
Cooking a turkey in a roasting pan is a classic technique for cooking a delicious meal, whether you're a first-time cook or a seasoned pro. The cooking time varies depending on the weight of the turkey and whether it is stuffed or unstuffed. For example, a 12-15 pound unstuffed turkey will take between 2 1/2 and 4 hours to cook, whereas a stuffed turkey of the same weight will take longer, at about 15 minutes per pound. The cooking temperature also depends on the weight of the turkey, with higher temperatures being used for smaller turkeys and lower temperatures for larger ones. For instance, an 18-20 pound turkey should be cooked at 325°F for 4 to 4 1/4 hours, while a 12-14 pound turkey can be cooked at 350°F for 2 3/4 to 3 hours. It is important to note that the turkey is done when it reaches an internal temperature of 165°F in the thickest part of the thigh.
Characteristics | Values |
---|---|
Oven temperature | 325°F - 450°F |
Roasting pan depth | 2 to 2½ inches |
Roasting time | 2 hours 50 minutes - 5 hours |
Roasting time (per pound) | 13 - 15 minutes |
Resting time | 20 - 30 minutes |
What You'll Learn
How to prepare the turkey for roasting
Preparing a turkey for roasting is a simple process, but it requires attention to detail. Here is a step-by-step guide on how to prepare your turkey for roasting:
Thaw the Turkey:
If you have a frozen turkey, it is essential to thaw it before roasting. Place the frozen turkey in the refrigerator to defrost, allowing approximately 24 hours for every 5 pounds of turkey. Alternatively, for quicker thawing, submerge the packaged turkey in a cold-water bath, ensuring the water stays between 33°F and 38°F, and change the water every 30 minutes.
Brine the Turkey (Optional):
Brining the turkey is an optional step, but it can help keep the meat moist and juicy. You can choose between a wet brine or a dry brine. For a wet brine, soak the turkey in a seasoned saltwater solution for 12 to 24 hours. For a dry brine, rub a mixture of salt, herbs, and lemon zest on the turkey and let it sit for 24 to 48 hours.
Remove Giblets and Neck:
Look inside the turkey cavity to find the neck and giblets. These are often packaged in a small white bag. Remove them from the cavity and set them aside. You can choose to add them to the roasting pan later to enhance the flavor of your gravy.
Pat the Turkey Dry:
Use paper towels to pat the skin of the turkey dry. This step helps the skin crisp up during roasting. If you plan to stuff the turkey, also wipe the inside of the cavity with a dry paper towel to remove any debris.
Season the Turkey:
Rub the skin of the turkey with olive oil, melted butter, or softened herb butter. Season generously with salt and pepper, both inside and outside the cavity. You can also add fresh herbs like rosemary, thyme, and sage to the cavity for extra flavor.
Stuff the Turkey (Optional):
Stuffing the turkey is optional, but if you choose to do so, prepare your favorite stuffing recipe and allow it to cool completely before stuffing. Gently spoon the stuffing into the main cavity, ensuring it is loosely packed. You can also add some stuffing to the neck cavity and seal it with a flap of skin.
Truss the Turkey:
Tying the legs of the turkey together helps ensure even cooking and prevents burning. Cross the legs over the cavity and tie them together with kitchen string or tuck them under the flap of skin at the tail if your turkey has one.
Prepare the Roasting Pan:
Place a rack in the middle of a large roasting pan. Add some aromatics like onion, celery, and carrots to the bottom of the pan, along with the neck and giblets if desired. These will enhance the flavor of your gravy.
Place the Turkey on the Rack:
Place the prepared turkey, breast-side up, on the rack in the roasting pan. If you don't have a rack, you can use balled-up foil or large pieces of onion/celery/carrot to lift the turkey off the bottom of the pan.
Add Liquid to the Pan:
Pour 1-2 cups of chicken or turkey stock, or even dry white wine, into the bottom of the roasting pan. This helps keep the turkey moist and creates delicious pan juices for your gravy.
Your turkey is now ready for roasting! Follow the recommended cooking times and temperatures based on the weight of your turkey, and you'll have a delicious roasted turkey for your feast.
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How long to roast the turkey
The time it takes to roast a turkey depends on a few factors: the weight of the turkey, the temperature of the oven, and whether the turkey is stuffed or unstuffed.
How Long to Roast an Unstuffed Turkey
As a general rule, you should roast an unstuffed turkey for 13 minutes per pound of weight. For example, a 12-15 pound unstuffed turkey will take between 2 hours 25 minutes and 4 hours to cook.
If your oven temperature is 350°F, you should roast an unstuffed turkey for:
- 2 hours 45 minutes to 2 hours 50 minutes if your turkey is 8-12 pounds
- 3 hours to 3 hours 15 minutes if your turkey is 12-15 pounds
- 3 hours 30 minutes to 3 hours 45 minutes if your turkey is 15-16 pounds
- 3 hours 45 minutes to 4 hours 15 minutes if your turkey is 18-20 pounds
- 4 hours 15 minutes to 4 hours 30 minutes if your turkey is 21-24 pounds
- 4 hours 30 minutes to 5 hours 15 minutes if your turkey is 24 pounds or more
If your oven temperature is 325°F, you should roast an unstuffed turkey for:
- 2 hours 45 minutes to 3 hours if your turkey is 8-12 pounds
- 3 hours to 3 hours 30 minutes if your turkey is 12-15 pounds
- 3 hours 30 minutes to 4 hours if your turkey is 15-16 pounds
- 4 hours to 4 hours 30 minutes if your turkey is 18-20 pounds
- 4 hours 30 minutes to 5 hours if your turkey is 21-24 pounds
- 5 hours to 5 hours 15 minutes if your turkey is 24 pounds or more
How Long to Roast a Stuffed Turkey
Stuffed turkeys take longer to cook than unstuffed turkeys. As a general rule, you should roast a stuffed turkey for 15 minutes per pound of weight.
If your oven temperature is 350°F, you should roast a stuffed turkey for:
- 3 hours to 3 hours 15 minutes if your turkey is 8-12 pounds
- 3 hours 45 minutes to 4 hours if your turkey is 12-15 pounds
- 4 hours to 4 hours 15 minutes if your turkey is 15-16 pounds
- 4 hours 30 minutes to 5 hours if your turkey is 18-20 pounds
- 5 hours to 5 hours 30 minutes if your turkey is 21-24 pounds
- 5 hours 15 minutes to 6 hours if your turkey is 24 pounds or more
If your oven temperature is 325°F, you should roast a stuffed turkey for:
- 3 hours 15 minutes to 3 hours 30 minutes if your turkey is 8-12 pounds
- 4 hours to 4 hours 15 minutes if your turkey is 12-15 pounds
- 4 hours 15 minutes to 4 hours 30 minutes if your turkey is 15-16 pounds
- 4 hours 45 minutes to 5 hours 15 minutes if your turkey is 18-20 pounds
- 5 hours 15 minutes to 5 hours 45 minutes if your turkey is 21-24 pounds
- 5 hours 30 minutes to 6 hours 15 minutes if your turkey is 24 pounds or more
Other Tips
- It is recommended to use an oven thermometer and a meat thermometer to get accurate temperature readings.
- The turkey is done when it reaches an internal temperature of 165°F.
- The turkey will continue to cook for 5-10 degrees once it is out of the oven, so you can remove it when the thigh meat reaches 155°F and let carry-over cooking do the rest.
- Let the turkey rest for at least 30 minutes before carving to allow the juices to redistribute.
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How to season the turkey
The key to a delicious roast turkey is in the seasoning. Here is a step-by-step guide on how to season your turkey before roasting it to perfection.
Brining (Optional)
Some recipes suggest brining the turkey before roasting. Brining involves immersing the turkey in a saltwater solution (wet brine) or dry-brining it in salt for a day or so before cooking. This is said to result in a moist, well-seasoned bird with perfectly crispy skin. If you choose to brine, remember to rinse the turkey well under cold water afterward to remove any excess saltiness.
Pat Dry
After brining, or if you're skipping that step, make sure to pat the turkey dry with paper towels. This will help the skin crisp up during roasting.
Seasoning
The simplest way to season a turkey is with salt and pepper. Be generous and make sure to get some of the seasoning under the skin and directly onto the meat. You can also add other spices like parsley, sage, thyme, or rosemary to the salt and pepper mixture.
Herb Butter
For an extra flavour boost, you can make an herb butter by melting butter and infusing it with fresh herbs like thyme, rosemary, or sage. You can also add a twist of citrus by including some lemon slices. Brush this herb butter all over the turkey, getting it into all the crevices.
Stuffing
Some people like to stuff the cavity of the turkey with their favourite dressing or stuffing. However, this is not recommended by the USDA as it can increase the risk of cross-contamination and may result in uneven cooking. If you do choose to stuff your turkey, make sure the centre of the stuffing reaches a safe temperature (165°F or above).
Basting
Basting the turkey with pan juices or additional herb butter during roasting will help keep the meat moist and flavourful.
Temperature Check
The best way to ensure your turkey is cooked perfectly is to use a meat thermometer. The turkey is done when it reaches a minimum internal temperature of 165°F in the thickest part of the thigh, not touching the bone.
Resting
After roasting, let the turkey rest for at least 15-30 minutes before carving. This allows the juices to redistribute, resulting in a juicier bird.
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How to check the turkey's temperature
Checking the internal temperature of your turkey is the most accurate way to ensure that it is cooked properly. The best way to do this is with an instant-read thermometer, inserted into the thickest part of the thigh, without touching the bone. The turkey is done when the temperature from this point reaches at least 165°F.
If you are unfamiliar with turkey anatomy, the thighs are located under the drumsticks, which stick out from the body of the bird. The wings will be at the top, close to the neck opening.
If you don't have an instant-read thermometer, you can also check the doneness of the turkey by cutting a small slit in the meat and pressing just above the cut with the flat of your knife. If the juices that run out are clear, the turkey is done. If you see any red tinge of blood, it needs to be cooked a little longer.
- Start taking the turkey's temperature about 30 minutes before you expect it to be done.
- Avoid taking the reading from the breast, as it will reach the proper temperature before the rest of the bird.
- The wings are not a good indicator of doneness, as they cook faster than any other part of the turkey.
- Make sure the thermometer is parallel to the body of the turkey when inserted into the meat.
- Hold the thermometer still until the numbers stop moving.
- If the turkey's internal temperature has reached 165°F, tent it loosely in foil and let it rest for at least 15 minutes before carving.
- If the internal temperature has not reached 165°F, put the turkey back in the oven and continue cooking, checking every 20 minutes or so.
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How long to let the turkey rest after roasting
After roasting, the turkey should be left to rest for at least 20 minutes and up to 30 minutes before carving. This allows the juices to redistribute in the meat, making the turkey easier to slice and taste juicier. It also gives time for the meat to firm up, so it doesn't release juices when you cut into it.
Some sources suggest resting the turkey for as long as it was cooked, but this is unnecessary and may cause the meat to approach room temperature, becoming less appealing to eat and risking food safety.
If you are not ready to serve the turkey after the resting period, you can keep it warm by covering it with foil and a kitchen towel, which will help it stay warm for about 1.5 to 2 hours. Alternatively, you can place it in an oven set to a low temperature.
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Frequently asked questions
The cooking time depends on the weight of the turkey and whether it is stuffed or unstuffed. As a rule of thumb, a 12-15lb turkey will take between 2 1/2 and 4 hours to cook.
You should cook a turkey for 13 minutes per pound if it is unstuffed, and 15 minutes per pound if it is stuffed.
Preheat the oven to 450°F, then drop the temperature to 350°F after putting the turkey in the oven.
A 20lb turkey will take between 4 1/4 and 4 3/4 hours to cook if it is unstuffed.
A turkey is done cooking when it reaches an internal temperature of 165°F in the thickest part of the thigh.