, the classics are great — but spice is also nice!

6 Non-Boring Ways to Cook the Turkey This Year

Sure, your dry brine is great and all, but have you tried stuffing a turkey with ALL of your side dishes?

How to Know When Your Turkey Is Done

Say goodbye to serving a dry turkey on Thanksgiving. Use these tips to ensure you cook the bird perfectly on the big day.

There’s a Reason Baking Recipes Call for a Specific Size of Egg

Large vs. extra-large matters. But a little easy math can help you adjust on the fly.

If You've Never Cooked Salmon Before, This Is the Kind You Should Buy

Find out how to cook foolproof fish every time on the Food Network Kitchen app.

What's New

Latest Stories