All cook times are based on placing a whole unstuffed turkey on a rack in a roasting pan and into a preheated degrees F degrees C oven. If you're not going to make turkey soup or sandwiches, 1 pound per person is all you will need. See our Turkey Buying Guide for more tips.
Keep in mind a whole turkey can take several days to thaw and the above cooking times are for a completely defrosted bird. In general, after placing the turkey in the refrigerator you need 24 hours of thawing time for every 5 pounds of turkey , but if it's Thanksgiving morning and your turkey is still frozen solid -- don't worry, you have options!
Our Turkey Thawing Guide walks you through three different methods for thawing turkey safely. A stuffed turkey takes longer to cook than an unstuffed turkey.
Roast a stuffed turkey for 15 minutes per pound at degrees F. It is important to check the temperature of the stuffing; it should be degrees F 75 degrees C when you insert the thermometer into the center of the stuffing. Related: How to Stuff a Turkey. Get more tips and expert advice in our How to Cook a Turkey guide. The only true test for doneness is the temperature of the meat, not the color of the skin.
Turkey is done when the thigh meat reaches an internal temperature of degrees F 75 degrees C. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer.
For an unstuffed bird, we're talking roughly 15 minutes per pound. If you want to cook a frozen turkey, it will take at least 50 percent longer than the recommended times. Timing on a grilled turkey is tricky since every grill is vastly different, but here's a rough guide based on weight. According to theperfectturkey. I started doing that three years ago I'm not sure if I'm doing it right.
I typically leave it in a day or two at the least. I have found it has given a more succulent turkey , any tips about this? Hello, Hilary. I've never brined a turkey, It seems too messy to me and I'm afraid of it getting overly salty I've done that with my fried chicken on occasion. Instead, I simply salt the bird inside and out with kosher salt, leave it a few minutes, then thoroughly rinse it forget the hype about spreading bacteria, you wash the sink and surfaces thoroughly after this.
Dry the outside completely. Put a few small thin strips of bacon over the breast and add a few cups of stock to the roasting pan. Baste it every half hour or more often. An alternative to the traditional roast Turkey for Thanksgiving consider a deep fried turkey. We don't do it often but sometimes we will do a deep fried turkey in addition to a traditional roast turkey if we are having a large gathering for the holidays.
It only take about 45 minutes to cook a 15 lb. The one drawback is that it does take a lot of oil about 3 gal. There are electric models now that can be used indoors which is especially helpful for us northerners who might have to deal with winter weather conditions and don't want to be outdoors using a propane turkey fryer. You can still have all the traditional dinner items to go along with your fried turkey including stuffing and gravy and the turkey is extremely moist and delicious!
I use a basting mixture of red wine, lemon juice and brown sugar. Apply several times during cooking. GREAT golden, crispy skin and appearance. If you have a convection oven , know that this will move things along faster. The roasting times in the chart are for a preheated F oven.
Oven cooking times vary, though, so always use a meat thermometer to gauge doneness; this does not include the pop-up timer that comes in the turkey. You can use an instant-read thermometer , which you place in the turkey in the thickest part of the thigh every once in a while—and then remove—to check the cooking progress, or an ovenproof thermometer which is inserted in the bird before it goes into the oven and left there while the turkey is cooking.
There are also probe thermometers that allow you to see the internal temperature on a monitor—no need to open the oven. Some oven models actually include a probe feature. No matter which type of thermometer you use, start checking the temperature a half hour to an hour before the turkey should be done and then every 15 minutes thereafter.
You are looking for a temperature of F. In addition to the preparation tips for a crispy skin, there are a few other things you'll want to have ready to achieve the perfect roasted turkey.
First, make sure you have the right size roasting pan —a heavy construction is best to hold the weight of the bird—as well as a roasting rack unless you plan on sitting the turkey on a bed of vegetables.
And an instant-read thermometer is crucial—do not rely on the pop-up timers! You should also have decided ahead of time how you are seasoning the turkey.
Whether you are using an herb butter under and on top of the skin, stuffing the cavity with aromatics, or sprinkling a flavorful rub over the whole bird, you will need all of the ingredients prepared before the turkey is ready to go in the oven. Because of the variability of cooking times, it's always safer to cook stuffing outside of the bird , but if you are going to stuff it, check the temperature of the dressing before serving and don't be afraid to microwave it to make sure the temperature is right.
A moist, low-temperature environment like the inside of a turkey is ideal for bacteria , and these are guests no one wants at their holiday dinner. Actively scan device characteristics for identification.
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