Directions – Directions –
- Step 1 Heat oven to 375 degrees F. Remove the neck and giblets from the body cavity. Using paper towels, thoroughly dry the turkey. In the main cavity, stuff the herbs and half of the onions.
- Step 2 Combine the legs with kitchen twine. The wingtips should be tucked beneath the body. The turkey should be rubbed with oil and seasoned with two teaspoons of salt.
- Step 3: Combine the turkey neck, carrots, celery, and remaining onions in a large roasting pan. Insert a roasting rack into the pan, then place the turkey on top.
- Step 4: Roast the turkey for 2 1/2 to 3 hours, or until a thermometer inserted into the thickest portion of the thigh registers 165 degrees F. (Loosely cover the bird with foil if it begins to brown too quickly, and add broth to the pan if the vegetables begin to burn.)
- Step 5: Carefully tilt the turkey to drain the juices into the pan. Transfer the turkey to a carving board and let it rest for at least 25 minutes.
- Step 6: Reserve the contents of the pan for gravy. Carve the turkey to your liking. Fresh herbs may be used as garnish if desired.
Step 1 Heat oven to 375 degrees F. Remove the neck and giblets from the body cavity. Using paper towels, thoroughly dry the turkey. In the main cavity, stuff the herbs and half of the onions. Step 2 Combine the legs with kitchen twine. The wingtips should be tucked beneath the body.
- The turkey should be rubbed with oil and seasoned with two teaspoons of salt.
- Step 3: Combine the turkey neck, carrots, celery, and remaining onions in a large roasting pan.
- Insert a roasting rack into the pan, then place the turkey on top.
- Step 4: Roast the turkey for 2 1/2 to 3 hours, or until a thermometer inserted into the thickest portion of the thigh registers 165 degrees F.
(Loosely cover the bird with foil if it begins to brown too quickly, and add broth to the pan if the vegetables begin to burn.) Step 5: Carefully tilt the turkey to drain the juices into the pan. Transfer the turkey to a carving board and let it rest for at least 25 minutes.
Is 350 degrees too hot to cook a turkey?
Roasting Tips The first hour of roasting a turkey breast-side down will keep the bird moist. After one hour, flip the turkey to finish cooking. A layer of celery placed at the bottom of a roasting pan imparts flavor to the drippings for a delicious gravy.
|Place the turkey breast side up on a cooking rack in a shallow roasting pan and place the pan in the center of the lowest rack of a preheated oven.|
Roast the turkey uncovered at a temperature between 325 and 350 degrees Fahrenheit. Higher temperatures may dry out the meat, but this is preferable to temperatures that are too low and may prevent the turkey from reaching a safe internal temperature.
|Basting a turkey provides a crispy, golden skin, but it does not add moisture or flavor to the interior of the turkey. Basting should be kept to a minimum so that the oven door is not opened too often. The more times the oven door is opened, the longer the cooking time will be due to loss of heat.|
|Aluminum foil can be tented over the turkey near the end of the cooking time to keep the skin from becoming too brown.|
|Use a meat thermometer to determine the proper doneness, which is at least 170°F for the breast and 180°F for the thigh. After removing the turkey from the oven, the temperature of the meat will increase by about 5° as the turkey rests. It is important to not let the turkey overcook, because the breast meat may quickly dry out.|
|After removing the turkey from the oven and before carving, allow the turkey to rest at least 20 minutes so that the juices settle within the meat, which will provide the meat with more flavor and tenderness and will also make carving much easier. More or less time may be allotted depending on the size of the turkey. Large lifting forks, like those shown in the picture at the right, or other types of turkey lifters should be used to remove the turkey from the roasting pan. After the turkey is placed on a large cutting board, it can be tented with aluminum foil to retain the heat while it is resting.|
Approximately Roasting Times for a Whole Turkey at 325 degrees
|Weight||8 to 12 pounds||12 to 14 pounds||14 to 18 pounds||18 to 20 pounds||20 to 24 pounds||24 to 30 pounds|
|Unstuffed||2¾ to 3 hours||3 to 3¾ hours||3¾ to 4¼ hours||4¼ to 4½ hours||4½ to 5 hours||5 to 5¼ hours|
|Stuffed||3 to 3½ hours||3½ to 4 hours||4 to 4¼ hours||4¼ to 4¾ hours||4¾ to 5¼ hours||5¼ to 6¼ hours|
Oven-Safe Bag The steps for preparation and roasting are identical to those for preparing and roasting a turkey without an oven bag, with the addition of the following: Add a small amount of flour to the bag and shake it to evenly coat the interior. Insert the turkey into the bag and secure the opening with the provided twist tie.
- A few holes must be punched into the bag to allow steam to escape during roasting.
- The oven-roasting bag maintains the turkey’s high moisture content and accelerates the roasting process.
- The following cooking times can be used as a guide for a turkey roasted in an oven bag at 350 degrees Fahrenheit in a conventional oven.
It may take an additional 30 minutes or more to cook a stuffed turkey. Meat thermometers are the only accurate method for determining doneness. The breast must reach an internal temperature of 170°F and the thigh must reach 180°F.
|8 to 12 pounds||12 to 14 pounds||14 to 18 pounds||18 to 20 pounds||20 to 24 pounds||24 to 30 pounds|
|1½ to 2 ¼ hours||2¼ to 2¾ hours||2¾ to 3½ hours||3½ to 4 hours||4 to 4½ hours||4½ to 5 hours|
Security First Using a thermometer is the only foolproof way to ensure that food has reached a high enough temperature to kill harmful bacteria. The following are guidelines for ensuring the safety of your loved ones during the holiday season: Turkey must reach an internal temperature of 185 degrees Fahrenheit.
If the juices run clear when a fork is inserted into the thigh or breast of a turkey, the bird is fully cooked. Never refreeze defrosted poultry All perishable foods must be refrigerated within two hours of the meal’s beginning. When cooking a turkey that comes with a pop-up timer, the process can be virtually foolproof.
However, if you stuff the turkey, you must still use a meat thermometer to ensure that the stuffing has reached a minimum temperature of 165 degrees Fahrenheit. Stuffing that was originally cooked inside the turkey and has been removed must be reheated to at least 165 degrees Fahrenheit.
Many cooks fail to account for the additional cooking time required for a stuffed bird, resulting in undercooked stuffing within the turkey. This raises the likelihood of food poisoning. Even if a meat thermometer indicates the turkey is fully cooked, the meat near the bones of a turkey (or any poultry) may still appear slightly pink.
This is because the bones of younger turkeys are more porous than those of older turkeys, allowing red pigment to leach from the bones into the surrounding meat during cooking. If the turkey has reached the proper internal temperature and the juices are clear, it is safe to consume.
Meat-Temperatures The turkey meat should be checked with a meat thermometer to ensure that it has reached the proper doneness. A thermometer that is ovenproof can be inserted into a whole turkey and left there for the duration of the roasting process. A non-heatproof instant-read thermometer can be used to check the turkey’s temperature, but it cannot be left in the bird during cooking.
Some whole turkeys are sold with pop-up timers that indicate when they are fully cooked, but a meat thermometer remains the most accurate method for determining the proper doneness. To test the accuracy of a meat thermometer, place it in water and ice for approximately 5 minutes; the temperature should read 32 degrees Fahrenheit.
According to the Simply Recipes website, step six requires 15 minutes per pound of meat. Start cooking the turkey at 400 degrees for 30 minutes, then reduce heat to 350 degrees for the remaining two hours. Reduce heat to 225 degrees for the following hour and a half.
Is it better to cook a large turkey at 325 or 350 degrees Fahrenheit?
Do You Roast a Turkey at 325 or 350 Degrees Fahrenheit? – You can cook a turkey at either of these temperatures.325 degrees will produce more tender meat, while 350 degrees will cook the turkey more quickly while imparting a more robust flavor. When using a smoker, it is preferable to set the temperature to a lower level to allow the smoke to do its job.
Is turkey better 325 or 350?
Is It Better To Cook A Turkey At 325 Or 350 Degrees Fahrenheit? – When considering turkey cooking temperatures, there are two options with drastically different outcomes. Cooking at 350 degrees Fahrenheit is preferable because it produces crispier skin and a meatier flavor overall.