There are a lot of variables to consider when you're oven-roasting the perfect turkey for any occasion. The quality or brand name is one that is often overlooked because of price. While quality can be openly debated, always remember that you get what you pay for, and no one wants to ruin any bird. Because turkeys are large, they are generally intended to feed a number of people. The meal that accompanies them is labor-intense and requires skillful planning and timing. Add this to my Recipe Box.
Size Matters
The larger the bird the longer it's going to take to cook. While that's not difficult to understand, the temperature of the oven, the size of the bird, and whether or not it's stuffed are also relevant variables. No poultry should be oven-roasted below 325 degrees Fahrenheit. The larger the bird is, the less time it takes to cook per pound. For example, an unstuffed 12-pound turkey would cook in about three hours, or four pounds per hour, in an oven set at 325 degrees F. An unstuffed bird twice that weight would cook in about five hours, or nearly five pounds per hour.
Timing Per Pound
Because radiant heat cooks the turkey from the outside in, timing per pound is merely an estimate. A 14-pound bird may take 15 to 16 minutes per pound, yet a 20-pound bird may take only 13 minutes per pound. Add stuffing to the equation and another minute or two per pound is required.
Browning and thoroughly cooking the turkey without drying out the meat is an art. Ignoring the bird while it's cooking is not advisable. You should check the bird often, especially near the end of the cooking time, in order not to overcook it.
High-Temp Turkey Roasting
Roasting the turkey at a higher temperature, such as 425 degrees, will decrease the amount of time spent in the oven and not necessarily dry the meat. Decrease the amount of time by 15-30 minutes or so from the conventional 325-degree setting. However, it's still important to pay attention to the turkey. Basting and internal thermometer readings can help.
When is the Turkey Done?
A turkey is done when the internal temperature of the breast reaches 160 to 170 degrees F. Thighs should reach at least 165 degrees. Check the temperature of the stuffing as well, if applicable, which should reach 160 degrees. The legs of the turkey should move away from the body easily with the skin peeling away. Remember to allow the bird to rest for about 15 to 20 minutes once it is removed from the oven. The internal temperature will continue to rise five to 10 degrees during the resting time.
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