Turkey is the main attraction on special occasions; it is difficult to cook, but it all depends on the internal temperature. Learn to cook the perfect turkey based on internal temperature.
To ensure that the turkey is cooked but not overcooked, use a thermometer to check the internal temperature, which should be 82°C; insert it into the thickest part of the thigh.
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The baking time depends on the weight of the turkey; for example, for a stuffed turkey weighing between 5.5 to 6.5 kilos, the time will be approximately 3 1/2 to 4 hours, without stuffing approximately 1/2 hour less.
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There are other factors that affect cooking time. For example, whether the turkey is frozen or just taken out of the refrigerator (5°C).
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A dark baking tray absorbs more heat, which will cause the turkey to cook faster. In contrast, a metal tray reflects heat and dramatically decreases cooking speed.
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Bake your turkey at 163°C. Do not use lids; this may speed up the process but will yield unfavorable results. Start with the turkey breast side down; this allows the juices to gather in the breast. After 1 hour of cooking, flip the turkey, the grill marks will disappear during the rest of the cooking.
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Let it rest; the heat from the oven causes the juices to concentrate in the center of the turkey, so after roasting, let it rest for about 20 minutes. The juices will redistribute and the slices will be juicier.
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How much turkey per person? For turkeys under 6 kilos, estimate 500 grams per person; for heavier turkeys, estimate a little less, as although the turkey has more weight in meat, it also has it in bone. If you want there to be enough for everyone to eat twice, calculate an additional 200 grams per person.
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If you plan to host many guests, it is better to cook 2 smaller turkeys than one very large one.