Tracking the temperature helps to ensure that you get a perfect roast turkey every time. Steady heat means not having to check the oven so frequently, leaving you free to do other things, like prep your mashed potatoes. An added bonus is that smaller birds cook more quickly than their fleshy cousins, so you don't need to rise at dawn if you like to eat Thanksgiving dinner at noon. You can't deep-fry a frozen turkey under any circumstance. They're the largest part of the turkey, and in the oven they'll take longer to thaw than the rest of the bird, meaning they'll be slower to overcook. Turkey is distinguished because of its white plumage plus also a bare wattled neck and mind. Higher temperatures may cause the meat to dry out, but this is preferable to temperatures that are too low which may not allow the interior of the turkey to cook to a safe temperature. Position your oven rack on the lowest rung. Another matter entirely. You can add butter to the roasting pan for a richer basting solution, or have turkey broth simmering on the stove to use if the pan juices run dry. For juicier meat, however, some people prefer to take the bird out at 150°F so the temperature will rise only to 165°F as it rests. WATCH: This Thanksgiving Meal Only Takes Three Hours to Prepare. Basting is a simple process that just requires opening the oven and carefully spooning (or using a turkey baster to squirt) the pan juices all over the turkey. We may earn commission from links on this page, but we only recommend products we back. ThermoWorks VP Tim Robinson told us, in no uncertain terms, that to cook a partially thawed turkey is to invite disaster. A 12-pound bird will cook more quickly than a 20-pound monster, which is just one of the reasons why we suggest buying two smaller birds (or cooking one whole turkey and one turkey breast) if you’re feeding a crowd. If you leave the thermometer in the turkey during this period, Robinson said, you'll see the temperature rise eventually to 165 degrees—the temperature of a perfectly done Thanksgiving centerpiece. The longer the bird stays in the oven, the more likely it is to dry out. Hey, it happens! In addition to checking the temperature of the turkey, you need to check the temperature of the dressing as well. The ideal place to thaw your turkey is in the fridge, which can take up to a week depending on the size of the bird. Cover it loosely with foil and let it rest for at least 25 minutes before carving, serving, and enjoying. But the very general rule is around 15 minutes per pound for an unstuffed turkey at 325ºF. Ahead you’ll find everything you need to know to make the perfect turkey. Add some stock to replace the turkey juices it would have absorbed in the cavity. https://www.allrecipes.com/article/turkey-cooking-time-guide First, the oven temperature will impact the amount of time it will take to roast. If, however, you prefer to roast your turkey at a higher or lower temperature, follow these guidelines. Tented with foil, you can leave the bird in a warm place for up to 40 minutes, which gives you plenty of time to make the gravy. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. That time will vary, though, based on the size of your bird, the oven temperature, and if it's stuffed. The drawback to cooking a frozen turkey is that it does take a little more time to cook—specifically, ThermoWorks figured, about 50 percent more time, at an oven temperature around 325°F. Each year sees a fresh influx of ex pats to Turkey, old and young, adventurous and homely, 1000s of expats are flocking to reside at Turkey annually as Turkey grows right into a manicured destination for most international nationals seeking to stay a lifetime of experiences. But stuffing the neck cavity (not the large cavity) with a halved apple—placing the cut side against the turkey's flesh with the rounded side facing out—helps buffer the breast against heat and protects it from overcooking. Sounds random, we know. To kill all bacteria, a turkey must be cooked to an internal temperature of 165°F. (Our rule of thumb is to avoid stuffed turkeys, and instead to bake the stuffing alongside the bird, so that it can easily reach a safe temperature). Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb turkey), or 15 minutes per pound for a stuffed turkey. (It's also technically possible to cook a frozen turkey; if it's the day of and you're stuck with a frozen bird, scroll down to our primer on cooking a frozen bird.). And on the flip side, some turkeys (especially organic and heritage birds) may never lose their pink color, even if they're cooked to well above 165°F. Because of their more natural, active lifestyle, heritage turkeys must be roasted differently in order to avoid toughness. Related to Cook Turkey At 325 Or 350, A Turkey is actually a large, arctic bird, a native of united states. The temperature differential between the hot oil and the cold turkey can lead to a situation of extreme boiling over, increasing the danger already inherent in deep-frying a turkey of committing injury to yourself and maybe lighting your home on fire.). The Best 25 Christmas Decorations You Can Buy, 40 Gifts That Are Sure to Warm Grandma's Heart, 40 Gorgeous Gifts for the Best Sister Ever, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Check the temperature about ¾ of the way through that time, and then again every 10 minutes, and roast until the temperature reads 165°F (or 150°F as the case may be) when checked at the thickest part of the thigh and the thickest part of the breast. All rights reserved. The Test Kitchen agrees that 375℉ is the best temperature to … If your turkey weighs 15 to 16 pounds, roast it at: 425°F for 3 to 3 1/4 hours. Try placing onion quarters, celery stalks, parsley, thyme, salt, and black pepper in the turkey before roasting. To check the temperature, you can use either an instant read thermometer (which you insert after cooking, as it gives a reading immediately) or a remote thermometer (the type that has a probe that you insert before cooking, which connects to a digital display that sits on your counter). Determining how long to cook a turkey will anchor your entire Thanksgiving Day timeline, so it’s crucial to learn exactly when to put that bird in the oven, and when to take it out for the perfect Thanksgiving dinner. In fact, there's not a whole lot that will. A meat thermometer comes in handy all holiday season. Here's how long it takes a typical turkey to thaw in the fridge: If you're short on time, however, there are other, faster ways to thaw a turkey, but thawing it in the refrigerator is your best bet when it comes to safe kitchen practices. As the turkey nears the end of its time in the oven, Robinson said to check it in several different places—in a couple spots in the thigh, where the temperature should hit 170°F, and in the deepest part of the breast. If you cook a turkey at 325 or 350℉, it will take longer to cook than at higher temperatures. Ad Choices, How to Roast a Turkey: Cook Times, Temperatures, and Tips. ; Prepare turkey: Remove neck and giblets from turkey and remove any pin feathers left behind. The vegetables will perfume the meat and flavor the drippings as the turkey cooks, while the water keeps things from burning. At 325ºF it should … Either way, insert the probe into the thickest part of the turkey's thigh, being careful not to touch the bone (which will skew the reading). Thawing a turkey in the refrigerator can take half the week. To others it’s the unfortunate (albeit convenient) vehicle for gravy, dressing, and cranberry sauce. What temperature to cook a turkey: 325°F or 350°F? The belief is that the high heat “sears” the bird and the low heat gently roasts, yielding a bird that’s more moist and succulent, but we haven’t found that this makes a huge difference. The Test Kitchen agrees that 375℉ is the best temperature to cook a turkey, because it’s not too hot, not too cold, and cooks quickly enough to ensure that a juicy, flavorful bird is ready by dinnertime. When it comes time to cook your bird, take the now-thawed turkey out of the fridge and set it on a rack at room temperature for an hour to take the chill off and to dry out the skin. You may be able to find more information about this and similar content at piano.io, The Best Green Bean Recipes For Thanksgiving, 25 Corny Thanksgiving Jokes to Tell This Year, 26 Post-Feast Thanksgiving Games for Families, Psst: Here's How to Reheat Mashed Potatoes, 20 Games and Activities to Enjoy on Thanksgiving, 40 Creative Thanksgiving Place Card Ideas. While heritage breeds are typically leaner, many have more neck fat than the Broad Breasted White. If your turkey weighs 8 to 12 pounds, roast it at: If your turkey weighs 12 to 14 pounds, roast it at: If your turkey weighs 15 to 16 pounds, roast it at: If your turkey weighs 18 to 20 pounds, roast it at: If your turkey weighs 21 to 22 pounds, roast it at: If your turkey weighs 24 pounds, roast it at: Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell, Gieves Anderson, food styling by Anna Hampton, Everything You Need to Roast a Thanksgiving Turkey, heavy-duty cooling rack set inside a half-sheet pan, Absolutely Everything You Need to Know About Thanksgiving Turkey and Gravy. To 3 1/4 hours neck and giblets from turkey and remove any pin feathers behind. And flavor the bird must reach this temperature before you take it out of oven. 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