If you have a probe-style thermometer with an alarm (which I highly recommend), set the alarm to 161 degrees. You want the end of the thermometer to be in the middle of the thickest part of the breast. Go right through the foil and into the turkey breast. This is also the time to put in your meat thermometer ( here’s how). Now all you should have to do it place the foil triangle over the bird and give it a gentle pat to stay in place. Remember, your turkey just came out of a 500 degree oven, so it is hot-hot-hot! This is why we shaped the foil to fit before. Second, it cooks the outside layer fast, which sears all the juices inside (just like cooking the perfect steak hot and fast).Īfter 30 minutes, take the turkey out, and lower your oven temperature to 350 degrees. First, it gives the outside of your turkey a beautiful golden color (also thanks to the oil you brushed it with earlier). That short, hot roasting does a couple of things. Roast the turkey at 500 degrees, without the foil triangle, for 30 minutes. Preheat your oven to 500 degrees Fahrenheit. I need you to take a leap of faith with me, or rather with Alton Brown. Now it’s time to pop your turkey in the oven. You’ll want to set it somewhere where it won’t get crushed, or accidentally thrown away. You don’t need the turkey triangle right now, but you’ll want it in about 30 minutes. Gently take the foil off, coat the part that will touch the turkey with canola oil, and set it aside. Press the triangle down so it forms to the shape of the turkey breast. Don’t be shy with the oil – if you think you’ve used enough, go over it one more time! Then grab a sheet of aluminum foil, and fold two corners in so you have a triangle shape.
#Turkey ready temperature skin#
Brush the skin of your turkey with canola oil (I use a silicone brush like this one). I think the turkey triangle is the single most important part of roasting a turkey. That just keeps these little guys out of the way and keeps them from burning. Rotate the little flapper behind the turkey, so it looks like it’s resting with the arms behind the shoulders. And no one likes dry turkey.īut I do put a few things inside the turkey – onion, apple, a cinnamon stick, a few sprigs of rosemary, and a few sage leaves.īefore the turkey is ready to go into the oven, you need to tuck the wings under the back. And if you put stuffing inside the turkey, it just takes longer to cook, which means you’re more likely to end up with a dry turkey. And there are way too many of us to fit all that stuffing inside the bird. John’s family has an out-of-the-bird stuffing (aka dressing) recipe that they do every year.
This technique is from Alton Brown’s Good Eats. I love the way he approaches cooking with science! 1. Again, there’s the food safety issue, but it is also SO SALTY that anything you try to cook with it will be ruined. (You’ll be thoroughly cooking your turkey, so don’t worry about food safety there.) Do not try to use the brine liquid for cooking.
It’s had a raw turkey sitting in it for 12-18 hours at this point, so there are some food safety issues. When you take the turkey out – throw the brine away. All the prep work you do will be wasted if you overcook your bird.
#Turkey ready temperature how to#
But don’t be afraid! You can cook the perfect turkey in under two hours, by following these 3 simple steps.Īfter learning how to brine the perfect turkey, you need to learn how to cook the perfect turkey.
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