09 Nov How to Roast a Turkey
Turkey Roasting 101, by Newport Ave market
Turkey Roasting Times by Weight
(for non-stuffed turkeys, roasted at 325°)
Weight (lbs) Roasting Time
10-12 2 ½ – 3 hours
12-14 2 ¾ – 3 ½ hours
14-16 3 – 3 ¾ hours
16-18 3 ½ – 4 hours
18-20 3 ¾ – 4 ½ hours
20-22 4 ¼ – 5 hours
22-24 4 ½ – 5 ¼ hours
24-26 4 ¾ – 5 ½ hours
26-28 5 – 5 ¼ hours
28-30 5 – 5 ½ hours
30-32 5 ½ – 5 ¾ hours
How to prep your turkey for roasting:
When preparing to roast a turkey, it’s important to take a few simple steps to preserve its tender, juicy texture and old-fashioned flavor. When you buy your turkey, your turkey should come very cold, nearly frozen in fact. This is done to preserve the fresh taste and keep your turkey from spoiling. We recommend you take your turkey out of your refrigerator 3-4 hours prior to cooking. It’s normal for ice to be around the wings and drumsticks; this means your turkey has been properly refrigerated. Now let’s talk about how to roast a turkey.
Here is a step-by-step guide for roasting a turkey:
1) Remove the neck and giblets from the neck and chest cavities. Rinse the bird with cold Pat dry with a paper towel.
2) If you plan to stuff your turkey, do so just before cooking. NEVER stuff the turkey the night before, as this practice can encourage bacteria growth.
3) It is our recommendation that you do not stuff your turkey. We believe your turkey will be moister and juicier and cook more thoroughly if you do not stuff it. It is also recommended that you spoon some of the drippings from your cooked turkey over your stuffing to achieve that “stuffed” bird flavor.
4) Place the turkey, breast side up, in an open pan. Add 2-4 cups of water, broth, wine, or a combination of each to the bottom of the pan. (The liquid will help to preserve the bird’s natural juiciness.)
5) Tent the turkey with foil, but do not tightly seal the foil around the pan. This technique will create a self-basting process where the juices hit the foil and fall back onto the turkey, basting the turkey on all sides. Remove the foil 1 hour before the turkey is done, to produce a rich golden-brown color.
6) Let the turkey rest about 20 minutes before carving, to allow juices to well up in the meat. This helps to preserve the moisture of the turkey.
Temperature Tip—proper internal temperatures
for a roasted turkey are:
Call the Newport Ave Market “Turkey Hot Line”
Remember, even the most experienced cooks get nervous when it comes time to prepare a holiday turkey. Roasting a turkey can be a little intimidating for all! Never fear. We always welcome a call to our Meat Department:
Happy Roasting Turkey Chefs!