Turkey roasting require specific timing and temperature. The size and weight of the turkey will determine how long the turkey must cook. A turkey that is larger will take longer to cook because the size of the turkeys has more mass.
The heat will not evenly distributes to all of the mass of a large turkey. The heat will reach the breast meat of the turkey more faster than the dark meat in the thighs. Charts are used to tell roasting times for turkeys of specific weight.
How to Roast a Turkey
The charts will indicate whether the turkey should be stuffed or unstuffed. Additionally, the charts will indicate whether the oven should reach 325 or 350 degrees. If the oven are set to 325 degrees, the turkey will likely remain more moistly.
However, 350 degrees will cook the turkey faster. The oven must be preheated before you place the turkey in an oven. Additionally, the turkey should be placed on the center rack of the oven in a shallow roasting pan.
Using a shallow pan allow the turkey to cook evenly. Using a meat thermometer to check the turkey will ensure that the turkey is safe to eat. Insert the thermometer into the thickest part of the inner thigh of the turkey without touch the bone.
Additionally, ensure that the turkey’s center breast and stuffing (if using) reach 165 degrees. This is the required temperature for safety. The breast meat will likely reach 165 degrees before the thigh due to the difference in cooking times for the two cut of turkey.
Cover the breast with foil once it reaches 165 degrees to prevent the turkey from drying out. Do not carve the turkey right after taking it out of the oven. Allow the turkey to rest for approximately 20 minutes for smaller turkeys or 35 minutes for larger birds.
Cover the turkey with foil to retain it’s juices. Carving the turkey too soon will allow the moisture to escape from the turkey. To baste the turkey, start basting the bird after the first hour of cooking.
Perform the basting every 30 minutes while cooking the turkey. Use the pan drippings and butter to baste the turkey. However, be sure to do so quick after opening the oven door as this will raise the temperature of the turkey.
Skipping basting the turkey will allow the skin to be crispy. Brining the turkey will increase the juiciness of the turkey. Soaking the turkey in a saltwater solution with herbs is called wet brining.
Applying salt to the turkey is dry brining. Wet brining will take 12 to 24 hours to brine the turkey while dry brining may take more longer than 24 hours to achieve the same results. To calculate how much turkey you need, estimate the weight of turkey per person.
Most people estimate that one pound of turkey and 25% of a pound of turkey per person will be enough for the meal. An 8-pound turkey will feed four to six person. If you would like to have leftovers, add more weight to the turkey.
Leftover turkey can be stored in the refrigerator for three or four days. However, ensure that the leftovers are placed within two hour of the meal. To carve the turkey, remove the leg of the bird from the hip joint.
Remove the drumsticks from the thighs and the wings of the turkey. Finally, carve the breast meat of the bird last. Use a sharp knife and a steady fork to carve the turkey.
Place the carved pieces on a warmed platter and serve the turkey while it is hot.