However, it is easier than you might think—especially if you take your time and follow a few clearly laid out steps. Cool to room temperature. I usually cook mine (average size 15-16 lbs) at 325 for about 4 hours. Once you have an overview of how to roast a turkey properly, it's time to get down to the finer details. To keep the turkey sitting nice and straight and prevent burning, you want to tuck the wings underneath the bird. Untruss the bird. How To Cook a Turkey: The Simplest, Easiest Method | Kitchn For a turkey in the 14 to 20-pound range, this will take 4 to 5 hours. Let the heat come down on it's own. Loosely stuff the birdâs neck and body cavity. An alternative is to place softened butter (see below) under the skin on the breast to keep the meat moist. The amount of time needed to cook a whole turkey is dependent on the weight of the bird and whether it will be stuffed or not. Cool to room temperature. A fully cooked turkey should be 165 F. You can test the temperature in one other spot just to be sure. Bake pecan bars. Although it may be tempting to rinse off the turkey once it is unwrapped, running the bird under water is actually unsafe. How Long Does It Take to Cook a Turkey In the Oven? If roasting a breast fillet only, you can still put some butter under the skin. Add some stock to the drippings, pour into the roux, and cook until thickened. Place 125 ml (Â½ cup) olive oil, 1 cup basil leaves, 1 cup flat-leaf parsley leaves, 1 tablespoon salted capers (rinsed and drained), 2 teaspoons lemon juice and 2 tablespoons toasted pine nuts in a small food processor and blitz until smooth, season with salt and pepper. Using an internal meat thermometer and placing it in the thickest part of the thigh (making sure it doesn't touch bone) is the ideal way to determine when the turkey has finished cooking. For a 4 kg turkey, brush with 2 tablespoons of olive oil (and a spice rub, if using, see above) and season well with sea salt and cracked black pepper. Buying frozen means you can safely purchase the turkey ahead of time—months, if you so desire—but it also means you have to start preparing a few days before cooking so it thaws completely. What chefs do agree on is that tying the legs makes for a prettier bird, so if that is important, secure the legs to each other using kitchen twine. The internal temperature of the thigh should be 80Â°C. (If you haven't spread the outside of the bird with butter yet, do this now.) Roast Turkey Breast is incredibly fast to make compared to a whole turkey! How Long Does It Take to Cook a Turkey In the Oven? Also add stuffing if you like (you will only need about half the amount of typical stuffing recipes). Smear the butter all over the turkey crown and season all over with salt and pepper. For a turkey of this weight, the cooking time should be 3½-4 hrs. Therefore, you cannot make the gravy until the bird is out of the oven. You don't need a lot of equipment to roast the perfect turkey. Resting allows the juices to stay in the meat whereas slicing immediately would cause all that moisture to end up on the cutting board. There are a thousand and one ways to cook a turkey. The ideal resting time is 30 to 40 minutes. For juicy, tender meat, place the turkey on a greased rack in a roasting tray. Cooking a frozen turkey can take about 50 percent longer than one that is defrosted, so plan accordingly (and manage guests' expectations). Cut up and over the breast bone, trying to avoid cutting right through the cartilage; this will make removing the slices easier. 12- to 15-pound fresh or thawed turkey, room temperature. Remove the turkey from the oven and rest in a warm place … The following flavoured butters make enough for a 4 kg turkey. (Adjust the ingredient amounts for a smaller or larger turkey.) Dry the inside and outside thoroughly with paper towels. Should You Brine or Pre-Salt Your Turkey? will require 3 days to thaw). If you don't want to mess with brining, one of the easiest ways to infuse the turkey meat with flavour and keep it moist and delicious is to push some flavoured butter under the skin. It will cook slowly and stay tender and delicious for hours at 200F. Feel free to post under this and tell me how y’all do it, it would be a great reference for everyone who reads this! Chowhound. To brine a 4 kg turkey, bring 1 cup sea salt, 1 cup sugar, 3 bay leaves, half bunch thyme, 1 tablespoon black peppercorns and 6 litres of water to the boil in a large stockpot. Using a 325 F oven, calculate 15 to 20 minutes per pound, adding 30 minutes to the total time if the turkey is stuffed. Place the probe in the thickest part of one of the thighs, making sure it doesn't touch any bone as that will skew the reading. To calculate the cooking time, approximate 15 to 20 minutes per pound, or until a meat thermometer reads 165 F when placed in the thickest part of the thigh meat. The bird may not be as delicious as you had hoped, and can't be brined or stuffed, but it will be presentable and edible, which is the most important thing. A true turkey gravy uses the drippings—the liquid left in the roasting pan once the turkey is cooked—along with a few other ingredients, like flour, stock, salt, and pepper. Secure the cavity with a skewer and tuck the neck skin underneath and secure with a toothpick. Whole turkey, 180Â°C, 35-40 minutes, per kgBreast fillet, 200Â°C, 30 minutes, per kgRolled, 200Â°C, 30 minutes, per kgJointed, 200Â°C, 40-50 minutes, 4 kg turkeySpatchcocked, 220Â°C, 40-50 minutes, 4 kg turkey. ). Use your fingers to push down on top of the skin and spread the butter evenly, trying to coat all areas of the meat. Remove the delicious "oysters" where the leg attaches to the frame. Then cut off both pieces of breast meat by slicing close to the breast bone and pulling away each section of meat. The first step to making the turkey is to clean out the cavity. (A 12-pound turkey, for example, will take up to three days to thaw.) Place the turkey in a roasting pan, preferably one with a rack, and tent it well with foil. Smear the butter all over the turkey and season with salt and pepper. Keep it in its original packaging and place it in a pan or on a tray to catch any liquid that may escape. Remove the stuffing. To check the stuffing is hot at the centre, insert a metal skewer and leave for 10 seconds; the skewer should be hot to the touch when removed. Next, separate the drumsticks from the thighs, remove the bones from the thighs, and carve the meat. This means the water has to be changed every 30 minutes. About an hour before the cooking is done, remove the foil to brown the skin. But more important than the time is the turkey's internal temperature; it needs to reach 165 F to be safe to eat. All turkey, no matter what cut, needs to be rested. Place the turkey on a large cutting board, pull the wingtips forward, and tuck them under the breasts. Whether you choose a fresh or frozen turkey depends on what will work for you, as there are advantages to both. Starting at the outside edge of the breast, cut across the turkey into slices. If you're working with a 15 lb (6.8 kg) turkey, you'll need to cook … This gives a nice shape by bringing the legs close up against the body, and helps to prevent them drying out. The good news is once you've got the hang of carving, you're flying,Â. Take the turkey out of the fridge to come up to room temperature. We’ve got intel on turkey recipes that aren’t whole roasts, alternative birds, vegan Thanksgiving recipes, and ideas for fun Friendsgiving themes that could inspire a totally different menu. When it comes to size, the general rule of thumb is one pound per person, but if you would like leftovers or have a few big eaters in the group, you'll want to increase that to 1 1/2 to 2 pounds per person. Alternatively, you can wait to do this until after the turkey is on the roasting rack. Use the back of a dessertspoon to ease between the skin and the breast meat to release the skin from the flesh, but take care not to split the skin. Simply combine the dried spices with 2 tablespoons vegetable oil and rub over the skin before cooking. The most important thing is a roasting pan large enough to hold your turkey comfortably; there should be enough room around the bird that it doesn't touch the sides of the pan. First cook the bird for 15 to 20 minutes to give it some color, then reduce the temperature to 325 degrees. More butchers and supermarkets are stocking free-range as well as commercially produced birds. Read the Turkey for Dummies discussion from the Chowhound Home Cooking, Turkey food community. No matter what the cut of turkey, baste regularly, test with a skewer, and rest. Once both thighs have been removed, remove the meat from the thigh bones by cutting once either side of the bone, then slice the thigh meat. Using a 325 F oven, calculate 15 to 20 minutes per pound, adding 30 minutes to the total time if the turkey is stuffed. Submerge the turkey and refrigerate for 24 hours. Your turkey is done with a meat thermometer inserted into meaty part of the inner thigh reads 180° F for a stuffed turkey or 170° F for an unstuffed turkey - temperature is the best indication of doneness, as the juices may still have a slight pink tinge. Step 4 Roast at 325°F. Ensure the stuffing is at room temperature (i.e. 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. Brush with melted butter or oil. Repeat with the other wing. Once the rack is in the pan, add the remaining chopped vegetables. Remove the thighs: Stretch a thigh away and cut, starting near the parsonâs nose and back towards joint. Check out our page on cooking turkey. Be careful not to tear the skin (although it's fairly tough); if you push slowly and firmly you should be able to separate the skin about two-thirds of the way down on either side of the breastbone. There are racks made to fit in a roasting pan and hold a large turkey, but if you don't have one you can shape some aluminum foil into a figure eight and place in the bottom of the pan; just be sure to make it sturdy enough that the turkey doesn't simply squash it. Cut either side of the open end with the stuffing and lift out the wishbone. Cover loosely with greased foil if the turkey is browning too much. Turkeys are also available in different types, such as organic, free-range, or kosher, and brined or seasoned. (Some people save this to make stock or gravy.) I always pour 4 cups of water into the bottom of my pan and I never baste my turkey through the cooking process. The trick to getting a flavorful turkey is to season the meat as well as the skin. Insert a meat thermometer into the thickest part of the meat, not touching the bone. Heat 2 tablespoons olive oil in a frying pan over medium heat, add 2 finely chopped chorizo sausages and 2 chopped onions, cook, stirring occasionally for 8â10 minutes or until golden and the onion has softened. Combine 80 g softened butter, finely grated zest of 1 lemon, 2 tablespoons chopped parsley, salt and pepper. and you'll end up with a pretty plate just like this one: 4 kg turkey serves 10, thaw in fridge for 2 days. This is a good time to make the gravy and assemble the side dishes. It needs to sit for one hour per pound of turkey. 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