Use a meat thermometer to determine the proper doneness, which is at least170°F for the breast and 180°F for the thigh.After removing the turkey from the oven, the temperature of the meat will increase by about 5° as the turkey rests. It is important to not let the turkey overco...
Turkeys can be quite large and will cook at different rates in different places, so it’s best practice to use a food thermometer to measure for doneness. The best way to get an accurate reading is by placing the probe at the thickest part of the breast, away from any bones. As an...
Place into a preheated 325°F (165°C) oven. Baste the turkey with juices several times throughout cooking. When the skin is a light golden color, and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking the breast. See...
All cook times are based on placing a whole unstuffed turkey on a rack in a roasting pan and into a preheated 350 degrees F (175 degrees C) oven. Turkey WeightServingsCooking Time 10 to 12 lb 6 to 8 2 1/4 to 2 3/4 hours 12 to 14 lb 8 to 10 2 3/4 to 3 hours 15 to...
Bigger isn’t better when it comes to turkey. Buy two smaller birds (or one whole turkey and one turkey breast) if you’re feeding a crowd. A pair of 10-pound birds will cook more evenly and stay juicier than a 20-pound beast (not to mention, they'll be easier to carve!). ...
If you can only find a bone-in breast, place it bone-side down on the grill. Cooking times would be different for a bone-in turkey breast than a boneless one. Bone-in turkey breasts generally take longer to cook because the bone helps retain heat and moisture, slowing the cooking proces...
cook for at least 4 hours for a 20-lb. turkey. Remove the lid and allow the turkey to cook and brown for another hour. Use a meat thermometer in the thickest part of the breast and thigh to determine doneness. A turkey is fully cooked when the internal temperature is 165 degrees. ...
Cook covered for 2 hours. Remove the aluminum foil and transfer the turkey back to the oven. Roast for an additional 1½ hours. Use a meat thermometer to know when the turkey is done. When the thermometer is inserted in the breast it should read 165°F, and 180°F in the thigh....
Roast the turkey breast on a rimmed baking sheet with a sturdy wire rack. This allows the meat to lay flat and elevated for even cooking. Alternatively, you can use a traditional roasting rack set in a large roasting pan. Cook at a high heat of 450ºF (232ºC) for 30 minutes, ...
then wrap it in cheese cloth. I remove the cheese cloth about half way thru the cooking time (around 140 degrees). I put it with the meat side up. You are going to have to watch that breast because with that much injection it will cook like a brined bird, probably be done a lot ...