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How to cook a turkey

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How to cook a turkey — игра-скример от Liquid Generation.

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If you like to eat turkey, then you’ll like this game where you learn how to cook a delicious turkey. It takes some time to cook a turkey, and be sure not to get the kitchen too messy.

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Согласно описанию игры, игрок должен приготовить индейку. Её необходимо купить в супермаркете, вымыть в раковине и начать фаршировать, однако последний этап выполнить не удастся, так как индейка «оживает» и начинает громко кричать, высунув свою голову прямо в камеру. Крик писклявый и смешной.

How to Cook a Turkey

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Easy Thanksgiving Roasted Turkey! Here you’ll learn all you need to know to cook the perfect juicy and tender turkey, the secret starts with an oven bag. It’s a breeze to prepare and it turns out delicious every time following a few simple steps!

This post was sponsored by Reynolds Kitchens, however all thoughts and opinions are 100% my own.

Easy Juicy Thanksgiving Turkey

Growing up whenever my mom made a turkey it was always with a Reynolds Kitchens Turkey Oven Bag. My mom still swears by them because not only is it the easiest way to cook a Thanksgiving turkey but the turkey always ends up juicy and tender. The oven bag takes out a lot of the extra work, no brining, basting and so forth.

I also love to use them because no one likes a dry turkey and it takes out a lot of the worry in ending up with a dry turkey. Plus the turkey cooks faster in an oven bag and clean up is easier!

The oven bag locks in flavor and the steam in the bag bastes the turkey as it cooks. And it’s important to know Reynolds Kitchens Turkey Oven Bags are made of heat-resistant nylon that is FDA approved and they are BPA-free.

If you are new to roasting turkey it can be intimidating and I think this is one of the best methods to start with. Nothing complicated or hard to understand, just a straightforward and foolproof method that you’ll want to use time and time again!

What Do You Need for This Roasted Turkey?

Tools for a roasted turkey:

Ingredients to make a roasted turkey:

Then I like to up the flavor a little so I also add:

How to Cook A Turkey in An Oven Bag:

How Long to Cook a Turkey in An Oven Bag?

Again these times are just estimates, every oven varies and temperature of turkey going in to oven contributes as well. Always test temperature to ensure it reaches 165 degrees in thickest portion of breast and 175 in thigh in several places for doneness.

UNSTUFFED TURKEY IN OVEN BAG:

10 – 12 pounds: 1 1/2 – 2 hours

12 – 16 pounds: 2 – 2 1/4 hours

16 – 20 pounds: 2 1/4 – 2 1/2 hours

20 – 24 pounds: 2 1/2 – 3 hours

STUFFED TURKEY IN OVEN BAG:

10 – 12 pounds: 2 – 2 1/2 hours

12 – 16 pounds: 2 1/2 – 2 3/4 hours

16 – 20 pounds: 2 3/4 hours – 3 hours

20 – 24 pounds: 3 – 3 1/2 hours

Let turkey rest 20 minutes after removing from oven. Carefully cut top of oven bag open, transfer turkey to carving board and carve.

How to Cook the Perfect, Most Tender, Juiciest, and Delicious Thanksgiving Turkey

The Best Thanksgiving Turkey Recipe Ever!

This recipe is extremely simple and the absolute best way to cook a turkey. That’s because

The turkey is now the big hit at our house on Thanksgiving. Before, it was always the other great recipes on the table.

That’s because turkey is usually dry. And why is it so dry? Because I, like most people, overcooked it!

Now you’ll learn how to cook a perfect turkey using a slow cook method that will keep it super moist (yes, even the white meat) and incredibly delicious.

Seven Crucial First Steps for Cooking the Perfect Turkey

Number Four: Your turkey has been safely and totally thawed and cleaned. The only safe way to thaw a frozen turkey is to place it in the refrigerator. Other methods such as running cold water over it or placing it in a microwave oven are not safe because of the chance of bacterial growth and contamination. So, because of that risk, I will only give you guidelines using the refrigerator method.

It’s absolutely critical that the turkey is completely thawed to be successful using a low-temperature, slow-bake recipe. Here’s a helpful link that will show you how to be certain that your turkey is totally thawed. This website also has ways to cook a partially frozen turkey. It’s good to have a backup plan.

DO NOT USE MY SLOW COOK RECIPE IF YOUR TURKEY IS STILL FROZEN!

Suggestion: Get a fresh, never-frozen turkey and this potential complication is eliminated.

How to Cook a Perfect Thanksgiving Turkey Every Time

Note: I suggest not waiting until just before Thanksgiving to return to print the recipe. The volume of traffic on the web site makes it run extremely slow and usually crashes the website.

Now comes the part that some people find a bit gross. But it’s essential!

Gently separate the skin from the breast but don’t remove it. You just want to be able to get your hand between the skin and the breast meat. Your goal is to rub that melted butter on the turkey breast between the breast skin and the meat. I up end the turkey slightly and pour the melted butter in and then rub it around. You might want to use a rubber glove. Don’t butter the outside of the skin.

Sounds like something William Shakespeare would have said cooking his turkey. If the turkey is

Here’s my advice. Pick one and stick with it. The meat will be moist and delicious either way.

Put the turkey in the oven, close the oven door, and don’t open it up again until the cooking time is completed. That’s because one the main reasons people have problems with under cooked turkey using this slow cook recipe is because they open the oven door during the cooking process.

Reduce the heat to 250°F. This again is not a typo! Don’t let anybody tell you that the temperature has to be higher for it to get done. The reason that turkey is so often very dry is that it’s overcooked. We want to slow cook the turkey.

Don’t remove the turkey from the oven! Just reduce the heat.

Don’t open the oven door to reduce the heat. Let the heat come down on it’s own. Click here to find out about concerns when slow-cooking a turkey.

Cook the turkey at 250°F for 20 additional minutes for each pound. No basting is necessary. You start counting the 20 minutes per pound immediately when you turn the oven down to 250°. You don’t wait until the oven has cooled down to start the timing for the second phase.
You can either let the turkey uncovered or covered for the second slow cooking phase. The skin will get crispier if you uncover it. If you want to cover it wait about 15 minutes after reducing the heat and then put the lid on the roasting pan.

Critical Note: Avoid opening the oven to «check on the turkey»! This is a tough one for most people because you’re worried. However, every time you open the oven you lose heat. And it can take a long time to reheat when it’s set to a low temperature. This can drastically affect the slow-cook cooking time.

The best way to monitor the progress is with an electronic meat thermometer you’ll read about below. However, I no longer recommend that you use a thermometer during the cooking process. That’s because most electronic thermometers can’t withstand the initial 475° temperature. So, when you open the oven to insert the thermometer probe, which can take some time until you think you have it placed correctly, you interrupt the slow cooking process.

For most people, and I know this is extremely hard to do, just follow the cooking instructions and let it alone keeping the oven door shut the entire time. You would rather sacrifice the presentation and have the meat falling off the bones than having a turkey that’s not done with family and guests waiting to eat.

Test the temperature of the breast and thighs when the cooking time is complete. Your turkey will be perfect if

Helpful Questions About Slow-Cooking a Thanksgiving Turkey

I researched it on the Internet and saw that some slow-roasting methods use temperatures as low as 190° to 200°. The method I’ve been using slow cooks the turkey at 250°. I did some further research and found that the USDA recommends that poultry not be cooked below 325°. So the method is somewhere in the middle. The concern is that, if the turkey cooks too slowly, toxins might develop in the turkey before it has had a chance to heat to the proper temperature. It follows then that the larger the turkey, the greater the risk.

I found another website that recommended not slow-cooking a turkey even if you have done so successfully many times before. Again they were talking about slow-cooking at the very low temperatures, not at 250°. I suppose that’s possible because you don’t know the history of your turkey. If processors mishandled the turkey there could be a pre existing problem that I suppose could become a big problem in the slow-cooking process.

None of these websites address the method I recommend using a higher temperature. No one has reported a problem cooking any size turkey using my method. Never-the-less I now recommend that you use this method for smaller birds 20 lbs or less just in case. It doesn’t matter how great the turkey gets if there’s even the slightest chance of a problem. It also follows that the smaller the turkey, the safer this method is if the problem exists at all.

I did. However, I don’t anymore because most electronic oven thermometers can’t withstand the initial 475° temperature. Therefore, you have to open up the oven to insert it. It’s always a problem when you open the oven door using the slow cook recipe. It’s an even bigger problem when people open up the door when the temperature is falling from 475° to 250°.

That’s because that period of time while the temperature is dropping is critical, and interrupting that process can have a huge impact on the turkey getting done on time. I think opening up the oven door during the cooking process and starting out with a turkey that’s not entirely thawed are the two biggest causes for the Epic Turkey Disasters using this, or any, slow cook method for cooking a turkey.

You can cover it with aluminum foil. However, I do think it would affect the cooking time. It’s not necessary when you use a slow cook method for cooking a turkey. So I don’t recommend it because there are enough variables that I worry about when I recommend a method for cooking the turkey.

I never used a bag. But the following feedback was received from a person who did, and it significantly reduced the cooking time. I don’t have any precise times to offer you. Here is the person’s comment.

«I used your method last night, which is GREAT BTW, however, after the first 20 minutes, I put the turkey in a bag. I set the timer, and I have a digital meat thermometer, and I was surprised to hear it go off nearly an hour before the timer was supposed to go off. I also have an oven thermometer and made sure it stayed at the correct temperature the whole time. So, I would imagine using aluminum foil as some people have asked would reduce cooking time since the bag GREATLY reduced it. We were able to cook a 13 lb turkey on a weeknight and still get some sleep! It was done through and through and juicy as can be. I’m eating some of the breast meat right now, and the rosemary improved the flavor. Thanks again!» Dylan H., 12/9/08

How to Cook a Turkey Breast

This article was co-authored by wikiHow staff writer, Jessica Gibson. Jessica Gibson is a Writer and Editor who’s been with wikiHow since 2014. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013.

There are 7 references cited in this article, which can be found at the bottom of the page.

The wikiHow Video Team also followed the article’s instructions and verified that they work.

This article has been viewed 511,815 times.

Although turkey is a popular meal around the holidays, turkey breast makes a great meal any time of the year! You can adjust the seasonings depending on the type of meal you’re making and cook the meat in the oven or slow cooker. Roasting the turkey breast will give it browned, crispy skin, while slow-cooking the turkey will give you a flavorful hands-off meal.

Makes 1 turkey breast

If you’re serving 2 to 4 people, look for a turkey breast that’s about 3 pounds (1.4 kg). To serve 6 to 8 people, buy a 6 to 7 lb (2.7 to 3.2 kg) turkey breast.

Lemon Garlic Variation: Blend the zest of 1 lemon with 1 shallot, 2 cloves of garlic, 3 tablespoons (44 ml) of olive oil, 1 teaspoon (2 g) of dried thyme, 1 teaspoon (5 g) of salt, and 1/2 teaspoon (1 g) of ground pepper. Then, spread it over the turkey breast.

Did you make this recipe?

Tip: Plan on roasting the turkey breast for about 25 to 30 minutes per 1 pound (0.45 kg).

Did you make this recipe?

Tip: For roasted vegetables, you could scatter 3 chopped potatoes and 6 or 7 chopped carrots in the cooker along with 1 chopped onion.

Did you make this recipe?

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About This Article

To cook a turkey breast, first preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Then, rub butter or oil over the outside of the turkey breast, and season it with salt, pepper, and your favorite dried herbs. Next, place the turkey breast on top of a roasting rack inside of a pan, and place the pan in the oven. Immediately lower the temperature to 350 degrees Fahrenheit (175 degrees Celsius). Cook the turkey for 1 hour, then check its internal temperature with a thermometer every 10 minutes. If the skin starts to darken too much, take the turkey out of the oven, cover it with foil, and place it back in the oven. Once the turkey breast reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius), remove it from the oven and serve. If you want to cook a frozen turkey breast, you should let it thaw in the fridge for at least 24 hours before you prepare, cook, and serve it. To learn how to slow-cook turkey breast, keep reading!

How to Cook a Turkey

So you’ve decided to be in charge of the turkey this year? You’ve come to the right place for advice. First of all, if you haven’t already purchased your bird, be sure to read all about how to buy a turkey and how to safely thaw frozen turkey. Next, let’s talk about how to cook that bird.

How to Cook a Turkey

You’ll be glad to know that cooking a turkey is surprisingly easy. Even with just a little bit of prep, you’ll get great results you can be proud of. Here’s how to prepare a thawed turkey for roasting in the oven:

Step 1: Prep the Turkey

Unwrap the plastic around your turkey over the sink to ensure that any juices will run down the drain. Remove the packet of giblets from the cavity of the bird and save them for gravy or stuffing. Next, use paper towels to pat dry the bird inside and out.

Step 2: Stuff the Turkey (Optional)

If you are stuffing the turkey, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey. While stuffing a turkey is traditional (and picturesque), it has become less and less common over the years for a number of reasons. Most importantly, cooking your stuffing to 165 degrees F likely means that you’ll over-cook the rest of the bird.

If you don’t want to miss out on stuffing, it’s much easier (and safer) to prepare the stuffing in a separate baking dish instead of the bird’s cavity.

Step 3: Truss the Turkey

The purpose of trussing is to ensure that the bird will cook as evenly as possible. If the legs are not secured tightly, more air will be able to circulate around them in the oven, which will cause them to cook more quickly. This can eventually lead to portions of the bird becoming over-cooked, while other portions aren’t quite there.

Tie the drumsticks together with kitchen twine, and brush the skin with melted butter or oil. If you don’t have kitchen twine, you can opt to truss with (unflavored) dental floss or even use the turkey’s skin to fold the legs tightly together. While you’re trussing, make sure to tuck the wings behind the back of the turkey. If they’re exposed, they will burn quickly in the oven.

Step 4: Roast the Turkey

Place the bird on a rack in a roasting pan, and into a preheated, 350 degree F (175 degrees C) oven (or follow your recipe’s instructions). To enhance the gravy you’ll likely make with the turkey’s drippings, place aromatics and herbs below the roasting rack, such as carrots, onion, celery, garlic, rosemary, and sage. As the turkey cooks, drippings will coat these aromatics for a savory, flavor-packed sauce. You can add some stock and white wine to the aromatics as the turkey cooks to deglaze the roasting pan.

Roast until the skin is a light golden color, then cover the breast loosely with a foil tent to prevent further browning. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but it helps to promote even browning. As the turkey approaches the end of its cook time, check the temperature of your bird with an instant read thermometer. The breast should be 155 degrees F (it will continue to cook while it rests) and the thigh should hit 165 degrees F. If the turkey is done, transfer it to a clean sheet pan and tent with foil.

Step 5: Serve the Turkey

Be sure to allow at least 30 minutes between the time you take the turkey out of the oven and when you serve it. The turkey needs to «rest» for 20 to 30 minutes (you can use that resting time to warm up your Thanksgiving side dishes and make the gravy), and then you can carve your turkey. Carve away the breasts, then carefully slice them, keeping the golden brown skin intact. Next, carve away the legs, separating the thighs and drumstick at the ligament.

Serving Tip: Warm your serving platter in the oven for about five minutes before you put the sliced turkey on it. You’ve put in too much work to serve cold turkey!

More on How To Tell When the Turkey Is Done

The only reliable test for doneness is to check the internal temperature of the turkey meat, not the color of the skin. Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone. The turkey is done when the meat reaches an internal temperature of 165 degrees F (75 degrees C) at the thigh. If your turkey has been stuffed, it is important to check the temperature of the stuffing as well. The stuffing should also be 165 degrees F. See our review on the best thermometer.

Optional First Steps

Brining

If you have 8 to 24 hours to spare before you put the turkey in the oven, consider using that time to brine the turkey either in a liquid saltwater brine or with a dry rub. This optional step ensures the turkey meat will be juicy and flavorful.

Spatchcocking

Removing the backbone of the turkey and flattening it out before roasting cooks the turkey faster and more evenly. If you’re not comfortable spatchcocking or you don’t have a pair of sharp kitchen shears, you can always ask your butcher to do it for you.

Turkey Roasting Chart by Weight

Other Cooking Methods

Roasting a turkey is the easiest cooking method; the oven remains a constant temperature, and it’s easy to baste the turkey and check the internal temperature periodically. But there are other methods that provide a different experience:

Frequently Asked Questions

Q: Can I roast my turkey the day before Thanksgiving then reheat it?

A: Never partially roast a turkey the day before to save on cooking time the next day. This creates the perfect environment for bacterial growth. However, you can fully roast a turkey the day before and heat it for Thanksgiving dinner:

Q: Can I stuff the turkey the night before baking?

A: You should never stuff a bird hours before roasting, as the cavity can provide an environment for bacteria to grow. When cooking stuffing in a turkey, it is always best to prepare it just before filling and roasting the bird. You can also opt to bake the stuffing in a separate baking dish. Cover the dish with aluminum foil and bake at 400 degrees F for 30 minutes. Uncover and bake the stuffing until the top is golden-brown, about 15–20 minutes more. Whether you bake it in the turkey or on the side, the internal temperature of the dressing should be 165 degrees F to ensure it’s fully and safely cooked.

Q: How long can cooked turkey stay out at room temperature?

A: Turkey, or any cooked food, should not be left out for more than 2 hours. Any longer than that, and bacteria will start to develop, leading to food-borne illness. No one wants that. See more about refrigerating, freezing, and reheating Thanksgiving leftovers.