Cooking a large turkey

What temperature do I cook a large turkey?

Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. (I remove the turkey from the oven once it reaches 160 degrees.

Is a large turkey tough?

Go ahead, blame the turkey! Actually, it’s not really the turkey’s fault, that tough bird. … But really, the problem is a larger bird means more time in the oven and that can dry out a bird, especially if you decide to cook stuffing inside. It’s tough to cook a big turkey evenly.

Can you cook a turkey too long?

Yes, turkey does take a long time to cook, but you don’t want it to sit out for too long before serving. Follow this tip: The rule of thumb for cooking turkey is 13 minutes per pound, at 350°F. Depending on the size of your turkey, plan on cooking it for three to five hours.

Is it better to cook a turkey at 325 or 350?

Roast the turkey uncovered at a temperature ranging from 325°F to 350°F. Higher temperatures may cause the meat to dry out, but this is preferable to temperatures that are too low which may not allow the interior of the turkey to cook to a safe temperature.

Why did my turkey cook so fast?

Turkeys do cook faster on a Weber because it’s basically a convection oven, plus it’s directly on the grill, not in a pan, which maximizes airflow around the bird. Still, it was even faster than I expected. The only problem with it cooking so fast is that it didn’t get much smoke flavor.

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What is the lowest safe temperature to cook a turkey?

325 degrees Fahrenheit

How do I keep my turkey from drying out?

A: There are only two things at the Thanksgiving table that should be dry: the wine and the humor. For moist meat without the hassle of clearing fridge space to soak the bird in a vat of brining liquid, try a dry brine. Salting a turkey and letting it rest before roasting seasons it deeply and helps it retain moisture.

Is it better to cook a large turkey or two smaller ones?

Two smaller birds will cook faster and so spend less time in the oven, giving the meat less chance to dry out. Smaller turkeys are younger and generally have moister, more tender meat. … Fortunately, two small turkeys will take about the same time to roast as one large turkey.

What is considered a large turkey?

For turkeys smaller than 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is to have ample leftovers, aim for 1½ pounds per person whatever the turkey’s size. For 8 people, buy a 12-pound turkey.

Should Turkey be room temperature before cooking?

First, Bring Your Bird to Room Temp

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you’re ready to put it in the oven before putting the stuffing in the turkey.

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Why is there no juice from my turkey?

Turkeys are big, and so it takes a while for the inner parts to heat up to the point where they release moisture. … If the turkey is stuffed, juices will take longer to appear, because the turkey will take longer to cook and some of the juices will be absorbed by the stuffing.

Should you put water in turkey roasting pan?

No. We do not recommend adding water to the pan because it creates a steam and may steam-burn the turkey. The turkey will produce its own flavorful juices. After cooking, you can extend the turkey’s juices with broth or wine, then add it to your gravy for extra flavor.

Do you cook a turkey covered or uncovered?

Q: Should I roast the bird covered or uncovered? A: The Butterball folks recommend cooking the turkey uncovered in a roasting pan. … If you put foil on the breast, remove it about 30-45 minutes before the turkey is done to allow the breast to brown.

How long should you cook a turkey at 325?

This table from the USDA is based on a 325°F oven, and a fully defrosted or fresh bird. (For an unstuffed bird, we’re talking roughly 15 minutes per pound.) If you want to cook a frozen turkey, it will take at least 50 percent longer than the recommended times.

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