Bake at 350°F for any turkey that’s less than 14 pounds (5.9kg) Bake at 325°F for bigger turkeys over 14 pounds. If you want your turkey skin to stay crispy, keep the turkey uncovered during the rest. What Temperature to Cook a Turkey. Whether the turkey is completely thawed, or still partially frozen, The type of roasting pan: whether it’s dark, shiny, or dull, Where the turkey is positioned in the oven, A turkey that is too large for the oven, resulting in insufficient heat circulation. The problem is that condensation collects beneath the foil and the turkey skin can become soggy. They are pre-brined, helping to ensure a juicy, flavorful bird. And the cooking time also depends on many other factors. When cooking anything, the higher the temperature you cook at, the larger the temperature gradient inside the meat. We have the thermal tips you need to plan when to begin thawing your turkey and to ensure you do it safely. Just remember: thaw correctly, get the thermometer in the right place, track and verify your temperatures, be aware of dark and white meat differences, and be careful with the stuffing! Only a thermometer can do this.
Roasting racks help air to circulate around the bird in the oven, which … The web of connective tissue in the muscle needs to be cooked to and held in a higher temperature range (175-180°F [79-82°C]) to properly dissolve—helping the tough protein become tender. Return the stuffing to the bird when you are done (the pouch makes this easy). Thaw Your Turkey. Like the other method, it's a good idea to brush the turkey every 15 to 20 minutes with butter or olive oil … When tracking your turkey’s internal temperature with an alarm thermometer only one area is being monitored (or two if you’re using a dual-channel thermometer like Smoke™). (Thanks to our friend, Kenji Alt-Lopez for verifying the proper preheating temperature of the stuffing). When cooking a turkey, you need two thermometers, not just one. Whether you’re roasting, smoking, or deep-frying, an oven-safe thermometer like the ChefAlarm will help ensure a succulent and flavorful turkey that’s also safe to eat. These different areas of the turkey simply will not cook at the same rate. No other holiday has such a laser focus on a single piece of food—the Thanksgiving Turkey. You can always cook your stuffing separately, but then it isn’t infused with all the delicious flavors from the turkey. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, Cook Up Some Good Luck With These Traditional New Year's Day Recipes, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. Trussing makes them more compact, shielding them from cooking quickly. You can also check the water temperature with an instant-read thermometer like the Thermapen every 30 minutes, and adjust the water temperature as needed. If the turkey meat is not at a uniform temperature before you cook it on Thanksgiving morning, you’re asking for disaster. You won’t want to skip this part in finishing your Thanksgiving masterpiece. We’ll look at the results as we go through the various methods. When your alarm thermometer’s high alarm sounds, the breast meat is done and the turkey is ready to be pulled from the oven, right? The preferred method for thawing a turkey is to put your frozen turkey breast-side UP on a rimmed sheet pan or tray in your refrigerator set to 37°F (3°C), allowing it to thaw gently. With the DOT’s probe in place, we’re ready to track the internal temperature of the breast during the cook. We always use Butterball turkeys in our kitchen. Kenji from SeriousEats recommends this method for cooking whole birds. ), Thermal center? Set the ChefAlarm‘s high alarm to 157°F (69°C) and the alarm will sound when its internal temperature on target. For each project, we used our dual-channel oven thermometer, Smoke. Forget about timing charts, checking for juices, or poking your meat with your finger. 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