Use these tips to enjoy your Thanksgiving Feast
Estimated turkey roasting times are based on a 350° oven, but cooking times can vary depending on many factors, including oven temperature and accuracy, the type of roasting pan used and how frequently you open the oven door. If you are cooking a stuffed turkey, add an additional 5-7 minutes per pound.
Begin to check for doneness about 30 minutes before the first suggested roasting time. Insert a meat thermometer into the thickest part of the thigh (don't hit the bone). When it reads 165°F, take the turkey out of the oven. Check that the juices run clear when you pierce the thigh.
TURKEY SIZE — APPROXIMATE ROASTING TIME
Baste only at the beginning of the roasting process. Basting later may make the skin soft instead of crispy.
Use a meat thermometer, preferably instant-read, to check for doneness. Test at the thickest part of the thigh not touching bone. When the thermometer registers 165°F, it’s ready. If you choose to stuff your turkey, plan for an extra 5-7 minutes cooking time per pound, and be sure the stuffing and turkey both register 165°F separately.
At 350°F, you can expect to cook your bird for about 13 minutes per pound.
If the drumsticks begin to brown too quickly, cover loosely with foil.
Start roasting your turkey with the breast side down to protect white meat from overcooking and help absorb juices as they run downward into the bottom of the pan. Later, flip the bird over with the breast side up so the skin crisps up and gets golden brown.
A blast of high heat at the beginning or end of cooking when the turkey is breast side up can bronze and crisp the skin.
Resist the urge to frequently open the oven door and check on the turkey. It causes temperature fluctuations and lengthens the cooking time.
Turkey needs to rest for about 30 minutes. This redistributes the juices and makes for smooth carving. If you want the skin to stay crisp, don’t cover it.
You now have a hearty, delicious turkey stock that you can use for cooking or drink like a tonic to stay well.