You can also find more information on FoodSafety. Save FB Tweet More. Credit: Southern Living. All rights reserved. Close Sign in. In general, after placing the turkey in the refrigerator you need 24 hours of thawing time for every 5 pounds of turkey , but if it's Thanksgiving morning and your turkey is still frozen solid -- don't worry, you have options!
Our Turkey Thawing Guide walks you through three different methods for thawing turkey safely. A stuffed turkey takes longer to cook than an unstuffed turkey. Roast a stuffed turkey for 15 minutes per pound at degrees F. It is important to check the temperature of the stuffing; it should be degrees F 75 degrees C when you insert the thermometer into the center of the stuffing. Related: How to Stuff a Turkey. Get more tips and expert advice in our How to Cook a Turkey guide.
The only true test for doneness is the temperature of the meat, not the color of the skin. Turkey is done when the thigh meat reaches an internal temperature of degrees F 75 degrees C. To get an accurate reading, be sure that your thermometer is not touching the bone. See our guide that shows you how to check the temperature of a turkey the right way. To prevent your turkey from drying out, factor in carry-over cooking while the turkey is resting: The internal temperature of the turkey will continue to rise 5 to 10 degrees once it is out of the oven.
You can remove the turkey from the oven when the thigh meat registers degrees F 68 degrees C and let carry-over cooking do the rest. While the turkey is resting, check the temperature again after 10 minutes to ensure the turkey has reached degrees F.
Use the 20 to 30 minutes while your turkey is resting to make a delicious gravy. Refer to our step-by-step guide to see how to make turkey gravy from drippings. For some of us, carving the turkey is the most intimidating part. If you've remained patient and let the turkey rest before carving, you're already halfway there!
Slowly work your fingers under the skin, starting at the neck, being careful not to tear the skin or separate it completely at the large cavity. Rub most of the butter under the skin, a little inside the large cavity, and the rest over the skin. Sounds random, we know.
Instead, you can cook the stuffing on the side in a casserole dish. Add some stock to replace the juices the stuffing would have absorbed in the cavity. Try placing onion quarters, celery stalks, parsley, thyme, salt, and black pepper inside the turkey before roasting.
At the same time, add a few halved shallots, sliced carrots, some celery, and 2 cups of water to your roasting pan , under the rack. The vegetables will perfume the meat and flavor the drippings as the turkey cooks, while the water keeps things from burning. Loosely cover the bird with aluminum foil, shiny side out to deflect heat at the very beginning. Tenting with foil keeps the skin from getting too dark too soon.
Remove the foil about halfway through cooking to let the skin brown. Traditional recipes call for basting the turkey every half hour to moisten and flavor the bird. 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. 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.
Basting will certainly help the skin brown up nicely, but opinions vary on whether the liquid actually penetrates the skin to moisten the flesh. And remember: An open oven door lets heat escape, lowering the ambient temperature and lengthening the roasting time.
If, however, you prefer to roast your turkey at a higher or lower temperature, follow these guidelines. The following cook times are for unstuffed birds. Our rule of thumb is to avoid stuffed turkeys and instead to bake the stuffing alongside so that it can easily reach a safe temperature.
According to the USDA the bird must reach this temperature before you take it out of the oven. Whichever turkey roasting temperature you choose, be sure to use an accurate food thermometer to confirm the final temperature. In the past, home cooks used to look at the color of the meat as an indication of doneness: The turkey was pierced with a knife and if the juices were clear instead of pink it was considered done. But this is not a reliable method for several reasons. First, pinkness can disappear before a safe temperature is reached.
A meat thermometer comes in handy all holiday season. Tracking the temperature helps to ensure that you get a perfect roast turkey every time. To check the temperature of the turkey, you can use either an instant-read thermometer which you insert after cooking, as it gives a reading immediately or a remote food thermometer the type that has a probe you insert before cooking, which connects to a digital display that sits on your counter.
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