How to Roast and Carve a Turkey!

November 25, 2009 on 10:21 am | In The Heart of Your Home | No Comments

How to Roast and Carve a Turkey!

You’ve read our commonly asked questions and do’s and don’ts of turkey preparation so here is a little more of turkey basics. Different sizes of turkeys take different amounts of time to cook. Most importantly you must make sure the temperature of your turkey is at least 165-170. If you are roasting a turkey it is also helpful if you have an oven thermometer as well as the meat thermometer. Most store baught turkeys have a pop up indicator to let you know when the turkey is done.

Clean Your Turkey. After your turkey has thawed and you’re ready to bake remove any wrapping and the giblet packets containing the gizzards, neck and heart. This is located in the neck cavity. Once you have removed this make sure to rinse the turkey with water and pat dry. After cleaning take a stick of butter and coat the inside and outside of the turkey. By rubbing down the turkey with butter it adds a little extra moisture to the meat.

Turkey Breast at 325 Degrees
2-4 pounds: Baking 1 hour and 30 minutes to 2 hours
3-5 pounds: Baking 1 hour and 30 minutes to 2 hours and 30 minutes
5-7 pounds: Baking 2 hours to 2 hours and 30 minutes

Un Stuffed Turkey Wrapped In Foil at 450 Degrees
8-10 pounds: Baking for 1 hour and 15 minutes to 1 hour and 45 minutes
10-12 pounds: Baking for 1 hour and 45 minutes to 2 hours and 15 minutes
12-16 pounds: Baking 2 hours and 15 minutes to 3 hours
16-20 pounds: Baking 3 hours to 3 hours and 30 minutes
20-24 pounds: Baking 3 hours and 30 minutes to 4 hours

Stuffed Turkey at 325 Degrees
6-8 pounds: Baking 3 hours to 3hours and 30 minutes
8-12 pounds: Baking 3 hours and 30 minutes to 4 hours and 30 minutes
12-16 pounds: Baking 4 hours to 5 hours
20-24 pounds: Baking 5 hours to 6 hours and 30 minutes

Stuffed Turkey in Oven Roasting Bag at 350 Degrees
12-16 pounds: 2 hours and 30 minutes to 3 hours
16-20 pounds: 3 hours to 3 hours and 30 minutes
20-24 pounds: 3 hours and 30 minutes to 4 hours

Carving Instructions:
Carving your turkey is easier if you allow 15 to 20 minutes for the turkey to settle.

1. Place turkey breast side up.

2. Gently pull leg and start cutting. Legs and thighs can be cut at the joint to be separated and those can be served as whole pieces.

3. Your next cut needs to be right above the wing to make a horizontal cut. It is easiest if you have a fork inserted in the top so that you have a better control when cutting.

4. Once the horizontal cut has been made starting at the outer edge of the bird about halfway up the breast make thin or thick slices down to your horizontal line.

5. After doing one side, repeat process on the other side.

6. Finally Enjoy!