How to Cook a Small Turkey

Cooking a small turkey follows the same basic principles as a larger bird but requires less time and is more manageable. Here's how to prepare and roast a small whole turkey or turkey breast for an excellent result.

Preparation

Remove the turkey from the fridge 30 minutes before cooking to bring it to room temperature. Pat the bird dry inside and out with paper towels, and remove any giblets and neck from the cavity. For extra flavor, remove the wishbone to make carving easier.

Seasoning and Flavoring

Prepare an herb butter by mixing softened butter with fresh herbs like rosemary, thyme, and sage, plus salt and pepper. Rub this mixture under the skin and all over the breast, legs, and wings. Stuff the cavity with quartered onion, lemon, and fresh herbs to add moisture and flavor. Tie the legs together with kitchen string to help the turkey cook evenly.

Roasting Temperature and Time

Preheat your oven to 325°F and place the turkey breast-side up on a rack in a roasting pan. Add about 1 inch of chicken broth to the bottom of the pan. Cover the turkey loosely with foil for most of the cooking time, removing it for the final 40 minutes to allow the skin to brown.

Cooking times for small turkeys at 325°F:

• 4.5 lbs (2 kg): 1 hour 50 minutes
• 6 lbs (2.6 kg): 2 hours
• 8 lbs (3.6 kg): 2 hours 20 minutes

For a turkey breast only (5-7 lbs), roast at 325°F for approximately 1.5 to 2 hours.

Doneness and Resting

The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Let the turkey rest for 20-30 minutes before carving to allow the juices to redistribute.