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what is the best way to cook a turkey without it getting to dry tiaxx
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Cut off the legs and cook separately as they take the longest to cook.
Then cook the turkey upside down so that the juices flow down into the breast and stop it getting too dry. And don't overcook it ,below is the Turkey Federation recommended times.
"Open Pan Method" NTF Roasting Guidelines for a Fresh or Thawed Turkey
Roast in a 325 degrees F Conventional Oven on the Lowest Oven Rack
Weight Unstuffed Turkey Stuffed Turkey
8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hrs 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hrs 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 1/2 to 5 hrs 4 3/4 to 5 1/4 hours
24 to 30 pounds 5 to 5 1/4 hrs 5 1/4 to 6 1/4 hours
Then cook the turkey upside down so that the juices flow down into the breast and stop it getting too dry. And don't overcook it ,below is the Turkey Federation recommended times.
"Open Pan Method" NTF Roasting Guidelines for a Fresh or Thawed Turkey
Roast in a 325 degrees F Conventional Oven on the Lowest Oven Rack
Weight Unstuffed Turkey Stuffed Turkey
8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hrs 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hrs 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 1/2 to 5 hrs 4 3/4 to 5 1/4 hours
24 to 30 pounds 5 to 5 1/4 hrs 5 1/4 to 6 1/4 hours
Sam - my way is a little unorthodox - even for us crazy Americans:) I have been making it this way for years and years though and it works.
Still frozen turkey - rinse/wash it - turn it upside down - wrap it in wide heavy-duty aluminum foil and seal it tightly - put it in a deep pan in case any juice escapes - put it in the oven about 11:00 at night on very low heat - I use 325 F on my electric stove - but every oven is different. Don't touch it again. When you wake up the next morning about 7, 8 or 9 - the house smells wonderful and you have a VERY tender and juicy browned turkey.
Still frozen turkey - rinse/wash it - turn it upside down - wrap it in wide heavy-duty aluminum foil and seal it tightly - put it in a deep pan in case any juice escapes - put it in the oven about 11:00 at night on very low heat - I use 325 F on my electric stove - but every oven is different. Don't touch it again. When you wake up the next morning about 7, 8 or 9 - the house smells wonderful and you have a VERY tender and juicy browned turkey.
I Never cover in Foil.
I immerse and soak it in water for 48 hrs with maple syrup, a bouquet garni, peppercorns and sage. Then cook it very slowly at a low heat(90 deg) for about 4/5 hours and half an hour a little higher an hour before you need it. Then let it rest and cover it only whilst resting. Use a baster at this stage to inject the bird with its juices under the skin - don't just put the basting juice onto the skin as it will just run off. Always use a meat thermometer to test the bird at different points around the body.
I immerse and soak it in water for 48 hrs with maple syrup, a bouquet garni, peppercorns and sage. Then cook it very slowly at a low heat(90 deg) for about 4/5 hours and half an hour a little higher an hour before you need it. Then let it rest and cover it only whilst resting. Use a baster at this stage to inject the bird with its juices under the skin - don't just put the basting juice onto the skin as it will just run off. Always use a meat thermometer to test the bird at different points around the body.
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