We suggest covering your turkey (foil or lid) during roasting to keep moisture in, then uncover during the last hour of roasting to cook the skin and give it that golden finish. Rest the bird UNCOVERED.
To bacon wrap or not to bacon wrap? Always a great flavor, but be careful with brines, seasoning and a bacon blanket as the added salt from the bacon may cause a saltier than desired turkey.
Adding some smoke to your turkey before roasting? Here are a couple things to remember
Smoke at low temp of 165˚ - 180˚
Smoke time is not part of the cooking time
If you need to cook for 3 hours and want to smoke it for an hour, add that hour to the total cook time.
Use fruit woods (cherry, apple or maple) for a more well rounded smoke flavor
Use hardwoods (alder, mesquite or hickory) for that heartier smoke flavor
Turkey Breast ONLY COOKING – 350 Degrees for 20 minutes, turn down to 275 until done.
4 – 6 Pounds 2 Hours
6 – 8 Pounds 3 Hours
Allow the turkey to rest for about 15 minutes prior to carving to allow the juices to settle.
Approx Traeger Cooking times per pound: 11-18 mins per pound, set at 350 degrees
Approx Big Green Egg Cooking times per pound: 11-15 mins per pound, set at 350 degrees INDIRECT
Big Green Egg Direct Cooking 8-10 Minutes per pound, set at 375 degrees DIRECT
Approx Weber Grill Cooking times per pound 11- 18 mins per pound, set at 350 degrees INDIRECT
Weber Direct Cooking 8-10 Minutes per pound, set at 375 degrees DIRECT
Save those pan drippings, they make the best gravy.
The National Turkey Federation also offers these safety recommendations:
Do not roast the turkey in a oven temperature lower than 325° F. Poultry should be roasted at Minimum 325° F. or higher to avoid potential food safety problems.
Do not roast the turkey in a brown paper grocery bag. Present day grocery bags may be made of recycled materials and are not considered safe for food preparation.
Do use a meat thermometer (available at most grocery stores and kitchen shops) to determine the correct degree of doneness. Turkey is done when meat in the thigh reaches 180°F or (meat in the breast in finished at 165˚ - 170°F).
Published on 10/10/2022.
Always follow manufacturer's instructions before using any product.
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