Cooking turkey to perfection requires knowing the right techniques for preparing seasoning and monitoring the temperature. With the proper methods, your turkey will turn out moist, tender, and full of flavor. As an experienced home cook and turkey enthusiast, I’m excited to share my tips on how turkey is supposed to be cooked.
Selecting and Preparing the Turkey
Choosing a high-quality turkey is the first step. Opt for a fresh or defrosted frozen bird 10-15 lbs in size. Thaw frozen turkeys completely in the refrigerator over 24 hours per 4-5 lbs. Remove giblets and neck from the cavities. Rinse the turkey under cold water, drain well, and pat completely dry. Let sit at room temperature 30-60 minutes before cooking so it roasts more evenly.
For maximum browning and moisture, rub the turkey all over with olive oil or butter. Generously season the cavity and under the skin with salt, pepper, herbs like sage or thyme, garlic, and onion powder.
Roasting at the Right Temperature
Preheat the oven to 325°F. Place turkey breast-side up on a rack in a roasting pan Insert an oven-safe meat thermometer into the thickest part of the thigh, taking care not to hit bone.
Roast turkey uncovered at 325°F, basting occasionally with pan drippings. Calculate roasting time at 15-20 minutes per pound, until the thigh reaches 165°F and the breast 170°F on the thermometer. For a 14-lb turkey, this is about 3 hours.
Monitoring Temperature for Doneness
An instant-read thermometer is crucial for determining perfect doneness without overcooking. Starting 30 minutes before the calculated roasting time, begin checking temperature in a few places. Once the thigh reaches 165°F and breast 170°F, the turkey is done.
If thighs or breast seem undercooked, continue roasting and checking the temperature every 10-15 minutes until reaching the target. Let rest 15 minutes before carving for juicy meat.
Basting for Maximum Moisture
For a turkey that stays tender and juicy basting is key. Combine 1⁄2 cup melted butter with chopped herbs. Every 30 minutes during roasting, baste the turkey with the herb butter. The fat helps keep the turkey from drying out.
Producing Crispy, Golden Skin
For deliciously crispy skin without burning, start roasting at 325°F. Then 30 minutes before the turkey is fully cooked, increase to 425°F to brown the skin. Watch closely to avoid burning.
Letting the Turkey Rest
Letting the turkey rest after roasting is essential. The juices redistribute through the meat, ensuring a juicy interior. After removing turkey from the oven, tent loosely with foil and let rest 15-20 minutes before carving.
Carving Properly
Using a sharp carving knife, first remove the legs by cutting through the joints. Then carefully slice the breast meat, cutting thin slices along the grain. Arrange slices on a serving platter with pan juices for extra flavor.
Cooking Stuffing Thoroughly
If making stuffed turkey, cook the stuffing to 165°F measured with an instant-read thermometer. Cook it in the turkey or bake separately in a casserole dish. Never stuff turkey ahead of time.
Helpful Turkey Roasting Tips
Here are some useful additional tips I’ve learned from years of roasting turkey:
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Brining the turkey in saltwater enhances moisture and flavor.
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Tent turkey loosely with foil to prevent over-browning.
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Add onions, carrots, and celery to the roasting pan for extra flavor.
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Let roasted turkey rest at least 15 minutes before carving for the juiciest meat.
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Use a meat thermometer to eliminate guesswork and prevent overcooking.
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Baste the turkey with herb butter or oil every 30 minutes for maximum moisture.
Common Turkey Cooking Problems and Solutions
Despite best efforts, hiccups occasionally happen. Here are some common issues and fixes:
Turkey skin burning: Tent foil over sections starting to burn.
Undercooked meat: Raise oven temperature 25 degrees and roast 10-15 minutes longer until thermometer registers 165°F.
Overcooked, dry meat: Don’t roast turkey over 170°F breast temp; tent with foil if browning too fast.
Not browning: Increase oven to 425°F, remove foil, and brush skin with oil or butter.
Uneven cooking: Rotate pan occasionally for even browning and use an oven-safe thermometer.
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Straight to the Point
For taking the temperature of your turkey, you need a thermometer. The very best is the ThermoWorks Thermapen ONE. Its lightning-fast, super responsive, and has an automatic backlight for taking the temperature of turkey in cavernous ovens.
Don’t worry about cooking your turkey “until the juices run clear.” Instead, throw away the timing charts and prepare your turkey the way you like it. ” Just use a thermometer. It’s the only way to be sure the meat is cooked just right, as long as you know where to find the turkey’s temperature and what it should be. Three places on the turkey should be checked for the best results: the deepest part of the breast, the joint between the thigh and the body, and the joint between the drumstick and the thigh.
The video below will show you exactly how to do that. 2:32
The Right Way to Take the Temperature of Your Turkey
The government recommends cooking turkey breast to 165°F (74°C). I like my turkey breast at 150°F (66°F), when it is much, much more juicy (especially if you dry brine it!) But is it safe?.
Well, here’s the thing: food safety standards are usually made to be easy to understand, even if it means they’re not always correct. They are made so that any cook, no matter how good they are, can follow them, and it’s easy for health agencies to make them happen. But bacteria are surprisingly complicated for being single-celled organisms. And no matter what a ServSafe chart says, they won’t fit into a step function. The upshot is that food safety is a function of both temperature and time.
What the USDA is really looking for is a 7. 0 log10 relative reduction in bacteria. That is, a drop that makes sure that only one of the 10,000,000 bacteria that were on the turkey to begin with will survive.
Take a look at this simplified chart I drew using data from a USDA guide.
| Pasteurization Time for Poultry with 5% Fat Content (7-log10 lethality) | |
|---|---|
| Temperature | Time |
| 136°F (58°C) | 65.3 minutes |
| 140°F (60°C) | 29 minutes |
| 145°F (63°C) | 10.8 minutes |
| 150°F (66°C) | 3.7 minutes |
| 155°F (68°C) | 1.2 minutes |
| 160°F (71°C) | 26.1 seconds |
| 165°F (74°C) | Instant |
According to the USDAs own data, as long as your turkey spends at least 3. 7 minutes at or above 150°F (66°C), it’s safe to eat. That is, you should be good to go by the time it’s done resting (you do rest your turkey before carving it, right?).
How to Cook a Turkey
FAQ
What cooking method is best for turkey?
Is it better to cook a turkey at 325 or 350?
Is turkey done at 165 or 180?
Should you bake a turkey covered or uncovered?
What temperature should a whole turkey be cooked to?
A whole turkey is safe when cooked to a minimum internal temperature of 165 °F, as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
What temperature should a turkey breast be cooked at?
The turkey is done cooking when an instant-read thermometer inserted into the thickest part of the breast registers 155 degrees. The temperature will rise as the bird rests—you’re looking for a safe internal temperature of 165 degrees in the breast and 180 degrees in the thickest part of the thigh.
How do I know if a Turkey is safe to eat?
Plus, what temperature to cook it to so you know it’s safe to eat. For taking the temperature of your turkey, you need a thermometer. The very best is the ThermoWorks Thermapen ONE. It’s lightning-fast, super responsive, and has an automatic backlight for taking the temperature of turkey in cavernous ovens.
How long do you cook a Turkey in the oven?
Starting the turkey in a hot oven gets the skin crispy and burnished—just what you want. We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.
How do you know if a Turkey is cooked?
If the turkey has reached 165 degrees Fahrenheit or higher, it’s done! If it hasn’t, put it back in the oven. Note: If you’ve stuffed your turkey, you’ll also need to check that the stuffing’s internal temperature has reached a minimum of 165 degrees F (75 degrees C) as well.
How early should you cook a Turkey?
Starting about 30 minutes earlier than your per-pound cooking calculations indicate, begin checking the internal temperature at regular intervals. To do so, carefully remove the roasting pan with the turkey from the oven and set it on the stovetop or counter. (Make sure to close the oven door behind you so the heat doesn’t all escape!)