“In terms of ensuring the breast meat is moist, and the dark meat is cooked through,” he says, “you're going to get the best results from a 15-pound turkey, max.” If you're cooking for a large crowd, consider buying two or more moderately sized birds and roast them side by side—or roast one a day or two early and then ...
Q: What size turkey should I buy? Plan on about one pound of turkey per person, which translates to around half a pound of edible meat. Over 15 pounds or so, turkeys become more difficult to cook, take much longer, and are more prone to drying out. I find the best birds are around 10 to 12 pounds.
Cooking a small turkey is, quite simply, quicker, giving you a greater likelihood of juicy meat and crispy (not scorched) skin. The cons, of course, are that you'll have less meat to serve—if you're hosting a small group, refer to our guide below to see how much meat to buy.
Roasting a turkey breast side down is a simple way to prepare a moist turkey without a lot of extra effort. Often, the reason a turkey ends up dry is that white meat cooks faster than dark meat. By the time the legs are cooked, the breast has lost its juiciness.
The general rule is to plan for 1 1/2 pounds of turkey per guest. If you're buying boneless meat, assume about 8 ounces per guest. To buy the right size turkey for your party, simply tally up the turkey-eating guests. Add a few pounds on for bones and you've got your turkey weight.
Once you know the exact number of attendees, use this formula: Number of guests x 1.25, then round up to the nearest whole number. So, if you're expecting 12 guests, plan for a 15-pound bird.
On the other hand, if you overcook a turkey it's going to be too tough and chewy! The best way to avoid this is by taking out the turkey right before the thickest part reaches 165°F (74°C).
Should a turkey be covered or uncovered when cooking?
In either case, remove the foil tent during the last 30 minutes of roasting time to encourage the crispiest skin possible. We've found that covering a turkey in foil yields much moister results than roasting it without foil, and we favor simply covering up the breast to even out cooking time.
Remember, if your oven is full or if you are opening and closing the oven door often then you may need extra cooking time. Cover your turkey with foil during cooking and uncover for the last 30 minutes to brown the skin. To stop the meat drying out, baste it every hour during cooking.
Heritage turkey meat is tender and very flavorful, tasting more like a wild turkey than it's industrially-raised counterpart. For some, this natural flavor can come off as slightly gamey. Heritage turkeys are the most expensive type of turkey you can get.
Is it better to get one big turkey or two small ones?
Frequently Asked Questions. Is it better to roast two small turkeys or one large turkey? It's much quicker to cook small turkeys, so there's a smaller chance that you will dry them out by overcooking. Smaller turkeys also tend to be more tender, moist, and full of flavor.
The boneless breast is the brick house of the bird providing a tender, juicy cut that can be sliced into any size or shape. If you're fancy, pound it thin and roll it up in a roulade.
How many pounds of turkey per person do I really need? As tempting as a 20-pound turkey may look at the store, you really don't need one that large for a six-person gathering. The general rule is 1 to 1½ pounds of turkey per person.
A heritage turkey is one from an older, heirloom breed. These birds are often smaller than conventional turkeys, with a stronger, more gamy flavor and less breast meat in comparison to dark meat.
What is the difference between 93 7 and 99 1 turkey?
Ground turkey that is “93/7” means the product is 93 percent lean and 7 percent fat. Other popular products are 85/15, 90/10, 98/2 or 99/1. The leaner the product, the larger the first number listed. Ground turkey can also be a combination of white meat and dark meat.
It is recommended to baste a turkey approximately every hour as it cooks in your oven. Refrain from basting more often than that, as opening and closing your oven too frequently results in a loss of heat.
Covering the breast with a double layer of aluminum foil during the hotter first stage of roasting protects the lean meat from overcooking and the skin from burning (we need that higher temperature to cook the turkey's legs and thighs).
Dried Herbs — dried thyme, rosemary, and sage add an herbal depth of flavor commonly found in poultry seasoning blends. This gives the seasoning blend, and therefore the turkey, a deep savory flavor. Dried Seasonings — in particular, garlic powder, onion, powder, and paprika round out this flavorful turkey seasoning.
Rubbing butter on a turkey means covering the turkey with butter (under and over the skin). It serves to flavor and moisten the meat as well as help the skin get crispy and golden brown. It's definitely a good thing to do when roasting a turkey.
Place turkey on the foil in the roasting pan. Pour champagne and chicken broth over turkey, making sure to get some liquid in the cavity. Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey. Roast turkey in the preheated oven until juices run clear, 2 ½ to 3 hours.
Once cooked, carefully lift the turkey out of the tray and rest on a board. Cover loosely with foil for at least an hour while you get on cooking your roast potatoes. And for more advice on buying, preparing and cooking your turkey, check out our ultimate guide.
One question often asked is, “How do you properly thaw a turkey?” Here are safe ways to thaw a turkey — in the refrigerator or in cold water: It takes 24 hours for every four to five pounds of weight for a turkey to thaw in the refrigerator (a 15-pound turkey will take three days to thaw in your refrigerator).
