Sometimes I forget to lower the oven, though, and the turkey still comes out fine, just perhaps a little darker than I would like! Roast the turkey in the hot oven for 10—15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be degrees F 80 degrees C.
Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Skip to content. Related posts: Often asked: How long does a 14lb turkey take to cook? How long to cook a 14lb turkey?
That at least gives us an idea of how long it will need to cook. Reviewed By Haley. Reviewed By killermom.
I didn't know it made any difference in cooking time. Glad I saw this chart. Reviewed By RTMember That way it will be handy when I need it. Reviewed By CamiLea. I wanted to make one this weekend just to practice but had no idea of what temperature to cook it at or what the cooking time should be. This chart gave me both the cooking temperature and time.
My turkey turned out great. At least I feel like I know what I am doing now. Preparing a Turkey - Turkey Preparation. Turkey Cooking Guide. Beef Cooking Times. Roast Beef Cook Time. Pork Cooking Times. Ham Cooking Times. Lamb Cooking Times. Poultry Cooking Times. Chicken Cooking Times. Veal Cooking Times. Fish Cooking Times. Slow-Cooker Conversion Chart. Turkey Recipes. Baked and Roasted Turkey Recipes.
Grilled Turkey Recipes. Thanksgiving Dressing and Stuffing Recipes. Basic Brining Solution. Leftover Turkey Recipes. Turkey Meatloaf. Spinach Stuffed Turkey Tenderloin. Grilled Chile Citrus Turkey Breast. Turkey Tetrazzini. Turkey Brine. Turkey Tortilla Soup. Roast Turkey Breast. Grilled Turkey. Rosemary Thyme and Apple Roasted Turkey. Garlic and Herb Roasted Turkey. Known as dry-brining, this technique involves salting your turkey inside and out in advance.
The salt has a chance to work its way into the protein, season it evenly from within and start to break it down, tenderise the meat and allows it to retain its succulence as it roasts. The same applies to all birds but as they are smaller only a day in advance is needed. Cover with water and add a peeled onion, carrot, celery stick, bay leaf and a glass of red wine.
Simmer for 40 mins, then strain for the perfect stock to use for deglazing your turkey roasting tin — it will help make a really rich gravy. Removing the wishbone from a raw turkey makes it easier to carve later, giving you neater slices.
Pull back the neck skin until the wishbone is located. Using a small, sharp knife, cut through the flesh under the contour of the bone on both sides just deep enough to free it. Ease it out, cutting it free at the tips. For accurate timing, always weigh your turkey after it has been stuffed. The latest advice from the British Turkey information service is that, if the turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins.
If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins. If not, put it back in the oven for another 20 mins, then test again. Turkey is available all year round, but whole birds are at their best in December. Of those five sources, the last four are perhaps more likely to be able to tell you the most about the turkey, such as where it came from and how it was reared.
Traceability like that will give you assurance that the turkey has been humanely treated while alive; the higher the standard of welfare by which a turkey was reared, the better the quality of the meat. Read more about turkey farming at Red Tractor. As they are allowed to mature slowly, their flesh is firm and flavourful; however, because they have had lots of exercise during their lives, they may be less plump than indoor-reared birds. Free-range turkeys should have had some access to the open air and are usually cheaper than organic.
They are rarely labelled as such, but the low price is a giveaway.
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