Cooking a turkey can seem daunting, but understanding the right temperature is key to achieving a moist and delicious bird. This guide provides clear instructions on What Temp To Cook Turkey to ensure it’s cooked safely and to perfection.
Understanding Turkey Cooking Temperatures
The secret to a perfectly cooked turkey lies in a two-stage temperature approach: low and slow cooking followed by a high-heat finish. Initially, cooking at a low temperature ensures the turkey cooks evenly throughout, preventing the breast from drying out before the thighs are fully cooked. The final burst of high heat is crucial for achieving that desirable golden brown, crispy skin.
For the initial slow cooking phase, an oven temperature of 180°F (or the lowest your oven can go, up to 200°F) is ideal. The goal is to gently raise the internal temperature of the turkey. Crucially, we are cooking to temperature, not just time. You’ll need a meat thermometer to accurately monitor the internal temperature. The target internal temperature for the thickest part of the turkey thigh during this phase is 155°F. It’s important to note that the turkey will continue to cook as it rests, so reaching precisely 155°F is perfect.
After the slow cooking, a higher oven temperature is needed to crisp the skin and ensure the turkey reaches a safe and delicious final internal temperature. Increase the oven temperature to 450°F. Remove any foil tent you might have used and cook for an additional 15-20 minutes. The final internal temperatures should be 160°F in the breast and 170-175°F in the thigh.
Step-by-Step Turkey Cooking Instructions
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Preparation: Preheat your oven to 180°F (or lowest setting up to 200°F). Wash the turkey thoroughly, inside and out, and pat it completely dry with paper towels.
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Seasoning: Rub the entire turkey with extra-virgin olive oil. Then, generously sprinkle salt, freshly ground pepper, poultry spice, paprika, and garlic powder all over the turkey, including the inside cavity.
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Roasting Pan Setup: Place the seasoned turkey in a large roasting pan on a rack. Arrange peeled garlic cloves, thick slices of yellow onions, coarsely chopped celery stalks, and peeled and coarsely chopped parsnips under the rack. Add water to the pan, ensuring it reaches the bottom of the rack but does not touch the turkey itself. You can also add the turkey neck, liver, and gizzard to the water for extra flavor.
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Slow Cooking: Create a tent with heavy-duty aluminum foil to completely cover the roasting pan, sealing the edges tightly to trap moisture. Cook the turkey in the preheated oven for 9 hours.
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Temperature Check: After 9 hours, use a meat thermometer to check the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh, avoiding the bone. Ensure it reaches 155°F.
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Browning and Crispness: Increase the oven temperature to 450°F and remove the foil tent. Cook for another 15-20 minutes, or until the skin is beautifully browned and crispy. Check the final internal temperatures: 160°F in the breast and 170-175°F in the thigh.
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Resting: Remove the cooked turkey from the oven and let it rest for 20-30 minutes before carving. Loosely cover it with foil during resting. This resting period allows the juices to redistribute, resulting in a more tender and flavorful turkey.
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Serving: Carve the turkey and serve. Don’t forget to save the flavorful drippings from the pan to make a delicious gravy.
Chef’s Tips for Roasting Turkey
- Larger Turkey: For turkeys larger than 16 pounds, increase the initial oven temperature to 200°F and follow the same cooking instructions, monitoring the internal temperature. A 22-pound turkey may take around 10 hours at 200°F to reach 155°F in the thigh.
- Slow Cook Time Adjustment: If your turkey hasn’t reached 155°F after 9-10 hours of slow cooking, and you need to speed things up, increase the oven temperature to 300°F and check the internal temperature every 15 minutes until it reaches 155°F.
- Resting and Keeping Warm: You can let the turkey cool in the pan after cooking. Cover it with foil and then heavy towels to keep it warm for a longer period if needed.
- Gravy Base: Strain the pan drippings and refrigerate them. Once chilled, remove the solidified fat layer. The remaining flavorful drippings are perfect as a base for your turkey gravy.
By following these temperature guidelines and steps, you’ll confidently roast a turkey that is both safe to eat and incredibly delicious. Enjoy your perfectly cooked turkey!
