Your Burning Friendsgiving Questions Answered (Even Burning It)

If you’re planning a Friendsgiving this summer, then you may be feeling a little rusty. Heck, for a lot of people, it’s been a full six months since the last time they cooked a turkey. (Not us, but we’re not most people; we’re turkey people—and you’re welcome for that mental picture.)

If you’re feeling a little lost in the kitchen, here are a few things to remember as you’re cookin’ up some summer fun.

1. How big a bird?

Count on about 1½ pounds of turkey per person. With all the other sides your guests are bringing to the table, you probably won’t finish it all, but hey—leftovers are the best part of any holiday meal, right?

2. When’s my turkey ready to cook?

If your turkey is fully frozen (you did that, not us), then it’s going to take some time to get up to temperature. Keep it in your refrigerator for up to a week before it’s time to cook. To get it ready, submerge the whole bag under cool running water until it feels soft (not firm). And just before you’re ready to roast, give it another good rinse (only without the bag this time).

3. How do I know if my bird is fully cooked?

Remove the roasting pan from the oven (and close the oven behind you—that’ll keep the heat inside for more predictable cooking). Using an accurate thermometer, plunge your thermometer into the crease between your bird’s thigh and breast and hold it there until the numbers stop climbing. The sweet spot is just shy of 165°F degrees (since it’ll cook a little extra while it rests).

4. What if I undercook it?

Don’t panic. Everybody’s been here at least once in their life. Cut off the breasts and legs and pop your bird back in the oven. That’ll help to make sure that the best parts don’t dry out, while the rest of the bird can cook evenly throughout.

5. Hold up, what if I overcook it?

It’s not as bad as it sounds. If you’re following a traditional Thanksgiving recipe, we’d say it’s an easy answer: gravy. But if you’re trying out something new, you might have to get creative. (That’s a good thing: it means you get to get creative.)

That’s really all there is to it. 

Get grillin’ (or roastin’, or… however you’re doin’ it).

WE WANT TO HEAR FROM YOU! SHARE YOUR TURKEY STORIES, TIPS & TRICKS.

Throw it on Instagram and tag @diestelfamilyranch. We’d love to see what you’ve got.