How to roast a turkey

Cooking in the oven is all delicious! Watch our video to learn how to bake a turkey in the oven. This classic turkey technique is perfect for the novice cook or the seasoned professional.

Turkey roasting cook-time varies by weight, so there’s also a handy turkey cooking calculator to help you plan. Don’t forget the foil tent when you’re ⅔ of the way through cooking to prevent dryness!

How to roast a turkey

How do I cook fresh or frozen whole turkeys?

Cooking a whole turkey is easier than you think. Just follow these simple instructions for fresh or thawed turkey:

Cooking advice

If you don’t have a roasting rack, crush aluminum foil into a roll or use vegetables like carrots to keep the turkey away from the bottom of the pan.

How to cook fully cooked whole turkeys?

Fully cooked turkeys are an easy way to bring a delicious turkey to the table in less time. Follow these special tips for a delicious meal:

  1. Preheat the oven to 350 ° F. Remove the wrapper.
  2. Place the thawed turkey, breast side up, on a flat rack in a shallow pan 2 to 2½ inches deep. NOT stuff.
  3. Brush or gently smear the skin with vegetable or cooking oil for a better look.
  4. Insert the oven-safe meat thermometer deep into the thigh without touching the bone.
  5. Start checking that the turkey is cooked about 30 minutes before the recommended cooking time.
  6. Your turkey is ready when the meat thermometer reaches 140 ° F in the thigh.
  7. Slice and serve immediately.

How to cook a whole turkey breast

Turkey breasts are tender and delicious and are easy to cook if you follow the instructions below:

  1. Preheat the oven to 325 ° F.
  2. Pull the entire breast out of the pouch. Drain the juices and dry them with clean absorbent paper.
  3. Place the breast skin side up on the flat grill of the 2-inch pan. Do not add water to the pan.
  4. Brush or gently smear the skin with vegetable or cooking oil for a better look.
  5. Cook uncovered according to the Cook Program or until the meat thermometer in the thickest part of the brisket reaches 170 ° F. If the brisket is stuffed, the center of the stuffing should be 165 ° F.
  6. The cooking time will vary if the turkey is covered or placed in an oven bag.
  7. Before removing the filling and cutting it into pieces, let the turkey breast rest for 15 minutes so that the juices solidify.

You can also cook a frozen turkey breast. Just follow these steps:

  1. Cook skin side down, uncovered, on a flat grill in an open 2-inch pan at 325 ° F for the first hour.
  2. Remove from the oven and carefully remove the sauce wrap and refrigerator wrap for future use.
  3. Rotate the breast skin upward and lightly brush or sprinkle the skin with vegetable or cooking oil for a better look. Return to the oven.
  4. Cook uncovered according to the Cook Program or until the meat thermometer in the thickest part of the brisket reaches 170 ° F. If the brisket is stuffed, the center of the stuffing should be 165 ° F.
  5. Let the breast rest for 10 minutes before cutting it.

How to cook a boneless turkey roast

For smaller groups who love the taste of roast turkey, try the boneless roast. It’s easier than ever with these directions:

Cooking advice

Since the wire net cannot be adjusted when cooking from frozen, remember to wrap the roast in foil after taking it out of the oven.

To cook a turkey roast from a frozen one, try this method:

  1. Preheat the oven to 325 ° F.
  2. Remove the sauce packet with a spatula and refrigerate.
  3. Place the roast skin side up on the flat grill in a 2-inch roasting pan. Do not add water to the pan.
  4. Cook uncovered according to the Cooking Program or until the meat thermometer in the center of the roast breast reaches 60 ° C and the center of the turkey roast reaches 60 ° C.
  5. To make it easier to remove the net after cooking, wrap the roast in foil and let it rest for 10 minutes. Remove the net and cut the roast.

Anyone who has ever cooked a turkey has their own opinion on how to do it. Here is a simple and reliable step-by-step method.

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Photo: Matt Armendariz © 2014, Television Food Network, GP All rights reserved

Photo: Matt Armendariz © 2014, Television Food Network, GP All rights reserved

Photo: Matt Armendariz © 2014, Television Food Network, GP All rights reserved

Photo: Matt Armendariz © 2014, Television Food Network, GP All rights reserved

Photo: Matt Armendariz © 2014, Television Food Network, GP All rights reserved

Photo: Matt Armendariz © 2014, Television Food Network, GP All rights reserved

How to cook a turkey?

There are breast aficionados, stir fry fanatics, and some who swear that the highest wave is the only way to go. They’re fine – any of these methods can produce a delicious, moist bird. But sometimes the simplest way, especially if you’ve never roasted a turkey before, is the best of all.

Choose your bird

Don’t be intimidated by a turkey. One that’s not huge (in the 10-to-12-pound range) is basically just like a big chicken. The markets are now full of fresh, organic turkeys. If you get one of these and have never before cooked a turkey that wasn’t “self-basting,” you may worry about it being dry. In this case, brine can be a good insurance policy. Frozen turkey? Plan ahead for safe defrosting, allowing at least 1 day for every 4 pounds of turkey.

Prepare your bird

Brush

Get more flavor

Roasting and carving

Bake at 325 degrees F for 1 hour 45 minutes, then raise the temperature to 425 degrees F for the last 45 minutes of cooking, until the juices are clear when you cut between the leg and thigh. Let the turkey rest covered with aluminum foil for about twenty minutes before slicing it.

Do you prefer a stuffed bird? Fill the cavity loosely with the filling prepared in place of the herbs, just before putting the turkey in the oven. A good rule of thumb is to use about 1/2 to 3/4 cup of stuffing per pound of turkey — don’t overstuff!

Allow a little more time to cook – the filling should reach a temperature of 165 at the deepest part to keep it safe. Leave the stuffed bird to rest for about twenty minutes, then place the stuffing in a bowl and cut the turkey. Now that you know how to cook the perfect bird, try these turkey recipes.

How to roast a turkey

Whether you’re cooking your first baby bird at Friendsgiving or planning the 26th time, use this handy guide to cooking the perfect Christmas turkey. This reliable method has been tested (and tested and tested) by a Delish kitchen – it’s the best. Check out our top tips below.

Choose the correct turkey size.

Buy about 1 1/4 pounds of turkey per person. We have an easy-to-read chart, so you don’t need to read an annoyingly long article while shopping for turkey.

Adjust the cooking time according to the size of the bird.

12 to 14 lbs. the turkey needs 3 to 4 hours in the oven. But the 8-pounder will probably only need 2 hours and 45 minutes. Cooking time depends on many things, including whether the bird is stuffed (this recipe isn’t), how large it is, and whether it has been thawed. According to the USDA, a frozen turkey takes fifty times longer in the oven than a fully thawed turkey. Find out exactly how long you need using our turkey cooking times table.

Bring the turkey to room temperature.

While the oven heats up, bring the bird to room temperature. This ensures even cooking.

Use the oven rack.

While technically not necessary, the roasting rack allows air to circulate around the bottom of the baked turkey, which means that soggy skin is much less risky.

Start with a very hot oven, then lower the temperature.

We like to inflate the turkey with extremely hot heat (450 °) for the first 30 minutes to make the skin really crunchy, then lower the temperature to 350 ° so that it doesn’t burn.

Use more butter than you are comfortable with.

Before the bird enters the oven eAs far as in the oven, we add A LOT of butter. This is the key to crisp, aromatic and golden skin.

Still need to plan your pages? We have everything you need to complete your Thanksgiving menu.

Let’s share the basic principles of getting a beautiful golden bird.

No matter how many Thanksgiving dinners you’ve cooked or eaten, no matter how many birds you’ve bought, thawed, pickled, spiced, buttered, frosted, stuffed or fried, there’s no escaping these pesky questions: “Can I? well? “and” Is there a better way to cook a turkey? “Niektóre style gotowania indyka stają się modne i wypadają z łask, by powrócić co kilka lat. Smażenie w głębokim tłuszczu było modne przez kilka lat, potem było solanka, a potem pieczenie do góry nogami. Ale co mają wspólnego trendy z soczystym, aromatycznym indykiem? Jak się okazuje, bardzo mało. Jest więcej niż jeden sposób na upieczenie indyka i As far as przestrzegasz kilku podstawowych zasad, nadal możesz używać swojego ulubionego przepisu na indyka.

Choose your seasoning method (don’t skip it!)

Don’t skip the spices! Whether you choose a wet and dry brine rubbed with spices just before cooking, or a simple and proven combination of butter, salt and pepper, the time to start flavoring is before you put the turkey in the oven.

Dry the skin

For turkey skin that’s toasty golden brown—the kind of crispy skin that’s just begging to be snitched and nibbled As far as you’re carving—you need to dry every surface thoroughly before the bird goes in the oven. Use plenty of clean paper towels or cotton cloths to soak up the liquid or get inspired New Yorkerfood correspondent Helen Rosner and use a hair dryer to evaporate every drop of moisture from the corners and crevices of your turkey.

Do not freeze the turkey

Remove the bird from the refrigerator and leave it at room temperature for at least an hour before it goes into the oven. (Don’t worry, the high temperature in the oven will kill any bacteria growing on the surface of the meat.) If you put a frozen bird in the oven, the skin will burn long before the meat is cooked. If it is slightly heated, the turkey will cook more evenly.

If you need to stuff …

A stuffed turkey will cook less evenly, take longer in the oven than a non-stuffed turkey, and also put food safety at risk (the danger is that a filling filled with raw turkey juice will not reach a safe temperature even after the meat. ). is cooked). For some families, however, it’s not Thanksgiving unless the filling has been cooked inside the bird. If that’s you, follow these three rules: First, wait for the turkey to go into the oven to add the stuffing. So don’t pack the filling too tight as it won’t be hot enough. Finally, check the temperature of the filling with a meat thermometer. Nie podawaj go, As far as nie osiągnie 165 stopni F.

Legs first

Dark meat takes longer to cook than white meat. Since the back of the oven is warmer than the front, place the turkey in the oven feet.

Use a thermometer

The only way to make sure your bird is cooked perfectly – not raw, not dried, but right – is to use an instant meat thermometer. Insert the probe of the thermometer into the thickest part of the thigh, away from the bones. Remove the turkey from the oven when the thigh meat reaches 165 degrees F.

Let it rest

When the turkey comes out of the oven, cover it with aluminum foil and leave it aside for 30 minutes. Il riposo è infatti l’ultima fase della cottura: la temperatura interna continuerà a salire e i succhi si ritireranno dalla superficie, depositandosi nuovamente in ogni parte della carne. While the turkey is resting, take care of preparing the sauce.

Follow our expert Test Kitchen guide, which shows you a perfectly cooked bird step by step.

How to roast a turkey

How to roast a turkey

Dry turkey is a Christmas host’s worst nightmare: no matter how much you pour it, it’s never as satisfying as a juicy, expertly roasted Thanksgiving turkey – and no one wants it for a big Thanksgiving dinner. That’s why our Test Kitchen professionals have prepared countless turkeys (even deliberately drying some for research purposes!) To learn how to thoroughly prepare a turkey. Once your turkey is safely defrosted, follow their simple step-by-step recipe below and a few tips and tricks to keep in mind.

Here’s a tip to get you started: stop stuffing that bird! Test Kitchen prefers baked stuffing recipes apart from bird, in a deep roasting dish, as the safest (and most delicious!) option. This not only ensures that the filling avoids contact with raw turkey, but the final product is a wonderfully moist and crunchy creation that your guests will never get enough of!

Paola Deen

How to roast a turkey

  • Preparation time:Twenty minutes
  • Cooking time:195 minutes
  • Portions:1

ingrediants

  • 1 1/2 teaspoon of kosher salt
  • 1/2 teaspoon plus 1/8 teaspoon of pepper
  • 1 turkey (12-14 lbs), thawed after freezing
  • 1 onion, quartered
  • 1 head of garlic, cut in half crosswise
  • 2 teaspoons of chopped fresh herbs, such as thyme, parsley, rosemary and sage
  • 2 bay leaves
  • 1/2 cup unsalted butter, melted
  • 1 (14 1/2 ounces) cans of chicken broth
  • 1/4 cup cornstarch
  • 1/3 cup of water

Advice

Preheat the oven to 325 ° F. Cospargere 1/2 cucchiaino di sale kosher e 1/4 teaspoon of pepper nero nella cavità del tacchino. Put the onion, the garlic, the sprigs of aromatic herbs and the bay leaves in the cavity. Arrange the turkey breast on a wire rack in a large roasting pan. Brush with half of butter; Sprinkle with 1/4 teaspoon of pepper and the remaining salt. Truss if needed.

Turkey curtain with plastic wrap, cooking 2 hours and 30 minutes. Remove the foil, brush with the remaining butter. Aumentare la temperatura del forno a 425 ° F. Arrosto di tacchino fino a quando il termometro della carne non è inserito nellapart from più spessa della coscia lontano dai registri dell’osso di 10 ° F, circa 45 minuti, tendendo con un foglio di alluminio durante gli ultimi 15 minuti di cottura, se rosola troppo velocemente. Mettere dapart from per 15 minuti prima di intagliare.

MeanAs far as, skim and discard fat from pan juices. Place a pan with 1 1/2 cups of juice over medium heat. Add the broth, chopped thyme and remaining pepper while stirring the browned pieces from the bottom of the pan. Simmer for 3 minutes.

Stir together cornstarch and 1/3 cup of water. Strain the sauce into a saucepan over low heat, gradually whisk the cornstarch mixture. Stew, stirring, until thickened, 2 minutes.

How to roast a turkey

Nutritional guidelines (per serving)
487 caloriess
29 g fat
2 Carbohydrates
55 g Protein

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Nutritional Facts
Portions: 6
Quantity per serving
caloriess 487
% Daily value *
Total fat 29 g 38%
Saturated fat 12 58%
Cholesterol 284 mg 95%
Sodium 72 mg 3
Carbohydrates totali 2 1
Dietary fiber 0 g 1
Total sugars 0 g
Protein 55 g
Vitamin C 0 mg 1
Calcium 22 mg 2
Iron 4 mg 2
Potassium 637 mg 14%
*% Daily Value (DV) tells you how much a nutrient in a serving of food contributes to your daily diet. 2.000 caloriess al giorno vengono utilizzate per consigli nutrizionali generali.

Lovers of dark meat will love this tasty and easy turkey leg recipe. The thighs, part of the bird’s meaty legs, are perfect for a small festive dinner for which a whole turkey might be too much. T-bone turkey legs are also a great alternative to chicken legs. Cooking turkey legs is also a great way to cook this dark meat for other recipes like casseroles and salads. The meat is tender, moist and aromatic; it does not dry out as easily as white meat.

Timo e salvia, le erbe tradizionali del tacchino nella nostra ricetta, possono essere sostituite o aggiunte da altri ingrediants aromatici: anche maggiorana, santoreggia, rosmarino e prezzemolo sono buoni sostituti. Use our recipe as a template and mix and match suggestions in our recipe variations section to season the thighs to your liking.

The easy preparation saves time for the preparation of the side dishes; most of the cooking time of this recipe is done by hand as the oven does most of the work. Serve the thighs with other recipes that can be cooked at the same temperature, such as corn gratin or baked pasta. Other delicious additions that can be combined with thighs include baked or mashed potatoes, roasted vegetables, balsamic Brussels sprouts, and cranberry sauce.

Per questa ricetta, il termometro per carne è un buon strumento da avere a portata di mano per assicurarsi che la carne sia cotta in modo completo e sicuro, ovvero quando lapart from più spessa della carne della coscia raggiunge i 165 F. Questa ricetta raddoppierà facilmente se gestisci più ospiti o vuoi congelare gli avanzi.

ingrediants

3 turkey legs (1 pound) with skin and bone

1/4 cup butter, softened

1 teaspoon of salt

1/4 teaspoon of pepper

2 cloves of garlic, minced

1 teaspoon of dried sage leaves

1/2 cup turkey broth or chicken broth

Steps to do it

Raccogli gli ingrediants.

How to roast a turkey

Preheat the oven to 350 F.

Dry the turkey with paper towels. Never rinse the turkey before cooking as bacteria on the surface of the meat aerosolize and spread throughout the kitchen. A good pat is a reliable and sufficient procedure for the spices to stick to the skin.

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In a small bowl, combine the soft butter, salt, pepper, garlic, thyme and sage and mix well.

How to roast a turkey

Peel the meat from the meat and massage the butter into the meat. Smooth the skin again and rub the remaining butter mixture into the skin.

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Place the thighs in a pan and pour the broth around the turkey.

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Roast the turkey legs for 60-70 minutes or until the meat thermometer registers 165 F when placed in the meat away from the bones.

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Remove the pan, cover it tightly with foil or a lid and let it rest for 10 minutes before serving. To enjoy.

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Variations

Use our recipe as a cooking guide for the thighs, but have fun making your own spice blend. Here are some ideas:

  • Citrus fruits: put the thighs in a zip-up bag, add the juice and zest of two lemons and 2 tablespoons of maple syrup or honey. Marinate for 30 minutes before using the herb butter. Add the lemon slices to the bottom of the pan plus the marinade juices and place them on top of the thighs before baking.
  • Herbs: Use a handful of finely chopped cilantro, Italian parsley, and basil in place of thyme and sage. Add the butter, rub on the thighs and cook.
  • Senape: mescolare 1/4 di tazza di senape di Digione con 2 cucchiai di miele, insieme al burro e ad altri ingrediants tranne il timo e la salvia. Cover the thighs with the mass and cook.
  • Bacon: Follow the recipe, but wrap each thigh with two or three strips of bacon. Cook until the meat is at a safe temperature and the bacon is crisp.
  • If you want to mash the skin on the heat halfway before putting the thighs in the oven, follow the recipe from step 6 and then place the thighs skin side down in a very hot cast iron skillet. Boil the crust for 2 to 3 minutes.
  • Turn the thighs, add the broth, cover, and cook forTwenty minutes over medium-high.
  • Place the skillet in the oven, giving the turkey enough time to cook thoroughly, about 20 to 30 minutes at 350 F. (To cook the thighs completely on the stove, uncover them afterTwenty minutes and turn them. Cover again for anotherTwenty minutes and check the inner temperature of the meat.)
  • If necessary, give them another 10-15 minutes. In both cases, keep the thighs covered for 10 minutes before serving.

How to store and freeze turkey legs?

The turkey leg meat can be refrigerated for three to four days, well wrapped and covered.

For extended storage, wrap it tightly in foil or aluminum foil, then transfer it to an airtight container or zip-lock freezer bag for up to three months. This works especially well if you want to save the turkey (bones and all) for broth, soup, or other dishes.

If you know you’ll be freezing and reheating turkey, take the extra step and make a sauce that is also resistant to freezing. That way, you can be sure that even a reheated turkey stays nice and moist, without hardening or drying out.

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Il Ringraziamento è sinonimo di tacchino e questa ricetta di 5 ingrediants non potrebbe essere più semplice. If you know that a turkey weighing 8 to 10 pounds is about the size you need, the next step is to determine how long to cook a 10 pound turkey. Whether your bird is stuffed or not, we have time to cook your Thanksgiving turkey. Non dimenticare di metterlo dapart from prima di intagliare.

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Recipe summary

ingrediants

Dry the turkey inside and out with paper towels. Season the body cavity with salt if necessary. Spoon (if used) freely into the neck and body cavities. Pierce the turkey’s neck backwards.

Tuck the ends of the sticks under the strip of leather on the tail. If there is no strip of leather, tie the rods to the tail. Rotate the tips of the wings under the back.

Arrange the turkey breast on a wire rack in a shallow roasting pan. Brush with oil. If necessary, insert a meat thermometer into the center of the inner thigh muscle. The thermometer must not touch the bone. Cover the turkey loosely with foil.

Bake at 325 ° F for 2-1 / 4 hours. Remove the film; cut a strip of leather or string between the shins so that the thighs are cooked evenly. Continue toasting for another 30-45 minutes (1 to 1-1 / 4 hours if filled), or until the thermometer registers 10 ° F; and the center of the filling (if used) is 165 ° F. (The juices should be clean and the chopsticks should move freely in their slots.)

Remove the turkey from the oven. Cover with foil; let stand for 15 toTwenty minutes before carving. Transfer the turkey to a cutting board. Slice the turkey. For 12-14 servings.