Rest time for turkey11/16/2023 ![]() A rest period before carving (for the turkey, not the cook) is one of the secrets to a moist, juicy bird. ![]() There are many variables that come into play, from the temperature of the turkey, to an inaccurate oven, to frequent opening of the oven door (which drops the temperature) and even the temperature of the stuffing. Tack an additional 30 minutes onto the estimated roasting time, just to be safe.Add your turkey and cooled brine, then place the container in a fridge or cooler with ice. To minimize clean-up, line a large 3-5 gallon container with an oven roasting bag.Plan to brine your turkey for at least 24 hours (remember, we’re going for maximum juiciness). ![]() It also needs to be able to fit in your refrigerator or a large cooler. Be sure to choose a container that’s large enough to hold the bird and the brine.Also allow 30 minutes of resting time after the bird comes out of the oven to allow the juices to re-absorb into the meat (or you will lose all that basting work you did if you carve it too soon!).Ĩ-12 lb | 2¾ to 3 hours 8-12 lb | 3 to 3½ hoursġ2-14 lb | 3 to 3¾ hours 12-14 lb | 3½ to 4 hoursġ4-18 lb | 3¾ to 4¼ hours 14-18 lb | 4 to 4¼ hoursġ8-20 lb | 4¼ to 4½ hours 18-20 lb | 4¼ to 4¾ hoursĢ0-24 lb | 4½ to 5 hours 20-24 lb | 4¾ to 5¼ hours ![]() The key is to cook it until a meat thermometer registers 165° (take temp at thigh, wing and thickest part of breast). So if you are only having a small gathering, consider buying a breast versus the whole bird.Ĭooking times vary depending on whether you prefer to stuff your bird, but the general rule is 15 minutes per pound, so a 16-pound bird can take four hours to cook at 325 degrees. The recommendation is to plan on one and a half pounds of meat per person. The average size turkey bought by our guests is 16-pounds. ![]()
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