Cooking a turkey right now...Help!!! Confused!?!
Answers: I am cooking my first turkey and it has been in the oven for about 2 hours and 40 min. it is probably 12 or 13 pounds and the thermometer that came in it popped up already so is it done?? Can I cut it open and check the inside meat without ruining it if it's not done? I am cooking it at 325 degrees.
It's probably done... do you have a thermometer??? if not then cut into the breast and if it's pink it's not done... if it's white it is... it won't hurt anything... good luck
NO or the juices will run out. You'd need to wait about 20 mins or so before cutting. A Meat Thermometer is what you need - and it should read 160-165 F. A candy thermometer may work instead if you have one.
if the thermometer poped up it's most likely done. If you cut it just cut it a little bit not to much just in about say an inch.
should be done if the thing popped out. If you have an instant read thermometer (other than the one that came in it) stick it in the thickest part of the breast & under one of the legs to test the temperature. If you want to cut into it you can, you'll be carving it when you serve it anyhow.
How long ago did the thermometer pop?
Well, if it popped, then bring it out and cut a slice from the breast. Look at the strains (the waves in the meat) and see if it's cooked.
Did you brown the skin, or baked it under a tin foil? If you baked it under foil, then take the foil off, lower the temperature a bit and cook it until the skin is golden.
Take it out and enjoy! :D
Does it look like something you want to eat? Is it nice and golden brown? Its better to make a cut into the deepest part of the turkey and see if its done than to serve raw turkey. If you do cut into it and its not done, just put foil over it. Keep basting it until its done. 2 hours and 40 minutes doesn't sound long enough to me but I suppose everyone is different.
Do you have a meat thermometer/probe? If so then push it into the thickest part of the turkey (or in different areas to be really sure) and check the inside temp. If you don't have a probe, then using a carving fork, pierce the turkey in the same areas and check the colour of the juice running out. If it's clear, then it's cooked. I don't have access to recipes at the moment, but the time sounds about right for that size bird. What did the instructions say??
Let it stand for 5 minutes before carving.
If it's not cooked through when you carve it, cover the meat with aluminium foil and place it back into the oven. It shouldn't dry out this way.
Happy turkeying!
Grab a leg and try to move it. If you can't or not easily the bird is not done. If it moves smoothly it is. You can use this method for pretty much any fowl.
It's probably done. Assuming you don't have a meat thermometer, pierce the thigh in the thickest part and see if the juices run clear. If they are still red, put some foil over the breast and put it back in the oven until the thighs are done.
Avoid cutting into the breast. breasts already have a tendency to be too dry, and if you let the juices run out of the breast while the turkey is fresh from the oven, that will make it extra dry.
You haven't basted it in the 2 hr/40 min its been in the oven??? I hope its not dry.
When those insta-poppers pop the turkey is usually overly done by then - I usually take it out and use my own thermometer.
If you do not have one then use a fork and knife and slice into the thickest part of the bird - usually try the thigh or the breast meat area if you poke it and there is not pink it should be good.
Tent your turkey with foil once you take it out so the juices can return into the turkey and let it rest before you slice into it.
Hope it works out for you.
when the thermometer pops, start timing the Bird . You don't want raw turkey