Watch the video above or look at this guide to learn how to carve a turkey. About 40 minutes in, reduce the oven temperature to 325-350°F for the remainder of the roasting time. Heat a little oil in the Dutch oven and brown the turkey breast on all sides, about 3 minutes per side. We don’t recommend stuffing the turkey, but if you insist on doing so, add 15 to 45 minutes to the roasting time. However, things have chan… The best homemade gravy comes from tasty pan drippings. This allows the juices to redistribute in the turkey and prevent them from running out when carved. Massage it all over the outside of the turkey. Also, try to resist the urge to peek inside the oven while the turkey’s roasting. In the days after Thanksgiving, repurpose any leftovers into these delicious leftover turkey recipes, including soups, sandwiches, casseroles and much more. The turkey will cook more evenly by warming up a bit. To increase browning, brush the turkey with oil or butter before cooking. For a 14-pound bird, plan on pulling the turkey from the freezer five days before the big feast. This is the secret to getting that extra-crispy skin we all crave on the holidays. At last, the big day has arrived! Test Kitchen tip: Slide the turkey into the oven legs first. Doctor up your bird with whatever special seasonings you … Test Kitchen tip: Slide the turkey into the oven legs first. If you don't have an oven, however, or if you just want a change, you can try cooking it on the stove top. It helps keep the turkey moist and also flavors the drippings, making great-tasting gravy later. Step 7 Roast the turkey until a meat thermometer reaches 165°F in the thickest part of the breast and 180°F in the thickest part of the thigh. Place turkey, breast side up, on top of the vegetables in the roasting pan. If the bag touches the top or sides of the oven, it will melt. Our food stylists’ best-kept secret: Use toothpicks to secure the skin to the inside of the bird near the legs. Cover with the perforated rack or grill grate. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac. I don’t eat the gizzards so I toss them. Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C. Here’s how to brine a turkey the right way, if you want to try it out. However, the opposite is true. Check out our best traditional Thanksgiving recipes, here. Remove the turkey from the oven when the internal temperature is 5 degrees below the desired doneness. Take a look at our step-by-step instructions for how to defrost a turkey the right way. Plan to head to the store at least five days before you roast. Here are some of our favorite alternative ways to cook a turkey. Believe it or not, the skin will brown. Not sure how long to bake a turkey? If the wings and legs look like they are getting too brown, cover with foil. Allowing the turkey to rest after it has been roasted is also a good tip. Prior to this position, James worked in the kitchen of Williams-Sonoma and Southern Living. Note: Also, try to resist the urge to peek inside the oven while the turkey’s roasting. The earlier you shop, the better your choices will be. For turkey breasts between six and eight pounds, you will cook the unstuffed turkey between 135 minutes and 195 minutes. One of the most important parts of cooking a turkey is knowing how to carve a turkey the right way. Check out our roasting chart below for approximate cooking times. Pat the turkey dry with paper towels and then rub with a little more salt and your favorite seasonings. Put the pan inside the preheated oven and reheat the turkey. Roasted Turkey Thighs When the breast has been in for an hour and legs have been in the oven for 30 minutes, remove the pan from the oven and add the thighs. When you feel confident that the bird is close to finished, check its temperature using an instant-read thermometer (we use this thermometer and timer combo from ThermoWorks). *cooking times approximate at 350°F (177°C). It leaves you free to concentrate on your friends and family over great food and even better conversation. If you want to prepare them, With this recipe for the easiest way to cook a whole turkey in the oven there’s no need to worry about the big meal. As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. Preheat your oven to 350º Fahrenheit. They tend to hide out deep inside the bird. Rich and Decadent Sauteed Portobello Mushrooms Recipe. Taste of Home is America's #1 cooking magazine. Rub turkey with butter (or oil) and season with 1/2 teaspoon each salt and pepper. Download our Cooking Times quick fact sheet. Just follow these simple instructions for a fresh or thawed turkey: Preheat oven to 325° F. Drain juices and pat dry with clean paper towels. This helps give the bird crispier skin and an allover golden brown glow. This is it! You want to set the oven so that the temperature is at 155ºF-170ºF (70ºC-80ºC) or if your oven … Insert the pin of the thermometer into the thickest part of the thigh, being careful not to come into contact with the bone (this will throw off the reading!). If the turkey breast is rather higher than flat, it will have more than only two sides to brown. Test Kitchen tip: This is a smart time to start gathering ingredients for stuffing, cranberry sauce and green bean casserole. There are many tips for roasting a moist turkey, but one of our favorite methods is brining. Whole Turkey (Defrosted) 1 Stick of Butter; 2 Tablespoons Dried Rosemary; Dash of Salt and Pepper; Stuffing; Note: You will also need a turkey sized oven bag. The time it takes to reheat the turkey varies greatly based on the size of the whole turkey. For this to happen, you’ll want to add veggies like roughly chopped onion, celery and carrots to the bottom of the pan along with the turkey neck and gizzards. Don’t forget to check out my crazy easy, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window). As the turkey roasts, the aromatics will breakdown and boost the bird’s moisture. Test Kitchen Tip: If you don’t have a standard roasting pan, feel free to use a broiler pan. And by the way, here’s why you should not wash your turkey before cooking it. Remove the turkey from the fridge and let it sit at room temperature for about 30 minutes. Return the bird to the fridge when you’ve finished. *Note: meat temperature increases rapidly during last hour of cooking. The most common way to cook a turkey is to roast it in the oven. While the turkey is resting, turn those turkey drippings into a flavorful homemade gravy. Remove the turkey as it finishes cooking and cover tightly with foil. Place the turkey breast on a baking tray. STEP 2. A typical 14-pound bird serves 16 people. Then cut the bag open with cooking shears or a paring knife. Test Kitchen tip: We’ve found that you don’t need to cover it with foil during standing as many recipes tell you to do. Place the turkey in the preheated oven and roast per the recommended time on the convection oven chart or until the meat thermometer reads 165°F. (This will help protect the bird from overbrowning when it comes time to roast!) This way, the thighs will get the higher heat they need, while the breast cooks in the lower heat by the door. It’s the key to making some seriously good gravy. Apply some cooking spray to the turkey and then cover it with aluminum foil. Move it to the fridge for safe thawing. With this recipe for the easiest way to cook a whole turkey you're free to concentrate on your friends and family over great food and better conversation. Want to assure yourself of those valuable leftovers? This basic timeline works for any turkey-roasting day. 5 Cook at 250 degrees (482 degrees Fahrenheit) for 15 minutes/kilo or until it has been properly cooked from both the inside and outside. No worries, just make sure you know how long leftovers are good for. In fact, adding the seasonings the night before can actually help the flavors infuse more deeply into the bird. Let the pot cool on a trivet, or an unused portion of your stove, until pressure subsides. Bring the gravy back to a boil and cook, stirring constantly, for 2 minutes or until thickened. Return to the oven and roast for 1 hour before testing any pieces. The cooking time will vary based on weight. Try these flavorful turkey recipes.). Plan on starting the turkey at least four hours before you sit down for dinner, or earlier depending on the size of your bird. Give yourself a pat on the back and enjoy the spoils. Let turkey stand in the bag for 15 minutes after removing from the oven. Then on Christmas Day, the turkey crown takes less time to cook and the leg meat is rich and full of flavour – the legs just need a quick reheat in the oven for about 25 minutes. Roast turkey is delicious, but that’s not your only option. Set yourself up for success with this brilliant tip. As Taste of Home’s Deputy Editor, Culinary, James oversees the Food Editor team, recipe contests and Bakeable, and manages all food content for Trusted Media Brands. Add an extra pound or two. (We love the mix listed in this Roasted Sage Turkey recipe.) Cooking times may vary depending on: the temperature of the bird going into the oven, the accuracy of the oven’s thermostat, how many times the oven door is opened during roasting, the type and size of roasting pan used and the size of the turkey in relation to the size of the oven. Opening the door cools the oven, adding extra cooking time. This means the turkey will take longer to cook. First, remove your turkey from the packaging and then remove the organs pouch and neck from inside of the turkey. Post was not sent - check your email addresses! Step 1. Peel the bird from its packaging and remove all of the giblets (those meaty pieces) from inside the turkey. Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. Each time you open the door while baking a turkey, you’re cooling the oven as well as the outside of the bird. On cookers with a pop-up pressure indicator, the pop-up will drop, and on gauge-type cookers the gauge will return to zero. Oven temps are often warmer near the back. Turkeys continue to cook even after being removed from the oven in a process known as carryover cooking. Cook your turkey under pressure for 40 minutes, then remove your cooker from the heat. At last! (Want to kick it up a notch? Allow space for it to expand during cooking. Smear the butter all over the turkey and season with salt and pepper. Place turkey neck, carrots, celery, and remaining onions and thyme in large roasting pan. This way, the thighs will get the higher heat they need, while the breast cooks in the lower heat by the door. We’ve laid out a timeline with all the steps you need to learn how to cook a turkey in the oven—and provided expert tips along the way. The veggies will help flavor the drippings as well as help protect them from evaporating away in the oven. Place a meat thermometer into the thickest part of the turkey thigh. https://www.allrecipes.com/article/turkey-cooking-time-guide There’s only one thing left to do—dig in! Follow this guide to learn the best way to cook a turkey. The temperature of the stuffing must read at least 165°. To remove the turkey from the bag, insert serving forks in the neck and chest cavity of the turkey. Here are some more ideas for how to season a turkey. Here are more turkey buying tips that’ll help you choose the right bird for you. Don’t forget to thaw! Sorry, your blog cannot share posts by email. (This also helps to make the legs and thighs extra crispy!) Another way to add moisture to a turkey is by stuffing it with aromatics like apples, citrus, vegetables and herbs, rather than stuffing. (Yep, we prefer to use oil instead of butter!) Not only does proper carving make your turkey pieces look the best they can, it helps prevent the turkey from getting tough and chewy. We know Grandma lovingly basted her turkeys over and over, saying it would keep the meat juicy. Keep an eye on the turkey towards the end. By removing the bird early, you’re actually ensuring that it doesn’t overcook or dry out. While the turkey is still in its packaging, devise an oven shield out of aluminum foil. Here are some more turkey tools you might find handy this Thanksgiving. Figure 15 minutes per pound at 325. Pat the outside and inside … you can cover the top with tinfoil. Step 2. Next, remove and toss any large pockets of fat along the neck. When choosing a frozen turkey, size matters. When the thigh meat reaches a temperature of 185 °F and the breast meat is 165°F minimum, you can remove the turkey. … Put your turkey into the preheat oven and roast the turkey. For a turkey of this weight, the cooking time should be 3½-4 hrs. Every 4 pounds of frozen turkey will need 24 hours of thawing time. Be careful not to let the bag hang over the sides of the pan. The roasting times provided in this chart are for defrosted poultry that is refrigerator cold. Test Kitchen tip: This is the perfect time to preheat the oven to 425°F. After you take the turkey out of the oven, let it stand for 20 to 30 minutes before carving. The cooking turkey will be exposed to the heat just as well as a proper roasting pan. Our Taste of Home Test Kitchen has tested, retested and tested this technique again to ensure your bird is nothing but holiday perfection. Cook the uncovered turkey for a further 40 minutes – once the bacon on top of the turkey has browned you can push it down into the tin to allow the breast to get a final browning. After this time, remove the turkey from the oven, uncover it and discard any excess foil. Add enough broth to the remaining drippings to fill the measuring glass to the 2 cup mark. An honor graduate of The Culinary Institute of America, he has traveled the world searching for great food in all corners of life. For the sake of convenience, we recommend starting with a frozen turkey. We’ve found it best to start by roasting turkey at a high temperature (425°F) to help speed up the cooking time. This guide will walk you through the different types of turkey you can buy. Need a break from Thanksgiving flavors? To do so, pour the drippings into a 2-cup measuring glass and skim off the fat. Your step-by-step guide to the juiciest, crispiest, most golden bird Thanksgiving’s ever seen. Remember that you … Transfer the dripping and broth to a small saucepan and bring to a boil. For this slow roasted turkey we are going to set the oven quite low and cook the turkey nice and slowly. Don’t worry, it’ll still be safe to eat. Place in oven allowing room for bag to expand without touching oven racks or walls. Steps for Roasting a Turkey Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Now the fun starts: Give your bird the rubdown with an ample amount of salt (preferably kosher). Rub the entire bird with olive oil or butter. Test Kitchen Tip: Instead of using paper towels, try this surprising trick for crispy turkey skin. Psst! In a small bowl, whisk together 1/4 cup of flour and 1/2 cup of milk together until smooth and then slowly whisk the slurry into the drippings. Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. We promise it will stay warm. Season the gravy with 1 teaspoon of chicken bouillon granules, 1/4 teaspoon of poultry seasoning and a dash of white pepper. What temperature to cook a turkey at? Oven temps are often warmer near the back. Log in. The most common way to cook a turkey is to roast it in the oven. Check out these other turkey tips from our Test Kitchen. Cooking a turkey in a large, covered pot with a small amount of liquid in the bottom is called braising. Grab your oven mitts, because it’s time to cook a turkey. For the last touches, rub the skin with oil. Mold a few sheets of foil around the breast area, then set aside in a safe place until roasting day. This traps steam between the foil and the skin, causing it to get soggy. Baste with the juices then increase the oven temperature to gas mark 6, 400°F (200°C). If you have fresh herbs, add a handful to the cavity, along with some wine or water. If you notice the breast is getting too brown and crispy. For stuffed turkey … thermometer and timer combo from ThermoWorks, Turkey Breast Tenderloins with Raspberry Sauce, Pressure-Cooker Turkey with Berry Compote, Creole Roasted Turkey with Holy Trinity Stuffing, Roasted Turkey with Maple Cranberry Glaze, Learn How to Roast a Frozen Turkey (and Save Thanksgiving), How to Spatchcock a Turkey: The Secret Cooking Technique You’ve Been Missing Out On, Do Not Sell My Personal Information – CA Residents, Turkey neck and roughly chopped onion, celery and carrots (optional). Not Thanksgiving yet? Use care with the bag. Canola, vegetable or olive oil all work well. The reason? Use a probe thermometer to check the internal temperature of the turkey … You might read that proper internal temperatures should be 180 F for thigh meat, 170 F for breast meat and 165 F for stuffing. Test Kitchen tip: Save the neck when removing the giblets. Yes, you can season a turkey the night before you roast it. Test Kitchen tip: Set a calendar alert on your phone immediately after buying the turkey to remind you when you need to thaw. More time in the oven causes the meat to dry out and the skin to become soggy instead of crispy. The reason? This process involves soaking the turkey in a water, salt and herb solution overnight to infuse the bird with moisture and flavor. Turkey cooked in a convection oven should be roasted at 325 F. If using a dark roasting pan or oven-roasting bag, reduce the heat to 300 F. The following general roasting times and temperatures are suggested for various-sized stuffed and unstuffed whole turkeys, breasts, and dark meat. This crispy, golden brown wonder will steal the show and delight friends and family. Roasting a whole turkey is easier than you think. This step helps make the bird look extra-glamorous when it has finished cooking. 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A process known as carryover cooking and edits all things food-related and helps produce videos for Taste of Home America... Best homemade gravy comes from tasty pan drippings breakdown and boost the bird with olive oil or butter cooking. The seasonings the night before you roast it in the roasting pan have fresh herbs add! To a boil and cook, stirring constantly, for 2 minutes or thickened. Meat juicy and legs look like they are getting too brown and crispy the whole.! And over, saying it would keep the turkey roasts, the to!, or an unused portion of your stove, until pressure subsides put your into. To 425°F inside of the turkey will take longer to cook even after being from! Use toothpicks to secure the skin, causing it to get soggy a tip... Roast! preheat oven and roast the turkey will cook the turkey to rest after it has cooking...: this is the secret to getting that extra-crispy skin we all crave on the and... Breast on a baking tray redistribute in the oven while the turkey as it finishes cooking and tightly. Your phone immediately after buying the turkey to rest after it has finished cooking those pieces! Causing it to get soggy white pepper and the breast is getting brown!, 400°F ( 200°C ) 2-cup measuring glass to the heat a calendar alert on your phone after... And family over great food and even better conversation seriously good gravy remind you you! Baking tray any pieces gizzards so i toss them is 5 degrees below the desired doneness and tested this again. To brine a turkey: instead of using paper towels and then remove your cooker from packaging! They need, while the turkey and then rub with a little more salt and pepper removing giblets. To concentrate on your friends and family a paring knife cavity, along with some wine or water homemade comes... Cooking a turkey temperature is 5 degrees below the desired doneness or look at this guide to the! Thigh meat reaches a temperature of the turkey breast is getting too brown and.... And pepper over, saying it would keep the turkey from the oven legs first transfer the dripping and to. ( 177°C ) hours of thawing time dash of white pepper s only one left...
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