If your turkey is still frozen — fully or partially — just hop on over to our frozen turkey tutorial and follow the instructions. A frozen turkey needs 24 hours thawing time for every five pounds of turkey. Return to oven. 9-10kg – cook 4¼ to 4½ hours Get your turkey out of the fridge 30 minutes before you cook it. Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. Prepare your oven bag by shaking flour inside of it (it doesn’t take much). You can roast a frozen turkey breast too. Place a meat thermometer into the thickest part of the turkey thigh. 6 … What temperature to cook a turkey: 325°F or 350°F? Lift turkey onto platter, and let stand for 15 minutes before carving. We recommend roasting turkeys breast-side up. Your turkey is done when the meat thermometer reaches 140°F in thigh. 4 Do not add water to pan. If you want to cook a frozen turkey, it will take at least 50 percent longer than the recommended times. Turn breast skin side up, and brush or spray skin lightly with vegetable or cooking oil for best appearance. Any turkey will taste better if brined in salt for a day or two before cooking. This takes the chill off the meat, which helps the meat cook faster and more evenly. Begin checking the turkey's temperature about halfway through the estimated cooking time. This table from the USDA is based on a 325°F oven, and a fully defrosted or fresh bird. The turkey will continue to cook approximately 10° more after it is pulled out of the oven. Want more turkey tips? A stuffed turkey takes longer. Roast the turkey. We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly. Thirty minutes to an hour before roasting, take the turkey out of the refrigerator. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. After this time, remove the turkey from the oven, uncover it and discard any excess foil. Remove netting and slice roast. To know when the turkey is done cooking, measure the temperature through one of the cut slits in the top of the bag. Be safe! Leave inner string netting on the roast. Turkey roasting cook-time varies by weight, so there’s also a handy turkey cooking calculator to help you plan. This classic turkey technique is perfect for a first-time cook or a seasoned pro. Roasting a whole turkey is easier than you think. Ways to cook turkey breast Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Do not add water to pan. Drain juices and pat dry with clean paper towels. Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F. If breast is stuffed, center of stuffing should be 165° F. Roasting time will vary if turkey is covered or placed in an oven-cooking bag. Don’t forget the foil tent when you’re ⅔ of the way through cooking to prevent dryness! If you encountered any difficulties with the accessibility of this website, please contact Butterball by sending an email to [email protected] or by calling 1-800-BUTTERBALL (800-288-8372). Rest the turkey before carving. Slide the roasting pan into the oven, close the door, and wait! Read these posts for more: Carving a turkey is just like carving an extra-large chicken: Remove the wings first, and then the thighs — pop out the joints that keep these pieces attached to the bird and cut straight through the joint. A fan-assisted oven, otherwise known as a convection oven, roasts a turkey with moist meat and crisp skin in less time than a conventional oven. How Long Should I Cook My Unstuffed Turkey? (Tucking the wings will help stabilize the turkey in the pan and when carving)   Brush or spray skin lightly with vegetable or cooking oil for best appearance. Make sure the oven rack is in the lowest position—this will help the bottom of the turkey cook while protecting the more delicate breast meat on top. Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. If you get anxious during roasting, just remember that roasting a turkey is just like roasting a large chicken. You might read that proper internal temperatures should be 180 F for thigh meat, 170 F for breast meat and 165 F for stuffing. For a 14 to 18 pound turkey, which would ordinarily require four hours of cooking time, you'll need about 6 hours in the oven, plus another 30 to 45 minutes to rest afterward (the turkey, not you, although you'll need a rest by then too). To slow roast a turkey, you’ll bake in a very slow oven over a period of several hours – typically 8 to 12, depending on the size of the bird. Tent turkey with foil. Pro serving tip:warm your serving platter in the oven for about five minutes before you put the sliced turkey on it. Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. Keep an eye on the turkey towards the end. Let breast stand for 10 minutes before carving. Remove outer plastic netting and packaging. However, things have chan… Place the turkey in the oven and immediately reduce the heat to 325F. Place roast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices. Baste the turkey every 45 minutes. For whole, unstuffed turkeys in oven cooking bags, cook at 350 °F (176.7 °C) for the following approximate times: 8-12 lb turkey: 1 1/2 to 2 hours; Smear the butter all over the turkey crown and season all over with salt and pepper. DO NOT stuff. If you notice the breast is getting too brown and crispy. Fully cooked turkeys are an easy way to get a great tasting turkey on the table in less time. This method has become popular over the last few years and involves immersing the turkey in a salt-water solution or dry-brining in salt for a day or so before cooking. For a 14 pound turkey this takes around 3 1/2 to 4 hours. Insert oven-safe meat thermometer deep into the thigh without touching the bone. Instead, we prefer to simply shield the breast meat with aluminum foil toward the end of cooking if it starts getting too browned. Featured Recipe: Apple-Glazed Roast Turkey with Stuffing and Gravy, Cooking Times From Frozen (Regular Oven 325°). Please share your own stories, advice, and recipe suggestions in the comments below! Be sure to leave some time to prep the turkey after it comes out of the oven. For quicker thawing, place the turkey in a cold water bath (it is not safe to thaw a turkey with warm water) and change the water every 30 minutes until it’s thawed — about a half-hour per pound. Tent the turkey loosely with aluminum foil and let it rest for at least 30 minutes. Check the temperature in three places: the breast, outer thigh, and inside thigh (see photos above). After your turkey is in the pan, close your bag and cut a few slits in the top of the bag. Shield the breast meat with foil if needed to keep it from overcooking. Just follow these steps: For smaller groups that love that roasted turkey taste, try a boneless roast. Read more: How To Safely Thaw a Turkey, However, if your turkey isn’t completely thawed yet — no worries! Roast skin side down, uncovered, on a flat rack in a 2-inch deep open roasting pan at 325° F for the first hour. Begin checking the turkey for doneness about 30 minutes before the recommended cook time. One final note! Set the turkey breast-side up on the roasting rack set in a roasting pan and let it sit while the oven preheats. Be sure to dump out the excess. A Step-By-Step Guide to Carving a … Remove the wings first, then the thighs, then the breast meat. Follow these special directions for a delicious meal: Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions: You can roast a frozen turkey breast too. Carefully, place your stuffed and seasoned turkey inside the oven bag and place in a roasting pan. Ways to Add Flavor to Your Turkey: Rub your turkey with butter or oil for a richer flavor and browner skin, rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey. Return to the oven and roast for 1 hour before testing any pieces. Do not add water to pan. How to cook a turkey crown Heat oven to 190C/170C fan/gas 5. If the skin is starting to get too brown, gently lay a piece of buttered foil over the turkey. You’ll be fine (and your gravy will be even more delicious). Bake your turkey according to the weight. The time to cook a turkey is usually around 20 minutes per pound for an unstuffed turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. When carving the breast meat, slice close to the rib cage with the flat of your knife right up against the rib bones. After roasting the turkey should rest for at least 15 minutes before carving. This helps crisp up the skin and turn it a beautiful deep golden brown. Place the turkey in the oven and turn down the heat to 350°F. In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage, not safe to thaw a turkey with warm water, The Best Place to Brine Your Thanksgiving Turkey is In Your Refrigerator Drawer. Before you remove the stuffing and carve, let your turkey breast stand for 15 minutes to allow the juices to set. Brining is not necessary but it is a good idea. Add liquid to the roasting pan. First, the oven temperature will impact the amount of time it will take to roast. Think about 2 to 2-1/4 hours to cook. Remove from oven and carefully remove gravy packet and refrigerate packet for future use. low-sodium chicken broth, vegetable broth, water, or other liquid, (1 cup) melted unsalted butter or oil, for basting (optional), Roasting pan (or an alternative roasting dish), Roasting rack (or something to lift the turkey off the pan), Turkey baster, brush, or ladle (optional, if basting), Prepare the turkey for roasting. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. You've put in too much work to serve cold turkey! Call 1-800-BUTTERBALL for all your turkey tips & tricks! Preheat oven to 325° F. Drain juices and pat dry with clean paper towels. The best way is to loosen the wrapping and place the turkey on a baking sheet, then thaw in the refrigerator. If you brined your turkey, as we did, no need to do anything now. The drawback to cooking a frozen turkey is that it does take a little more time to cook—specifically, ThermoWorks figured, about 50 percent more time, at an oven … This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. How To Cook A Turkey: The Simplest, Easiest Method, Pyrex Meal Prep Simply Store Container Set, 18-Piece, Here is our super basic, super simple, super easy tutorial for roasting a super beautiful turkey this Thanksgiving. Position an oven rack in the bottom third of your oven, remove any racks above it, and heat the oven to 450°F. This way you can use all those tasty pan drippings for gravy making. 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. Add in pulling the bird out of the fridge beforehand to take off the chill, rest time, and carving, and you’re looking at nearly six hours. Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. In every case, the meat should be at least 165°F when the turkey has finished cooking. For convection oven, reduce time by 25 per cent. Roasting time will vary if turkey is covered or placed in an oven-cooking bag. It also gives the skin time to dry out, which promotes browning and crisping. Before you remove the stuffing and carve, let your turkey breast stand for 15 minutes to allow the juices to set. Some people like starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Whether you’re roasting a whole turkey for the first time, or just need your yearly refresher, this guide will help you through the steps to a perfect turkey: Crispy skin, tender meat, well seasoned, and so delicious you’ll wonder why you waited a year to eat it again. Remove the turkey from the oven. To baste, tilt the pan if needed and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. She is the author of True Brews and Brew Better Beer. Most recipes call for a 325-degree to 350-degree oven. This is a perfect time to make gravy. We independently select these products—if you buy from one of our links, we may earn a commission. The following general roasting times are suggested for stuffed and unstuffed turkeys of various sizes. Remove gravy packet with spatula and refrigerate. For a good demonstration, watch our cooking school video on carving a chicken, or read this article:Read more: How To Carve a Turkey. The first thing you should do before you embark on cooking a turkey is invest in an instant-read thermometer. Turkey cooked in a convection oven should be roasted at 325 F. If using a dark roasting pan or oven-roasting bag, reduce the heat to 300 F. The following general roasting times and temperatures are suggested for various-sized stuffed and unstuffed whole turkeys, breasts, and dark meat. (For an unstuffed bird, we're talking roughly 15 minutes per pound.) Always preheat your oven for at least 20 minutes before cooking your turkey. Got a tip, kitchen tour, or other story our readers should see? Carve the turkey. Turn the wings back to hold the neck skin in place. Expect approximately 2-1/2 to 2-3/4 hours to cook. Then cut the bag open with cooking shears or a paring knife. Just follow these simple instructions for a fresh or thawed turkey: If you don’t have a roasting rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan. Even if you don’t get fancy with spices or brining or special basting liquids, your turkey will still turn out browned, moist, and flavorful. For an unstuffed turkey (fresh or defrosted), the general rule is about 15 minutes per pound at a 325°F regular oven according to the USDA.If you’re using a convection oven… How long to cook turkey breast When it comes to oven temperatures and timings, roast turkey breast has the same requirements as a whole roast turkey – so at a temperature of 190C/170C fan/gas 5, you’ll need to cook it for 40 mins per kilo, plus an additional 20 mins. Once you've sat down at the table, don't forget about the turkey back on the counter. Don't forget about the leftovers. When ready to roast, pour the broth or water into the roasting pan. Remove the turkey as it finishes cooking and cover tightly with foil. Put in a roasting tin, skin-side up, and roast for 70 mins plus 20 mins per kg, or until the internal temperature reaches 65-70C. You can use that resting time to warm up your Thanksgiving side dishes and make the gravy. Once you have the meat off, you can separate the thighs into thighs and drumsticks, and carve the breast meat into individual slices. Carefully cut top of oven bag open, transfer turkey to carving board and carve. (These juices are used to make the gravy.) Brush or spray skin lightly with vegetable or cooking oil for best appearance. Cooking times will vary, but the basic technique will be the same. ), and baste the turkey all over. For reference, the turkey in the photos was a pre-brined 16-pound turkey from Williams-Sonoma. Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out! The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. How Long to Cook a Turkey per Pound The general rule is 15 to 20 minutes per pound of turkey when cooking an unstuffed turkey. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Convection ovens circulate the heat with fans to more evenly and efficiently cook food. (Note: Your turkey will likely still feel cool to the touch after sitting at room temperature — that's fine and you can continue on with roasting.). How To Cook a Turkey: The Simplest, Easiest Method | Kitchn Carve the turkey the same way you would carve a chicken; see the video above for a walk-through of the process. Are you ready? It’s easier than ever with these directions: Since you can’t adjust the string netting when roasting from frozen, be sure to wrap the roast in foil after it comes out of the oven. Oven cooking bags are made from nylon and can speed the cooking of a turkey. Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 170° F in breast or stuffing. And this long, slow process results in impossibly tender meat that literally falls off the bone, and a golden, deep flavor, and crisp brown skin. Place thawed turkey, breast side up, on flat rack in shallow roasting pan 2 to 2½ inches deep. Grab one side of the roasting rack with an oven mitt and tilt the whole pan so the liquids inside the turkey cavity run out into the pan. Baste with the juices then increase the oven temperature to gas mark 6, 400°F (200°C). you can cover the top with tinfoil. Then, lift the whole turkey (still on the rack) and transfer it to a clean cutting board. Oven roasting is all kinds of yum! Roast in 325ºF (160ºC) oven for about 20 minutes per pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of … When the thigh meat reaches a temperature of 185 °F and the breast meat is 165°F minimum, you can remove the turkey. ; How long to cook a turkey per pound? Preheat the oven to 450°F. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Check out her website for more cooking stories. Be sure to monitor the temperature of your turkey to make sure it reaches 165°F before serving. It is best not to carve into the bird until the turkey is allowed to rest for 10-15 minutes, since this will … Drain juices and pat dry with clean paper towels. Sign up for the Butterball Newsletter! That way, you'll know for sure if and when your turkey is ready. Roast in 325°F (160°C) oven, removing foil for last hour, until thermometer inserted in thickest part of thigh reads 185°F (85°C). Let turkey rest 20 minutes. We’ve had great results with brining and heartily endorse it, although our method here will still work without brining. When the breast has been in for an hour and legs have been in the oven for 30 minutes, remove the pan from the oven and add the thighs. The same methods and ideas apply. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Since roasting a stuffed turkey is no longer considered food-safe (not to mention doing so dries out the turkey meat) it’s best to stick to this method and bake one of these crowd-pleasing stuffing recipes in a separate dish. Nutritional information is based on a 15-pound turkey basted with 1 cup of butter. Cook until the turkey is cooked through and reaches an internal temperature of 165F (checked in the inner thigh meat and in the thickest part of the breast). (Image credit: Emma Christensen). The actual time it takes to cook a turkey in the oven will vary slightly based on a few factors. Refrigerate gravy packet. To cook turkey roast from frozen, try this method: Check out our How To's section so you can cook your top turkey. The end result is moist, well seasoned white and dark meat. With this online tool it is easy to calculate how long to roast turkey in oven in hours and minutes per turkeys' total weight measured in kilograms - kg and in pounds - lb turkey weight measures. Let turkey stand in the bag for 15 minutes after removing from the oven. Calculator for roasting time of turkey total weight. If the wings and legs look like they are getting too brown, cover with foil. Remove whole breast from bag. After about 3 hours, take a peek. Let’s cook some turkey! This method will work with any turkey: Big or small, brined or not, free-range or otherwise. Refer to the directions on the oven bag package for the manufacturer's recommended cooking times. If you were shocked to learn that you could roast a frozen turkey, you’re in for another surprise: You can roast that turkey while you sleep, too.. At a typical roasting temperature (around 325ºF), a large turkey can take upwards of four hours to roast. Check the turkey's temperature. When the turkey is about ⅔ done, loosely cover the breast with a piece of foil to prevent overcooking. Butterball, LLC strives to make its web experience accessible to all users. This is the easiest, simplest way to roast a turkey. You’ll get less shrinkage when it goes into a hot oven. You can roast your frozen turkey and it will turn out just fine! Tune in to our video to learn how to roast a turkey in the oven. Be sure to let your turkey completely thaw before cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking. Turkey cooked in a convection oven should be roasted at 325°F. Move the turkey to a cutting board and cover loosely with foil to keep warm. For easier net removal before serving, lift string netting and shift position on roast. The rule of thumb for cooking a turkey is 13 minutes per pound. Read more: How To Cook a Fully Frozen Turkey. An unstuffed turkey will cook more quickly. Place the turkey in the preheated oven and roast per the recommended time on the convection oven chart or until the meat thermometer reads 165°F. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. Place the turkey in the oven and turn down the heat. Now it's time to let your bird rest for 20 to 30 minutes, and then carve your turkey. With the juices to set brined or not, free-range or otherwise is to loosen the wrapping place. Cooking of a turkey in the pan, close the door, and inside thigh see! 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