Fine Cooking Recipe

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1. 1 On August 1st, 2009, Happily married said:

   325 degrees 20 minutes per lb. Breast side up. It helps to cut little pockets and put butter slivers in them.
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2. 2 On August 1st, 2009, Gary D said:

   Chef Alton Brown suggests the following and I have done this in the past. The turkey turns out PERFECT.

   Place in the oven breast side up.
   30 minutes at 500 degrees (yes, 500 degrees)
   After 30 minutes, cover the top of the turkey with aluminum foil to prevent further browning.
   Reduce heat to 350 and continue cooking until the internal temperature of the breast reaches 161 degrees. Remove from the oven and allow to cool for 45 minutes to 1 hour. It will continue cooking, bringing the temperature over 170 on the counter. Don’t pull out the thermometer until completely cooled, or your turkey will spout juices like a whale and your turkey will be dry.
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3. 3 On August 1st, 2009, chainbart said:

   Happily Married is 100% correct, 325 degrees
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4. 4 On August 1st, 2009, Been There~Done That! said:

   Most important is not how long but at what internal temperature to remove it from the oven, 175-180 degrees in the thigh. Taking the turkey out and let it rest for at least a half an hour before carving. In that resting period you will see the temperature of the thigh meat rise to 180-185 degrees. I’m going to give you an approximate time chart to aide you in timing your meal, but please don’t use this chart as an exact time chart for cooking. It is far less accurate than taking the internal temperature.

   12 to 20 pound turkeys take approximately 20 minutes per pound.
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5. 5 On August 1st, 2009, TheMeltingSnowman said:

   Pre-heat the oven to gas mark 7, 425°F (220°C).

   Cook for 45 minutes then reduce the temperature to gas mark 3, 325°F (170°C) and cook for a further 4-5 hours. Then give it a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C).

   To tell if the turkey is cooked, pierce the thickest part of the leg with a skewer then press the skewer against the leg to see if the juices run clear without any trace of pink – if the juices are clear, the turkey is cooked.
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6. 6 On August 1st, 2009, AliCat said:

   I like to cook my Turkeys in a hot oven, 400 degrees, with the breast (and legs) side farthest back in the oven, and then an hour before it’s done I turn it over to back upside down, and cool it that way, too, so that the juices flow into the thickest part of the meat.
   Bon chance!
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7. 7 On August 1st, 2009, kia1812 said:

   325 degrees, breast side up, cover it with foil until the last 15 minutes or so then uncover to brown it. Cook it un-stuffed for 4 - 4 1/2 hours.
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8. 8 On August 1st, 2009, metallic moment said:

   325 degrees at about 16-20 minutes per pound. After the first hour, cover the breast with foil so it doesn’t get too dry or dark. Slow and easy is the best way.
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