Directions – Directions –
- Step 1 Heat oven to 375 degrees F. Remove the neck and giblets from the body cavity. Using paper towels, thoroughly dry the turkey. In the main cavity, stuff the herbs and half of the onions.
- Step 2 Combine the legs with kitchen twine. The wingtips should be tucked beneath the body. The turkey should be rubbed with oil and seasoned with two teaspoons of salt.
- Step 3: Combine the turkey neck, carrots, celery, and remaining onions in a large roasting pan. Insert a roasting rack into the pan, then place the turkey on top.
- Step 4: Roast the turkey for 2 1/2 to 3 hours, or until a thermometer inserted into the thickest portion of the thigh registers 165 degrees F. (Loosely cover the bird with foil if it begins to brown too quickly, and add broth to the pan if the vegetables begin to burn.)
- Step 5: Carefully tilt the turkey to drain the juices into the pan. Transfer the turkey to a carving board and let it rest for at least 25 minutes.
- Step 6: Reserve the contents of the pan for gravy. Carve the turkey to your liking. Fresh herbs may be used as garnish if desired.
Step 1 Heat oven to 375 degrees F. Remove the neck and giblets from the body cavity. Using paper towels, thoroughly dry the turkey. In the main cavity, stuff the herbs and half of the onions. Step 2 Combine the legs with kitchen twine. The wingtips should be tucked beneath the body.
The turkey should be rubbed with oil and seasoned with two teaspoons of salt. Step 3: Combine the turkey neck, carrots, celery, and remaining onions in a large roasting pan. Insert a roasting rack into the pan, then place the turkey on top. Step 4: Roast the turkey for 2 1/2 to 3 hours, or until a thermometer inserted into the thickest portion of the thigh registers 165 degrees F.
(Loosely cover the bird with foil if it begins to brown too quickly, and add broth to the pan if the vegetables begin to burn.) Step 5: Carefully tilt the turkey to drain the juices into the pan. Transfer the turkey to a carving board and let it rest for at least 25 minutes.
How long does a turkey take to cook at 375 degrees?
How Long to Smoke a Turkey at 375°F – At 375 degrees, the turkey will reach its optimal temperature significantly faster. Expect the bird to take 10 to 12 minutes per pound to cook. This means that a 12-pound bird could be cooked in just two hours. This disadvantage is that the meat will not have as much smoke flavor as if it were cooked at a lower temperature.
At 350 degrees, turkey should be cooked for 13 minutes per pound. Consequently, a 20-pound turkey would require 4 hours and 20 minutes to cook.
What temperature should a turkey of 20 pounds be cooked to?
Cooking Methods – The Best Technique 1. Preheat oven to 325 degrees Fahrenheit. Check the packaging to determine the turkey’s weight and approximate cooking time (see ). Remove the neck and giblet bag from the turkey’s cavity. The turkey does not need to be washed; pat the skin dry with paper towels.
Place the turkey breast-side up on a rack within a shallow (approximately 2 inches deep) roasting pan. Insert thermometer into the thigh. If desired, add 1/2 cup water to the bottom of the pan. Cover the turkey with a tent made of heavy-duty aluminum foil. Using a food thermometer, roast the turkey until the innermost portion of the thigh reaches 165 degrees Fahrenheit.
Examine the wing and the heaviest portion of the breast. You can cook the turkey at higher temperatures if you prefer. The cooking time varies. For instance, a 20-pound turkey will require between 4 1/4 and 5 hours to cook; check the thermometer after 4 1/4 hours.
In the interim, combine the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. If desired, brush with vegetable oil to enhance browning. The minimum safe internal temperature for a whole turkey (and turkey parts) is 165 degrees Fahrenheit, as measured with a food thermometer.
Check the temperature of the thickest portion of the breast, the innermost portion of the thigh, and the innermost portion of the wing. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly.
- Observe that cooking times vary.
- Why? There are a number of reasons for this: the oven temperature may not be accurate, the turkey may be extremely cold or partially frozen, and/or the roasting pan may be too small, preventing heat from circulating.
- The USDA recommends using a meat thermometer to determine when turkey is cooked.
USDA Roasting Times for Fresh or Thawed Turkey at 325 degrees Fahrenheit. These times are approximate and should always be used in conjunction with a properly placed thermometer.
| Unstuffed | |
| 8 to 12 pounds | 2 3/4 to 3 hours |
| 12 to 14 pounds | 3 to 3 3/4 hours |
| 14 to 18 pounds | 3 3/4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 1/2 hours |
| 20 to 24 pounds | 4 1/2 to 5 hours |
| Stuffed | |
| 8 to 12 pounds | 3 to 3 1/2 hours |
| 12 to 14 pounds | 3 1/2 to 4 hours |
| 14 to 18 pounds | 4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 3/4 hours |
| 20 to 24 pounds | 4 3/4 to 5 1/4 hours |
The USDA does not recommend cooking turkey below 325 degrees Fahrenheit: Cooking Methods – The Best Technique
How long must a 15-pound turkey be cooked at 350 degrees?
We recommend roasting an unstuffed turkey at 350 degrees Fahrenheit for 13 minutes per pound.
