How To Cook Turkey
Turkey Recipe Cheat Sheet
How large is a turkey? This method is best for a 12 to 16 pound bird. (Buy 1 to 1 1/2 pounds turkey for each guest.)
Cooking the turkey takes how long? 13 minutes of cooking time for each pound of turkey if roasting empty and 15 minutes per pound if stuffed.
What temperature to cook the turkey? After placing the turkey in the oven, heat the oven to 350°F.
Do you need to let your turkey rest for at least 15 minutes? You should allow the turkey to rest for 15 minutes before you begin carving.
How to Save Your Turkey from Frozen
You don't have to thaw your turkey yet! The best thing about a frozen turkey is that you can roast it! Follow our instructions if your turkey has not been thawed completely or partially. You'll be fine (and your gravy will be even more delicious).
How to Cook a Frozen Turkey
How To Brine A Turkey
Salting the turkey for several days prior to cooking will make it more flavorful. Although brining isn't necessary, it can be a great idea. The turkey is placed in a salt water solution for dry-brining. This process has been very popular in recent years. The end result is moist, well seasoned white and dark meat. Our experience with brining is excellent and we highly recommend it.
How to Dry-Brine Turkeys. Your refrigerator drawer is your best bet for brining Thanksgiving turkeys.
How to Carve the Turkey
To carve a turkey, you will need to remove the wings and then cut the meat through each joint. To carve the breast meat, you need to slice it close enough that the knife touches the ribs. You can then separate the meat and cut it into pieces. This video shows you how to make a chicken skewer. You can also read our article about making a chicken skewer.
How To Carve a Turkey
Prepare the turkey for roasting. To roast the turkey, remove it from the refrigerator at least 30 minutes to an hour prior. Take out any plastic wrap and bag of giblets. Check the cavity in the neck and body cavities. The turkey should be placed breast-side-up on a roasting plate. By doing this, the meat is chilled and cooks faster. This allows the skin to dry, which encourages browning. (Note: Your turkey will likely still feel cool to the touch after sitting at room temperature that's fine and you can continue on with roasting.) Heat the oven to 450°F. Set an oven rack at the bottom of your oven. Remove any racks from the top. Heat the oven to 450degF. If you brined your turkey, as we did, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly.
Pour liquid into the baking pan. Add the water and broth to the roasting pan when you are ready.
Turn down heat to 350°F. Place the turkey in the oven and turn down the heat to 350degF. Roasting turkeys breast-side down is a good idea. While some people prefer to roast the turkey with the breast side down, we don't think it is a great idea. In the event that the breast meat becomes too brown, it is better to use aluminum foil instead.
The turkey should be roasted. For a Thanksgiving turkey, the rule of thumb is 13 minutes per 1 lb. A 16-pound turkey would take approximately 3 1/2 to cook. Cooking with an unstuffed cavity and the legs left open will help speed up the cooking process. You should plan to cook the turkey for 13 minutes per pound. But, check your turkey's temperature at least halfway through the cooking time. This will allow you to see how fast the bird is cooking.
After 45 minutes, basten the turkey. Each 45 minutes, turn off the oven. Baste the turkey on all sides. To baste, tilt the pan if needed and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. By basting the turkey with pan juices, you cool it and slow down its cooking. The breast meat cooks at the same time as the legs/thighs. After 45 minutes, butter or oil can be used to baste the turkey. You can crispen the skin, turning it into a gorgeous deep brown.
Take the time to test the turkey's internal temperature. The turkey should be checked approximately halfway through the cook time. See photos to see how you can check temperature at three locations: breast, inner thigh, or outer thigh. In every case, the meat should be at least 165degF when the turkey has finished cooking. Place the turkey again in the oven for another twenty minutes if any part of the turkey is not at the right temperature. Shield the breast meat with foil if needed to keep it from overcooking.
Be sure to let the turkey rest for at least 30 minutes before carving. Remove the turkey from the oven. Use an oven mitt to grab one end of the roasting tray and turn the entire pan upside down so that the juices from the turkey's cavity escape into the pan. These juices will be used to create the gravy. Now, take the whole turkey off the rack. Transfer it to a clean cutting board. Cover the turkey with aluminum foil, and allow it to rest for no less than 30 minutes. The turkey will be more tender and have the ability to absorb the liquids into its muscle tissues. This allows it to rest for at least 30 minutes.
How to prepare the turkey for roasting
It can seem overwhelming to roasting turkeys because there are so many different ways of cooking it. But it doesn't have to be that way. We'll walk you step-by-step through the process.
Brine Stuff Truss Unwrap
Your turkey has arrived a few days ahead of Thanksgiving. It is important to not wash your bird after it has been removed from its plastic bag. Any possible bacteria can be cooked off while roasting. At this point, depending on its size, your turkey may be well on the way to being fully thawed. (Allow one day of thawing in the refrigerator for every four pounds of bird.)
Be sure to remove the sack containing the neck and innards from the cavity. If you wish to keep them, reserve them. If the bird is frozen, defrost for one day, and then you should be able to pry them out. You should be aware that giblets sometimes are located underneath the neck flap. Verify the turkey. Brine Should you brine the turkey or leave it alone? For me, the answer is no at least, not a wet brine. The process of submerging turkeys in salt-and-aromatic solutions to make them moist is called wet brining. This is not the best and most convenient method to achieve evenly-seasoned meat.
It's better to season the bird in a salt rub, dry brine, and then let it rest for at least a couple of days before baking. It's much easier to keep a salted turkey in the fridge rather than having to figure out where to store a bird covered in liquid.
It's up to you to make the decision. It doesn't matter what you do, you can still brine and season frozen birds as they defrost. Here are some things you should know.
Garlic Herb Butter Roast Turkey Recipe is Delicious and Tender Inside. It's a delicious recipe with a golden, buttery skin!
You don't need to brine your roast turkey this holiday season. Here are some tips! The perfect Turkey Recipe eliminates dry out breasts, meat, and other parts. Use a garlic herb butter to coat the meat, and then bake it for the perfect texture.
It is easy to prepare for Thanksgiving
Looking For More Turkey Recipes? Check These Recipes!
Crispy Skin Slow Cooker Turkey Juicy Herbroasted Turkey & Potatoes With gravy Crispy Beer-Roasted Turkey Legs
Garlic Herb Butter Roast Turkey. How to create a flawless Roast Turkey. Moist and succulent turkey slathered with a garlic herb butter then oven roasted to get the most perfect, juicy meat and golden brown skin!
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You won't believe the delicious quick breads you can make for Fall. Learn how you can make this delicious recipe. Let's find out how to do it!
Whether it's your first time hosting the holidays, or you just need a quick review before this year's feast, we've gathered all the details you need to roast a perfect turkey this year. Yes, roasting is where we recommend beginning. While you have the option to grill, deep fry or slow cook breasts, roasting is our preferred method for traditional holiday meals. You can make it easy and get delicious results. So let's start to roast.
Are You able to stuff your Turkey?
Do you stuff your turkeys? Another heated turkey roasting question. Stuffing cooked inside the turkey tends to be moist and has some opportunity to soak up drippings from the bird. It is important to take safety precautions while cooking stuffing. You must heat the stuffing at 165F. It is possible for your turkey to be overcooked before it is ready for stuffing. USDA advises you to stuff the bird before baking. This prevents bacterial growth.
While we have recipes for both methods, there's a lot to be said for cooking stuffing separately in a casserole dish (beside being the optimal food safe cooking method, per the USDA . A casserole cooks the stuffing as a dressing. Browning, a chemical reaction which produces more flavorful food, is what you want. You will notice a more chewy dressing, which can be a pleasant contrast to fluffy mashed potatoes. Here's what chef and Betty Crocker Test Kitchens consultant Maggie Lyon has to say on the matter.
When stuffing a bird you remove air circulation and the possibility of it becoming suffocated.
If you stuff birds, you are reducing air circulation in the bird's cavity. Also, the stuffing will make the bird brown and crispy more easily when it is baked.