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

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