How to Cook a Turkey - DOs and DON'Ts
Important Tips and Guidelines for Cooking Turkey and Leftovers
Nov 19, 2008
Tender, moist and delicious roast turkey for thanksgiving or Christmas is simple if you keep to a few simple guidelines, but remember to take care when handling leftovers
Don’t ruin the holiday season by risking food poisoning from under-cooked turkey, or spoil the festive dinner table by serving a dry over-cooked bird.
Here a few simple tips and DOs and DON’Ts for a fabulous family meal.
Top Tips for Roasting Turkey
- Roast Turkey breast side down on rack in roasting pan, just turn it breast side up near the end of the roasting time.
- Add ½ cup of water to the bottom of the pan to keep the atmosphere in the oven and the bird moist.
- Roast at a higher starting temperature 500°F (250°C) for first 30 minutes, then reduce to 325°F (175°C).
- Tuck tips of wings under the shoulders of the bird. This helps the breast meat to cook evenly.
- Cover turkey with a tent of heavy-duty aluminum foil for the first 1 to 1 ½ hours. This contains and focuses the heat and keeps the turkey moist.
- If cooking without foil at the beginning, place foil over the turkey when it is sufficiently brown, to prevent over-browning and drying out.
- Use an oven-proof food thermometer to check the internal temperature of the turkey while it is cooking. Place the thermometer in the thickest part of the turkey’s inner thigh. When the thigh has reached 165 °F (75°C), check that the thickest part of the breast is 165 °F (75°C).
- When you remove the turkey from the oven, cover it in foil and let it rest for at least half an hour before carving.
- Brining is an excellent way to ensure a moist and tender turkey.
Recommended Roasting Temperatures and Times for Turkey
At an oven temperature or no less than 325°F - 350°F (175°C), the following is a reasonable guide:
Unstuffed
- 8 to 12 pounds = 2¾ to 3 hours
- 12 to 14 pounds = 3 to 3¾ hours
- 14 to 18 pounds = 3¾ to 4¼ hours
- 18 to 20 pounds = 4¼ to 4½ hours
- 20 to 24 pounds = 4½ to 5 hours
Stuffed
- 8 to 12 pounds = 3 to 3½ hours
- 12 to 14 pounds = 3½ to 4 hours
- 14 to 18 pounds = 4 to 4¼ hours
- 18 to 20 pounds = 4¼ to 4¾ hours
- 20 to 24 pounds = 4¾ to 5¼ hours
The internal temperature of the turkey and the temperature of the stuffing (if stuffed) must reach a minimum internal temperature of 165 °F (75°C). Always use a food thermometer to check.
DOs and DON”Ts for Storing and Reheating Turkey Leftovers
- DON’T leave turkey, stuffing or gravy out at room temperature for more than 2 hours.
- DO refrigerate all leftovers as quickly as possible after the meal.
- DO divide leftovers into small portions and pack into containers for ease of use and to save space in refrigerator
- DON’T keep gravy for more than 2 days
- DON’T keep leftover turkey and stuffing for more than 4 days
- DO freeze turkey leftovers and use within 6 months
- DO bring reheated turkey to a minimum internal temperature of 165°F (75°C)
Then enjoy your leftovers in a variety of ways with no worries!
The copyright of the article How to Cook a Turkey - DOs and DON'Ts in Seasonal Cooking is owned by Janice Hally. Permission to republish How to Cook a Turkey - DOs and DON'Ts in print or online must be granted by the author in writing.
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