However, when you buy something through our retail links, we may earn an affiliate commission. But turkey can be great delicious even if you know the ideal turkey temperature and how to roast a turkey properly—yes, even the white meat.
Or maybe confit? You can also scroll down and get straight to the turkey cook times. The ideal place to thaw a frozen turkey is in the fridge, which can take up to a week depending on the size of the bird. For more on how to prepare a turkey , click on our guide. When the time arrives 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 dry out the skin.
Your roasting rack should allow the bottom of the turkey to sit at or just below the top of the pan. No roasting rack? A heavy-duty cooling rack set inside a half-sheet pan works too. Some recipes have you start roasting the turkey at a high temperature for a brief period before lowering the heat for the duration.
Plus, the skin gets browned very quickly often too quickly. Steady heat means not having to check the oven so frequently, leaving you free to do other things, like prep your mashed potatoes. Set your turkey breast side up on the roasting rack and rub room-temperature salted butter—or your favorite flavored compound butter —all over it.
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.
Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time. Place turkey breast side up on a rack in a shallow about 2 inches deep roasting pan. Insert meat thermometer in thigh see Turkey Safety: Using a Thermometer. Cover turkey loosely with a tent of heavy-duty aluminum foil. During the last 45 minutes of roasting, remove the foil tent to brown the skin.
Basting is not necessary, but does help promote even browning. Rest, Then Carve When the turkey is done, remove from the oven and allow to rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat, and makes for easier carving. See how to carve a turkey. Need to know how to cook a small turkey?
We've got you covered. Bookmark these Thanksgiving Disaster-Savers , because you never know. Get top-rated Thanksgiving recipes , including turkey , side dishes , and desserts.
By Vanessa Greaves. ByAllrecipes Editors. All rights reserved. Close this dialog window View image. The times listed below are a guideline to help you plan the approximate time required to cook your Thanksgiving headliner to the right temperature, but always use a thermometer to determine doneness.
As the bird rests outside the oven, the temperature will continue to rise to the perfect point. You can also find more information on FoodSafety.
0コメント