He says he doesn’t like turkey cause it’s always dry and gamy!! (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). I’m so glad you enjoyed it! Preheat the oven to 325°F/160C. Thanks Natasha!!. !Instructions/Tips for prepping your bird:*If using a frozen turkey, defrost it in its plastic bag in the refrigerator for 3 days prior to roasting. A 12 pound turkey crown should cook in the oven for at least 3 hours. I just realized it called for olive oil, not ECOO. 6. Rub remaining butter over the outside of the turkey (breast, legs, wings). Many of you have asked about using a larger turkey. Here's how long it takes a typical turkey to thaw in the fridge: If you're short on time, however, there are other, faster ways to thaw a turkey, but thawing it in the refrigerator is your best bet when it comes to safe kitchen practices. Here's a Thanksgiving FAQ: Let's say the clock strikes noon on Thursday, November 24, and you've somehow forgotten to thaw your bird. I'm Natasha Kravchuk. Traditional recipes call for basting the turkey every half hour, to moisten and flavor the bird. Read on to learn everything you need to know for a perfect turkey. I’m going to do this for our turkey this year. If it is one that spins in the air then it might be best to do it in a traditional oven since the turkey sits in the drippings and you can baste with the juices that drip down. You can also sauté the turkey liver, gizzard, and neck in butter, cut it up (shredding the neck meat off the bone) and add them for more flavor. Transfer turkey to serving platter and cover loosely but fully with foil. My turkey is 20 pounds. Thank you! My bird turned out perfect Thank you for this recipe. Editor's Note: This article was written by Melissa Clark for Epicurious several years ago. Hi Angela, you can find our favorite tools in our Amazon Affiliate Shop HERE or our Blog Shop HERE. If you decide to stuff your heritage turkey before roasting, don't put the stuffing all the way up into the neck cavity. I can do the 450 to 350 temp change without any trouble so I’m assuming the timing would be similar. 4. Your recipe looks easy and yummy. Tips for a perfect bird. With longer legs, a leaner breast, and a more diminutive size compared to a standard supermarket turkey, heritage birds look, taste, and cook differently than your average Thanksgiving fowl. Been using this recipe for a few years now, it’s amazing. This recipe really helped. Happy Thanksgiving too. Temperature probes take the guess work out of the process and allow you the comfort of knowing that you can remove the bird at the exact right time. Tracking the temperature helps to ensure that you get a perfect roast turkey every time. I was so excited about this juicy roast turkey recipe every step of the way and I think you’ll feel the same way when you try it. The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it’s fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it’s out of the oven). I’m so glad you enjoyed it! Hi Natasha, For a 12- to 14-pound bird, adding 1½ teaspoons each kosher salt and freshly ground pepper in the large cavity and another 1½ teaspoons each over the skin is plenty. Loved all of them! Could I use the same recipe for a 3 pound turkey breast? Whether you're a long-time turkey roaster who's feeling bogged down by the year's newest trend (is it spatchcocking or dry-brining this year? Cooked at 430 for 20 minutes and then 350 for about 5 1/2 hours, basting occasionally. You totally can peel it if you prefer but it just saves a little time if you don’t have to. “Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. I heard pouring champagne and chicken stock makes the turkey juicy. Another matter entirely. Giblet is pronounced with a “J” sound in front, “Jih-blet.”. Instead, stuff vegetables like carrots or onions into the neck cavity. I imagine you may need to reduce cook time and possibly cover the breast to prevent it from drying out. Thank you, Naomi. If the breast and thighs have reached a temperature of 165°F, it is not necessary to cover the turkey with aluminum foil while it rests. However, if you've taken the bird out at 150°F or you want to hold it for longer, tent it with foil after 20 minutes to make sure it doesn't cool down too much. No need to look for another turkey recipe this one is it from now on. Now apply prepared foil triangle to turkey breast area. Hi Alyssa, it isn’t necessary since the stuffing isn’t eaten, but just infuses flavor into the bird. Hoping for good results. The drawback to cooking a frozen turkey is that it does take a little more time to cook—specifically, ThermoWorks figured, about 50 percent more time, at an oven temperature around 325°F. *Remove the neck and bag of giblets from the turkey. Can I do that or will it ruin the flavor. Hi Leigh, I put the turkey right back into the oven while the oven is cooling down. absolutely delicious even though I messed up turning up the heat after 20 minutes to 450 instead of 350. Readers have reported great results using larger turkeys. Heat oven to 325°F. If the turkey is closer to room temperature, it will bake more evenly. I prepared the turkey yesterday morning and I’m up early and so excited to bake it!!!! Thank you very much! 8-12 lb turkey: 1 1/2 to 2 hours; 12 to 16 lb turkey: 2 to 2 1/2 hours; 16-20 lb turkey: 2 1/2 to 3 hours; 20-24 lb turkey: 3 to 3 1/2 hours. If you experiment, I would love to know how you like it! Excited to try this recipe, especially with all the positive reviews! https://www.bhg.com/recipes/how-to/handling-meat/how-to-brine-a-turkey I am planning to make my first Turkey and I am a little bit nervous about it . Prep: Pre-heat the oven to 430˚F on the bake mode. Add a few halved shallots, sliced carrots, some celery, and 2 cups of water to a large roasting pan, under the rack. Hi Connie, that makes me happy too! I would like to find out if you are suggesting temperatures and cooking time for convection oven or the standard conventional? Shop Target for Frozen Turkey you will love at great low prices. I will always use it. Thank you so much for that wonderful feedback! For kosher turkeys, which are already salted, there’s no need to salt the cavity, but do salt the skin! Just wondering if we have to prep anything before roasting. I used kale for my greens, then added small apples, sliced oranges and quartered lemons. 5. I’m so glad you enjoyed it! It turned out to be full of flavor, smelled amazing and it roasted to a beautiful color, and no I didn’t take a picture . I’m so happy to hear that! Fantastic! Start roasting uncovered at 430˚F for 20 min. All came out amazingly delicious. Hi Andrea, I haven’t tested that size specifically, but I would start with the timing recommendations listed above for roasting per pound. *Fold the wings behind the turkey; if you don’t they are the quickest to scorch and dry out. I hope this does also! What do I do if I only have EVOO and vegetable oil? One of my readers, Shannon, shares her experience with a 23 pound turkey (Thanks Shannon! Wow, easy and absolutely delicious. Because of their more natural, active lifestyle, heritage turkeys must be roasted differently in order to avoid toughness. I was confident in this recipe from the beginning based on the raving reviews and it didn’t let me down! In regards to the ingredients doubling it may be too much but should still work. Thanks! Hi John, it isn’t necessary for this recipe but would work if you wanted to brine. I only have a stainless steel roaster with a rack (can I use it without the rack?) I had a couple of readers report great results using a bag, but I just haven’t tested it myself to say if any modifications need to be made. Thawing a turkey in the refrigerator can take half the week. ... $39.84 max price ($2.49/lb) Final price will be based on weight. I also made your cranberry sauce and gravy, and sweet potatoe casserole. That’s so great! Sounds awesome! Do I need to adjust temperatures/cooking time? By the way, almost all my thanksgiving dishes were made with your recipes. This will make the stuffing nearly as rich as if it had been baked in the turkey itself (though don't forget to make a meatless version if you've got any vegetarians on the guest list). Hi Biana, we use a starting conventional oven. The veggies and fat will add flavor to the extra drippings, ideal for gravy making. Let turkey sit in over paper towels to soak up any excess water from the turkey. No roasting rack? Thank you for sharing your experience with using stuffing inside the bird. I’m so happy you love our recipes, Francesca! 1. 3. (This can be the same rack you plan to roast it in, no need to dirty another dish.) Remove from heat and allow to cool. The first step to the perfect holiday feast is knowing what size turkey you need. I would love to try this for thanksgiving this year. … Thought I would go traditional this year. They're the largest part of the turkey, and in the oven they'll take longer to thaw than the rest of the bird, meaning they'll be slower to overcook. Honestly, I’ve never ever tried a juicier turkey! Just now (12 noon Friday) I put a 32 pound frozen turkey into the oven at 450 degrees for 30 minutes then I will turn it down to 180 degrees and leave it till tomorrow evening (Saturday) at around 5pm when we will eat the most juicy, most mouth watering Turkey and no one will have any kind of worries about bacteria. Thank you for sharing your great review, Aliona! turkey should feed about 24 people. I made this last year and it was amazing! I hope that is helpful to you. Happy Thanksgiving Jul 12, 2020 Dana Gallagher. Let turkey rest for at least 1 hour. For juicier meat, however, some people prefer to take the bird out at 150°F so the temperature will rise only to 165°F as it rests. I can’t wait to have Thanksgiving next year with the rest of my family so they can enjoy your recipes too. You’re so nice! I used the tin foil hat and had to made a couple other tin foil accessories for the legs that started to scorch. The thigh is the best place to test because it takes the longest to cook, but to be on the safe side, it's smart to also take the turkey's temperature underneath the wing. (For a 12- to 14-pound turkey you'll need about ½ cup (1 stick) of butter.) I'm curious, because I will soon almost single-handedly (mouthedly?) It’s similar to making stock – since the solids are discarded after it is made you don’t have to make them picture perfect. Or is the lemon just supposed to add moisture to the meat? I’m so glad you enjoyed it, Mike! I have made my turkey this way about 4 times and just this past Monday for Thanksgiving it is fantastic will never make it any other way! The turkey breast is so juicy and flavorful and the skin is crisp and roasts to a beautiful golden brown. Stuff turkey with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. (: I would like to follow this recipe but cook it in an oven bag instead. This year, we’ll have a smaller crowd, so I’m thinking of doing a turkey breast instead. Since the beginning of my blog (2009), I’ve been flooded with requests for a great turkey recipe for the holidays. Thank you for another amazing recipe . Approximate Times for Roasting a Stuffed Turkey. It was moist, tender and very flavorful. What about stuffing we always stuffed turkey with stuffing so it’s soaked with turkey juices. Hi Debbie, I haven’t tried brining it myself, but I imagine that would work! Read more comments/reviewsAdd comment/review. (Our rule of thumb is to avoid stuffed turkeys, and instead to bake the stuffing alongside the bird, so that it can easily reach a safe temperature). https://www.allrecipes.com/recipe/222332/how-to-cook-a-turkey Hi, what do you thing about trying your turkey recipe on a Green Egg? It’s so so good!! Place turkey on an oven roasting pan with a v-shaped rack. You made me look like a pro. Add 15 minutes for each additional pound. Alternately, you can split the difference by treating the bird with a brine and/or butter mix before cooking, then basting it every once in a while—say on the hour instead of every 30 minutes—as it roasts. If you haven't already bought your turkey, we advise that you buy a turkey between 12 and 15 pounds because anything larger than that will not cook as evenly—meaning certain portions of the bird will be overcooked while other portions are just reaching the proper temperature. The bottom of the turkey has some of the best tasting meat on the entire bird and most people miss it but it’s ok with us because it makes for the best leftover turkey in mushroom gravy the next day. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table. It has since been expanded and updated by the team at Epicurious. It was as phenomenal as you said it would be Already planning on using both recipes again next year. I cook everything on convect. Thanks for sharing this recipe Natasha! I spent several days researching all of the best turkey recipes online, in books, and getting trusted advice from my Mom and you, my readers. Extremely moist! 4 garlic cloves, halved (no peeling) I’m sure others might have the same question. Happy Thanksgiving! Opinions vary on how to achieve this: Some farmers recommend cooking the birds at a higher temperature (425°F to 450°F) for a shorter period of time (no more than 2 hours for a 12- to 14-pound bird). Hi Barb, I just went ahead and added that functionality for you. The pan I have doesn’t look like yours. Take the turkey out of the oven when the breast temperature reads 157 degrees, and leave the bird to sit at room temperature for half an hour; it'll continue to cook. Happy Thanksgiving! Hi Natasha. I’ve read you can bake the bird breast side down. You’re welcome, Mary! If you leave the thermometer in the turkey during this period, Robinson said, you'll see the temperature rise eventually to 165 degrees—the temperature of a perfectly done Thanksgiving centerpiece. Hi Teresa, I recommend seeing the recipe notes and the recipe slider to adjust for the size and weight of your turkey. Angela Roberta | Dec 3, 2008 12:27 PM 4 If you don't eat skin or fat, how much edible meat is there on a turkey? Transfer turkey to serving platter and cover loosely but fully with foil. Hello. I cooked a 22 lb turkey and everyone said it turned out good! turkey should feed about 12 people, a 24 lb. Thank you very much for responding so quickly on Thanksgiving day. I’m glad you enjoyed it! Thank you so much ❤️. Keep the drippings from roasting pan for gravy. 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