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How Long and at What Temp. Should I Cook a 19 Pound Turkey?

Posted on 11/28/2002 9:58:00 AM PST by Cinnamon Girl

Every year I look up recipes for how to roast the turkey, and there are so many variations out there of temperatures for the oven and what temperature the thigh meat should be to determine if it's done.

My turkey is out and ready to go and people are coming at 3pm.


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1 posted on 11/28/2002 9:58:01 AM PST by Cinnamon Girl
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To: Cinnamon Girl
300 Degrees, 20 min per pound.
2 posted on 11/28/2002 10:00:13 AM PST by BuddhaBoy
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To: Cinnamon Girl
"How long should I Cook a 19 Pound Turkey??"

'Til its done.

Gobble, gobble
3 posted on 11/28/2002 10:00:16 AM PST by VMI70
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To: Cinnamon Girl
325 degrees about 3 1/2 to 4 hours should do nicely. If you have a thermometer, thight temp should be 170 degrees
4 posted on 11/28/2002 10:00:18 AM PST by bigfootbob
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To: Cinnamon Girl
Does the turkey have a little plastic button in it? Most turkeys you buy at the store do. If so, you just cook it until the button pops out.
5 posted on 11/28/2002 10:00:27 AM PST by JenB
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To: bigfootbob
Thigh temp
6 posted on 11/28/2002 10:01:09 AM PST by bigfootbob
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To: Cinnamon Girl
400 Degrees for 1/2 an hour. Then lower the temp to 350.

Cook until the breast registers 140.

Let it rest on the counter for half an hour before carving.

L

7 posted on 11/28/2002 10:02:47 AM PST by Lurker
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To: Cinnamon Girl
It depends on how long ago the turkey's appendix was removed.
8 posted on 11/28/2002 10:03:15 AM PST by per loin
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To: Cinnamon Girl
I'm doing my 14-pounder at 325F. It will take 3.5 hours because I'm stuffin' it.

What I do is test both the white and dark meat as it's cooking. When the breast reaches 150F, I remove it and wrap in foil, and put the bird back in until the dark meat is done. The breast continues to finish cooking in the foil without drying out.. and the dark meat needs a temperature of 175F.
9 posted on 11/28/2002 10:03:59 AM PST by lainie
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To: Cinnamon Girl; xzins
Happy Thanksgiving
10 posted on 11/28/2002 10:04:06 AM PST by drstevej
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To: Cinnamon Girl
Go to www.foodtv.com They have a ton of recipes. I'm doing mine at 500 degrees for 30 minutes and then cover with foil and I think 350 until it's cooked to the right temp. I hope I don't end up like Bernie Mac last night.

11 posted on 11/28/2002 10:05:09 AM PST by Lx
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To: Cinnamon Girl
My turkey is out and ready to go and people are coming at 3pm

Make sure you wash it thoroughly inside and out--don't forget the bag inside!

I always go by my Better Homes Cook Book and according to it 325 for a 16-20 pound turkey is 5 1/2 - 6/12 hours, which is longer than the other advice offered. Cover loosely with foil so it doesn't touch the bird and remove foil the last 45 minutes. Baste occasionally. This is for a stuffed bird. Good luck and Happy Thanksgiving!

12 posted on 11/28/2002 10:06:50 AM PST by cyncooper
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To: Cinnamon Girl
all meat continues to cook after removal...this is why "letting it rest" is so important...the general rule is, it'll raise 5-15 degrees after leaving the oven..I think Lurker comes the closest
13 posted on 11/28/2002 10:07:34 AM PST by Bobber58
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To: Lurker
400 Degrees for 1/2 an hour. Then lower the temp to 350.

Cook until the breast registers 140.

Let it rest on the counter for half an hour before carving.

This would be what I would do -- except that I'd go 450/325.

There should be instructions on the wraper. Hopefully, there will be a pop-up thermometer.

14 posted on 11/28/2002 10:09:15 AM PST by The Other Harry
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To: Cinnamon Girl
Always at 325 with a thermometer in the thigh and on the lowest rack in your oven! Enjoy:)
15 posted on 11/28/2002 10:10:45 AM PST by Shar1
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To: Bobber58
Absolutely let it rest 1/2 hour. If stuffed, spoon out stuffing and carve!
16 posted on 11/28/2002 10:11:35 AM PST by cyncooper
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To: Cinnamon Girl
4 hours at 325 (Add about 15 minutes if you stuffed it.)
17 posted on 11/28/2002 10:11:54 AM PST by Clara Lou
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To: Cinnamon Girl
A link to Butterball's website.

Weights & Cooking Time

They have a faqs page that links from there as well.

18 posted on 11/28/2002 10:12:39 AM PST by csvset
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To: Cinnamon Girl
The turducken took us five and a half hours at 325.

But how long do you leave a tofurkey in the oven?

19 posted on 11/28/2002 10:13:19 AM PST by mhking
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To: mhking
But how long do you leave a tofurkey in the oven?

Only long enough to show your guests, so that they LEAVE, and you have your real Turkey (and beer) all to yourself.

20 posted on 11/28/2002 10:16:06 AM PST by BuddhaBoy
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To: Cinnamon Girl
"Joy of Cooking" says:

Place the bird in a preheated 450F oven, reduce heat immediately to 325F (because your bird is large), baste frequently.

For turkeys weighing over 16 pounds, allow 13-15 minutes per pound. Add about 5 minutes to the pound if it's stuffed.

"We have found the flavor remarkably superior when the meat is sealed by high temperature at the outset."

And, definately let it rest when it comes out of the oven. The juices need time to redistribute after the hot assault is over.
21 posted on 11/28/2002 10:16:51 AM PST by lainie
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To: everyone
I didn't stuff the bird, but am cooking the stuffing separately because I heard that helps not to have to overcook the breastmeat. Dry white meat blows. Look at Al Gore.
22 posted on 11/28/2002 10:17:14 AM PST by Cinnamon Girl
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To: Cinnamon Girl
Wash him, inside and out, take a palm full of salt and rub the inside of his cavity, if your not stuffing him. Give him a crisco oil rub and salt his outside lightly.

Bend his wings under him, tuck his legs back into the hiney strap, and cover his legs with foil or well oiled paper towel so they won't turn too brown. cover the bird completely with a foil tent so the steam can vent.

Put him in the over at 400 for 15 mins, reduce temp to 375 and cook for 5 total hours. During the last hour, remove foil from the bird and start basting. Baste the bird all over, every fifteen mins until he's golden brown. Enjoy
23 posted on 11/28/2002 10:17:44 AM PST by MissAmericanPie
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To: drstevej

24 posted on 11/28/2002 10:18:39 AM PST by South40
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To: South40; xzins
I'll carve the Turkey if you don't mind.
25 posted on 11/28/2002 10:19:52 AM PST by drstevej
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To: Cinnamon Girl
Don't the roasting directions appear on the wrapping of the turkey? According to the roasting chart that I have, 16-20 pounds stuffed roasting time is 4 1/2 to 5 hours, unstuffed roasting time 4 to 4 1/2 hours. Since cooking time can vary due to equipment, for best results use a meat thermometer by inserting it into the thickest part of the breast without touching bone. Thermometer should read 175-180 degrees Fahrenheit. Turkey should be thoroughly cooked and easily pierced with fork and the juices run clear.
26 posted on 11/28/2002 10:19:58 AM PST by lilylangtree
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To: Cinnamon Girl
Dry white meat does blow. That's why I remove them. It's a tip I got a few years ago and it works great. If you leave the breasts on the bird til the dark meat's done, the white meat overcooks. Yuk.
27 posted on 11/28/2002 10:22:29 AM PST by lainie
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To: mhking
But how long do you leave a tofurkey in the oven?

You don't. Any family that wants one, hand it to em raw and send em home. This ain't their day. Pilgrims were meat eaters! :-)

Happy Thanksgiving!

28 posted on 11/28/2002 10:25:18 AM PST by JoeSixPack1
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To: South40
That's disturbing.
29 posted on 11/28/2002 10:28:43 AM PST by perfect stranger
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To: Cinnamon Girl
I didn't stuff the bird, but am cooking the stuffing separately because I heard that helps not to have to overcook the breastmeat. Dry white meat blows. Look at Al Gore.

If you brine the bird the white meat will be moist but it may shorten the roasting time and you should tent the breast if you are experiencing dry meat. We have a convection over and it cooks a little faster also and we use a remote digital thermometer. You can not always trust the popup button per Alton Brown.

30 posted on 11/28/2002 10:29:05 AM PST by tubebender
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To: lilylangtree
No there's no instructions on the wrapper or popup button. I bought a fresh Empire turkey from the market.
31 posted on 11/28/2002 10:30:00 AM PST by Cinnamon Girl
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To: Cinnamon Girl
As a general rule, you want to cook your turkey till it looks like this...

and not this...


32 posted on 11/28/2002 10:31:56 AM PST by Fintan
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To: drstevej
"I'll carve the Turkey if you don't mind."

Nothing beats an electric knife.

33 posted on 11/28/2002 10:33:06 AM PST by AGreatPer
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To: Cinnamon Girl
I'm no Susie Homemaker, but my turkey always turns out great. I use a Reynold's oven cooking bag (turkey size, of course). Follow directions on the bag (don't forget to shake a tbls. of flour in it first) and then put about six 1/2 inch slits in the bag to let steam out. I always get the Honeysuckle turkeys with the red pin in the side that pops out when the turkey is done. Next year, you may want to try it. Believe me, it takes the guesswork out of it and the turkey is so moist that the leg falls off when you take it out of the bag. As for this year, all of the other suggestions I've read are good too! :-)
34 posted on 11/28/2002 10:33:44 AM PST by sneakers
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To: Cinnamon Girl
You cook it?
35 posted on 11/28/2002 10:35:46 AM PST by RedBloodedAmerican
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To: Cinnamon Girl
Cook much?
36 posted on 11/28/2002 10:35:56 AM PST by RedBloodedAmerican
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To: Cinnamon Girl
Single?
37 posted on 11/28/2002 10:36:06 AM PST by RedBloodedAmerican
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To: Cinnamon Girl
180° in the thigh.
38 posted on 11/28/2002 10:36:50 AM PST by RedBloodedAmerican
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To: Cinnamon Girl
Listen to the wise advice regarding starting out with a hot oven (I do 400 deg. for 30 min., then cut back to 375 deg.)

That hot start seals in the juices so the bird doesn't dry out. Your bird will cook quicker and be juicier.

And Mama always said, "Never cover that turkey with nuthin' -- no foil tents!" It causes it to steam and there go the juices.

Eyeball yer bird and when the top side is pretty golden brown, flip him over, brown the back side, then flip up again. Before long, that little thermometer thingie will pop up. About 20 - 30 minutes on the deck will do before the carving begins.

Yum!
39 posted on 11/28/2002 10:37:32 AM PST by rightazrain
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To: Tennessee_Bob
Just call me matchmaker; no need to thank me.
40 posted on 11/28/2002 10:37:34 AM PST by RedBloodedAmerican
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To: sneakers
350 degree peanut oil -- 3 1/2 min. per pound - Fried turkey the only way to go.. 19 lbs - 65 min - it'll be perfect!!
41 posted on 11/28/2002 10:38:07 AM PST by Froggie
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To: tubebender
Alton Brown hasn't steered me wrong yet. I followed his brine recipe this year and last. It was great last year!!! On your convection oven, do you lower the roasting temp with convection on? My manual says to drop the temp 25 degree but I don't have any experience using it.


42 posted on 11/28/2002 10:38:16 AM PST by Lx
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To: Cinnamon Girl
BTW, buy a fryer with peanut oil. 4 minutes per pound or til it floats (heat up to 325 to 350).

Once you go fried, you'll never go back.

43 posted on 11/28/2002 10:39:12 AM PST by RedBloodedAmerican
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To: Cinnamon Girl
Cover it with seeds,
Cook it 'til it bleeds,
Take it from the oven
And cut it 'til it pleads.

Thuh end.
44 posted on 11/28/2002 10:41:41 AM PST by paulklenk
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To: rightazrain
Oh yeah, forgot to tell ya the best part-- I cut slivers of garlic. Then I puncture little holes and shove them in. As many slivers as you want, front and back, on legs, etc. Then I salt the bird pretty heavy in the cavity. Also, as the bird gets closer to being done, take off any ties you have on the legs, spread-eagle the legs somewhat, cut open the inner thigh skin so the heat can get in there. It's the hardest part to get done and this solves it. You can put a little foil over the legs if they're browning too much.

There. That exhausts my knowlege of turkey cookin'.
45 posted on 11/28/2002 10:47:00 AM PST by rightazrain
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To: rightazrain
I'm suprised that no one has made a comment about "electric knife" that I posted above.

Last night at my local watering hole I took a survey of the guys. Out of 25 guys that claim they carve the bird, NOT ONE used an electric knife. I was shocked.

46 posted on 11/28/2002 10:54:12 AM PST by AGreatPer
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To: sneakers
I'm glad to hear you use a cooking bag too. I was beginning to think I was the only freeper that cooks my turkey in a bag. It's always moist and takes less time to cook too.
47 posted on 11/28/2002 10:55:04 AM PST by muggs
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To: Cinnamon Girl
1000 C for 5 seconds.
48 posted on 11/28/2002 10:55:11 AM PST by Saturnalia
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To: Cinnamon Girl
We'll be looking for an after action report, Cinnamon Girl ...
49 posted on 11/28/2002 10:56:02 AM PST by Pegita
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To: Cinnamon Girl
No there's no instructions on the wrapper or popup button. I bought a fresh Empire turkey from the market.

Next year, get a thermometer. That's the only way to go. There's a really cool electronic one made by Polder which can be read without opening the oven, but any thermometer is the thing.

Covering with and basting thru cheesecloth is not a bad idea, but I would not do that while the oven is over 375.

As mentioned earlier, I am an advocate of a short shot (half hour) at 425/450, then dropping to 325.

I don't time zone you're in, but you better get that bird in the oven. ;)

50 posted on 11/28/2002 10:58:07 AM PST by The Other Harry
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