Turkey + Sides How‑To Tips

Sides: Heat at Home

Roasted Brussels with Bacon & Pecans Gluten-Free

Cover with aluminum foil & bake at 350° until heated throughout for 20-30 minutes.

Roasted Garlic & Herb Stuffing Vegan Turkey + Sides How-To Tips

In a 350° oven, cook your stuffing for 20-30 minutes until golden brown & warm. Rotate your pan halfway through.

Delicata Squash & Kale Salad Vegan Turkey + Sides How-To Tips Gluten-Free

Can be served hot or cold! For reheating, cook for 10-20 minutes at 350° until hot, being careful not to overcook the kale.

Buttery Mashed Potatoes Gluten-Free

Reheat in the oven at 350° for 20-30 minutes covered with aluminum foil or on the stove top with a little extra cream over medium-low heat. Stir occasionally to keep from burning on the bottom.

 

Questions?

Call the co-op! Open ’til 1:00 Thanksgiving Day. Enjoy your holiday!

TurkeyHow-to’s

Roasting

Turkey Roasting Times are approximate and will vary. Always use a thermometer to check temperature to ensure doneness at 165ºF.

Unstuffed turkey, 325°F
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours

  • Remove the giblets from the cavity and cook separately.
  • Set oven temperature no lower than 325°F.
  • Season the cavity of the turkey with salt and pepper.
  • Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of butter or oil underneath.
  • Tuck the wings of the turkey underneath the body, place turkey or turkey breast on the lower rack in a shallow roasting pan.
  • Roast until internal temperature (in between the thigh and the breast) reaches 165 degrees or higher. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
  • Check the turkey about halfway through cooking. Once the skin is golden brown, cover the top of the turkey with tin foil to protect breast meat from overcooking. Alternately, start the turkey tented in foil, then remove during the last hour of cooking.
  • Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
  • Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

Getting Up-to-temp

Fresh turkeys are available through pre-order or in store at the co-op. Fresh turkeys may be icy when opened due to the cold temperatures of the delivery trucks. You can submerge the turkey below cold water in your sink while still wrapped in the packaging for approximately 1 hour to thaw the ice. Frozen turkeys will take one day per 5 pounds to thaw in the refrigerator.

Don’t Wash the Turkey

This contaminates your sink and removes exterior fat, which you want. Instead, pat the turkey dry with paper towels and prepare it for the oven. Bacteria on the turkey will be killed while it bakes.

No Need to Baste

Basting can make skin too moist and won’t produce a beautiful golden brown turkey. It can also evaporate the juices dripping into your pan. Keep the oven temp low (325) so the skin does not burn. Keep the oven closed, which will keep consistent heat/moisture.

Cooking Stuffing Outside the Turkey

Cooking stuffing/dressing inside the cavity of the bird, leads to overcooked, dry turkey by the time the stuffing reaches a temperature that’s safe to eat. Instead, cook your stuffing in a casserole dish. Add flavor to the turkey by filling the cavity with salt and pepper, and any mixture of onion, apple, carrots, celery, or citrus.

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