2006-11-23 05:55:46 · 6 answers · asked by Anonymous in Society & Culture ➔ Holidays ➔ Thanksgiving
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.
1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag from the breast and remove the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.
2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.
3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.
4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).
5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.
7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.
8. Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.
USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.
These times are approximate and should always be used in conjunction with a properly placed thermometer.
Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours
The USDA does not recommend cooking turkey in an oven set lower than 325°F.
Oven Cooking Bag Method
Preparing a turkey in an oven cooking bag can be a safe and a delicious alternative to the traditional roasting method. In this technique, a large heat tempered plastic cooking bag especially designed for oven temperatures is used. Bags can be purchased in the paper goods section of most grocery stores. Instructions for use are printed on the box.
When using an oven-cooking bag, preheat the oven to 350°F. To prevent bursting, a tablespoon of dry flour is shaken around to coat the empty bag and slits are cut in the bag to allow steam to escape. The pan holding the turkey in the bag must be large enough so the bag does not hang over the sides. Allow ample space for the bag to expand during cooking so that it does not touch the top or sides of the oven or it will melt.
This method produces a moist-heat cooking environment. Use a meat thermometer inserted right through the plastic into the innermost part of the thigh. 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, you may choose to cook the turkey to higher temperatures.
Aluminum Foil Wrapped Method
Wrapping and cooking the entire turkey in aluminum foil requires increased oven temperature to ensure safety. Preheat the oven to 450°F. This method actually steams the turkey in its own juices. It produces a moist bird with a light golden, non-crisp skin. The cooking time is reduced due to higher temperatures and the trapped steam inside the foil.
Brush the turkey with melted butter, vegetable oil or margarine. Tear off a piece of 18 inch wide heavy-duty aluminum foil that is 3 times longer than the turkey. Place the turkey lengthwise in the middle of the foil, breast side up. Bring the foil ends up overlapping the turkey. Insert the meat thermometer through the foil into the thickest part of the thigh.
Place turkey in a shallow roasting pan and bring sides of foil up around turkey. Do not make an airtight seal. To brown turkey: open foil during last 30 minutes of cooking.
Roast until meat thermometer inserted in the innermost part of the thigh reads 165°F. Check the temperature in the thickest part of the breast and the wing as well. Temperature in all areas should be 165°F or higher. Broth may accumulate in the foil during cooking. Reserve this flavorful broth for moistening stuffing or for making giblet gravy. Cooking time can be reduced by as much as 30 minutes to an hour compared to traditional roasting timetable.
Microwave Oven Method
Cooking a whole, stuffed turkey in the microwave oven is not recommended. Full size microwave (650 to 700 watts) ovens can usually accommodate a small turkey (8 to 10 pounds), turkey breast or boneless turkey roll. Make sure the turkey is fully thawed as microwave thawing followed by microwave cooking crates uneven cooking.
A whole turkey takes 7 to 9 minutes per pound at 50 percent power and rotating the dish every 15 minutes. Consider using an oven-cooking bag to ensure even cooking. A turkey roll or boneless turkey breast can be cooked using the microwave probe. Follow manual directions for monitoring temperature with a probe.
Since metal thermometers cannot be used during microwave cooking; check doneness when cooking is finished by inserting an instant read thermometer in several different areas of the turkey. The whole turkey is done when the temperature in the innermost part of the thigh and wing and thickest part of the breast reaches 165°F.
Braised Method - Covered Roasting Pan
Braising is cooking the turkey in a small amount of water or stock in a covered roasting pan in a 325° to 350° oven. The roasting pan needs to be large enough to accommodate the turkey and the lid must fit snugly on the pan. Braising is a moist-heat method similar to the oven cooking bag method. The cavity of the turkey can be filled with onions, celery and other vegetables or with your favorite stuffing.
Insert a meat thermometer in the innermost part of the thigh and cook to 165°F or higher. Check the temperature in the thickest part of the breast and the wing as well. Temperature in all areas should be 165°F or higher. Pour off the wonderfully flavorful cooking liquid that accumulates in the bottom of the pan and use it for a side dish of dressing. The turkey will brown lightly during braising and this method creates a moist tender turkey.
New Orleans Fried Turkey
New Orleans fried turkey is just what the name implies, a whole deep fried turkey. This method is used with chicken or with small turkeys. An 8 to 10 pound turkey is stuffed with garlic, onions, peppers and various seasonings and the entire bird is lowered into a huge vat of hot oil and fried until crispy and golden brown.
Turkey on the Grill
Grilled turkey can be a wonderful variation from oven roasted turkey. Grilling a whole turkey or turkey breast requires indirect heat and a drip pan. Start by washing and seasoning a fully thawed bird. The covered kettle-style grill and medium hot coals are recommended for grilling. Arrange hot coals on either side of the drip pan and position the turkey, breast side down, on an oiled V-rack directly over the drip pan. Use a small 8 to 14 pound unstuffed turkey.
About midway through the cooking process, turn the bird breast up. Place about 10 briquettes on each pile of hot coals every 45 to 50 minutes to maintain medium heat. For good smoky flavor, dampened wood chips and/or chunks may be added as well.
Cover the wing tips with aluminum foil and tuck them underneath the bird to prevent burning. Insert a thermometer in the thickest innermost part of the thigh. 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 wing and the thickest part of the breast too. For reasons of personal preference, you may choose to cook the turkey to higher temperatures.
If the temperature under the hood is hot enough (325°F to 350°F), grilling a 12 to 14 pound turkey should take approximately 4 hours. If your grill does not have a thermometer, an oven thermometer can be used. Cooking time may vary depending on temperature of the fire, wind and outdoor air temperature.
2006-11-23 06:08:22 · answer #1 · answered by John E 3 · 0⤊ 0⤋
Poultry should be cooked at 400 or 425 degrees depending on your altitude, and it should be cooked for 30 minutes per 3 pounds.. so you have a 14 pound turkey.. it will take approximately 3 hours to cook. Invest in a poultry thermometer.. it will tell you when it's completely cooked and they're not too expensive.
2006-11-23 05:58:52 · answer #2 · answered by Imani 5 · 0⤊ 0⤋
Don't stuff it. 500 degrees for a half an hour then bring it down to 350 degrees and cook it for aproximately 3 hours or until it temps at 155. Let it rest for about a half an hour and then the carry over temp should reach 165
2016-03-12 21:42:30 · answer #3 · answered by Anonymous · 0⤊ 0⤋
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2014-09-27 01:04:50 · answer #4 · answered by Anonymous · 0⤊ 0⤋
about 30min per lb
2006-11-23 06:09:15 · answer #5 · answered by Nana 6 · 0⤊ 0⤋
depends how your cooking it...oven or deep fryer?
2006-11-23 05:57:49 · answer #6 · answered by cutie_pie53 2 · 0⤊ 0⤋