![]() ![]() Turkey: Safe Thawing and Cooking (PDF) Handle Food Safely Minnesota Department of Health Consumer Fact Sheetĭownload a print version of this document: No more guessing on time.Food safety tips for handling, thawing, roasting, storing, and reheating turkey. I will always, always make the turkey this way. (7) I took the turkey out at 11:30 AM and covered it with foil to rest for 30 minutes (8) I carved the turkey at noon and it was absolutely delicious. The suggestion of roasting the turkey one hour PER POUND is spot on I then turned the turkey over so the breast was facing down (6) I turned the oven down to 170 degrees at 6 PM and roasted it until 11:30 AM (17 1/2 hours). Some details which may be helpful….(1) I bought a fresh 18 1/2 pound turkey from Byerly’s – excellent flavor (2) Seasoned the turkey with salt and pepper and rubbed butter on the turkey (3) I roasted the turkey breast side down (after the first hour) as recommended by Lisa above (4) The article Lisa refers to in her post was REALLY helpful (5) I put the turkey in the oven at 5 PM and roasted it at 450 degrees for one hour. ReplyĪMAZING!!!! I cooked our turkey with the overnight roasting plan and it was the best turkey we have ever had. I was nervous and worried and after the dinner, with everyone raving about it I realized that I had never eaten a Turkey this good before in my life and I will never change how I do Turkey, I actually make a large Turkey every month this way so that has me successfully testing this method with over 150 Turkeys and never an issue. ![]() Of course, I came upon this by accident one year when I forgot to take my Turkey out of the freezer to thaw a few days earlier and with a house full of people coming over the next day for my typical Christmas feast, I had no choice but to try this. 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. I have been slow roasting my frozen solid, very large Turkeys at low temperatures for 15 years and have never had any problems. Get more recipes, inspiration, and cooking tools at our Thanksgiving Headquarters! For the most freshly-cooked bird possible, plan to tuck in to your Thanksgiving meal around lunchtime. This technique might make sense, however, if you’re roasting a turkey in the neighborhood of 16-20 pounds. Do note that smaller birds may dry out a bit if cooked for this long, and don’t take very long to roast to at a conventional temperature, eliminating the problem this overnight method solves. We tested this with a 14-pound turkey, and it took 10-1/2 hours for it to come to 155✯, and another 15 minutes for the skin to brown and the temperature to read 160✯. Once preheated, roast the turkey until the skin has browned and it is 160✯ in the breast and 170-175✯ in the thigh, about 15-30 minutes. Remove the pan from the oven and turn up the heat to 475✯. Keep roasting at a low temperature until it is getting close to these numbers, around 155✯. Your end goal: a temperature of 160✯ in the breast and 170-175✯ in the thigh. Remove the foil and take the turkey’s temperature with an instant-read thermometer.Roast the turkey while you sleep and get ready in the morning (as long as 9-11 hours). Don’t worry about basting the low temperature and moisture from the water will cook it gently.Set a rack in a roasting pan, fill the pan with about a quart of water, arrange the turkey breast-side up on the rack, and wrap the pan tightly in aluminum foil. Pull the turkey out of the refrigerator, season it with salt and aromatics, and rub the outside with butter. If your oven temperature does not go this low, set it to its coolest setting anything up to 200✯ is fine. When you’re starting to think about going to bed, preheat your oven to somewhere between 170-180✯.Cooked low and slow, turkey is tender, juicy, and pretty hard to mess up. The unconventional cooking method of roasting a turkey while you sleep might seem crazy on the outset, but it actually makes a lot of sense. If you can feel your blood pressure rising just thinking about it, don’t fret, there’s an easier way: roast the turkey overnight. If you aim to serve your turkey around lunchtime, this means starting things at 7 a.m. Add in pulling the bird out of the fridge beforehand to take off the chill, rest time, and carving, and you’re looking at nearly six hours. If you were shocked to learn that you could roast a frozen turkey, you’re in for another surprise: You can roast that turkey while you sleep, too.Īt a typical roasting temperature (around 325✯), a large turkey can take upwards of four hours to roast.
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