How long does a 12-pound turkey need to roast?!
Answers:
Here are the keys to cooking a great turkey !.!.!.!.!.!. = )
Preheat the oven to 475°F!. This is not a typo! I will explain later!.
Melt some butter!. Gently separate the skin from the breast but don't remove it!. You just want to be able to get your hand between the skin the breast meat!. Your goal is to rub that melted butter on to the turkey breast between the breast skin and the meat!. You might want to use a rubber glove!. Don't butter the outside of the skin!.
I recommend putting some Rosemary and Thyme again between the breast skin and the meat!. I've used fresh and dried and I can't really notice the difference!. I wouldn't go overboard!. Just use a little bit!. Lightly Salt and Pepper all the skin on the outside!. This will help make the skin crisp!
Don't place stuffing in the turkey! Stuffing plays havoc with cooking times and is a recognized health hazard!. It is safer because if you stuff the turkey there is a risk that the internal temperature of the stuffing will not reach a safe bacteria-killing temperature which is 165 degrees or higher!. The unstuffed turkey will also cook faster reducing the risk of dried-out, overcooked meat!. Using the pan drippings in the stuffing (dressing) will enhance the flavor too!. Cook your stuffing separately in a casserole dish and be safe!.
Place the turkey in a covered roasting pan place in the oven preheated to 475°F for 20 minutes!. Our goal here is to "seal the bird" to help keep it juicy!.
Reduce the heat to 250°F!. This again is not a typo! Don't let anybody tell you that the temperature has to be higher for it to get done!. The reason that turkey is so often very dry is that it's overcooked!. We want to slow cook the turkey!. Cook the turkey at 250°F for 20 additional minutes for each pound!. No basting is necessary!. Many variables come into play when cooking a turkey!.The only way to be absolutely sure that your turkey is fully cooked is to use a meat thermometer!. Interior breast meat should be 170°F and 180°F for thigh meat!.
Remove the turkey from the oven and allow it to rest uncovered for at least 20 minutes before carving it!. This allows the juices to redistribute themselves inside the turkey making the turkey even more juicy, delicious, and easy to carve!.Www@FoodAQ@Com
Preheat the oven to 475°F!. This is not a typo! I will explain later!.
Melt some butter!. Gently separate the skin from the breast but don't remove it!. You just want to be able to get your hand between the skin the breast meat!. Your goal is to rub that melted butter on to the turkey breast between the breast skin and the meat!. You might want to use a rubber glove!. Don't butter the outside of the skin!.
I recommend putting some Rosemary and Thyme again between the breast skin and the meat!. I've used fresh and dried and I can't really notice the difference!. I wouldn't go overboard!. Just use a little bit!. Lightly Salt and Pepper all the skin on the outside!. This will help make the skin crisp!
Don't place stuffing in the turkey! Stuffing plays havoc with cooking times and is a recognized health hazard!. It is safer because if you stuff the turkey there is a risk that the internal temperature of the stuffing will not reach a safe bacteria-killing temperature which is 165 degrees or higher!. The unstuffed turkey will also cook faster reducing the risk of dried-out, overcooked meat!. Using the pan drippings in the stuffing (dressing) will enhance the flavor too!. Cook your stuffing separately in a casserole dish and be safe!.
Place the turkey in a covered roasting pan place in the oven preheated to 475°F for 20 minutes!. Our goal here is to "seal the bird" to help keep it juicy!.
Reduce the heat to 250°F!. This again is not a typo! Don't let anybody tell you that the temperature has to be higher for it to get done!. The reason that turkey is so often very dry is that it's overcooked!. We want to slow cook the turkey!. Cook the turkey at 250°F for 20 additional minutes for each pound!. No basting is necessary!. Many variables come into play when cooking a turkey!.The only way to be absolutely sure that your turkey is fully cooked is to use a meat thermometer!. Interior breast meat should be 170°F and 180°F for thigh meat!.
Remove the turkey from the oven and allow it to rest uncovered for at least 20 minutes before carving it!. This allows the juices to redistribute themselves inside the turkey making the turkey even more juicy, delicious, and easy to carve!.Www@FoodAQ@Com
If it is stuffed about 20 minutes to the pound!. If unstuffed, 12-15 minutes to the pound!.
But the most important thing is to check it with a meat thermometer!!!! Poultry is done at 160 degrees!. And check the breast, NOT the legs!. The legs will be done more quickly than the breast!.
It will continue to cool about 20 minutes after you take it out of the oven!. I take mine out at 155, cover it with foil and check it in 20 minutes!. You can also put it on a platter and cover it well while you make the gravy in the roasting pan!. Resting the meat also gives it the opportunity to reabsorb the juices and makes carving easier and the meat more moist!. (This applies to most roasted meat and poultry, not just turkey!.)
Don't forget to baste with broth/wine every 20 minutes of so!. If the turkey starts to get too brown on the legs and top, lay a piece of wet cheesecloth or foil to protect while it finishes cooking!.
Most people have their "special" way to cook turkey!. You'll get better the more you do it!. It really isn't difficult!. I always brine mine first, overnight!. Then I stuff it, pepper the outside, add 2 or 3 cups of water/broth or wine inside the roaster put the lid on (or cover with foil if you don't have a lid) and put it in the oven at 425 for one hour (no matter how big the bird) and let it cook!. Then I take the lid off, turn the temperature down to 350 to finish it off!.
I've probably cooked at least 80 turkeys so far and no one has ever been sick!. I usually stuff the bird!.
Good luckWww@FoodAQ@Com
But the most important thing is to check it with a meat thermometer!!!! Poultry is done at 160 degrees!. And check the breast, NOT the legs!. The legs will be done more quickly than the breast!.
It will continue to cool about 20 minutes after you take it out of the oven!. I take mine out at 155, cover it with foil and check it in 20 minutes!. You can also put it on a platter and cover it well while you make the gravy in the roasting pan!. Resting the meat also gives it the opportunity to reabsorb the juices and makes carving easier and the meat more moist!. (This applies to most roasted meat and poultry, not just turkey!.)
Don't forget to baste with broth/wine every 20 minutes of so!. If the turkey starts to get too brown on the legs and top, lay a piece of wet cheesecloth or foil to protect while it finishes cooking!.
Most people have their "special" way to cook turkey!. You'll get better the more you do it!. It really isn't difficult!. I always brine mine first, overnight!. Then I stuff it, pepper the outside, add 2 or 3 cups of water/broth or wine inside the roaster put the lid on (or cover with foil if you don't have a lid) and put it in the oven at 425 for one hour (no matter how big the bird) and let it cook!. Then I take the lid off, turn the temperature down to 350 to finish it off!.
I've probably cooked at least 80 turkeys so far and no one has ever been sick!. I usually stuff the bird!.
Good luckWww@FoodAQ@Com
Stuffed 4-4 1/2 hours, unstuffed 3-3 1/2 hours, @ 325FWww@FoodAQ@Com
3 -4 hours on 325 unstuffed
3 1/2 - 4 1/2 stuffedWww@FoodAQ@Com
3 1/2 - 4 1/2 stuffedWww@FoodAQ@Com
At 325 degrees 31/2 to 4 hours and I never stuff a turkey!. If you do allow an extra hour!.Www@FoodAQ@Com