Perfect Turkey Roasting Instructions
(General cooking instructions and tips)
Note: Roasting Times Are Approximate and Were Determined Using A Dark Enameled Roasting Pan. If a light colored, shiny pan is used it may be necessary to increase roasting time as much as an hour.
Roasting Times Will Vary With Different Ovens, Temperature Of Turkey When Placed In The Oven, Etc. For best results, insert a meat thermometer into the thigh muscle next to the body cavity. Temperature should be 82 Deg. C. or 180 Deg. F. or, pinch thickest portion of drumstick-meat should be very soft. If checking the temperature at the breast, it needs to read 160 F (71C). When either temperature is met, it is very important to let the turkey rest after it reaches temperature. Resting involves covering the pan with foil and putting the pan on top of the stove. Leave it here for 10 - 15 minutes before carving (during the rest, the temperature of the meat will naturally continue to rise). By doing this, the result will be the juices remaining in the meat better and not gushing out.
For the most consistant cooking through out a turkey and a more moist turkey, bring the turkey to room temperature first! Do this buy leaving the turkey on the counter top for at 3 or so hours before putting it in the oven. For example, 3 hours minus the time it takes to prep your turkey. It takes longer to cook the middle of a turkey than the outside. By evening out the temperature inside and out this way, it will cook more evenly and be a bit juicier.
Cooking Suggestions For Your Turkey
Free legs and tail of turkey from tucked position. Remove neck from main cavity. Rinse your turkey inside and out with cold water.
Sprinkle body and neck cavities with salt. Fill both cavities lightly with stuffing – about 375 ml per kg. (or ¾ cup per lb) of turkey. Fold neck skin back and fasten with skewer. Return legs and tail to tucked position.
FOR BEST RESULTS ROAST IN AN OPEN PAN. IF TIME IS SHORT, A COVERED PAN MAY BE USED, BUT TURKEY MAY NOT LOOK AS ATTRACTIVE. IF YOU WOULD LIKE YOUR TURKEY BREAST WITH A BIT MORE MOISTURE AND "THE SHOW" IS NOT SO IMPORTANT AS YOU ARE CARVING IN THE KITCHEN, TRY COOKING WITH THE BREAST – SIDE DOWN. THE MOISTURE FROM THE BACK WILL MIGRATE INTO THE BREAST MEAT.
Open Pan: Place turkey breast – side up or down on a rack in an open pan. DO NOT ADD WATER. Spoon melted fat over turkey. Cover lightly with a tent of foil. DO NOT WRAP IN FOIL. For perfect browning, remove foil for last hour of roasting. Roast at 160 C (325 F) 30 - 40 min./ lb. (.45 kg.) approx.unstuffed roasting time. (a stuffed turkey can take approx. 30 - 40 minutes longer avg. at the end after your total time calculation).
Covered Pan: Place turkey breast – side up or down on a rack in the roasting pan. DO NOT ADD WATER. Place lid on pan. For better browning, uncover for last hour. Roast at 160 C (325 F) 20 - 30 min./ lb. (.45 kg.) approx.unstuffed roasting time. (a stuffed turkey can take approx. 30 - 40 minutes longer avg. at the end after your total time calculation).
TO BE ASSURED OF A PERFECT FINISHING TEMPERATURE, ASK US AT STEMMLER MEATS FOR A ONE TIME USE “TURKEY MEAT SENSOR” FOR A VERY NOMINAL COST. IT REALLY WILL HELP YOU GET THE PERFECTLY DONE TURKEY!
GREAT TURKEY INFORMATION "VIDEO" LINKS: