Turkey Cooking Times At 325 Degrees Food

BASIC ROAST TURKEY

Steps:

• Preheat the oven to 325 degrees F. Remove the turkey neck and giblets.
• Pat the turkey dry and put breast-side up on a rack in a roasting pan; season inside and out with salt and pepper (skip the salt for a brined or kosher turkey). Fill the turkey cavity with chopped onions, carrots, apples and/or fresh herbs, then let stand 30 minutes at room temperature.
• Brush the turkey with melted butter, tent with foil and roast 2 hours for a 10-to-12-pound bird; add 15 minutes for each additional pound.
• Increase the oven temperature to 425 degrees F; uncover the turkey, brush with more butter and roast 1 more hour, or until the thigh meat reaches 165 degrees F.

HOW TO COOK A TURKEY BREAST

Steps:

• Two days before you plan to cook the breast, place it into the refrigerator to thaw.
• Preheat the oven to 325 unless the turkey breast seems to be somewhat frozen. If somewhat frozen, increase temp to 350.
• When ready to cook, remove the turkey from the packaging and remove any extra parts that may be included such as neck, wings, etc. Set those aside. Drain the turkey and pat dry with paper towels (not kitchen towels). Discard the paper towels.
• Sprinkle kosher salt over the surface of the breast and on the inside cavity of the turkey.
• Rub the turkey inside and out with the oil. You may not need the entire ¼ cup of oil.
• Sprinkle the breast, inside and out, with the rosemary and thyme.
• Pour the broth into the bottom of the roasting pan and place the butter there as well. Place the garlic and lemon into the pan beneath the rack and then place the turkey on the rack of the roasting pan breast side down.
• Bake uncovered for one hour.
• After an hour turn the breast over, breast and skin side up. Baste with the broth and oils that have accumulated in the bottom of the roasting pan. If at any point the broth evaporates, pour another cup into the bottom of the roasting pan.
• Continue baking breast side up until internal temp of 160 is reached (about 2 hours total, depending on size). Baste the turkey every 30 minutes with the pan drippings.
• When internal temp has been reached, remove the turkey from the oven and loosely tent aluminum foil over the top of the pan. Allow turkey to rest this way until the meat is cool enough to handle and slices.

KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)

Steps:

• Set oven to 325 degrees F, convection oven heat set to 320 degrees F.
• Set oven rack to lowest position.
• Remove the giblets and neck from the cavity.
• Rinse the turkey well with cold water inside and out then pat dry with a paper towel.
• Place the turkey on a rack on a roasting pan.
• In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
• Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
• Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
• Season the turkey all over with salt and lots fresh ground black pepper.
• If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.
• Place/tent a large piece of heavy foil over the turkey.
• Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
• Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
• If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
• After about 2-1/2 hours of cooking time remove the foil.
• Keep roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).
• The total cooking time for this 18-pound stuffed bird should be about 4 hours.
• Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (DO NOT slice the turkey before 30 minutes or all juices will flow out of the bird!).
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• **NOTE** cooking times for whole turkeys cooked at 325 degrees are as follows.
• For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.
• For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.
• For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
• For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.

HOW LONG TO COOK A TURKEY AT 325 ºF

Steps:

• Preheat the oven to 325 F. Rinse the turkey and pat dry with paper towels. Place turkey on a rimmed baking sheet or roasting pan.
• Combine 1-1/4 teaspoons kosher salt, two tablespoons oil, minced garlic, four thyme sprigs, and three rosemary sprigs in a small bowl; rub all over turkey.
• Turn the turkey breast side up on the prepared baking sheet so drumsticks are pointed toward the opening of the oven.
• Pour apple cider into the cavity, and tie legs together with kitchen twine.
• Bake turkey until a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165 degrees F and breast temperature reach 155 degrees F, 1 hour 45 minutes to 2 hours 15 minutes.
• Baste every 30 minutes with pan juices. If desired, place red onions and mushrooms around the turkey during the last 30 minutes of bake time.
• Remove turkey from oven; transfer to a platter and let stand, loosely covered with foil, at least 30 minutes before carving (internal temperature will rise 5 degrees F).
• Discard herb sprigs, and drain fat from the roasting pan. Place the roasting pan on the stove; heat pan juices to simmer over medium heat.
• Add remaining 3/4 teaspoon salt and chopped thyme and rosemary; cook until reduced by half.
• Remove from heat, whisk in one tablespoon oil and Dijon mustard; season with salt and pepper, if desired. Carve turkey, and serve with gravy.