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How do you cook a turkey?

How do you cook a turkey?

  • I've never done it and probably never will (I don't cook at all), but I'm curious. How do you cook a Thanksgiving turkey? Do you cook it in hot oil like chicken? Do you ...show more

  • Answer:

    There are several ways to cook turkey. Either way the first thing you do is remove the giblets (they are in a little paper sack inside the turkey and often are overlooked by first time turkey cookers). The traditional roasted turkey: Place the oven rack in the lowest possible position to allow room for the roaster. Preheat oven to 325 degrees. Remove the turkey neck, giblets etc from the cavity of the turkey. Rinse your turkey in cold water, drain. Coat your roasting pan with no-stick cooking spray. Place your turkey in the roasting pan and fill the cavity with stuffing if you choose to do this. Do not pack the stuffing tightly! Rub your turkey with the softened butter stick and sprinkle it with the seasonings of your choice (salt, pepper, Accent, etc.) Many turkeys come with a pop-out meat thermometer -- but they sometimes malfunction. Play it safe and insert your own meat thermometer into the thigh. Cover the turkey loosely with aluminum foil and place it in the oven. While it's roasting, frequently baste the turkey with the butter and it's own natural juices. Remove the aluminum foil about 1 hour before the turkey is finished roasting. The average roasting time for a 16 lb turkey is up to 5 hours, but it's not done until your meat thermometer reads about 180 degrees Deep Fried Turkey: Place the oven rack in the lowest possible position to allow room for the roaster. Preheat oven to 325 degrees. Remove the turkey neck, giblets etc from the cavity of the turkey. Rinse your turkey in cold water, drain. Coat your roasting pan with no-stick cooking spray. Place your turkey in the roasting pan and fill the cavity with stuffing if you choose to do this. Do not pack the stuffing tightly! Rub your turkey with the softened butter stick and sprinkle it with the seasonings of your choice (salt, pepper, Accent, etc.) Many turkeys come with a pop-out meat thermometer -- but they sometimes malfunction. Play it safe and insert your own meat thermometer into the thigh. Cover the turkey loosely with aluminum foil and place it in the oven. While it's roasting, frequently baste the turkey with the butter and it's own natural juices. Remove the aluminum foil about 1 hour before the turkey is finished roasting. The average roasting time for a 16 lb turkey is up to 5 hours, but it's not done until your meat thermometer reads about 180 degrees Rotesseire turkey: Directions Preheat gas grill to 350º F. Remove and discard any turkey parts from the turkey cavity. Rinse the turkey cavity and the outside of the turkey with cold water. Pat dry with paper towel. Truss turkey. (For poultry to hold its shape, it needs to be trussed (tied) before cooking.) Cover the entire outside of the turkey with olive oil. Season the inside of the turkey with 1 teaspoon of kosher salt and 3/4 teaspoon of garlic pepper. Place turkey on the rotisserie and secure. Sprinkle the entire outside of turkey with remaining kosher salt and garlic pepper. Adjust the amount of kosher salt and garlic pepper, if needed. Sprinkle the entire outside of turkey with paprika, if desired. Place turkey on rotisserie base in preheated grill. Allow 10-15 minutes per pound. Do not rely on approximate time for doneness. Rely on a meat thermometer. Cooking time has too many variables to influence doneness. Focus on the internal temperature of your turkey to prevent food borne illness. The breast must reach an internal temperature of 170° F and the thigh must reach 180° F. Remove turkey from grill and cover with foil. Allow turkey to rest 20 minutes before carving. *Keep in mind that most rotisserie units that are included with grills are not able to accommodate a turkey larger than 12 to 14 pounds. For best results, follow the manufacturer's instructions.

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once the turkey is washed and the innards are removed, you can season it with something called 'spike'. that's all your need. it's a perfect and complete seasoning. a room temperature turkey will cook perfectly at 350 degrees for twenty minutes per pound. basting with a dry white wine or a chicken broth every so often is a good idea. once cooked, let it rest for about twenty minutes before slicing. this will allow the turkey to reaborb and redistribute it's juices.

ridiculouslycurious

You don't cook it in hot oil, no. You roast it in a roaster, bake it in the oven or rotiserie it over a grill. The number of pounds the turkey weighs depends on how long you roast, bake or grill it. To calculate roasting time for the (unstuffed) bird, count on 1 3/4 hours if the bird weighs 12-15 pounds, 2 hours for a bird weighing 15-18 pounds, and three hours for a bigger bird. Then add on an additional 30 minute resting period; 35 to 40 minutes for a bird over 18 pounds. Check for doneness with an instant read thermometer: the thickest part of the breast should register 165 degrees and the thickest part of the thigh 170-175 degrees.

Karen T

You have to cook it for at least two hours or until it isn't pink anymore and the skin is crisp and brown depending on how you cook it it can be cooked like a chicken because they are both poultry. But everything should be cleaned also, if it is whole and has some of the organs you can take them out if you like but you don't have to and then you can cook those and you can also flavor the turkey by putting something that you like under the skin but touching the meat.

serenity

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