Probe planement in turkey

9 Comments

  1. You are correct that there are many different recommended ways to roast a turkey. Please provide your recommended method. Ideally it would be applicable for large and smaller birds, provide the juiciest result, minimize flipping or even rotating the pan, and look beautiful whether stuffed or not. That’s a lot to ask, but attempt to stress at least the first two objectives and provide an explanation of likely results when factors are varied. It seems this would provide a byproduct format to explain how to calibrate ones oven using your instruments, a technique I have followed and loved. Personally I flip and rotate very large fresh birds getting wonderful consistent results, but the older I get (Now 75) the more I would like a simpler method if a good one exists. Thanks.

    1. Herb,

      One of our very favorite turkey cooking methods is spatchcocking (this is also a favorite method of many cooking experts). This involves removing the backbone and laying the bird out flat to roast. With the meat in a more uniform layer, the meat cooks faster, and more evenly. You can roast a turkey at 425°F in 45-60 minutes. The meat remains juicy, and the skin is crisp.

      The only drawback to this method is that you won’t have a traditional looking whole roasted turkey to present at your holiday table. Check out our post, Spatchcocked: Roast Your Turkey in Record Time! for more information on this method.

      You can also give this a try with a whole chicken. The chicken will roast faster since it’s smaller, but the oven temperature and preparation method will remain the same. The key is tracking the internal temperature of the breast to be sure it’s nice and juicy.

      We will have more content on turkey cooking as Thanksgiving approaches. Thank you for your question!

      -Kim

    2. Cooking in a brown paper bag rubbed down with vegetable oil inside bag thoroughly or using an oil spray (easier). Preheat oven to 500. Place probe in thickest part of breast horizontally. Place Turkey in oven for 1 hour, Lower temp to 400 for 1 hour. Lower temp to 325 until thermometer reads your Turkey is done. Comes out beautifully golden brown and moist.

    1. Dwight,

      Stay subscribed to our emails so you are the first to hear about exciting new product announcements! Thank you for your question.

      -Kim

    1. Jack,

      Flavorful juices are both a blessing and a curse for stuffing. The juices make the stuffing moist and delicious, but also introduce the possibility of foodborne pathogens. Those pathogens need to come up to 165°F for food safety. What to do?

      Kenji has a great method for safely stuffing a turkey, and we have a blog post on the topic. The method involves heating the stuffing before roasting the bird to give it a thermal boost in the oven. If you like crisp stuffing, you can remove it from the turkey after the breast meat has reached it pull temperature, and return the stuffing to the oven to let come up to a food safe temperature of at least 165°F.

      Thank you for your question!
      -Kim

  2. I know that this is an older post, but I think it’s important to point out a glaring error for those of us who use Celsius.

    “Turkey cooked at 450°F [232°C] will have a larger band of overcooked meat around its edges than turkey cooked at 250°F [212°C].”

    450°F is indeed close to 232°C, but if you drop the temperature 200°F to 250°F, that does not lead to a 20°C [212°C] drop in temperature!

    250°F is much closer to 120°C…

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