Frank's Recipes! Turkey Roasting Tips

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Cooking Hints and Tips

Turkey Roasting Tips

Cooking by high heat method gives a gorgeously brown turkey which remains juicy. Proper timing (or an instant read thermometer) is essential to make sure the turkey is cooked.

Preheat oven to 400oF. Bring the bird to room temperature and truss.

Roast for 15 minutes per lb for the first 10 lbs and 7 minutes per lb for each succeeding one. After 1 hour turn heat to 375oF. Baste every half hour, if you remember.

For example, a 14 lb turkey will cook for 150 minutes for the first 10 lbs (10 x 15 minutes) and 28 minutes for the last 4 lbs (4 x 7) giving a total cooking time of about 3 hours. With a stuffed bird, add an extra 15 minutes. This method works perfectly because the turkey starts to cook from both the outside and the inside, cutting down the roasting time.

Roasting on a rack lets the heat circulate, cooking the underside as well as the breast. If you find the skin is becoming too brown, brush butter or turkey drippings on cheesecloth or parchment paper and lay it over the skin for the last hour. Never cover with foil; you get a steamed bird.

Trussing helps the turkey roast more evenly by protecting the breast. It also preserves the shape after cooking and keeps the stuffing from falling out. To truss, cut a piece of string four times as long as the length of the bird. Place the string evenly under the back and wing section, bringing both ends up to breast level. Draw along the body and hook under the legs, cross over and bring each end around the tail. Pull up around the cavity and tie in a bow around the legs for easier removal after roasting. If the bird is stuffed, use a metal skewer to close the cavity, or sew with a trussing needle and string.