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

[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.

[lainie]

"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.

[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.

[MissAmericanPie]

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

[South40]

[drstevej]

I'll carve the Turkey if you don't mind.

[lilylangtree]

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.

[lainie]

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.

[JoeSixPack1]

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!

[perfect stranger]

That's disturbing.

[tubebender]

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.

[Cinnamon Girl]

No there's no instructions on the wrapper or popup button. I bought a fresh Empire turkey from the market.

[Fintan]

As a general rule, you want to cook your turkey till it looks like this...

and not this...

[AGreatPer]

"I'll carve the Turkey if you don't mind."

Nothing beats an electric knife.

[sneakers]

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! :-)

[RedBloodedAmerican]

You cook it?

[RedBloodedAmerican]

Cook much?

[RedBloodedAmerican]

Single?

[RedBloodedAmerican]

180° in the thigh.

[rightazrain]

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!

[RedBloodedAmerican]

Just call me matchmaker; no need to thank me.