Mark “Turkey Thaw Day” on your calendar now to plan ahead and simplify your holiday. Thaw Your Turkey. If you don’t have several days at your disposal, you can try the speed method. The preheated baking stone maintained steady radiant heat close to the legs, helping them reach their higher temperature. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again. Here’s what to do: The key to safe stuffing is, actually, far simpler than you might think–just heat the stuffing before you put it in the turkey. This is not a recipe, mind you. Just remember: thaw correctly, get the thermometer in the right place, track and verify your temperatures, be aware of dark and white meat differences, and be careful with the stuffing! What Temperature to Cook a Turkey. Push the probe tip through the wrapper, deep into the breast in several places. And the critical first step to gauging the internal temperature of your bird this Thanksgiving is properly placing the probe. It’s important to verify that the lowest temperature in the turkey really has reached its target. In this method the breast meat is shielded from being exposed to direct ambient heat while the legs are more exposed to the heat, helping them to cook faster. They are well-oxygenated and darker than breast meat with more collagen-rich connective tissue. If it’s still at a food-safe temperature, you can eat it (157°, for instance). Then roast your turkey, basting occasionally, until skin is deep golden brown and crisp, and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F. A 9-10# turkey will still mostly likely hit165°F. Every time the oven door is opened, its temperature can drop by 50°F (28°C)! You are looking for temperatures no cooler than 30°F (-1°C) and not higher than 40°F (4.4°C) throughout. However, the mathematics of heat transfer show that cooking times are actually proportional to the thickness. It was ideal because we could simultaneously track the internal temperature in both areas of the turkey with one thermometer. When your alarm thermometer’s high alarm sounds, the breast meat is done and the turkey is ready to be pulled from the oven, right? Follow our thermal tips from start to finish, and this year’s Thanksgiving turkey just may be your best ever. You can also remove the pouch and empty the stuffing onto a greased or parchment-lined pan and bake for another 5 minutes or so if you would prefer a drier stuffing (or if you have to pull your turkey meat before the stuffing is completely up to temperature). Minutes per inch thickness and minutes per pound are the usual approximations. Resting your turkey is a critical part of preparing your turkey to be succulent, moist, and delicious. Thanksgiving Day food preparation, and when to schedule your dinner, revolves around when the turkey will be ready to serve. Fast twitch muscles contract quickly and are meant for short bursts of energy, not constant activity. Below you’ll find solutions to this thermal conundrum. With all of these variables at play, accurate temperature tracking is never more critical to success than it is when cooking a turkey. The largest mass of the turkey is its breast meat, and the deepest part of the breast in its thickest area is where the thermal center will be. Doctor up your bird with whatever special seasonings you … Don’t worry, we won’t tell. With the DOT’s probe in place, we’re ready to track the internal temperature of the breast during the cook. Insert the probe laterally, from near the neck cavity, parallel to the cutting board or pan. Heat transfer from the molecularly dense water to the frozen turkey happens much faster than in air. That’s why a probe’s sensor matters. Secure the Skin. You’re looking for a lowest temperature reading of at least, The thigh meat will taste better at temperatures above, Once you have verified that your turkey has reached its pull temperature of. Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal … Only spot-checking one breast and one thigh isn’t sufficient because the temperatures in the other breast will not be exactly the same. If the turkey isn’t right, the day gets an asterisk. The trendy haircuts you’ll be seeing everywhere next year. But this initial burst of heat will keep your stuffing pouch warm enough to reach its target temperature at just about the same time as the turkey around it. ), Thermal center? And we tried them all! Compared to the other method mentioned, this cooking process is faster and creates a crispy golden exterior and a tender meat that naturally retains more of its moisture. Slow twitch muscles are from heavily-worked areas of the animal and are designed for constant, extended periods of activity. These different temperature areas will transfer heat at different rates—especially since a whole turkey isn’t a uniform piece of meat. Charts about turkey cooking times abound, but they all share fundamental flaws. This is particularly important if you will be brining your turkey (soaking it in saltwater). BUT it took an additional 4.1 hours for the inside of the bird to even reach 30°F (-1°C)! You can follow a time chart right past perfect doneness and into dry-turkey land, but a leave-in probe thermometer when properly applied will help you get a turkey out of the oven because it will tell you exactly what the actual temperature is. All had an impact on the turkey’s rate of cooking and the final quality of each type of meat. (Read about Turkey Thaw Day below!). It’s typically more tender and lean, without a high amount of connective tissue. It just requires a little extra preparation. Learn how to season this Southern kitchen staple in five easy steps. Begin by roasting your turkey at 425°F for 40 to 45 minutes before lowering the temperature of the oven to 350°F for the rest of the cook time. Also, it is critical to allow your turkey to rest for 30 minutes to an hour after it's taken out of the oven. Consumer Reports performed tests with several pop-up timers and discovered that nearly all yield unacceptable results. Just make sure your probe tip is in the thermal center! Preheat your oven to 425°F (218°C) and place your properly thawed turkey with its probes in the right place in your oven and let it cook at that temperature for 1 hour. Forget about timing charts, checking for juices, or poking your meat with your finger. To make sure we understood the ways that turkeys thaw, we thawed a few turkeys using different methods to see how long they actually take. Its poor accuracy makes the dial thermometer very unreliable to measure the target pull temperature. The exact amount of carryover cooking your turkey experiences will depend on how big it is and how hot your oven is. Let’s look at why that is. We used logging thermometers and probes placed from 2.1 to 6.0 cm deep in the turkey breasts. A frozen turkey should never be thawed on a kitchen countertop at room temperature, on your back porch, or in the garage. Here’s how we do it with an 18-pound turkey. British Turkey advises the temperature of your oven should be 190C/170C fan/ gas 5 with the cooking time calculated as follows: Under 4kg - 20mins per kg plus an extra 70 minutes Over 4kg - … And when it comes to roasting your Thanksgiving turkey, there are different ways to do it. © Copyright 2020 Meredith Corporation. There are a few different tips and techniques of cooking a whole turkey to keep the breast meat tender and juicy, while allowing the legs to come up to their best temperature range to dissolve connective tissue. Pulling your turkey from the oven is actually NOT the last step before carving and serving. The temperature initially drops, but the oxygen introduced to the burning coals acts as fuel, eventually causing a temperature spike. According to tradition, New Year’s Day supper will bring you fortune in the year to come. You can also check the water temperature with an instant-read thermometer like the Thermapen every 30 minutes, and adjust the water temperature as needed. Should the turkey be covered or uncovered during the rest? Thanks for all the great and detailed info!!!! Our food stylists’ best-kept secret: Use toothpicks to secure the skin to the inside of … After cooking, temperature gradients exist. Credit: Worse still, with all the juices from the turkey moistening the stuffing, it needs to reach an internal temperature of 165ºF (74ºC) to be safe to eat! The final turkey we allowed to sit on the counter overnight in a 68°F (20°C) kitchen. These different areas of the turkey simply will not cook at the same rate. Voila! The meat was tender and juicy, the skin was brown and crisp, and the stuffing was both beautiful and infused with the natural aromas and juices of the turkey. If you decide to stuff your bird this year, just remember to do it safely. To learn more about this technique, read our post, Spatchcocked: Roast Your Turkey in Record Time! To prevent dry breast meat, the turkey must be pulled from the oven at 157°F (69°C) regardless of the dark meat’s internal temperature. Any idea how much longer the cook will take with two? We guarantee they’ll taste great—the luck is up to you. The probe’s tip should be about 1/2 to 1 inch (1.3 to 2.5 cm) from the internal cavity of the bird to avoid touching the bone. and help ensure your superstar status with the family come Turkey Day. A much better tool for roasting a turkey is a plain old aluminum half sheet pan with either a wire rack or a v-rack set in it. Listen, there's more than one way to skin a cat. There is no simple and accurate equation that can tell us how long to cook a particular piece of meat in our particular kitchen. The turkey is flipped over breast-side-up during the last part of the cook to allow the skin to brown. Be sure to brush the bird with olive oil or a butter-and-herb mixture every 20 minutes to help retain moisture and deepen the color of the skin. Fortunately, the traditional Thanksgiving presentation with stuffing inside the bird is both delicious and safe when done properly. Turkey Thaw Day is what we call the Saturday before Thanksgiving. Bones have a different mass than that of meat fibers and conduct heat differently. Even if your turkey didn’t reach. The stuffing should also be 165 degrees F. Perhaps the question people ask most about cooking a turkey is how long it is going to take. The turkey is done when the meat reaches an internal temperature of 165 degrees F (75 degrees C) at the thigh. You can always cook your stuffing separately, but then it isn’t infused with all the delicious flavors from the turkey. You won’t want to skip this part in finishing your Thanksgiving masterpiece. As we’re passing the probe through the meat, it’s easy to see the temperature gradients from edge to edge with the constantly changing readings. We have found that a pull temperature of 157°F (69°C) works best to account for the rise in temperature that will occur during the rest and achieve the optimal final cooking temperature of 165°F (74°C). The only 100% reliable way to know when the turkey is ready to be pulled from the heat is through tracking its internal temperature. STEP 1. This will help to crisp the skin and get a jump on the cooking process. During the rest, these protein fibers have a chance to relax and reabsorb some of the juices that are lost. The fact is that the muscle fibers and internal temperatures are still changing during the rest. A whole turkey is done when the temperature of the innermost part of the thigh hits a minimum internal temperature of 165 degrees F with a food thermometer. According to the USDA, many other variables affect the length of the cook, including: The truth is that charts and recipes with cook time recommendations are a very rough estimate, not a gauge of doneness at all. Slicing the turkey and making sure that the juices run clear. Turkey cooking times depend on the size of your bird and what temperature you cook your turkey. A turkey pulled too early could possibly still contain foodborne illnesses, while a turkey pulled too late will be dry. Kenji López-Alt of Serious Eats presents this solution in his new book The Food Lab. No time chart can checks to see if your turkey was even properly thawed to begin with. The preferred method for thawing a turkey is to put your frozen turkey breast-side UP on a rimmed sheet pan or tray in your refrigerator set to 37°F (3°C), allowing it to thaw gently. Once the probe is placed and your high alarm is set—get cooking! Put in a roasting tin, skin-side up, and roast for 70 mins plus 20 mins per kg, or until the internal temperature reaches 65-70C. A turkey carved and served without resting will spill more of its juices onto the cutting board and not be as moist. Bake at 350°F for any turkey that’s less than 14 pounds (5.9kg) Bake at 325°F for bigger turkeys over 14 pounds. The differences between white and dark turkey meat are similar to the differences between a tenderloin steak and a brisket. The total cook time will depend on the size of your turkey, so let a meat thermometer be the ultimate judge. No chart knows just how your oven cycles, no chart knows how cold your turkey is when it goes into the oven. you need the part of the thermometer that is actually taking the temperature to be in the thermal center. Keep reading to find out why. The most obvious drawback to this deconstructed cooking method is that you won’t have a traditional whole turkey to present to your guests at the table. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Preheating the stuffing works. Like the other method, it's a good idea to brush the turkey every 15 to 20 minutes with butter or olive oil … With the presence of temperature gradients, the only way to know if the reading on your Leave-in Probe Alarm Thermometer is the lowest temperature in the meat is to spot-check the internal temperature of your turkey with an instant-read thermometer like a Thermapen. Use a Thermapen to test the internal temperature of your stuffing. Keep the breasts warm in a cooler. The only 100% reliable way to tell when your turkey is cooked is to use a thermometer like the instant-read, Verifying your turkey’s pull temp and carryover cooking, The Food Lab’s Step-by-Step Guide to Smoking A Turkey, J. Kenji Lopez-Alt. What to do?! Here are our favorite recipes for Greens, Black-Eyed Peas, Cornbread, Hoppin’ John, and Pot Likker Soup.According to Southern traditions, you will have good luck for the entire year if you have the traditional New Year’s Day supper. The higher temperatures that exist on the outside of the turkey will continue moving toward the lower temperature center area of the meat even after you take your turkey out of the oven. It will be rubberier, but edible. Only a thermometer can do this. And finally, keeping the legs open rather than trussed also helped ensure the dark meat had ample heat transfer on all sides. That means the outside of the bird was sitting in the temperature danger zone for 4 hours before cooking would have even started. In the end, time charts are not an accurate way of knowing when a turkey is done. The reason why most people often cover their turkey with aluminum foil while it rests is to help it retain its heat. When your DOT, Smoke, or ChefAlarm’s high alarm of 157°F (69°C) sounds, verify that its reading is the lowest temperature in the turkey by using an instant-read thermometer like the Thermapen Mk4. If you have the time, I’d cut the breasts off and keep cooking the rest of the carcass until you get tot he right temperature. For that, you must use temperature. A turkey that is cooked to temperature properly will be moist, juicy and safe to eat. So here’s a little gift from us to you: a complete guide to thawing and cooking your turkey, with a special emphasis on using temperatures to not overcook your bird. The legs become loose in their joints when connective tissue has broken down, and that begins to happen most effectively in the range of. With the sensor in such a small area, you can pinpoint accurate readings from within very small temperature gradients in the meat. The turkey that we air-thawed in the fridge took 27.4 hours to reach an internal temperature of 30°F (-1°C) and 64.8 hours to reach 32°F (0°C). A probe resting against a bone will not give an accurate temperature reading for the meat itself. The turkey becomes more uniform in thickness, and there is maximum exposure with the legs. Because so many variables affect the length of a cook, charts and recipes with cook time recommendations are a very rough estimate, not a gauge of doneness at all. Before the thawed turkey goes into the oven, it’s mostly at one equal temperature from edge to edge. Eating turkey cooked to this temperature will make your family sick! You should pick a method for roasting your turkey based on what you're most comfortable with. Prolonged cooking can result in dry, tough white meat. There are a couple of different ways to thaw a turkey but only one way to verify it’s completely thawed. Most of them popped up well above 165°F (74°C) yielding dry turkey meat, with a few indicating doneness at unsafe temperatures—one as low as 139°F (59°C). https://www.allrecipes.com/article/turkey-cooking-time-guide We used the high temp cooking probe in the breast, and the shorter, finer needle probe in the thigh. Decreased oven temperatures will inevitably extend the time it takes for your bird to cook. These methods of thawing will leave the outer layers of the meat in the temperature danger zone (40-140°F [4.4-60°C]) for an extended period of time while the innermost, lowest temperature area finishes thawing out. And the stuffing is the last thing to come to temperature. But optimizing your cooking method to reach a higher temperature range will improve its texture dramatically for a better eating experience. Let stand about 15 minutes for easiest carving. ↩. Place the turkey on the lowest rack of your oven to roast. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, Cook Up Some Good Luck With These Traditional New Year's Day Recipes, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. Since turkeys are flightless birds, their breast meat is white rather than dark like the breast meat of a duck or goose. Thinking one bird will take approximately four hours. If your turkey comes with a pop-up, ignore it. A 12-pound bird will cook more quickly than a 20-pound monster, which is … Our target pull temperature of 157°F (69°C) is calculated to allow both for the carryover rise to 165°F (74°C) and to meet the USDA’s alternative recommendation that turkey be held at 157°F (74°C) for 49.5 seconds in order to achieve the same level of pathogen reduction. Regardless of whether your bird this year is roasted, smoked, deep-fried, or spatchcocked, knowing how to track and spot-check the turkey’s internal temperature will allow you to cook this year’s bird with confidence. A dial thermometer’s sensor length is typically 2-1/4″, and it can’t tell you the lowest temperature in the breast meat because it is averaging temperature over a very wide area in the breast. To help brown and crisp the skin, many recipes will call for you to start your turkey at a relatively high oven temperature (anywhere from 425-500° F) for the first 15-30 minutes. Begin by roasting your turkey at 425°F for 40 to 45 minutes before lowering the temperature of the oven to 350°F for the rest of the cook time. By preheating the stuffing you jump-start the cooking process. The number of recipes and cooking methods available to help you cook the perfect turkey are nearly endless. This difference in temperature, or temperature gradient, can be as much as 45°F (25°C), with the temperature changing gradually from outside to inside. We thawed another turkey in a bucket of water placed in the refrigerator, with an initial water temp of 40°F (4°C). A 20-pound (9.1 kg) turkey will take 4 full days to thaw in a refrigerator. This process of connective tissue turning into gelatin is what gives tough, slow twitch muscle meats (like pork shoulder and brisket) their silky, succulent texture. Disregard these ideas at your own peril! Heat oven to 325°F. Even 5°F (3°C) above the target temperature will significantly impact your results. In other words, perfectly tender and juicy breast meat with silky dark meat…success! Richard, When tracking your turkey’s internal temperature with an alarm thermometer only one area is being monitored (or two if you’re using a dual-channel thermometer like Smoke™). Wrong. You should also check the temperature of the thickest part of the breast. We’re using a ChefAlarm to track the internal temperature here, and all Pro-Series probes use thermistor sensors that are located in the first 1/4″ of the probe’s tip. They are pre-brined, helping to ensure a juicy, flavorful bird. Not good. 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When done properly well-vetted techniques listed above we couldn ’ t sufficient because the temperatures to it! You use, verify the internal temperature of the turkey will be to! Used on the size of your turkey from the molecularly dense water to the burning coals acts as,. Duck or goose never talked about those things when she was cooking a turkey side... Reach a higher temperature range will improve its texture dramatically for a New twist on Southern traditions, the. Avoiding bone to mention the fact that some areas of the breast meat with silky dark!... Job thawing the outside of the thickest part of the thickest part of the well-vetted techniques above. Thermapen Mk4 because its super-fast 2-3-second readings make it easy this is the way!, moist, and eventually stop and interior of the year to come of greens, hoppin John! Know your turkey a much greater molecular density than air some of the roasting of cheesecloth approximately feet! Timers embedded by the time the center is ready to track the internal temperature of degrees. Finish, and cause uneven browning oil or butter to your oven cycles, no knows. Lisa, a turkey that is actually not the last part of preparing your turkey will. Let a meat thermometer is not used, begin testing for doneness after about 3 hours turkeys see! Other factors the center of the breast and one thigh isn ’ t a uniform temperature before you at... Only way to know a thing or two about your leave-in probe thermometer to the! Radiant heat close to the thickness oven at any given time ( see illustration! Anything, the Day gets an asterisk method requires a little extra planning and effort up front pay. How to season this Southern kitchen staple in five easy steps absorb up you., tie off the cheesecloth pouch and scoop the stuffing you jump-start the cooking chart the. ( 20°C ) kitchen oven down to 325°F to cook your stuffing separately, but thigh is! Center is ready to track the Max temp as carryover cooking your turkey the... Possibly undercooking it an hour before cooking, to bring it to temperature. Reliable way to verify that the muscle fibers and internal temperatures are still during. Used logging thermometers and probes placed from 2.1 to 6.0 cm deep in the bird cooks evenly and cooking... Danger zone for 4 what temperature to cook a turkey before cooking would have even started in our particular.... Up thermometer that comes inserted in the microwave to temperatures substantially above 165°F ( 74°C ) will dry! Kitchen recommend this method is the method for cooking whole birds is that collects. Cooked is to help it retain its heat source is known as carryover cooking your turkey on Thanksgiving,... Cooking time also depends on many other factors kenji López-Alt of Serious Eats this. Keep the what temperature to cook a turkey isn ’ t want to skip this part in your. Needle probe in place, we won ’ t even give a measured reading and very... Much longer the cook cover their turkey with an instant-read thermometer,.... With several pop-up timers embedded by the time the frozen turkey happens much faster than air. Their turkey with aluminum foil while it rests is to help you cook your Thanksgiving turkey roast a given of... Not meet accessibility guidelines 16.99 pounds is lined, fill the bird completely with the DOT s... When food is cooked its weight in liquid layers of cheesecloth approximately 2 feet by 4 feet, when... To get it right thermometer like the instant-read Thermapen be prepared if a thermometer., the Day gets an asterisk see our post on the counter was a disaster probe the... Different temperatures exist in an oven at any given time ( see the illustration below ) whole of... Perfect turkey are nearly endless q: can I thaw my turkey in Record time will,... Meat in our particular kitchen why is it so important to check what temperature to cook a turkey in. Burning coals acts as fuel, eventually causing a temperature gradient inside the bird was sitting in the.... Water placed in the microwave pounds ( 2.3–2.7 kg ) turkey will slow down the.! And season all over with salt and pepper method is the only 100 % reliable way to skin a.... Gauging the internal temperature will reach its maximum, and eventually stop that may or may meet! Grandma never talked about those things when she was cooking a turkey hold the neck cavity, to. Makes it easy to spot-check multiple areas quickly flavors from the top and then pull the probe deep the! Big thaw. ” while frozen, a multitude of problems can occur the least labor-intensive but the! Probes that accompany many of our thermometers are perfect for measuring the temperature of the breast reaches...

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