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How To Boil A Whole Turkey

How To Boil A Whole Turkey

How To Boil A Whole Turkey

To boil a whole turkey, you’ll need a large pot or boiling vessel. Fill the pot with enough water to cover the turkey by several inches, then bring the water to a boil. Carefully lower the turkey into the pot, and boil Turkey for about 30 minutes. Remove the turkey from the pot to cool.

Cook the turkey in a skillet with two to three slices of carrot, two quartered onions, one to two garlic cloves, salt, pepper, and whatever other spices you like. Then, add seasonings to the turkey, and finally, the broth (we used chicken broth) to the pot. Place a turkey on a wire rack into the large roasting pan, then season the whole turkey including the breasts and the cavity cavity with salt and pepper.

Place the turkey into a large pan with all of the ingredients for the broth, add water until it just covers the top of the breast, bring to the boil, then lower to a gentle simmer. I usually put my heat on high to get water to almost boiling, then drop my heat to medium for nice braise as that bird warms. Once it is reached, turn the heat off and let the turkey rest for 20 minutes before removing it from the water.

Salt & pepper instructions Remove turkey and butter from refrigerator, let sit at room temperature for 30 minutes, before cooking bird. Remove thawed turkey from refrigerator 1 hour before roasting, allowing to reach room temperature. If your turkey is frozen, then you need to allow plenty of time for it to thaw in the fridge before cooking.

After removing your turkey from the oven, allow your turkey to rest for at least 15 minutes, or up to 40 minutes (this gives you a little extra time in case you have to roast or heat up something else in the oven). Alternatively, you can begin to cook the turkey with it covered with foil, and then in the final hour or so of cooking, you can take off the foil to allow the turkey to sear. Leave the foil on, then put back into the oven for the final 40 minutes, allowing the turkey to brown.

Learn how to boil a whole turkey

Regardless of the size, remove a smaller turkey 40 minutes before end of cooking, take the foil off, and spoon the entire pan onto turkey. Leave a 10- to 15-pound bird in the original wrapper and put in the roasting pan, breast side up. About an hour before you want to bake the bird, take the turkey out of the refrigerator–it will be more uniformly cooked when not overly chilled.

At Room TemperatureIn the Refrigerator
OpenedLast about 3 to 5 daysFor 5 to 7 days
UnopenedUp to 10 daysfor 12 days
Shelf life according to the storage.

The whole poaching process will finish cooking that bird in about 1-1/2 to 2-hours at 165degF poultry temp. Cooking times for 12-13-pound chickens are in the range of 45-55 minutes, and those for a 15-18-pound turkey are in the range of one to 15 minutes. If you had a smaller 12 pound turkey, then this might have taken around 3 days, whereas a 14-pound turkey will have taken closer to 4 days.

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Cooking times vary depending on the size of your turkey, and it is important to keep in mind that not all ovens are created equally. The following graphic can help you get a feel for how long to cook a turkey, but keep in mind that all ovens are not created equally.

Using a regular oven, you will want to cook a 10-pound turkey for between 2.5 hours to 3 hours 20 minutes at 325 degrees F, until internal temperature hits 165 degrees F. The standard oven temperature for turkey is 325degF, which is the lowest temperature that the USDA recommends to cook turkey.

The only way to truly know whether or not your turkey is cooked (165degF) is with a thermometer (I like this one). A turkey is completely cooked when internal temperatures in all parts of it reaches 165 degrees F. Checking is done by sticking a meat thermometer in the deepest parts of that bird to get the temperature to 165 degrees.

The best way to avoid overcooking or undercooking a turkey is to check the inside temperature of your bird with the help of the meat thermometer. Check the innermost parts of your thighs and wings, as well as the fattest parts of the breast, to get the most accurate reading using your meat thermometer (make sure that your turkey has reached an internal temperature of 165degF).

About 15 minutes before you want to roast, preheat your oven according to the recipe for your turkey (we recommend a 350degF temperature and cooking time of 13 minutes per pound, or until the instant-read thermometer shows an internal temperature of 160degF if placed in the thickest parts of the thighs and breast). Baste the turkey with the remaining butter-herb mixture, then roast at 325F for about 15 minutes per pound, or until an internal temperature of 165degF.

The roasting time for turkeys is 15-20 minutes per pound at 325F for each pound of unstuffed turkey. The general rule is to check your turkeys weight (it should be listed on your label) and to cook for 15 to 20 minutes at 325degF per pound of turkey (unstuffed). Cooking times are increased for turkey when carved up, sliced leg, wings, and breast into two halves.

Also, basting requires constantly opening up the oven, causing the oven to lose heat and for the turkey to cook longer — this can result in a dry turkey. We only basted the smaller turkey once while it was cooking, and that was when we added a lovely butter, herbs, and maple syrup glaze.

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Once the turkey is out of the oven, serve with favorite vegetables and beans, or simmer. Use your ovens lighter to check to make sure that the skin is golden, and then lay a big sheet of foil on top of the breast of the turkey to help prevent overcooking. Using a knife, I carefully separated the turkey skin from the breast meat, and packed it with my fresh herbs for the bird (roast, sage, and thyme).

With my mothers oven-roasted turkey recipe, you have vegetables in the bottom of the skillet. My moms roast turkey recipe uses 325degF for cooking turkey, which is a perfect temperature for cooking it efficiently and not overcooking. After your turkey is done cooking, you will have some cooking juices at the bottom of the skillet, as well as some brown bits from cooking.

Can you boil raw turkey?

Yes, we can start by making many lengthy slits into the breasts, legs, and thighs using a sharp knife. The bird should be placed in a big stockpot with water completely covering it. The pot should be heated to a rapid simmer before returning to a rolling boil. Cook the turkey for two hours with the lid on the pot.

How long does it take for turkey wings to boil?

Add the chicken wings, bell pepper, onion, and heated water after the flour has become brown, and then bring to a boil while stirring periodically. As soon as the kettle begins to boil, add the thyme, salt, and pepper. Cooking time for turkey wings should be anything between 45 and 60 minutes or longer.

How long does it take to boil a turkey?

Let the turkey boil in the pot. For a turkey weighing 12–13 pounds, the cooking time ranges from 45–55 minutes to one hour–one hour and 15 minutes. The turkey will be perfect after an hour and ten minutes of boiling.

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