Tasty Turkey Tips
Time it Right
- The colder the turkey is when it is placed in the oven, the longer it will take to roast.
- The deeper the pan, the longer the turkey will take to roast.
- Opening the oven while the turkey is roasting will create a loss of approximately 15 minutes of roasting time for each time the oven door is opened. Heat escapes and the oven must re-heat to continue the cooking process.
- Preheat your oven for at least 1/2 hour prior to placing the turkey in the oven.
- If the turkey is stuffed, roast if for an additional ½ hour.
- If there are other dishes in the oven, the heat will distribute differently and the turkey may cook slower.
Baste for Taste
- Use a sturdy bulb baster or basting brush – the thin plastic ones can melt if they come into contact with the roasting pan.
- Remove your turkey from the oven and close the oven door while you baste. If you leave the oven door open, you will lose heat, and it takes the oven a long time to regenerate that heat, which increases your cooking time.
- It helps to have an extra cup of rich turkey stock (or stock mixed with clarified butter) on hand specifically for basting.
- Cover the entire surface of the turkey with the juices.
- Time is of the essence as you do not want to disturb the cooking temperature, so baste quickly! A general rule of thumb is:
- Large birds such as turkey, duck, goose: baste every 30-45 minutes
- A whole pig on a spit: once every hour
- Chicken parts: every 15 to 20 minutes
- Barbecuing meat: every 15 minutes