If your turkey weighs 21 to 22 pounds, cook it at 350 degrees Fahrenheit for 4 12 to 4 34 hours.325°F for four and a half to five hours.
How long must a 22-pound turkey rest before being carved?
Here are three additional tips for determining when your turkey is done: – Do not fear a small amount of pink meat. A turkey slice’s pinkish hue does not necessarily indicate that it is undercooked. In general, the red or pink color of meat is caused by myoglobin, a red protein pigment found in muscle cells that stores oxygen.
- As long as the meat has reached the required temperature on the thermometer, it is safe to consume.
- Dark meat takes longer to cook than white meat due to the fact that it stores and utilizes oxygen differently.
- Turkey legs consist of active muscles that are fattier, denser, and require additional time to reach the ideal temperature.
The turkey must rest before being carved. A delay of approximately 45 minutes allows the meat to reabsorb the juices; otherwise, the meat will be dry when sliced. It is unnecessary and will make the skin soggy to tent the turkey in aluminum foil to keep it warm while it rests.
Before roasting your Thanksgiving turkey, add a layer of butter under the skin to impart flavor and add moisture.
How should the turkey be prepared the night before?
Roast Your Thanksgiving Turkey in Advance For Less Stress The turkey is the centerpiece of most Thanksgiving dinners, but it can also be the source of the most stress for home cooks. How often have we all wondered, Will it be ready by the time the guests arrive? Will the meat be dried out? What if the chicken is not thoroughly cooked? If the idea of roasting a turkey under pressure is intimidating, consider an alternative method: Pre-cook the turkey.
- Spending less time testing and carving will allow you to spend more time with your guests.
- It’s simple: Simply cook the turkey two days in advance, allow it to cool completely, and then carve it into large pieces, including the breasts, wings, thighs, and drumsticks.
- Refrigerate in an airtight container until the big event.
This method produces juicier meat and a significantly more relaxed host. This is an easy way to transport your turkey while traveling. Then, once you’ve reached your destination, follow the steps below to reheat it. To reheat turkey, place the meat in a roasting pan, pour a small amount of chicken stock over it to keep it moist, and cover.
Spatchcocking (Advanced) – “Spatchcocking” is an upscale term for cooking a whole turkey or chicken by removing the backbone and flattening the bird. The advantages of spatchcocking include a shorter cooking time, easier carving, and a more succulent turkey.
Since the turkey is flat, it takes up less space in the oven. To spatchcock a turkey, cut along both sides of its backbone and remove it using sturdy kitchen shears. Flip the bird over and break the breast bone to flatten it. Brush your turkey with olive oil and seasonings (if desired). For a turkey weighing 12 pounds, cook at 450 degrees Fahrenheit for approximately 70 minutes.
When the thermometer registers 165 degrees Fahrenheit in the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast, the turkey is safe to eat.