Protein Food
Whole Turkey
About This Entry
Whole turkey is the complete bird — Thanksgiving centerpiece and large-format roast. White meat leanness and dark meat richness call for versatile pairings: Pinot Noir, Beaujolais, and full Chardonnay.
Beginner Guide
Brine or dry-brine for moisture. Spatchcock large birds for faster, more even roasting.
FAQ
- What is Whole Turkey?
- Brine or dry-brine for moisture.
- How should Whole Turkey be cooked for best results?
- Cook to safe internal temperature for poultry; render duck and goose fat slowly. Rest before carving or serving.
At a Glance
Group
Poultry
Classification
Animal Protein Foods
Species
turkey
Scientific name
Meleagris gallopavo
Scientific Classification
- Display name
- Whole Turkey
- Classification
- Animal Protein Foods
- Group
- Poultry
- Scientific name
- Meleagris gallopavo
- Species
- turkey
Taxonomy
- Cut type
- roast
- Bone state
- either
- Processing state
- fresh
- Fat content
- moderate
- Primary cooking methods
- roast, spatchcock grill
- Recommended doneness
- well done