Several factors contribute to a perfect Thanksgiving, but the holiday hinges on one question in particular: How long will it take to cook that turkey? Notoriously prone to overcooking, turkey meat has been ridiculed for its perceived dryness time and again. On top of the meat’s naturally lean characteristics, these very large birds have sections that vary widely in shape, thickness, and density. These factors can make it tough (pun intended) to achieve a juicy interior and crispy, golden-brown skin. Sadly, not even the richest turkey gravy can save a bird that isn’t cooked properly.
But making a beautiful, delicious turkey is far from impossible. Armed with this step-by-step guide, you’ll have ample time to focus on arguably everyone’s favorite part of the Thanksgiving dinner spread (the side dishes) without stressing too much about the main event.
Should the Turkey Be at Room Temperature Before Cooking?
Bringing the turkey to room temperature before roasting is a crucial step for achieving the perfect holiday bird. Allowing the turkey to warm up leads to more even cooking, better absorption of flavors, crisper skin, and a juicier interior. Below we’ll explore the benefits of bringing the turkey to room temperature and answer some common questions surrounding this practice.
Why Bring the Turkey to Room Temperature?
There are several advantages to allowing the turkey to come to room temperature before popping it in the oven:
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Promotes Even Cooking When a cold turkey is put into a hot oven the outer layers start to cook rapidly while the inside remains cool. This leads to uneven cooking. If the turkey is room temperature throughout, the heat will penetrate at the same rate for consistent doneness.
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Speeds Up Cooking: A chilled turkey takes longer to cook since it needs to overcome the temperature differential. Starting with a room temp bird reduces overall roasting time.
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Maximizes Crispness: A cold turkey requires a longer cook time, which can cause the skin to over-crisp or burn before the inside is done. A room temp turkey crisps the skin nicely without overdoing it.
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Enhances Flavor Absorption: Cold tightens up the turkey’s fat and causes it to contract. Room temp relaxes the tissues so seasonings and rubs can permeate more effectively.
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Prevents Shrinkage: Going from a very cold temp to hot oven causes excessive moisture loss and shrinkage. Less pronounced temp change minimizes this.
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Allows Resting: Giving the bird time to warm up provides the opportunity to let it rest afterwards and reabsorb juices.
FAQs
How long should I let the turkey sit out?
About 1 hour per 4 pounds is recommended. For food safety, total time at room temp should not exceed 2 hours.
Can I leave it out overnight to thaw?Never leave a turkey out overnight, as bacteria can multiply quickly at unsafe temps. Thaw in the fridge instead
What temperature is considered room temp?
Between 68°F and 72°F is ideal, but a few degrees above or below is fine.
Should I still bring a pre-brined turkey to room temp?
Yes, pre-brined birds still benefit greatly from coming to room temp before roasting.
Does it affect cook time?
Yes, significantly. Starting at room temp reduces overall cook time versus cooking cold.
Can I season it before letting it warm up?
Absolutely. Sprinkling on rubs, herbs, spices, or salt before bringing to room temp boosts flavor absorption.
What if I don’t have time to let it sit out?
It’s better to cook from fridge temp than leave at room temp too long. Cook a bit longer and use a meat thermometer.
Can I speed up coming to room temp?
Submerging the turkey in cold water forces it to warm up quicker. Change water every 30 mins until room temp.
Will a cold turkey affect the skin crispness?
Yes, it can lead to leathery skin since longer cook times are required. Always bring to room temp for crispiest skin.
Should I cover it while letting it warm up?
No need to cover. Leaving uncovered helps the skin dry out slightly for better crispness.
Can I cook a frozen turkey?
It’s not recommended, as frozen turkeys cook very unevenly and have greater shrinkage. Always thaw first.
What about a partially frozen turkey?
Also not ideal, but doable. Add significant cook time and use a thermometer to monitor doneness.
Is it safe at room temperature?
Up to 2 hours at room temp is considered safe. Refrigerate immediately if it will be longer.
Where should I store it beforehand?
Keep turkey in original wrapping on a tray or plate to catch leaks before bringing to room temp.
Summary
Allowing the turkey to come to room temperature before roasting delivers huge dividends in terms of taste, texture, and food safety. While an extra step, it pays dividends in nearly every aspect of the cooking process. Follow the guidelines above and your holiday turkey will be perfectly cooked from the surface to the bone.
Before you preheat the oven…
Whether you opt to roast your bird whole, spatchcocked, or cut into parts, there are a few preliminary steps you should always take. Though not directly tied to the turkey cooking time, these steps will help lead to a succulent-on-the-inside, crackly-on-the-outside result.Buy the right size bird.
Unless you want to be eating leftover turkey for days, shop for a turkey that’s just big enough to feed your Thanksgiving crew. Opting for a smaller bird will reduce the turkey’s roasting time, leaving the oven free for sides and pies. (Read more: How Much Turkey Do You Need Per Person?)Don’t forget to defrost.
Always ensure a frozen turkey is fully thawed (in the refrigerator, please; about 24 hours per every 5 pounds) before attempting to cook it. A partially thawed turkey can seriously throw off roasting times—and without thawing, you won’t be able to remove the giblets. (Read more: How to Thaw a Turkey, Depending on How Much Time You Have via Epicurious.)Brine your bird.
Dry brining is key to moist, succulent meat. Whether you choose a simple brine of plain kosher salt, a blend of kosher salt and black pepper, or a custom spice mix, the salt in the mixture will draw water out of the turkey. The salty juices will then be absorbed into the meat, carrying all that flavor with it. This step maximizes moisture content and ensures well-seasoned turkey. A dry brine also tenderizes the meat, prevents a stringy texture, and encourages skin-browning—all hallmarks of a properly cooked turkey.
What about a wet brine, you ask? Dry brines are quicker, easier, and more effective than their liquid counterparts. Not to mention, wet brines can cause a major mess if the liquid spills out—and, frankly, they take up way too much fridge space (at a premium in the lead-up to Thanksgiving).
It’s essential to allow your dry-brined turkey time in the refrigerator (at least 12 hours and up to 3 days), uncovered, before roasting it. That might sound lengthy, but the brine needs time to work its way through the turkey’s big muscles. If you’re short on time, you can dry brine the turkey before it’s fully thawed. Give it at least 24 hours for the exterior to become pliable, then season away and return the bird to the fridge.Use your oven wisely.
Invest in an oven thermometer before the big day arrives to ensure your oven is calibrated. Then, while the bird is cooking, open the oven door only when necessary—minimize peeking, or you’ll bring down the temperature and lengthen the amount of time the turkey needs in the oven. These tips are important any time you use your oven, but especially when roasting a whole bird.
The final, vital step towards a well-cooked turkey—specifically a whole one—is pulling it from the oven before it’s actually ready. You probably already know that 165° is the sweet spot for fully cooked poultry, as mandated by the USDA—though dark meat really is better around 175°–190°. Use an instant-read thermometer to take the temperature of the turkey: It’s a good idea to remove your turkey from the oven when a probe inserted into the thickest part of the breast reads about 150°. As the roast turkey rests (30–60 minutes is ideal), the residual heat will continue to push the internal temperature up to the goal temperature, without going over.
Rest your bird on a cutting board with a trough, or on a platter, to collect any runoff juices (save them for gravy). There’s no need to tent the turkey with aluminum foil: The insulated heat of the bird will last surprisingly long. Plus, tenting can cause crispy skin to go limp.
Do you let a turkey breast come to room temperature before cooking?
FAQ
How long should turkey sit out before cooking?
Once your turkey has thawed, leave it on the counter for about an hour so that it warms up closer to room temperature before roasting.
When should I take my turkey out of the refrigerator before cooking?
Remove the thawed turkey from the refrigerator approximately 1 hour before your plan to begin cooking. Removing your turkey from the refrigerator gives it time to reach, or at least come closer to, room temperature. I always have a few reports each year that the turkey was not getting done on time.
Do you put water in the bottom of the roasting pan for turkey?
Yes! Adding water to the bottom of the pan keeps the meat extra juicy and tender as it roasts. Without that added moisture, the turkey is much more likely to dry out as it cooks.
What temperature should my turkey be before cooking?
Turkey Tips
A thawed turkey may be kept in the refrigerator (40 degrees F or below) up to 4 days before cooking.
Should I cook a Turkey at room temperature?
Starting with a room temperature turkey may help it cook more evenly, but it won’t guarantee a perfectly cooked bird. Other factors such as cooking time, proper seasoning, and using a meat thermometer are also important. 2. How long does it take for a turkey to reach room temperature?
Should you cook a thawed Turkey at room temperature?
Bringing your bird to room temperature first substantially decreases cooking time. A thawed but cold turkey may require 30-60 more minutes in the oven than if it was left out to come to room temp. Shorter cooking equals moister meat. The longer turkey cooks, the drier it becomes.
Can you cook a pre-brined Turkey at room temperature?
Yes, even pre-brined turkeys benefit from being brought to room temperature before cooking. The consistent cooking and absorption of flavors still apply, resulting in a better overall result. How to cook london broil in instant pot?
Should you cook a cold turkey before cooking?
When you cook a cold turkey, the moisture in the turkey will evaporate more quickly. This can lead to the turkey being dry and tough. By bringing the turkey to room temperature before cooking, you can help to retain the moisture in the turkey, resulting in a more moist and flavorful turkey.
Why should I bring my Turkey to room temperature?
Bringing your turkey to room temperature helps to ensure that it cooks evenly. When a turkey is cold, the outside of the meat will cook faster than the inside. This can lead to the outside of the turkey being overcooked while the inside is still undercooked. By bringing your turkey to room temperature, you can help to prevent this from happening.
How long does it take a Turkey to come to room temperature?
The turkey will come to room temperature in about 3 hours. You can also place the turkey in a roasting pan and set it in a warm place, such as an oven that is turned off. The turkey will come to room temperature in about 2 hours. Whether or not you should let a turkey come to room temperature before cooking is a matter of personal preference.