Perfectly Roasted Turkey at High Altitudes: Tips and Techniques

As someone who loves cooking turkey for the holidays, moving from sea level to the mountains presented an unexpected challenge – roasting turkey at a high altitude. The decreased air pressure and lower oxygen levels make it harder to achieve a tender, juicy bird above 3,000 feet. After a few dried out turkeys, I was determined to figure out how to get perfect high altitude roast turkey results.

In this article, I’ll explain why high altitude turkey roasting is trickier and share the methods I’ve developed to conquer it. You’ll learn about helpful tools, preparation techniques, roasting guidelines and resting times. Follow these tips to enjoy tender, flavorful turkey with crispy skin – even at 5,000 feet or above!

Why High Altitude Roasting is Difficult

Two main factors make roasting turkey more challenging at elevations above 3000 feet

• Lower air pressure allows moisture to evaporate quickly from the turkey’s surface, leading to drying out.

• Water boils at lower temperatures due to the decreased air pressure. This makes it harder to fully cook the turkey’s interior before the exterior dries out.

Because of these issues, turkeys cooked at high altitudes tend to overcook on the outside while being underdone on the inside. Finding the right balance for evenly cooked meat takes some special high altitude techniques.

Helpful Gear for Roasting Success

Having the right roasting tools makes achieving high altitude turkey success much easier:

• Oven thermometer – Monitor the true oven temp, which may vary at altitude.

• Roasting pan – Choose a heavy pan to retain heat. Use a rack for airflow.

• Meat thermometer – Accurately check doneness instead of relying on cook times.

• Baster – Baste the turkey with broth to impart moisture.

• Aluminum foil – Prevent over-browning by tenting foil over the breast or drumsticks.

• V-rack – Elevate the turkey for even cooking and moisture runoff.

Preparation Tips for Moist Meat

Proper preparation is key to keeping your high altitude roasted turkey from drying out:

• Brine the turkey in a saltwater solution overnight in the fridge. This infuses moisture deep into the meat.

• Or dry brine by rubbing the bird all over with kosher salt. Let rest overnight before rinsing off any liquid.

• Truss the turkey legs together to protect the delicate thigh meat. Tie wings back too.

• Rub butter or oil over the skin and under the skin over the breast to prevent drying.

• Stuff the cavity with aromatics like onion, apple and herbs to impart flavor.

Roasting Guidelines for High Altitudes

Follow these roasting guidelines to achieve perfectly cooked turkey above 3,000 feet:

• Roast at 325°F to prevent the exterior from overcooking before the interior is safely cooked through.

• Use a meat thermometer to gauge doneness instead of cooking times, which vary at altitude.

• Baste the turkey with broth every 30 minutes to keep the meat moisturized.

• Tent the breast and drumsticks with foil if they start to get too brown before the thighs are fully cooked.

• Let the cooked turkey rest for 30 minutes before carving to allow juices to redistribute.

Step-by-Step High Altitude Roasting Method

Here is a step-by-step method for roasting tender, delicious turkey at high altitudes:

1. Rinse turkey and pat dry. Dry brine by rubbing all over with kosher salt. Refrigerate 8-24 hours.

2. Stuff cavity with aromatics like onion, apple, garlic and herbs. Truss legs and tie wings back.

3. Place turkey on a V-rack in a sturdy roasting pan. Add 1 cup broth or water to the bottom.

4. Roast uncovered at 325°F, basting every 30 minutes until 165°F in deepest part of thigh.

5. If breast or drumsticks brown too quickly, lightly tent with foil.

6. Let rest 30 minutes before carving to allow juices to redistribute.

7. Use pan drippings to make flavorful gravy to serve with your perfectly cooked high altitude turkey!

Helpful High Altitude Roasting Tips

• Allow 15-20 minutes per pound at 325°F for whole turkey (vs 13-15 minutes at sea level).

• Monitor temperature closely and adjust cook time as needed based on size of bird.

• Letting the bird rest after roasting is crucial to reabsorb juices.

• Use a leave-in thermometer for hands-free monitoring if roasting untended.

• Electric roasters hold in moisture and promote even cooking for high altitude success.

• Cook stuffing separately to prevent overcooking and drying out the turkey cavity.

• Make flavorful gravy from the drippings to keep the carved meat moist and tender.

Conquer High Altitude Roasting