When it comes to Thanksgiving dinner, timing is everything. Let the turkey rest for 10 to 15 minutes, carve, and enjoy. Because the bones are a bit hotter than the meat, your turkey will continue to cook a tiny bit off the grill and reach the USDA recommended final temp of 165 degrees without any further heat. Once you have an internal temperature of 175 degrees around your thigh bone and 160 degrees in the breast, take the bird off the grill. This next bit’s important, so pay attention. Preheat your Traeger to 300 degrees Fahrenheit with the lid closed for 15 minutes, place your turkey on the grill, and let that bird roast for 3 to 4 hours. Next, season the entire bird with salt and black pepper, and stuff your turkey cavity with our Traditional Stuffing (if that’s the route you want to go). Cover the turkey breast with one-quarter inch of the butter mixture, too. That pocket is where you’ll need to stuff all that lovely butter-herb mixture you’ve made.
#Turkey done temp skin#
Then, get the turkey ready by separating the skin from the breast in order to create a pocket. Start by combining butter with minced garlic, thyme, rosemary, black pepper, and kosher salt in a bowl. With the stuffing temperature, you’re looking for that same 165-degree mark.Īfter you’ve hit the USDA recommended internal temperature, let your turkey stand for 15 to 20 minutes before carving. In addition to registering the innermost part of the thigh, wing, and breast, you’ll also have to check the center of your stuffing. But because you’ve chosen to stuff your turkey, you’ll need to add an extra step when monitoring your temperatures. Just like an unstuffed bird, you’ll know your stuffed turkey is done cooking when it’s reached that target internal temp of 165 degrees Fahrenheit. But as with all other cooking methods, you’ll need to keep tabs on the internal temperature of your turkey in order to know whether it’s done. This range is based on the assumption that you have a bird weighing in at 18 to 20 pounds. If you’re cooking a stuffed turkey, it will normally take anywhere from 4 hours and 15 minutes to 4 ¾ hours. Plan for at least 15 to 20 minutes so the bird can rest, and the juices can get settled before carving.
Once fully-cooked, you can take your bird out of the oven. Be sure your thermometer isn’t touching the bone because the bones get way hotter and it will mess up your reading. That being said, the USDA’s recommended internal temperature of 165 degrees applies to all cooking methods.īefore you take your turkey out of the oven, break out your thermometer and check the thickest parts of your thigh, wing, and breast. You can afford to add a few minutes or take it out a minute early without disaster striking. With oven roasting, you’ve got more leeway in terms of cooking times than with a deep fryer. These times are all based upon an oven temperature of 325 degrees Fahrenheit. Your turkey could take anywhere from 4 ¼ hours to 4 ¾ hours. Stuff your bird, and you’ll need to add an extra 15 minutes. You’re looking at 4 ¼ hours to 4 ½ hours. But as with all other bird sizes and cooking methods, be aware that a stuffed bird will take slightly longer.Īn unstuffed turkey in the relatively plump 18 to 20-pound weight class, will be on the lower end of the cooking time scale. It will normally take from 4 ½ hours to 4 ¾ hours to cook an 18 to 20-pound turkey in the oven. If you’re cooking a turkey in the oven, you should plan for around 20 minutes per pound. Once you’ve hit a temp of 165, you’re good to drain your bird and let it rest. But once you’ve reached the 30-minute mark, you’ll want to be ready to remove the turkey from your frying oil, and check its temperature for a minimum internal temperature of 165 degrees Fahrenheit. In terms of cooking times, budget for 3 to 5 minutes per pound. You want the cooking oil to stay between 325 and 350 degrees Fahrenheit. If you go for a deep-fried turkey, your thermometer will be your BFF. That means in order to make sure your bird is fully cooked, your outer meat could get charred in the process. If you go too much bigger than 14 pounds, fryers aren’t always able to penetrate the inner meat quickly enough. How long you deep fry a turkey will depend on the size of your bird.Īlthough most deep fryers on the market claim they can handle anything up to an 18-pound turkey, you could run into trouble frying a bird that size. This range is for a turkey of between 12 and 14 pounds which is the size a lot of experts recommend you stick with when frying a bird on Thanksgiving. A deep-fried turkey should cook within 30 to 45 minutes.
0 kommentar(er)
