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How
to Roast a Perfect Turkey
Turkey Time & Temperature
Requirements
By Cheri Sicard
Since
so many folks are intimidated by the prospect of cooking a turkey,
we went to the experts for the lowdown.
Sherrie
Rosenblatt of the National Turkey Federation says the Open Pan dry
heat method of roasting a turkey is the easiest and most reliable
way to insure turkey success. This method results in a juicy, tender,
flavorful, golden brown turkey.
The
National Turkey Federation also offers these safety recommendations:
1.
Do not roast the turkey in a oven temperature lower than
325° F. Poultry should be roasted at 325° F. or higher to
avoid potential food safety problems.
2. Do not roast the turkey in a brown paper grocery bag.
Present day grocery bags may be made of recycled materials and are
not considered safe for food preparation.
3. Do use a meat thermometer (available at most grocery stores
and kitchen shops) to determine the correct degree of doneness.
Turkey is done when meat in the thigh reaches 180°F or (meat
in the breast is finished at 170°F).
That said, here is an approximate turkey roasting timetable.
| Unstuffed
Turkey |
Stuffed
Turkey |
8 to 12 pounds -- 2 3/4 to 3 hours
12 to 14 pounds -- 3 to 3 3/4 hours
14 to 18 pounds -- 3 3/4 to 4 1/4 hours
18 to 20 pounds -- 4 1/4 to 4 1/2 hours
20 to 24 pounds -- 4 1/2 to 5 hours |
8
to 12 pounds -- 3 to 3 1/2 hours
12 to 14 pounds -- 3 1/2 to 4 hours
14 to 18 pounds -- 4 to 4 1/4 hours
18 to 20 pounds -- 4 1/4 to 4 3/4 hours
20 to 24 pounds -- 4 3/4 to 5 1/4 hours |
|
Heat
Method |
Oven
Temperature |
Appearance |
Flavor
Results |
Suitable
For Stuffing? |
Oven
Pan
Conventional Oven |
Dry
Heat Meathod |
325°
F. results in minimum bird shrinkage and oven clean-up. |
Golden
brown color; crisp skin; juicy |
Full
roasted flavor; pan drippings are most concentrated to produce
a great gravy; tender |
Yes |
| Wrapped
in foil, high temperature |
Moist
heat method with turkey encased in foil |
450°
F. |
May
have bare bones on drumsticks; split skin; uneven browning;
foil must be opened to produce a golden brown color |
May
have a stewed or steamed flavor; a dry texture is possible |
No |
| Oven
cooking bag |
Moist
heat method with turkey enclosed in a cooking bag |
350°
F. |
May
have bare bones on drumsticks; split skin; uneven color and
browning; skin may be torn if it sticks to the bag |
May
have a stewed or steamed flavor; a dry texture is possible |
Yes |
| Covered
charcoal grill |
Dry
heat method |
Try
to maintain temperature between 325-350° F. Varies with
outside temperature, humidity and briquettes; extra briquettes
must be added each hour. |
Red-brown
skin color; crisp skin; the charcoal combustion may result in
a rosy band of meat just under the skin and slightly pink meat. |
Mild
to moderate smoky flavor; tender |
No |
Cheri
Sicard is the editor of FabulousFoods.com where you'll find recipes,
an online cooking school, celebrity chef interviews, holiday and
entertaining ideas, free cooking newsletters and more. http://www.fabulousfoods.com
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