Preheat oven to 325° F. Drain juices and pat dry with clean paper towels. Please share your own stories, advice, and recipe suggestions in the comments below! Let’s cook some turkey! If your turkey is still frozen — fully or partially — just hop on over to our frozen turkey tutorial and follow the instructions. Roasting time will vary if turkey is covered or placed in an oven-cooking bag. Instead, we prefer to simply shield the breast meat with aluminum foil toward the end of cooking if it starts getting too browned. You can roast a frozen turkey breast too. Remove the wings first, then the thighs, then the breast meat. The first thing you should do before you embark on cooking a turkey is invest in an instant-read thermometer. (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.). Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices. Put in a roasting tin, skin-side up, and roast for 70 mins plus 20 mins per kg, or until the internal temperature reaches 65-70C. Convection ovens circulate the heat with fans to more evenly and efficiently cook food. If you encountered any difficulties with the accessibility of this website, please contact Butterball by sending an email to [email protected] or by calling 1-800-BUTTERBALL (800-288-8372). Read more: How To Cook a Fully Frozen Turkey. The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. The time to cook a turkey is usually around 20 minutes per pound for an unstuffed turkey. To slow roast a turkey, you’ll bake in a very slow oven over a period of several hours – typically 8 to 12, depending on the size of the bird. (These juices are used to make the gravy.) When the turkey is about ⅔ done, loosely cover the breast with a piece of foil to prevent overcooking. Before you remove the stuffing and carve, let your turkey breast stand for 15 minutes to allow the juices to set. Baste the turkey every 45 minutes. Any turkey will taste better if brined in salt for a day or two before cooking. When carving the breast meat, slice close to the rib cage with the flat of your knife right up against the rib bones. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Roast in 325°F (160°C) oven, removing foil for last hour, until thermometer inserted in thickest part of thigh reads 185°F (85°C). Be sure to dump out the excess. Whether you’re roasting a whole turkey for the first time, or just need your yearly refresher, this guide will help you through the steps to a perfect turkey: Crispy skin, tender meat, well seasoned, and so delicious you’ll wonder why you waited a year to eat it again. That way, you'll know for sure if and when your turkey is ready. For a good demonstration, watch our cooking school video on carving a chicken, or read this article:Read more: How To Carve a Turkey. If you notice the breast is getting too brown and crispy. Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Cooking times will vary, but the basic technique will be the same. You've put in too much work to serve cold turkey! Make sure the oven rack is in the lowest position—this will help the bottom of the turkey cook while protecting the more delicate breast meat on top. Pro serving tip:warm your serving platter in the oven for about five minutes before you put the sliced turkey on it. For a 14 to 18 pound turkey, which would ordinarily require four hours of cooking time, you'll need about 6 hours in the oven, plus another 30 to 45 minutes to rest afterward (the turkey, not you, although you'll need a rest by then too). Place a meat thermometer into the thickest part of the turkey thigh. Call 1-800-BUTTERBALL for all your turkey tips & tricks! (Image credit: Emma Christensen). Featured Recipe: Apple-Glazed Roast Turkey with Stuffing and Gravy, Cooking Times From Frozen (Regular Oven 325°). Now it's time to let your bird rest for 20 to 30 minutes, and then carve your turkey. Follow these special directions for a delicious meal: Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions: You can roast a frozen turkey breast too. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Baste with the juices then increase the oven temperature to gas mark 6, 400°F (200°C). For a 14 pound turkey this takes around 3 1/2 to 4 hours. Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. Turn breast skin side up, and brush or spray skin lightly with vegetable or cooking oil for best appearance. If you were shocked to learn that you could roast a frozen turkey, you’re in for another surprise: You can roast that turkey while you sleep, too.. At a typical roasting temperature (around 325ºF), a large turkey can take upwards of four hours to roast. This helps crisp up the skin and turn it a beautiful deep golden brown. Drain juices and pat dry with clean paper towels. If you want to cook a frozen turkey, it will take at least 50 percent longer than the recommended times. Return to the oven and roast for 1 hour before testing any pieces. For whole, unstuffed turkeys in oven cooking bags, cook at 350 °F (176.7 °C) for the following approximate times: 8-12 lb turkey: 1 1/2 to 2 hours; Turkey cooked in a convection oven should be roasted at 325°F. With this online tool it is easy to calculate how long to roast turkey in oven in hours and minutes per turkeys' total weight measured in kilograms - kg and in pounds - lb turkey weight measures. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Set the turkey breast-side up on the roasting rack set in a roasting pan and let it sit while the oven preheats. You can use that resting time to warm up your Thanksgiving side dishes and make the gravy. Check the temperature in three places: the breast, outer thigh, and inside thigh (see photos above). Just follow these simple instructions for a fresh or thawed turkey: If you don’t have a roasting rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan. Shield the breast meat with foil if needed to keep it from overcooking. This method will work with any turkey: Big or small, brined or not, free-range or otherwise. Remove whole breast from bag. If you brined your turkey, as we did, no need to do anything now. She is the author of True Brews and Brew Better Beer. Tent turkey with foil. Preheat the oven to 450°F. Think about 2 to 2-1/4 hours to cook. Bake your turkey according to the weight. 4 An unstuffed turkey will cook more quickly. Add liquid to the roasting pan. Remove the turkey as it finishes cooking and cover tightly with foil. Place thawed turkey, breast side up, on flat rack in shallow roasting pan 2 to 2½ inches deep. After about 3 hours, take a peek. 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. The actual time it takes to cook a turkey in the oven will vary slightly based on a few factors. Butterball, LLC strives to make its web experience accessible to all users. Insert oven-safe meat thermometer deep into the thigh without touching the bone. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking. How Long to Cook a Turkey per Pound The general rule is 15 to 20 minutes per pound of turkey when cooking an unstuffed turkey. Let turkey rest 20 minutes. You’ll be fine (and your gravy will be even more delicious). Nutritional information is based on a 15-pound turkey basted with 1 cup of butter. low-sodium chicken broth, vegetable broth, water, or other liquid, (1 cup) melted unsalted butter or oil, for basting (optional), Roasting pan (or an alternative roasting dish), Roasting rack (or something to lift the turkey off the pan), Turkey baster, brush, or ladle (optional, if basting), Prepare the turkey for roasting. How to cook a turkey crown Heat oven to 190C/170C fan/gas 5. You can roast your frozen turkey and it will turn out just fine! Cook until the turkey is cooked through and reaches an internal temperature of 165F (checked in the inner thigh meat and in the thickest part of the breast). A stuffed turkey takes longer. You might read that proper internal temperatures should be 180 F for thigh meat, 170 F for breast meat and 165 F for stuffing. Do not add water to pan. Got a tip, kitchen tour, or other story our readers should see? For reference, the turkey in the photos was a pre-brined 16-pound turkey from Williams-Sonoma. Place the turkey in the oven and immediately reduce the heat to 325F. In every case, the meat should be at least 165°F when the turkey has finished cooking. Be sure to leave some time to prep the turkey after it comes out of the oven. Read these posts for more: Carving a turkey is just like carving an extra-large chicken: Remove the wings first, and then the thighs — pop out the joints that keep these pieces attached to the bird and cut straight through the joint. How To Cook a Turkey: The Simplest, Easiest Method | Kitchn Turkey roasting cook-time varies by weight, so there’s also a handy turkey cooking calculator to help you plan. Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. Place roast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. The turkey will continue to cook approximately 10° more after it is pulled out of the oven. We’ve had great results with brining and heartily endorse it, although our method here will still work without brining. Leave inner string netting on the roast. Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. ; How long to cook a turkey per pound? What temperature to cook a turkey: 325°F or 350°F? Move the turkey to a cutting board and cover loosely with foil to keep warm. Oven roasting is all kinds of yum! 6 … Refer to the directions on the oven bag package for the manufacturer's recommended cooking times. Do not add water to pan. Calculator for roasting time of turkey total weight. Remove the turkey from the oven. However, things have chan… Don't forget about the leftovers. We recommend roasting turkeys breast-side up. Turn the wings back to hold the neck skin in place. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. (For an unstuffed bird, we're talking roughly 15 minutes per pound.) Bake at 350°F for any turkey that’s less than 14 pounds (5.9kg); Bake at 325°F for bigger turkeys over 14 pounds. Brining is not necessary but it is a good idea. Once you've sat down at the table, don't forget about the turkey back on the counter. Drain juices and pat dry with clean paper towels. A Step-By-Step Guide to Carving a … Begin checking the turkey's temperature about halfway through the estimated cooking time. Crown heat oven to 325° F. drain juices and pat dry with clean towels... Easier than you think cook a turkey: 325°F or 350°F brined or,! 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