Cooking the turkey | Turkey recipes | Jamie Oliver recipes (2024)

FAQs

Should I put butter under the skin of my turkey? ›

There are four essential steps for a perfectly roasted Thanksgiving turkey: brining, stuffing with aromatics, rubbing with herb compound butter, and roasting to perfection. The herb butter does double duty. Part of it is rubbed under the skin and over the meat of the bird for a major boost in flavor.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

What Temperature to Cook the Turkey? Cook your turkey at 325 degrees F for most of the cook time; in the final 45 minutes, remove the cover or foil tent from the turkey, increase the oven temperature to 425 degrees F and baste the bird with butter. The initial lower oven temperature cooks the turkey through evenly.

Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.

Should you rub turkey with butter or oil? Some chefs suggest rubbing the turkey skin with vegetable or olive oil rather than using butter for turkey. This debate has very little to do with the meat itself but more to do with getting brown, crispy skin.

Roasting the bird slowly, at a lower temperature is the best way to achieve tender meat. You should still prep the bird with butter, salt, and pepper, as described above (or dry-brine it). To cook, set your oven to 325°F and roast for 3½ to 4 hours for a 12- to 14-pound bird.

Brine your turkey for the best juicy bird.

In recent years, brining has become more popular and can be done with either a wet or dry brine. A wet brine involves immersing the turkey in a salt-water solution for 12-24 hours. Dry-brining is where salt is rubbed over the turkey skin for 24-48 hours before cooking.

Roasting times for the turkey will vary based on the size of the bird as well as whether it's stuffed or unstuffed. As a general rule of thumb, plan on roasting your turkey for 15 to 20 minutes per pound—though to prevent undercooking or overcooking the bird, a thermometer reading will be your best bet.

To find out if your turkey is done without a thermometer, pierce the mid-thigh muscle with a fork, explains Johnson. "When the juices run clear, and no longer reddish or pink in color, it's a good indication that your turkey is done." In most cases, the deep thigh is the last part of the turkey to be done.

First, allow your cooked turkey to sit for about 20 minutes before starting to carve. Beginning halfway up the breast, slice straight down with an even stroke. When the knife reaches the cut above the wing joint, the slice should fall free on its own.

Is turkey done at 165 or 180? ›

The Right Way to Take the Temperature of Your Turkey

The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!).

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

Put the turkey on top of the vegetables, put in the oven and roast in the oven for 45 minutes, or until lightly golden brown. Reduce the heat to 350 and continue roasting, basting with the warm chicken stock every 15 minutes until basting with some of the chicken stock every 15 minutes, about 2 to 2 ¼ hours longer.

Wedges of lemon, orange, lime and even grapefruit provide your turkey with an extra layer of flavor. Plus, these fruits add moisture to your turkey as it cooks so you end up with a juicy Thanksgiving centerpiece.

The cool, dry air of the fridge will further dry out the skin, ensuring maximum crispiness. Next, just before you're ready to put the turkey in the oven, give it a generous rub of oil. Many people like to use butter for this, but using oil will actually yield a crispier skin because butter is 20% water.

In fact, there is no actual butter in or on a Butterball turkey. The fresh turkeys are injected with a basting solution made of salt water and “common household spices,” one brand representative told me. Butterball will not share the ingredients of its secret basting formula.

Preheat the oven to 180C (140C fan oven, Gas mark 4) and put the turkey in for the calculated time. The bird is cooked when you can pierce the thickest part of the breast meat and the juices run clear. Be liberal with butter, as it makes for a moist bird. 50-75 grams of butter should be adequate.

Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely.