How to Roast a Turkey

How to Roast a Turkey

Roasting a Turkey - Amounts, Times & Temperature

Roasting a Turkey - Amounts, Times & Temperature

Preparing a Turkey for Roasting

Preparing a Turkey for Roasting

Roasting a Turkey - Open Pan Method

Roasting a Turkey - Open Pan Method

Check Temperature of Roasted Turkey

Check Temperature of Roasted Turkey

Roasting a Turkey - Finishing Touches & Leftovers

Roasting a Turkey - Finishing Touches & Leftovers

Turkey Roasting Tricks

Turkey Roasting Tricks

Carve a Turkey like an Expert

Carve a Turkey like an Expert

Carve a Turkey - Platter Garnish & Leftovers

Carve a Turkey - Platter Garnish & Leftovers

Carve a Turkey - Breast Meat

Carve a Turkey - Breast Meat

Carve a Turkey - Wing Removal

Carve a Turkey - Wing Removal

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Carve a Turkey - Dark Meat

Carve a Turkey - Temperature & Carry-Over Resting Time

Carve a Turkey - Temperature & Carry-Over Resting Time

How to Carve a Turkey

How to Carve a Turkey

Roasting a Turkey - Finishing Touches & Leftovers

Roasting a Turkey - Finishing Touches & Leftovers

Check Temperature of Roasted Turkey

Check Temperature of Roasted Turkey

Roasting a Turkey - Open Pan Method

Roasting a Turkey - Open Pan Method

Preparing a Turkey for Roasting

Preparing a Turkey for Roasting

Roasting a Turkey - Amounts, Times & Temperature

Roasting a Turkey - Amounts, Times & Temperature

How to Roast a Turkey

How to Roast a Turkey

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Daniel Traster National Turkey Federation

Chef/Culinary Consultant, Self-employed

http://www.eatturkey.com  

Currently, culinary consultant, freelance food writer, and author of "Welcome to Culinary School."  8 years experience in culinary education management.  Prior industry experience includes: Four Seasons Philadelphia, Occasions Caterers, American University, MacArthur Beverages.  Education: AOS in Culinary Arts from the Culinary Institute of America; BA in English/Theater from Yale University; MS in Adult Learning and Human Resource Development from Virginia Tech.  Active in the following professional associations: The International Association of Culinary Professionals, The American Institute of Wine & Food, The American Culinary Federation, and the Restaurant Association of Metropolitan Washington

Check Temperature of Roasted Turkey

Chef Daniel Traster demonstrates how to roast a turkey including how to check the temperature of roasted turkey.

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Check Temperature of Roasted Turkey

Ingredients

A Turkey
Any seasonings and flavorings that you might wish to add

Instructions

 


1. Preheat your oven to 325 degrees.


2. Cut open the turkey and lift it out of its packaging and remove the giblet bag.


3. Season your turkey by placing some seasoning underneath the skin so that it's directly against the meat. You could also place the seasoning on top or stuff the cavity with flavors.


4. If you choose to stuff your turkey with a traditional turkey dressing, you'll want to keep the wet and dry ingredients separate until just before stuffing them. Then combine them and place them loosely in the cavity of the turkey.


5. Tuck the wings underneath the breast and back to pin them down. Place a V-roasting rack inside the roasting pan and place the turkey on the rack.


6. Place it in the oven, close the door, and allow it to roast. Fifteen minutes per pound of turkey.


7. Use an instant-read thermometer to check the turkey's temperature. 165 degrees is the minimum for a final temperature.

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Transcripts

Daniel Traster: Hi! I am Daniel Traster and we are here learning how to roast a turkey. In this step, we are going to talk about how to know when your turkey is done.

So let's go ahead and pull it out of the oven. In a lot of turkeys you will often see a pop-up internal thermometer, although those work, we are going to use what professional use, which is an instant-read thermometer. You can buy these in just at any kitchen store and what you want to do because these read right at the tip, is insert this into the breast, so that the tip is deep into the meat in the thickest part of the breast, but not touching any bone. What do you looking for is as far as temperature goes is 165 degrees minimum for a final temperature. You need 165 to make sure your turkey is safe from any bacteria, but you can take it out a few degrees early and cover with some foil to let it carry over and continue cooking.

We are going to put it in the breast and right here we have got 164, just about, that's nearly perfect and we are going to test the thigh, the other place you want to check, is the thickest part of the thigh, again, making sure you don't hit any bone, there we go, right there, and again, looking for a minimum of 165.

Now with thigh meat, a lot of times people like it a few degrees hotter and you are looking for closer to 175, but 165 is the minimum you are looking for. And we are warming up there. It is at 157 right now, it will carry over, if we tent this with a little bit of foil, and it will continue cooking as the external heat migrates towards the center and finish at a nice 165 degrees that will keep it nice and moist.

In our next step, we are going to talk about how to use leftovers after you are done carving your turkey.