Deboning a turkey before roasting is a great technique that makes carving easier, reduces cook time, and allows you to stuff the entire cavity But removing the bones changes the cooking process So how long should you roast a boneless turkey to ensure it’s cooked through without drying out?
I’ll walk through everything you need to know to get perfect results with your holiday deboned turkey including estimating cook times vital roasting tips, and how deboning affects flavor. Follow this comprehensive guide and you’ll be impressing guests with juicy, platter-ready roast turkey.
Why Debone Your Turkey?
There are several good reasons to remove the entire bone structure from your Thanksgiving or Christmas turkey before cooking:
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Easier Carving – With no bones or joints to wrestle with at the table, carved meat slices cleanly away from the bird for easy serving.
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Faster Cooking – A deboned turkey cooks more quickly than a traditional bone-in turkey, The meat cooks more evenly without bones
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Uniform Shape – Trussing the boneless turkey gives it a uniform shape which promotes even cooking.
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Stuff the Whole Cavity – Removing bones allows you to stuff the entire interior for a dramatic presentation.
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Elegant Presentation – Carved slices of boneless turkey arranged on a platter look beautiful.
Estimating Cook Times
Cooking a stuffed deboned turkey takes less time than a bone-in bird. Use these general time guidelines:
- 10-12 lb turkey: 2 to 2 1/2 hours at 325°F
- 12-14 lb turkey: 2 1/2 to 3 hours at 325°F
- 15-18 lb turkey: 3 to 4 hours at 325°F
- 18-22 lb turkey: 4 to 5 hours at 325°F
For very large turkeys over 22 lbs, figure approximately 15-20 minutes per pound.
Always confirm doneness with a meat thermometer rather than just timing. Cook to at least 165°F minimum internal temperature.
Key Factors Affecting Cook Time
Several factors can alter the roasting time needed for boneless turkey:
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Turkey Weight – The heavier the bird, the longer cook time needed to heat through.
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Stuffing – A stuffed deboned turkey takes more time than an unstuffed one.
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Oven Temperature – Higher heat cooks turkey faster, while lower temps require more time.
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Shape – Trussing into a uniform thickness promotes even cooking.
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Brining – A brined turkey may cook slightly faster than an unbrined one.
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Doneness – Cook longer if you prefer very well done meat.
Step-by-Step Roasting Method
Follow these steps for roasting tender, juicy deboned turkey:
Prep
- Completely debone turkey.
- Brine if desired.
- Pat turkey dry and season with herbs/spices.
- Shape meat into uniform thickness.
Roast
- Preheat oven to 325°F.
- Place turkey breast-side up on roasting pan.
- Roast until 165°F internal temperature.
- Baste occasionally with pan juices.
Finish
- Cover with foil and rest 15 minutes before carving.
- Make gravy from pan drippings.
- Carve turkey and serve immediately.
Vital Roasting Tips
Use these tips for the best results with your boneless roast turkey:
- Truss or tie turkey into a uniform shape to prevent drying out.
- Use a rack so turkey isn’t sitting in juices.
- Baste frequently with pan drippings to prevent drying.
- Loosely tent with foil if browning too quickly.
- Let rest 10-15 minutes before carving for juicier meat.
How Deboning Affects Flavor
Some worry removing the bone deteriorates flavor. However, in side-by-side taste tests, there was little discernible difference between bone-in and boneless turkeys.
With generous seasoning, aromatic vegetables/broth in cavity, and frequent basting, your deboned turkey will still be full of flavor.
Deboning Methods
You can debone a whole turkey using either of these two approaches:
Butterfly Cut: Slice along one side of the backbone. Open turkey like a book. Cut along ribs to remove breastplate.
Full Debone: Carefully cut and scrape meat away from carcass without major skin cuts. Watch tutorials first.
Both methods work well. Go slowly, following the bone joints. Be careful not to tear the skin.
Stuffing Your Deboned Turkey
A benefit of deboning is the ability to stuff the entire cavity. Figure around 1/2 cup of stuffing per pound of meat. For a 15 lb bird that’s about 7-8 cups of stuffing.
Loosely pack the stuffing without overfilling, which can hinder even cooking. Use your favorite stuffing recipe or a prepared mix.
Alternate Cooking Methods
While roasting is traditional, you can also cook deboned turkey using these methods:
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Grill – Small birds work well. Use indirect heat.
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Smoke – Adds delicious flavor. Maintain steady temp.
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Sous Vide – Cooks gently in water bath then finishes under broiler.
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Fried – Submerge in hot oil for crispy skin. Use caution.
Easy Carving
With the bones removed ahead of time, carving is simple. Just slice the turkey into pieces for serving.
For an elegant presentation, arrange full slices on a platter fanned out with stuffing and gravy.
Get Platter-Ready Perfection
With the guidelines in this comprehensive guide, you’ll be able to roast a delicious deboned turkey with moist, tender meat every time.
Removing the bones simplifies the process, reduces cook time, and makes serving much easier. Soon your holiday feasts will be impressing guests with beautiful platters of your perfect roast turkey.
How to cook boneless turkey
If you’re cooking for a smaller group, often a better option rather than cooking a full bird is to opt for a boneless turkey breast. However, these can vary in weight and size so cooking times may vary. See our guidelines for preparing a turkey breast joint below.
- Take the turkey breast out the fridge and leave it for about an hour to come up to room temperature. Heat your oven to 190C/170C fan/gas 5 and put a rack inside a baking tray with your festive vegetables underneath. Or you can arrange the veg in an ovenproof frying pan depending on your preference.
- If you know the weight of your turkey breast, work out 40 minutes of cooking time per kilo plus an extra 20 minutes. If you’re unsure on the weight of your turkey, weigh it first to accurately calculate a precise cooking time.
- Rub butter over the skin of the meat and season well. Place the breast on top of the rack or veg. Pour in water to cover the veg and then cover the whole tray/pan with foil.
- Roast the turkey for your calculated time, removing the foil 20 minutes prior to the end of the cooking time to brown the skin. Test with a knife to see if the juices go clear. Use a meat thermometer if you have one, which should read between 65C and 70C. If it’s not fully cooked, leave it to roast for a further 10 minutes.
- Put the turkey somewhere warm to rest for 20 minutes. The final internal temperature will go up to 70C or slightly above.
- Get ready to serve, using the strained veg, remaining liquid, and resting juices to create a flavourful gravy.
Turkey cooking guidelines – boneless and full bird
The biggest and most anticipated meal of the year is quickly approaching and whether it’s your first time cooking Christmas dinner for the family, or you have years of experience under your belt, all eyes will be on the turkey. Despite it holding onto the title of the most popular Christmas meat, it’s not always easy to get right. But with the help of this guide, you’ll have the key cooking guidelines you need to reach perfection with your turkey year after year.
How to Cook a Boneless Whole Turkey | Food Wishes
FAQ
How long to cook a deboned turkey roast?
Bake roast for approximately 30 minutes per pound, until internal temperature registers at 150-155 degrees. Start checking after 75 minutes.Oct 24, 2022
How long do you cook a boneless turkey for?
… joint, but as a guide it is a good idea to allow 20 minutes per Kg, plus 70 minutes if the bird or joint is under 4Kg, or plus 90 minutes if it is over 4Kg …
How long does it take to cook a boned and rolled turkey?
4. Preheat the oven to 190˚C/375˚F/Gas Mark 5. 5. Roast the turkey until a meat thermometer reads 150˚F for approximately 2 1/2 hours.Dec 15, 2024
Do you cook a boneless turkey breast at 325 or 350?
The best oven temperature to cook a turkey breast is 350°. An oven temp of 325° can be used, but it will take longer, and the skin will not be as crisp. 375° is too high–you will cook the skin rapidly and need to tent it with aluminum foil near the end of cooking to prevent over-browning.
How long does a deboned turkey take to cook?
If you cook a 15-pound turkey according to this recipe, it should be done after a little under two hours in the oven. Of course, you’ll need to use your instant read thermometer to measure the temperature before serving. The internal temperature should be at least 165 degrees F. Does a Deboned Turkey Cook Faster? Yes!
How do you cook a deboned turkey breast?
Preheat the oven to 450 degrees F (230 degrees C). Lay deboned turkey, skin-side down, on the cutting board and even out the meat as much as possible. Slice through the thicker areas of breast meat as needed and rearrange over thinner parts to create an even thickness of meat all over. Season turkey with salt and black pepper.
What temperature should a deboned turkey be cooked at?
The minimum safe internal temp for turkey is 165°F. Several factors can alter the roasting time for a deboned turkey: Turkey weight – Heavier birds take longer to cook through. Stuffing – Adding stuffing increases overall cooking time. Oven temperature – Higher heat cooks faster, lower heat needs more time.
How long does it take to cook a 16 pound turkey?
This moist turkey isnt dependent on a heavy gravy to give it flavor or to make it moist. We find that even the breast meat is always tender and succulent. Our 16 ½-pound turkey cooked in about 1.5 hours, compared to 4 hours or longer for a whole turkey to reach an internal temperature of 165° F. And we have another little time-saving secret.
What do you need to cook a deboned turkey?
Here’s what you’ll need to cook a deboned turkey: · Turkey: You’ll need one 15-pound whole turkey with the neck, giblets, and bones removed (see the recipe footnotes to learn how to debone a turkey). · Seasonings: This whole deboned turkey is simply seasoned with salt and pepper.
How long does it take to cook a Turkey in the oven?
Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours. Remove from the oven and transfer turkey to a platter. Remove and discard twine.