How to Oven Cook a Turkey

in this article, How to Oven Cook a Turkey We give you great recipes AND teach you everything you need to know to Oven Cook a Turkey and the trimmings!

This article is broken down into sections. Each section has a heading highlighted in green to make it easy to scan the article.

1. First we will list instructions for How to Bake a turkey in the Oven
2. Then we will Give you three different Stuffing and trimmings Recipes and instructions

How to Oven Cook a Turkey – The Basics

OK lets start! Is your Turkey Fresh or Frozen Turkey?

Fresh Turkeys

• Allow 1 pound of turkey per person.
• Buy your turkey only 1 to 2 days before you plan to cook it.
• Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
• Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.

Frozen Turkeys

• Allow 1 pound of turkey per person.
• Keep frozen until you're ready to thaw it.
• Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
• See "Thawing Your Turkey" for thawing instructions.

Frozen Pre-Stuffed Turkeys

USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.

DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.

Allow 1¼ pounds of turkey per person.

How to Oven Cook a Turkey- Thawing Your Turkey

There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven.

In the Refrigerator (40 °F or below) Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds	1 to 3 days
12 to 16 pounds	3 to 4 days
16 to 20 pounds	4 to 5 days
20 to 24 pounds	5 to 6 days

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.

In Cold Water Allow approximately 30 minutes per pound
4 to 12 pounds	2 to 6 hours
12 to 16 pounds	6 to 8 hours
16 to 20 pounds	8 to 10 hours
20 to 24 pounds	10 to 12 hours

Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.

In the Microwave Oven

• Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing.
• Remove all outside wrapping.
• Place on a microwave-safe dish to catch any juices that may leak.
• Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

INSTRUCTIONS: How to Oven Cook a Turkey (also called Roasting Your Turkey )

• Set your oven temperature no lower than 325 °F.
• Place your turkey or turkey breast on a rack in a shallow roasting pan.
• For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.
• If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
• A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
• If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.
• For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
• Remove all stuffing from the turkey cavities.

How to Oven Cook a Turkey – How long to cook the Turkey
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast)	1½ to 3¼ hours
8 to 12 pounds	2¾ to 3 hours
12 to 14 pounds	3 to 3¾ hours
14 to 18 pounds	3¾ to 4¼ hours
18 to 20 pounds	4¼ to 4½ hours
20 to 24 pounds	4½ to 5 hours

Stuffed
4 to 6 pounds (breast)	Not usually applicable
6 to 8 pounds (breast)	2½ to 3½ hours
8 to 12 pounds	3 to 3½ hours
12 to 14 pounds	3½ to 4 hours
14 to 18 pounds	4 to 4¼ hours
18 to 20 pounds	4¼ to 4¾ hours
20 to 24 pounds	4¾ to 5¼ hours

It is safe to Oven Cook a Turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

How to Oven Cook a Turkey – Optional Cooking Hints

• Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."
• Add ½ cup of water to the bottom of the pan.
• If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent over browning, foil may also be placed over the turkey after it reaches the desired color.
• If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.
• If using an oven cooking bag, follow the manufacturer's guidelines on the package.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
www.fsis.usda.gov

How to Bake a turkey in the Oven – Storing Your Leftovers

• Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
• If freezing leftovers, use within 2 to 6 months for best quality.

How to Bake a turkey in the Oven Reheating Your Turkey

Cooked turkey may be eaten cold or reheated.

In the Oven

• Set the oven temperature no lower than 325 °F.
• Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
• To keep the turkey moist, add a little broth or water and cover.

In the Microwave Oven

• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
• Consult your microwave oven owner's manual for recommended times and power levels.

 

Part 2 – How to Oven Cook a Turkey RECIPES

Recipe 1) Turkey with cranberries, bacon and walnuts

This is a pretty complex recipe with a LOT of ingredients.

But it makes a fantastic Turkey and Stuffing!

spicy filling is one of the most delicious – it’s a hybrid between traditional American and English versions of turkey stuffing. Cider sauce harmonizes perfectly with golden turkey crisp.

1 turkey weighing about 4 kilos

1 tablespoon corn oil

4 ounces bacon, sliced

2 shallots, chopped

2 celery twigs, chopped

1 rosemary twig

3 ounces cranberries

3 cups cider

1/2 teaspoon nutmeg

1/2 teaspoon allspice

3 ounces walnuts, chopped

1 orange peel, grated

1 cup sausage meat

1 egg

2/3 cup bread crumbs

1/2 cup butter

1 1/4 cup chicken broth

1 teaspoon starch

salt and pepper at your taste

1. To make stuffing, combine oil, bacon, shallot, celery and rosemary in a saucepan. Cook 10 minutes, until vegetables are soft but not stain. Add cranberries, and 1 1/2 cup cider. Cook for 10-20 minutes, then take the pan from fire and let the mass get cold.

2. Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.

3. Heat up the oven to 240 C. Wipe dry turkey skin and stuff it. The rest of stuffing you can lay around the turkey.

4. Coat the turkey with butter and flavor. Tent with aluminum foil and put in the oven. In 15 minutes reduce the heat to the minimum. Pour on juice, and then bake for 2 – 2 1/2 hours. Remove foil an hour before the dish is ready. Remove turkey from oven, cover with foil again and let it rest for 30 minutes before carving.

5. Then you have to make a sauce. Remove grease in the casserole dish in which you’ve baked the turkey, add cider, chicken broth and a little meat from turkey wings. Combine with starch and cook until it thickens. Pour it in a sauceboat and serve up together with the turkey.

Recipe 2) Apple-glazed turkey with herbs

This savory herb filling will surely enhance your turkey for the holiday table. In its part sweet apple glaze is snap to cook and has a really delicious and original taste.

1 turkey

1/2 cup butter

2 onions, chopped

1 large carrot, diced

2 stalks celery, chopped

1/2 cup parsley, chopped

1 teaspoon fresh thyme, chopped

1 tablespoon chopped fresh sage

1/2 teaspoon ground red pepper

1/2 teaspoon ground cinnamon

8 cups bread crumbs

1/2 cup chicken broth

1 1/2 teaspoon salt

1/2 teaspoon black pepper

For the glaze:

1/2 teaspoon ground cinnamon

1/4-1/2 teaspoon ground red pepper

1/2 teaspoon salt

1. Melt butter in a large saucepan. Add onion, carrot and celery and cook for about 10 minutes over medium heat. Add breadcrumbs and mix well, then add thyme, parsley, sage, salt and pepper and mix the mass. Pour in broth and fluff gently.

2. Heat oven to 220 C. Remove giblets and neck from cavity. Fill the large turkey cavity and the smaller neck cavity, if you have enough stuffing. In the case you want to cook the stuffing separately, put in the oven 40-50 minutes before the turkey will be ready.

3. Roast turkey about 2-2 1/2 hours. Then cover it with foil and, reduce the heat and continue cooking 30-40 minutes more.

4. Melt apple jelly in a pot. Combine with cinnamon, pepper and salt and mix thoroughly. Brush turkey with apple glaze and cook about 3-5 minutes without foil until it’s browned.

5. Take the turkey out, cover with foil and let it for half an hour

Recipe 3) Turkey with blocks and ham with Madeira gravy

If you want your turkey to be juicy, flavored and tasty, try this quite easy recipe. This is a perfect dish for a holiday dinner for two.

1 turkey weighing 5 kilos

12 ounces blocks

1 pint chicken broth

3 tablespoons olive oil

1 small onion, diced

1 clove garlic, grated

8 ounces bacon, diced

3 parsley twigs, chopped

1 tablespoon fresh thyme leaves

3 1/2 ounces dry tomatoes, sliced

1/2 lemon peel

1/2 cup butter

1 teaspoon salt

1/2 teaspoon ground red pepper

For the gravy:

2 tablespoons flour

1 1/2 cup chicken broth

1/2 cup Madeira

1 tablespoon mustard

1. Put blocks in a big pan, combine with hot broth and leave it for 10 minutes.

2. Fry onion and garlic about 5 minutes. Increase the heat, combine with bacon and cook for 5 minutes more.

3. Combine blocks with bacon, herbs, lemon peel, tomatoes, salt and pepper. Brush the turkey with butter and stuff with the blocks mass.

4. Heat the oven to 200-220 C. put the turkey on the casserole dish, tent with foil and bake for about 3 hours. Then remove foil, grease the turkey with its juice and cook for 20-30 minutes more.

5. Take the turkey out, when it’s ready and place it on a big dish, covered with foil. Take the casserole dish with turkey grease and put it on fire. Add flour, broth, Madeira and mustard. Cook for 10-15 minutes over a medium heat. Season the turkey at your taste.

OK thats it for this How to Oven Cook a Turkey: And All the Other Trimmings article!

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