ROAST TURKEY TEMPERATURE DONE PLUS
The USDA explains: "Bone-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances must be labeled as basted or self-basted. Turkey is done when thermometer reads 165F and drumsticks move easily when lifted or twisted. Some turkeys are sold as "basted" or "self-basted" at supermarkets. Cooking times for unstuffed turkeyīasting involves brushing and squirting the juices from the turkey that spill onto the roasting pan back onto the bird to help keep it moist while cooking.ĭepending on what ingredients you spread over your turkey, according to BBC Good Food the baste can be a mixture of juices from bacon, pancetta and butter combined with lemon, herbs and spices.īasting can be done around every hour during the cooking process. This temperature ensures those nasty salmonella bacteria are all blasted, and your turkey is safe to serve. That’s their recommendation for all turkey that starts out raw. (If you stuffed the turkey, the stuffing, not just the meat, should be 165☏). That said, it’s OK to pull your bird out if it’s just a bit under 165 degrees, the United. The USDA says to cook your turkey to a minimum internal temperature of 165☏. Below are the approximate cooking times for turkey, according to their weight, as outlined by the USDA. The turkey is done when the internal temperature reads 165 degrees at the thickest part of the thigh. Stuffed turkey will take longer to cook than unstuffed turkey. Stuffed turkeys will take longer to cook than unstuffed ones. Homemade stuffing seen in a casserole dish. Let the cooked turkey stand for 20 minutes before removing the stuffing.Cynthia Ross How Long to Cook a Turkey Follow this chart for turkey cooking times based on the size of your bird. We've done the math for you check out the chart below to determine both turkey cook times and estimated servings (with leftovers). Place a food thermometer in the center of the stuffing to ensure it has reached a safe internal temperature of 165 degrees (Fahrenheit). We recommend roasting turkey at 350 degrees F for 13 minutes per pound for an unstuffed turkey.Immediately place the stuffed, raw turkey in an oven set no lower than 325 degrees (Fahrenheit).Stuff the turkey loosely (about a 3/4 cup of stuffing per pound of turkey).The wet and dry ingredients for the stuffing should be prepared separately and refrigerated until they're ready to be used.However, those who do plan to stuff their turkey should bear the following guidelines in mind, as outlined by the USDA: The USDA does not recommend stuffing your turkey as it can be "a breeding ground for bacteria if not prepared carefully" and for "optimum safety," stuffing should be cooked separately in a casserole dish, the federal body advises. If you're cooking a whole turkey, the temperature should be checked in at least three spots, including the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast.įor those who stuffed their turkey, the innermost part of the stuffing will also need to reach 165 degrees (Fahrenheit). The internal temperature can be monitored with a meat thermometer. The internal temperature should be 165 F. The NTF says turkey must be cooked until it's internal temperature reaches a safe 165 degrees (Fahrenheit). If youve decided to leave the breast unstuffed, here are the roasting times. You'll need to set the oven temperature to no lower than 325 degrees (Fahrenheit) and preheating is not necessary, advises the USDA. Carve and serve.A turkey cooking inside an oven. Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Use the breastplate at any point during cooking should the bird become too brown. While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.Īfter 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Roast the bird on the lowest rack of the oven for 30 minutes. Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Remove the bird from the brine and rinse inside and out with cold water. Turn the bird once halfway through brining.ĭay of roasting: Heat the oven to 500 degrees F. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Place the thawed turkey, with innards removed, breast-side down in the brine. Combine the brine, water and ice in a 5-gallon bucket. The night before you'd like to eat: Truss the legs of the turkey with kitchen twine if desired. Cool to room temperature and refrigerate the brine. Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.Ĭombine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat.
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