That is the best and safest way to know when your turkey is ready without overcooking it. Insert the thermometer into the thickest part of the bird between the breast and thigh being sure not to hit bone. But that's only an estimate! The time will vary based on the exact size of the bird, as well as the size of the oven and how accurate its temperature gauge works, and whether or not the bird is stuffed. So let's say you've got a pound bird. For an pounder, you're probably looking at around 3.
For a pound turkey , settle in for the afternoon. This could take around 4 to 4. One note: We actually don't recommend you cook the stuffing inside the turkey.
It increases the chances the turkey will cook unevenly and you miss out on the delicious crispy-crunchy bits of the stuffing. Use a stovetop recipe or bake your stuffing separately. We can't talk you out of it, huh? We get it: sometimes tradition outweighs other concerns.
Again, check that thermometer as well as your recipe and cooking instructions. If you are sans veggies, you can skip putting water in your roasting pan. Though "low and slow" is a good rule for cooking a bird all the way through without burning it, there's no hard-and-fast rule. Pull back the neck skin until the wishbone is located.
Using a small, sharp knife, cut through the flesh under the contour of the bone on both sides just deep enough to free it. Ease it out, cutting it free at the tips. For accurate timing, always weigh your turkey after it has been stuffed. The latest advice from the British Turkey information service is that, if the turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins. If not, put it back in the oven for another 20 mins, then test again.
Turkey is available all year round, but whole birds are at their best in December. Of those five sources, the last four are perhaps more likely to be able to tell you the most about the turkey, such as where it came from and how it was reared.
Traceability like that will give you assurance that the turkey has been humanely treated while alive; the higher the standard of welfare by which a turkey was reared, the better the quality of the meat. Read more about turkey farming at Red Tractor. As they are allowed to mature slowly, their flesh is firm and flavourful; however, because they have had lots of exercise during their lives, they may be less plump than indoor-reared birds.
Free-range turkeys should have had some access to the open air and are usually cheaper than organic. They are rarely labelled as such, but the low price is a giveaway. Although such turkeys are more affordable, the conditions they endure are extremely grim, as they are packed in at high densities, with little room to move around and no access to sunlight — all of which produces a noticeably inferior meat.
Reared slowly in free-range conditions, they all have densely textured meat that is more flavourful and succulent than indoor-reared types. Whole birds should be roasted. Other portions are also available either skin-on or skinless, bone-in or boneless , including breast joints roast , crown joints the bird without its legs and wings, also good for roasting , breast steaks, escalopes very thin steaks of turkey breast, good for pan-frying and drumsticks roast or braise.
Whichever breed or cut you go for, choose a turkey that is plump and well-rounded, with clear, soft and evenly coloured skin. Avoid those that have been unevenly plucked.
Tasty Seasonings. Napkin Folds. Food Safety. Read Reviews Provided By Mike Tapp. Reviewed By RemaxMom "Agreed with most everything. However, internal temps need to reach , not Roasting Tips Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking. Celery layered at the base of a roasting pan adds flavor to the juices for delicious gravy. If turkey is browning too quickly, make a tent out of aluminum foil and place over the top of the bird.
Rub a stick of butter over the turkey before roasting for a more moist turkey. Place sliced lemon, or a whole onion into the cavity of a turkey while roasting, the flavor will create a tasty juice for gravy. If you have chosen to use a roasting bag, open the bag for the final 15 to 20 minutes of roasting to allow the skin of the turkey to crisp. Average of 4. Rate It! Add A Review Now! Comment on this. Reviewed By RemaxMom. However, internal temps need to reach , not , for food safety.
Reviewed By gigs. We might attempt it while tailgating this weekend. Does anyone know if this site or any other has information on how to deep-fry a turkey? Reviewed By HeyDude. Going to cook a turkey this weekend. Didn't realize a turkey is supposed to rest before being carved! I think I should go out and buy a meat thermometer before I cook it. It turned out perfect. Loved it! Reviewed By cook2cook. We might try that this year and see if it actually cuts down on the cooking time.
Reviewed By chiefcharlie. I am not sure what she wants me to do about it but I see at the end of this article it talks about how to find out if your thermometer is accurate. I am going to do this so we will finally know if it is off or not. Reviewed By Gama. Easy to follow and see what you are supposed to do. It took me a while to find this but I found it in the Turkey Cooking Guide on this site.
Good luck! Reviewed By bam. I always have a hard time knowing where to begin.
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