Turkey Tips – What you need to know for the perfect turkey

You just brought home a turkey and you’re ready to begin preparing your holiday feast, what’s next?

First, if your turkey is frozen, you’re going to need to thaw it our before roasting. This can take up to 4 days in the fridge depending on the size of the bird, so plan accordingly. If your turkey is fresh, you can skip this step and take a look at our roasting guide.

After your turkey is thawed, it’s ready for the oven. Unfortunately, there is no exact time for roasting a turkey, it’s part feel part measurement. You can use our handy roasting chart to approximate how long your turkey will take and keep an eye on it and use an instant read meat thermometer to make sure your turkey is cooked to perfection.

Check our our Turkey 101 guide below:


If you’ve brought home a frozen bird, it’s important to know how and how long it will take to thaw it out, before going for the oven.

Turkeys should be thawed using one of these three methods:


      – This is the most fool-proof method, in reference to food safety and maintaining food quality. The key is to plan ahead and allow 24 hours for every 5 lbs. of bird weight. Utilize a drip pan under the thawing food so that the drippings do not contaminate other food. The refrigerator temperature must be 40 degrees Fahrenheit or below. The thawed turkey can remain in the refrigerator for 1 to 2 days prior to roasting, and if necessary a turkey that has been thawed properly in the refrigerator may be refrozen.

Cold Water

      – A quicker method than using the refrigerator is thawing the bird in cold water. Keep turkey in original wrapping. The cold water must be changed every 30 minutes. Allow 30 minutes per pound using this method. Roast the turkey immediately after thawing – do not refreeze or refrigerate after thawing in cold water.


      – This method is not very high on our list, but with the reality of the usage of the microwave today and the outlook that most people struggle with the planning of food preparations, it is included in our list. Remove the wrapping and place on a microwave safe dish to catch any juices, then follow the manufacturer’s directions regarding your microwave and turkey size. Roast the turkey immediately after thawing – do not refreeze or refrigerate after thawing in the microwave.

Reminder: Don’t forget to remove the giblets from the turkey cavities after thawing. Cook these separately.

Note: The times above are for a thawed or fresh turkey. If you want to cook a frozen turkey, it will take at least 50% longer than the recommended times above.



Unstuffed – Approx. 15-20 Minutes Per Pound

Weight as Purchased

8 to 12 lbs – 2 3/4 to 3 hours

12 to 14 lbs – 3 to 3/34 hours

14 to 18 lbs – 3 3/4  to 4 1/4 hours

18 – 20 lbs. – 4 1/4 to 4 1/2 hours

20 – 24 lbs. – 4 1/2 to 5 hours

*Add 15-30 minutes if roasting a stuffed turkey.

Preheat the oven to 325 degrees Fahrenheit. Remove the turkey wrapping, and wash the turkey by running cold, wet paper towels along the body. Pull out the neck and giblets. Drain the juices and blot the cavity with paper towels. Rub the outside of the turkey with a brush loaded with olive oil, then rub with salt and pepper.

Place the turkey breast-side-up on a flat rack in an open roasting pan about two inches deep. Use your roasting pan’s lid or cover with aluminum foil to prevent over-browning. Roast according to the timetables below, and remove the lid or foil during the last 45 minutes of cooking to allow the bird to brown. To verify that the turkey is done, use a food thermometer to check that the internal temperature of the turkey and stuffing reaches 165 degrees Fahrenheit. Tent the turkey with foil and let rest for 25 minutes prior to carving to allow the juices to set.

You can use the following timetables to determine the approximate time it will take to roast your fully thawed or fresh turkey. Always use a meat thermometer to check that the internal temperature of the turkey and stuffing reaches 165 degrees Fahrenheit.

Note: The times above are for a thawed or fresh turkey. If you want to cook a frozen turkey, it will take at least 50% longer than the recommended times above.

Why do you need a meat thermometer?


While many turkeys come with a plastic pop-up thermometer, popups have a compound in the tip that melts at a determined temp and releases a spring that pops the stem up. Although they can be accurate pop-ups can also stick, they read only one part of the turkey and they are usually set too high, resulting in overcooking and dry turkey.


A digital, instant-read thermometer is a low-cost, must-have for every kitchen. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds. Instant-read thermometers are not meant to be left in the meat during cooking.

A well performing instant read meat thermometer will set you back around $10.00 – $20.00, but is well worth the investment.


If you wish to invest a bit more, continuous-read digital thermometers are another great option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat and a long cord connected to the thermometer unit, which can be placed on a counter top near the stove.


In many families, one person is often designated “Turkey Carver” which means the rest of us can sit back and enjoy while someone else takes care of the slicing and carving. If your holiday gathering doesn’t include an assigned carver, take a look at the video below. Chef Billy Parisi takes you through steps to perfectly carving your thanksgiving turkey. Click here to view our Turkey Carving Tutorial with Chef Billy.


    1. Hi Marg! Here are the basics for cooking a basic, bone-in turkey breast:

      Rinse under cold water and pat dry. Season as desired and brush with vegetable oil all over.
      Place on a rack in a shallow roasting pan, breast side up. Roast at 325°F to the internal temp of 165°F in the thickest part of the meat. (approximately 20 minutes per pound at 325°F).


      • Allow turkey breast to rest at room temp before roasting to ensure even browning.
      • Tent with foil if turkey is browning too fast.
      • Allow turkey breast to rest covered in a warm place for 15-20 minutes before carving.
  1. We purchased the entire turkey dinner for thanksgiving !! We were so excited ! Unfortunately there are no instructions- how lomg to cook any of the items. We will have to “Wing it” . Recommendation- please insert instruction in the sealed box.
    Happy Thanksgiving,

    House full of hungry family

    1. Hello – Thank you for that feedback. We’ve passed the feedback about instructions along to the appropriate parties here at Heinen’s.

    2. Hello again – All stores are actually supposed to include instructions with the prepared turkey dinners. Can you let us know from which store you purchased your dinner?

  2. To: Heinens , not only were we lacking instructions for heating all of the items in the “Turkey Dinner” that we picked up yesterday 1123/17, the Sweet potatoes were missing. From the Turkey Dinner.
    Rollin Tod

    1. Hello – We’re sorry to hear that happened, and for the delay on this response. Have you contacted the store from which you bought the dinner or our Customer Relations department about the sweet potatoes? If not, please do so we can make this right. Customer Relations can be reached at 1-855-475-2300, Ext. 2337.

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