How to Time Cooking a Turkey

Do you want a turkey like this?

Cooking a turkey is something every cook must attempt at least once. When executed well, turkey can be a succulent treat that relaxes the body and excites the taste buds. On the other hand, there's nothing more disappointing than a dry, overcooked turkey and nothing more frightening than a pink, undercooked one. Time your turkey cooking carefully using outside appearance and internal temperature as indicators, and you'll wind up with a meal that's satisfying and successful.

Things You'll Need

• Kitchen scale
• Timer
• Meat thermometer

Instructions

1. Weigh your turkey or look for the tag on the turkey that states its weight. Smaller turkeys cook for less time and larger turkeys need more time; knowing the weight of the turkey is important for determining cooking time.

2. Preheat your oven and wait until it's reached the desired temperature before placing the turkey inside. Some people like to flash cook the turkey, meaning, they cook it for 30 minutes at about 425 degrees to get the skin nice and crispy, then turn the heat down low to about 325 degrees for the rest of the cooking time. This shortens the overall cooking time, but it's important to watch the turkey carefully using the oven light or by opening the oven slightly so that it doesn't get burned. The USDA recommends cooking the turkey at a temperature of at least 325 degrees to kill food-borne bacteria.

3. Place the turkey inside the oven. Use a meat thermometer to check the temperature every hour after the first hour of cooking. Place the thermometer inside the turkey's inner thigh--but not against the bone--to get an accurate internal temperature reading.

4. Follow the time guidelines provided on the tag that came with the turkey. In general, roast your turkey for about 20 minutes per pound if it weighs between eight and 10 pounds. Roast it for 14 to 16 minutes per pound if it is larger than 10 pounds.

5. Remove the turkey when its internal temperature has reached 165 degrees, as recommended by the USDA. Remove the turkey only once it has reached the recommended temperature.

Tips & Warnings

• Removing the turkey prematurely can be dangerous to your health. Undercooked meat harbors lots of bacteria that can make humans and animals very sick.

• Purchase a new thermometer, or use the one provided with some turkeys. Be sure it works by testing it on another dish if possible.

References

• USDA: Is it Done Yet? Temperature Guidelines

Resources

• HEB.com: Basic Turkey Roasting