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TURKEY DONE TEMP PLUS

Cover loosely with foil for at least an hour while you get on cooking your roast potatoes.

Once cooked, carefully lift the turkey out of the tray and rest on a board.

If you have a dry-plucked, dry-aged, excellent quality bird, you can cook it to 65✬, as it should be a safer product to eat.

Supermarket high-welfare turkey should be cooked to an internal temperature of 70✬.

Roast your bird for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer.

Cover the turkey loosely with foil, but remove it just under an hour before the timing is up to get the turkey nicely browned.

Place a trivet of veggies and onions in the bottom of the tray to help make an epic gravy with all the juices.

Always preheat your oven for at least 20 minutes before cooking your turkey.

You’ll get less shrinkage when it goes into a hot oven.

Get your turkey out of the fridge 30 minutes before you cook it.

Turkeys between 4-6kg should be rested for 1½ hours, and ones from 6-10kg can rest for two hours. And don’t forget to leave time for your turkey to rest when it comes out of the oven. Knowing the exact weight will ensure the cooking time is correct, and thus avoid an overcooked and dry bird, or a raw one.

Make a note of the weight of your bird, and check it again if you have scales big enough at home.

You’re going to need a roasting tin that’s big enough for the bird with room to spare, and deep enough to catch all the fat and cooking juices.

First things first, make sure your turkey is going to fit into the oven.

We’ve teamed up with our friends at Kelly Turkeys to put together a checklist of helpful tips, tricks, timings and advice to make sure that your centrepiece is a real showstopper.

TURKEY DONE TEMP PLUS

The USDA explains: "Bone-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances must be labeled as basted or self-basted.There are fewer things more daunting than staring at a gigantic, naked turkey on Christmas morning, especially if you’ve never cooked one before.īut it doesn’t have to be all Nightmare Before Christmas! We’re here so that when your guests start arriving on the big day, you aren’t flapping about your bird being raw or undercooked. Some turkeys are sold as "basted" or "self-basted" at supermarkets. Cooking times for unstuffed turkeyīasting involves brushing and squirting the juices from the turkey that spill onto the roasting pan back onto the bird to help keep it moist while cooking.ĭepending on what ingredients you spread over your turkey, according to BBC Good Food the baste can be a mixture of juices from bacon, pancetta and butter combined with lemon, herbs and spices.īasting can be done around every hour during the cooking process. Below are the approximate cooking times for turkey, according to their weight, as outlined by the USDA. Stuffed turkey will take longer to cook than unstuffed turkey. Stuffed turkeys will take longer to cook than unstuffed ones. 165 - 170 degrees F is the recommended internal temp taking care to check in the thickest part of the meat, away from the bone. Homemade stuffing seen in a casserole dish.

Let the cooked turkey stand for 20 minutes before removing the stuffing.

Place a food thermometer in the center of the stuffing to ensure it has reached a safe internal temperature of 165 degrees (Fahrenheit).

Immediately place the stuffed, raw turkey in an oven set no lower than 325 degrees (Fahrenheit).

Stuff the turkey loosely (about a 3/4 cup of stuffing per pound of turkey).

The wet and dry ingredients for the stuffing should be prepared separately and refrigerated until they're ready to be used.

However, those who do plan to stuff their turkey should bear the following guidelines in mind, as outlined by the USDA:

The USDA does not recommend stuffing your turkey as it can be "a breeding ground for bacteria if not prepared carefully" and for "optimum safety," stuffing should be cooked separately in a casserole dish, the federal body advises. If you're cooking a whole turkey, the temperature should be checked in at least three spots, including the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast.įor those who stuffed their turkey, the innermost part of the stuffing will also need to reach 165 degrees (Fahrenheit). The internal temperature can be monitored with a meat thermometer. The NTF says turkey must be cooked until it's internal temperature reaches a safe 165 degrees (Fahrenheit). You'll need to set the oven temperature to no lower than 325 degrees (Fahrenheit) and preheating is not necessary, advises the USDA.