Whether you’re roasting your first bird for Friendship or hosting the 26th, use this handy guide to grilling the perfect holiday turkey. This perfect method has been tried (and tested and tested) by sweetwaterbargrill.com—it’s the best. Find our top tips below.
Choose the right turkey.
Buy about 1 1/4 lb of turkey per person. We have an easy-to-read chart so you don’t have to read through an annoying long article when buying your turkey.
Adjust the cooking time based on the size of the poultry.
A 12- to 14-lb. Turkey needs 3 to 4 hours within the oven. But an 8-pound person will probably only need 2 hours and 45 minutes. As with cooking anything, the cooking time here depends on several things, including whether or not the bird is stuffed (this recipe doesn’t), how big it is, and if it has been defrosted.
According to the USDA, a frozen turkey takes about 50% longer within the oven than a thawed turkey; We strongly recommend starting with a thawed turkey. The cooking time will also depend on the accuracy of your oven temperature (some ovens are hotter than others).
Whether the turkey is large or small, brine or not, free-range or otherwise, this method will work. Cooking times will vary, but the essential technique is going to be equivalent.
Some notes to make your dishes perfectly cooked
How big is the turkey? The best is a 12 to 16-pound bird. (Purchase 1 to 1/2 pound of turkey per guest.) Cook time 13 minutes per pound of turkey if roasted empty and 15 minutes per pound if stuffed.
What temperature to cook a turkey? Preheat the oven to 450°F then reduce the temperature to 350°F after placing the turkey in the oven.
What temperature should turkeys be at? The turkey is done when it reaches a minimum of 165° in the thickest part of the thigh.
How long does it take for a turkey to rest? Let the turkey rest for a minimum of a quarter-hour before carving.
How to safely defrost a frozen turkey? Be sure to let your turkey thaw completely before cooking. The best way is to loosen the wrap and place the turkey on a baking tray, then defrost in the refrigerator.
How long does it take to cook a turkey?
Cooking times vary depending on a few things:
Turkey size. In general, a turkey needs to cook for about 13-15 minutes per pound.
The temperature of your turkey before grilling: If your turkey is cold and not close to room temperature when you put it in the oven, it will take longer to bake. If it’s at room temperature, it may take less time.
- 10 pounds | 5kg: 2 hours quarter-hour |10 pounds | 5kg: 2 hours quarter-hour
- 12 pounds | 6 kg: 2 hours 35-45 minutes
- 14 pounds | 7 kg: 3 hours
- 16 pounds | 8 kg: 3 hours 15-20 minutes
- 18 pounds | 9 kg: 3 hours 45-55 minutes
- 20 pounds | 10 kg: 4 hours 15-20 minutes
Remember: this is an estimate only. Check the temperature early to make sure you’re not overcooking or undercooked. Place your meat thermometer between your breast and leg. It will read 165°F | 75°C (breast should be 160°F (70°C). The turkey will continue to cook for a few minutes after you remove it from the oven, so it’s best to remove the chicken about 5 minutes before the chicken reaches its full height. suggested temperature.
- 1 (12-14 lb.) whole turkey, neck, and gills removed
- Kosher salt
- Freshly ground pepper
- 1 onion, cut into bite-sized pieces
- 1 bunch thyme
- Small rosemary branch
- A small handful of sage leaves
- 1 garlic, halved lengthwise
- 1/2 c. melted butter
- 2 C. low sodium chicken broth
- Place the rack in the lower 1/3 of the oven and preheat the oven to 450°. Pat the turkey dry with a paper towel and season the turkey with salt and pepper. Stuff the onion, thyme, rosemary, sage, and garlic into the cavity. Tie the legs with kitchen twine and tuck the tips of the wings under the body so they don’t burn.
- Beat the melted butter all over the turkey then season with salt and pepper. Place the turkey breast on top of a fitted baking rack inside the large skillet. Pour the chicken broth into the pan. Transfer to the oven and cook for a half-hour, then reduce oven temperature to 350°.
- Continue roasting, every 30 to 45 minutes with water in the bottom of the pan, until the internal temperature of the meat reaches 165° or until the water runs while you cut between the legs and thighs, about 3 to 4 hours.
- Cook the turkey tent with aluminum foil and let it rest for 20 minutes before carving.
Herbs: To replace dried herbs, use 1 teaspoon of dried herbs per 1 tablespoon of chopped fresh herbs.
Tinfoil cover tip: Start with the bird covered. When the skin is golden brown, use a large piece of tin foil to line the bird. If you have a roasting pan, you can use the lid of the roasting pan instead.
For a disposable baking pan: Place chopped fresh vegetables in the bottom of the pan to raise the turkey rack. Use 4-5 ribs of celery and 4 large carrots, minced. The vegetables will add a great flavor to your drip to use for gravy, however, I don’t recommend eating them or using them in gravy.
For Electric Ovens: instructions remain the same!
Convection Oven: You can use the same method to cook a turkey in a convection oven, just check the temperature earlier (start checking after 2 hours) as it will cook faster.
Whether you’re roasting a whole turkey for the first time or just needing your annual refresher, this guide will help you take the steps to the perfect turkey: Crispy skin, tender meat, thick, and flavorful. This is the simplest way to roast a turkey. Did you like this article of sweetwaterbargrill.com, leave a comment to let us know.