Cooking a turkey can be a daunting task, especially when you’re aiming for that perfectly cooked, juicy bird for your holiday feast. One of the most crucial aspects of achieving this culinary goal is understanding What Temperature To Cook A Turkey. Getting the temperature right is the key to ensuring your turkey is both safe to eat and deliciously moist. This guide will walk you through the ideal temperatures and methods to roast your turkey to perfection.
Understanding Turkey Cooking Temperatures
When it comes to cooking poultry, food safety is paramount. The USDA recommends that turkey should reach an internal temperature of 165°F (74°C) to ensure it’s safe to eat. However, for the best texture and juiciness, many chefs, including us, prefer a slightly different approach, especially when using the low and slow roasting method.
For this recipe, we’ll initially aim for a thigh temperature of 155°F (68°C) during the low cooking phase. Don’t worry, it’s not undercooked! Carryover cooking will continue to raise the temperature while resting. Later, during the high-heat browning stage, we’ll bring the breast to 160°F (71°C) and the thigh to a final 170-175°F (77-79°C). This method helps to ensure a moist breast while fully cooking the thighs.
It’s important to use a reliable meat thermometer to accurately measure the internal temperature. Insert the thermometer into the thickest part of the thigh, avoiding the bone, to get an accurate reading. For the breast, insert the thermometer into the thickest part as well.
Step-by-Step Guide to Low and Slow Turkey Cooking
This recipe utilizes a “low and slow” cooking method, starting at a low oven temperature to ensure a juicy turkey, followed by a high temperature burst for crispy skin. Here’s how to do it:
Ingredients:
- 14-16 pound turkey
- Extra-virgin olive oil
- Salt and freshly ground pepper
- Poultry spice blend
- Paprika
- Garlic powder
- 2 heads of garlic, peeled
- 2 yellow onions, thickly sliced
- 4 celery stalks, coarsely chopped
- 3 parsnips, peeled and coarsely chopped
- Heavy-duty aluminum foil
Instructions:
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Preheat your oven to 180°F (82°C). If your oven doesn’t go this low, set it to the lowest setting, ensuring it’s no higher than 200°F (93°C).
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Prepare the turkey: Thoroughly wash the turkey inside and out under cold water. Pat it completely dry with paper towels.
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Season the turkey: Rub the entire turkey, inside and out, with olive oil. Then, generously sprinkle salt, freshly ground pepper, poultry spice, paprika, and garlic powder all over the turkey, ensuring even coverage. Season the cavity as well.
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Prepare the roasting pan: Place the peeled garlic cloves, sliced onions, chopped celery stalks, and chopped parsnips in the bottom of a large roasting pan. Place a roasting rack over the vegetables.
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Add water and turkey: Pour enough water into the pan to reach the bottom of the rack, but not touching the turkey. This creates steam to keep the turkey moist. If you have the turkey neck, liver, and gizzard, add them to the water in the pan for extra flavor in your drippings. Place the seasoned turkey on the rack, breast side up.
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Cover and slow roast: Create a tent with heavy-duty aluminum foil to completely cover the roasting pan. Seal the edges tightly to trap the moisture inside. This is crucial for the low and slow cooking method.
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Cook for 9 hours: Roast the turkey at 180°F (82°C) for 9 hours. After 9 hours, check the internal temperature of the turkey using a meat thermometer. Insert it into the thickest part of the thigh. You are aiming for 155°F (68°C).
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Increase heat and brown: Carefully remove the foil tent. Increase the oven temperature to 450°F (232°C). Roast for an additional 15-20 minutes, or until the skin is beautifully browned and crispy. Check the internal temperature again. The breast should reach 160°F (71°C) and the thigh should be between 170-175°F (77-79°C).
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Rest and carve: Remove the turkey from the oven and transfer it to a cutting board. Loosely cover it with foil and let it rest for 20-30 minutes before carving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful turkey.
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Make gravy: While the turkey rests, save the flavorful drippings from the roasting pan to make a delicious homemade turkey gravy.
Tips for a Perfectly Cooked Turkey
- Always use a meat thermometer: Don’t rely on cooking time alone. A meat thermometer is your best tool to ensure accurate temperature and a perfectly cooked turkey.
- Resting is essential: Resist the urge to carve immediately. Resting allows for a juicier and more tender turkey.
- Adjust for larger turkeys: If you are cooking a turkey larger than 16 pounds, increase the initial low temperature cooking time. For a 20-22 pound turkey, consider cooking at 200°F (93°C) for 10 hours, still aiming for a thigh temperature of 155°F (68°C) before browning.
- Troubleshooting: If your turkey hasn’t reached 155°F (68°C) after 10 hours of low cooking, increase the oven temperature to 300°F (149°C) and check the temperature every 15 minutes until it reaches the target.
By following these temperature guidelines and steps, you’ll be well on your way to roasting a delicious, moist, and perfectly cooked turkey that will be the star of your meal. Enjoy!
