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.
This gives the juices time to settle into the bird and be reabsorbed; carving it up too soon will just allow the moisture to run out, leaving you with dried-out meat on top of a puddle on your cutting board.
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 gravy. The only thing worse than not knowing how to roast a turkey on Thanksgiving morning?
With longer thighs and drumsticks, a leaner breast, and a more diminutive size compared to a standard supermarket turkey, heritage birds look, taste, and cook differently than your average Thanksgiving fowl. Heritage birds generally top out at 14 to 16 pounds, so if you plan on serving a larger crowd, you might want to roast two side by side.
Because they tend to have a more active lifestyle, heritage turkeys must be roasted differently in order to avoid toughness. Both ways will work—the most important thing is to watch the internal temperature so that you will not overcook the meat.
Be aware that this could leave the meat with a pinkish hue that may be unappealing to some diners, but a quick fix is to toss their pieces under the broiler for a minute or two if they complain. A curious difference between a heritage and conventional bird concerns the neck fat. While heritage breeds are typically leaner, many have more neck fat than the Broad Breasted White. The excess fat will render into the stuffing, making it soggy and greasy.
Instead, stuff vegetables like carrots or onions into the neck cavity. Pin FB Share. Carving a roast turkey. Juicy Roast Turkey. Turkey Weight Servings Cooking Time 10 to 12 lb. Turkey is done at an internal temperature of degrees F Allow the turkey to rest for at least 30 minutes before carving and serving Using an an oven thermometer and a meat thermometer to get accurate temperature readings is recommended.
Credit: Meredith. Credit: Chef John. Prep Remove the packet of giblets from the cavity of the bird and save them for gravy or stuffing. Next, use paper towels to pat dry the bird inside and out. See how to truss a turkey. Roast Place the turkey on a rack in a roasting pan, and into a preheated degrees F degrees C oven and follow the cooking times above based on the weight of your bird.
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. Allow your turkey to rest for at least 25 minutes before carving. Cover it loosely with foil to keep it hot. Use our handy guide for turkey cooking times by size. Laura Formisano. Samantha MacAvoy Samantha MacAvoy joined the Good Housekeeping food team in March , where she writes about the latest tasty offerings from the Test Kitchen, must-try food trends, and top tips for home cooking success.
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