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Questions about roasting turkeys
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stacey
happyshopper@cox.net
11/18/05
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I have a farm fresh 25-30 pound turkey that I'm cooking for thanksgiving. I plan on using my 27" kitchen aid convection oven to cook it...
(1) what temperature do you recommend?
(2) approximately what would be my cooking time?
(3) in the past, with a conventional oven, I've used a "bag" to place the turkey in to keep it from drying out, should I use one again if I'm now using convection?
(4) lastly, I sure hope this bird fits in my oven - yikes - didn't think about that before I ordered it.
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ellen
11/18/05
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I am afraid you will need to put the turkey in your big oven and use the convection for everything else. Even with the turkey on the lowest rack, I doubt yoe will have the 2 inches between the pan edge and oven walls/door that you need to insure the heat circulates correctly in convection.
That said, if it will fit in the convection oven, there are some definite hints.
First of all, since you mortgaged the farm to get the bird, invest in a $12 instant read thermometer and use this to determine doneness. You want it to be at least 145 in the middle of the breast and definitely 160 in the middle of the thigh when you take it out, and you want to cover it loosely with foil and let it tand a full 50 minutes before carving. This is very important; the bird continues cooking and the temp continues to rise during this entire time.
Make a custom fitted foil vest or protector defore you put the turkey in the oven. If you roast breast up, place the aluminum foil tent over the breast during the first 1 to 1-1/2 hours of cooking. Although most people tuck the legs down and the wings UNDER the turkey, if you will truss/tie it with string so the wing tipis are up around the breast and the drumsticks are more up, you can protect the white meat further. Also, make little foil protectors for the wing tips and the "feet " tips to protect from burning.
Put the turkey into the oven with the legs at the back, where it is hottest. The dark meat needs the extra heat.
A bag defeats the main advantage of roasting in the convection oven, which is the crispy skin. You want to use open pan roasting. Also, and I can't be too emphatic here, COOK IT UNSTUFFED. This turkey is so big that by the time you get the stuffing to a safe temp, 165 degrees in the very middle, the breast will be cooked to sawdust.
Convection Oven Open Pan Method Roasting Guidelines for a Fresh/Thawed Turkey at 300 Degrees F.
Unstuffed Turkey
14 to 18 pounds 2-1/2 to 3-1/4 hours
18 to 22 pounds 3-1/4 to 3-1/2 hours
In a regular oven, you use 325 degrees and it takes about 1/2 hour longer.
Here is a good link, just use my finish temp and not theirs.
www.eatturkey.com/foodsrv/manual/prep5.html
I would start checking at 3 1/4, expect it to go anotyher half hour before taking out to rest for the last hour.
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ellen
11/18/05
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Here is a site for roasting a 20 pound plus turkey using the faster high heat method:
www.stillwatersgroup.com/recipes/roast_turkey.htm
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Julie Johnson
jkjohnson@bemis.com
11/21/05
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I have a 17 pound turkey that I would like to make in a Nesco roaster. Can you give me the directions??
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ellen
11/21/05
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You make sure it is thawed (it should be out of thr freezer already) and use the regular roasting info above. No trick to it except, don't keep lifting the lid!
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Sandy Clipsham
clipsham@uwaterloo.ca
12/13/05
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What size oven is needed to cook a 30 pound turkey?
How long should it cook and at what temperature?
Thanks!
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ellen
12/17/05
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Hi, Sandy,
For best roasting, you want 2 inches above below and around each side of the turkey or pan, so it depends a bit on the size and shape of the turkey, which varies when they get this big,
Tine and temp? Suggest the good folks at eatmoreturkey.com, and my finishing temps.
As I have mentioned before, 2 17 pounders is easier and has better quality white meat...
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Gray
12/21/05
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Dear Ellen,
I like to cook our turkey the day before we eat our Thanksgiving or christmas dinners. I have had no problem with the cooking of it. We put it in the fridge just as soon as it has cooled down a bit. (we do not stuff it but make our dressing the day we eat and cook that seperatly.)We carve the turkey the next day just before sitting down to eat. {I just can't seem to cope when trying to cook it the morning before we eat what with the timing of dinner and all the other meal preperations The only drawback to this has been that of course the sliced turkey is cold. The hot gravy helps and it does taste good but-- I would like to take a little of the chill off before serving but hesitate to leave it out long enough for that to happen. Any suggestions for safe warming (we mostly like the breast slices.) I am very saftey concious when handling food so am not sure if warming is feasible.
Gray
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ellen
12/22/05
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You need to slice it before you chill it, once it is cooked. It does not chill quickly and evenly enough if left whole. I am posting specific directions on how to safely pre-cook and reheat turkey in the holiday section of the big pots section.
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roxanne
02/18/06
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i want to make a turkey in my nesco. is that ok to do. and how would i do this. please email me back thank you
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ellen
02/18/06
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Yes, it works fine and it is discussed at length in the GE/Nesco roaster thread.
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Linda Hensen
11/16/06
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I have a 18 pound turkey that I would like to make in a Nesco roaster. Can you give me the directions?? Can I use a turkey bag in the roaster? Do I put the turkey on the rack or just in the pan?
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ellen
11/16/06
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Go to the roaster threads. It is discussed at length. On the rack if it will fit- the lid has to close completely. You can use a turkey bag but the roaster is already moister than a regular oven, so I don't.
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Rita Brusoe
11/18/06
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How much meat does one get after being cooked on a twenty pound turkey?
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ellen
11/18/06
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You can check the turkey yield tables in the Big Pots holiday cooking section. You get about 10 ounces of meat per starting pound of large turkey.
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Keith
11/18/06
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I'm having 10 people over for thanksgiving, and my oven has decided to peak at 280f for some reason. We won't be able to get another oven for a week or so. What must i do to cook my turkey at 280f? It'll be a 15-18lb bird, not stuffed.
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Lisa
11/19/06
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A friend of my son tried his hand at raising turkeys this year and my son purchased approximately a 30 pound turkey from him.
I have never stuffed a turkey that large and while I know I need 3/4 cup stuffing for each pound of turkey, I do not know how much bread I need to toast and cube. I can't seem to find a conversion table or recipe that can help me. HELP!!!! Could you please tell me how much bread I will need to make enough stuffing for this bird? I already tried butterball, but she told me approximately 1 1/2 loaves which won't be near enough.
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ellen
11/20/06
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Keith, for this turkey, you can spend $40 and get a Nesco or GE roaster. That is safe and easy. You are lucky, this is the lowest temp you can cook at. Wash the turkey well and dry him, preheat the oven well, allow 1 hour for each 3 pounds plus an extra hour. Use a meat thermometer], for sure!!!
Lisa, I absolutely would not stuff this turkey before baking. See the very first letter in this thread. Also as I said to Patricia "Patricia, NO, no no. You MUST overcook the turkey to bring the stuffing to a safe temp. Do not make the poor turkey suffer so.
This was not such an issue in the days before 1/5 of all turkeys had e coli bacterial contamination and the eggs in the stuffing were at risk for salmonella. it IS a big issue now. Cook the stuffing separately. You can make ahead turkey dripping by roasting some legs and necks and use these drippings to season your dressing if you are just dying for that old fashioned cooked in the bird flavor."
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April
12/23/06
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Ihave a 26 pound free range turkey that I want to cook in a convection oven stuffed. If I used the foil tent can I get it to the right temperature without drying out the breast? I had planned for about 4 hours and then 1/2 hour rest time at 325.
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ellen
12/23/06
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This large turkey will tend toward dry white meat. Brine it. Also, you cannot get the stuffing to safe temp without overcooking the white meat- basically toward sawdust-please consider cooking the stuffing separately. 4 hours is not enough time for a 26 pound bird. I would cook unstuffed, breast down the first 2-3 hours, at 300, then using a meat thermometer to 155 in the dark meat; but if styuffed, you have t o go to 165 in the middle of the stuffing, and the white meat will be too done.
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ellen
12/23/06
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Rereading you note- see the very first question for convection heating of a large turkey.
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Amy
12/24/06
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Merry Christmas! We have an 18qt Nesco-wondering how long do we cook an unstuffed thawed turkey? And at what temperature? Do you need to stuff it to ensure moisture?? I assume we use the rack and keep the nesco closed?? Thank you-Amy
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christina
08/01/07
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What are the mini chef looking hats that go on the end of turkey legs? My aunt is in culanary art school and needs to know for extra credit.
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ellen
08/02/07
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You want the name of them for her extra credit? That is why G-d invented Google- or search cooks.com, for example or one of the other cooking equipment sites and they will tell you!
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margie
11/11/07
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i have a 22lb turkey to cook for thanksgiving. i am using my new convection oven. what temp should i put it on and how long should i cook it for?
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margie
11/11/07
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nevermind i read your 1st post thanks
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Mae
11/15/07
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On you web address you started the conversation on how to make turkey drippings and I cant find the answer to that question. Mae
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ellen
11/15/07
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The drippings are what come off the turkey into the pan as it roasts. They are mostly fat. If you need a lot, a good way to get it is to put a layer of thin sheets of buter over the breast, under the skin- keeps the breast moist, too.Or put some extra backs in the roasting pan, they make a lot of dripping.
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jay flatt
11/17/07
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HELP??????? We have a big convection oven. We have a 30 pound turkey. How long to cook stuffed or non stuffed. Degree and time please???
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ellen
11/17/07
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Please read the very first post in this thread.
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Sarah
11/21/07
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Is it necessary to use a rack to roast a turkey? Can I put it in a roasting pan?
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ellen
11/21/07
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Not necessary, but it keep the back from boiling in the juices and makes it easier to remove from the pan. I( have used cookie racks in the absence of a roasting rack.
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Nick
11/21/07
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I have a 22lb turkey fully stuffed for thanksgiving so how long and at what temp should i cook it?
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ellen
09/03/08
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See the turkey roasting info in the holiday cooking section at the top of the big pots index.
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artie slone
09/24/08
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hello, i am fixing thanksgiving dinner for our fire dept. i was wondering if you would know just about how many turkeys or turkey breasts it would take to feed oh say 350 people. i also have alot of other questions about the dinner that will more than likely come later. lol
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Julie
11/16/08
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Hello. I have a 26lb. turkey that I planned on putting in a bag, but the bag only allows up to 24lbs. Will I still be able to use this bag? If not, do I use foil? Also, I see on all of these Food Network shows that chefs are putting olive oil on top of the turkey and stuffing all kind if herbs under the skin. What do you suggest for flavoring a turkey? Can I use just a bit of stuffing inside the bird to help flavor it?
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ellen
11/17/08
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Artie, the entire holiday cooking section art the top of the big pots index page was put together for people in your exact situation. Read all, then if you still have questions, write me by email at the updates contact point at the bottom of the page.
Julie, No stuffing. If you want, you can put in fruits, herbs, etc, for flavoring but nothing you will eat; to make it food safe you have to overcook the turkey. I like the honey and soy sauce glaze in my honorable turkey recipe in the recipe box. The shape of the turkey will determine whether you can use the bag- some are longer. some are wider. There is info on cooking very large turkeys at the top of this thread.
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Pam
11/17/08
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I have a roaster that holds up to a 16.5 pound turkey. I am cooking a 23 pounder this Thanksgiving. It will fit into the roaster but the lid of course will not. What can I do to make the roaster would and keep the oven free for other casseroles?
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Pam
11/17/08
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I have a roaster that holds up to a 16.5 pound turkey. I am cooking a 23 pounder this Thanksgiving. It will fit into the roaster but the lid of course will not. What can I do to make the roaster work and keep the oven free for other casseroles?
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ellen
11/17/08
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Pam, no safe way to cook this at the same time in the roaster. You could cook the turkey ahead in the oven, slice and refrigerate it, and reheat in the roaster. This is a great way to serve, and really simplifies prep the day of- how to reheat is in the holiday cooking section at the top of big pots.
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Mike
11/20/08
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What can I put in an unstuffed turkey 24 lbs
for flavor?
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sharon
11/20/08
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I want a fresh turky. when should Ibuy it before thanksgiving
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ellen
11/21/08
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Mike, chunked up apples and onions would be an obvious choice, maybe some fresh sage sprigs or bay leaves?
Sharon, you can buy a fresh turkey up to 3 days before thanksgiving as long as you take it straight home to the refrigerator. Don't let it ride around in the car for hours.
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Evelyn
11/22/08
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I have a 33 pound fresh turkey that I will be cooking for the first time this year. I believe that I have a pan large enough but have several other questions. We have been told to thaw it out in a cooler of water for 4 days, is that correct? Also the debate has been how long do we cook it and at what temperature. As well as covered or uncovered. Please help me. This is Saturday and would like to know if I should get this thing in the refridgerator or put it in water.
Thanks
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ellen
11/22/08
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You have to keep it less than 40 degrees at the skin as it thaws. I would get it into a refrigerator, breast side down, right now. And next time get 2 16 pound turkeys- better quality meat and MUCH easier to cook.
I suggest you call the producer's hotline or the butterball hotline for cooking advice.
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clara
11/23/08
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I was given a 36 pound turkey to use for thanksgiving and do not want to be rude and not use it.But ... I have no idea how long to cook it and it does not fit in my oven to heavy for my oven rack not sure it will clear top once in a pan. I have been told to cook it outside in the ground by using charcoal and covering bird with foil in a pan and then putting a lid over the charcoal pit. But no one knows how long to cook it there. I was wondering if you have ever heard of this method and if you could estimate at least how long to cook it. Bird would be unstuffed. Thanks
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ellen
11/23/08
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What a present. The turkey in the pit method is a recipe for disaster for the inexperienced cook. I would cut it into quarters and roast it, 2 quarters at a time if necessary, doing the dark and white meat separately, the day ahead, then reheat in gravy as I discuss in my article on reheating. See my article on cutting up and roasting lots of turkey for the roasting help. These articles are in the top holiday cooking section in big pots.
The other thing is, you have no platter big enough to serve it, anyway, and cutting it up at the table is like cutting up a 4 year old- gross. More massacre than dinner party.
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B
11/27/08
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I just purchased a GE Roaster oven, Why can you not stuff a 10 lb turkey? I am confused. It has the temp setting from 150 to 450 degrees. Is'nt that just like a oven? It will fit a 17 lb turkey. But mine is only 10 lbs.
Can I stuff it?
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ellen
11/27/08
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Please read my answer of 11/20/06. You can stuff it if you are willing to cook to 165 in the middle of the stuffing, the white meat will be overcooked and dry. Up to you. With this small turkey, you could put the stuffing under the bird.
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greg .
11/27/08
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I have a 20 lb turkey and will be roasting it in a convection oven. What do you think about roasting it unstuffed and breast down. I have read recipes that recommend 375 degrees until 165.
What do you think?
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ellen
11/27/08
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Unstuffed and breast down gives the juiciest breast. See convection oven temps in the very first question on this thread. I only go to 155- it keep cooking after you remove it.
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Bob
12/17/08
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Thanks for all the info. I am cooking a 25lb turkey, and was going to stuff it till I read your posts on NOT stuffing it. I typically make a sausage stuffing. What is the best way to cook the stuffing out of the turkey so it is not dried out? Also, the cavity of the turkey. Should I fill it with fruit and spices, or just 1/2 full?
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ellen
12/17/08
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Half full is fine for the cavity.
I make stuffing (actually, dressing if cooked out of the bird) using the selected recipe and a broth I boil up from the neck, gizzards, etc., some of the pan drippings, and copious amounts of Swansons chicken broth. I keep it covered with foil while it bakes and add dripping if available or broth to the preferred texture of the eaters (this varies a great deal from family to family). Take the foil off to let it dry a little if it is too moist, and add a drizzle of drippings across the serving bowl.
If you have the time and inclination to boil up some necks and pieces the day before to make turkey broth, that is even better.
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brenda
12/24/08
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hi i was given a 36 pound turkey, to cook it all at 1 time in a roaster how long should it take and at what degree thank you
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ellen
12/24/08
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It is TOO BIG for a roaster (limit is 18-20) and for most ovens. You can cut it into quarters and roast it, put the dark meat in about 1/2 hour before the white. Or cut it in half and roast just the front half or back half in each of two roasters.
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LINDA
11/06/09
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hi
how long can i keep a 20 pound **thawed out**
turkey in the refigerator before it will
go bad.
thank you
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ellen
11/06/09
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Allowing 2 daYS FOR THAWING FROM FROZEN, ABOUT 2 MORE DAYS.
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Louise
11/12/09
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Hi
I have 2 7-8lb turkey breasts and would like to cook side by side in the roaster. What temp and for how long would you recommend?
Thanks
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ellen
11/12/09
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See the holiday cooking section and the beef roasting article. These cook moister and tastier if brined.
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Caroll Brafman
11/16/09
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I have a 24 lb turkey & plan to stuff him....How long should he cook and at what temp> Thanks...
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ellen
11/16/09
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He has to cook until the stuffing reaches 180. I suggest you go get the current issue of Cook's Illustrated, which has a whole terrific article on how to cook a stuffed turkey so the dressing is safe without overcooking the turkey. $6 well invested.
That said, Butterball.com is a pretty good resource for turkey cooking ordinary style.
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LINDA
11/17/09
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hi
i have a 17 pd turkey, how long do i need to cook it at 350 degrees?
thank you
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ellen
11/17/09
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This depends on stuffed or unstuffed, covered or open, regular or convection oven or electric roaster. That said, you would enjoy the excellent guidelines at eatturkey.com.
It will be about 3+ hours. 350 is hot for turkey, 325 is better.
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donna
11/18/09
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turkeys
how long do you cook (2)10lb unstuffed turkeys side by side?
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ellen
11/18/09
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Exactly as long as just one as long as there is room for the heat to circulate around each. If they are nestled together like giant cornish game hens, maybe a little longer (20 minutes more?) Put both sets of legs toward the back of the oven, it is hotter and the dark meat needs the heat.
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Mary
11/19/09
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Help! Our thanksgiving turkey (which my husband raised) is 38 lbs. I have no idea how to cook a turkey of this size. If I quarter it and roast the white and dark meat separately, at what temperature do I cook them, and must I brine it? Do I roast the breast bone-in?
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ellen
11/19/09
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Sounds like your husband has old MacDonald beat for farming. First read the very first part of this thread for more tips on large turkey roasting. You will also like to take a quick look at this site:
www.eatturkey.com/foodsrv/manual/prep5.html
It will be much tastier if you brine it. I would get a box of the super giant zip lock bags, cut up the turkey by separating the front half from the back and then splitting the back into 2 quarters, but leave the front whole for the good looks. Put each piece in its own bag, then use alton brown's procedure for brining.
www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
You would need about twice the amounts his recipe calls for to do this.
I would put the dark meat quarters into the preheated oven about 1/2 hour before adding the white meat, and I would tent the white meat quarters with foil to help keep them moist. These very large turkeys do not have as good quality white meat as the smaller ones.
You want to use 300 degrees. Weigh the breast piece and use that weight as if it were the whole turkey to determine about how long it might take/ when to start checking the temp with your quick read thermometer.
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