How to Cook a Turkey

Five easy steps to roasting a perfect turkey:

Roasting

• Thaw the turkey. Remove neck and giblets from the neck and body cavities.
• Heat oven to 325°F.
• Rinse the turkey inside and out with cold water.
• Place turkey breast side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing just before roasting. Stuffing should read 165° F before serving.
• Roast the turkey, uncovered, until a meat thermometer inserted into the thickest part of the thigh, not touching bone, registers 180°F.

Roasting Turkey Timetable

Turkey is done when the meat thermometer inserted in the breast reads 170° F. and 180°F. when inserted deep in the thigh, not touching the bone. Juices should be clear.

Roasting Tips:

• For a picture-perfect turkey, tuck wing tips under the shoulders.
• Place a foil tent over the breast during the first 1 to 1-1/2 hours of roasting, then remove the foil to allow for browning.
• Allow the turkey to stand 20 minutes before carving.

Electric Roaster Oven Turkey Preparation

NOTES:

• Recommended weights for turkey in the roaster oven 12-18#.
• Birds larger than 18# are difficult to actually fit into the roaster while keeping the lid shut tightly.
• Roaster ovens DO NOT brown turkeys. The constant dripping of condensation from the cover of the roaster prevents the turkey from browning, but also produces a turkey that is moist and juicy. For a turkey with a brown skin after cooking, follow the simple turkey browning sauce recipe below.
• Always use a meat thermometer to make sure your turkey is thoroughly cooked.

Electric Roaster Step-by-Step Directions for Roasting a Turkey

• Make sure insert pan is in the roaster. Place rack in the roaster (this will make for easier removal of the turkey after roasting).
• Pour ½ cups of water into the insert pan and preheat the roaster at 325°F for 15 minutes.
• Remove turkey from package and remove giblets and neck from the cavities of the turkey. Rinse bird inside and out with cold water. Pat turkey dry.
• If desired, place 1 onion, peeled and quartered and 2 stalks of coarsely chopped celery inside of the turkey. Season the outside of the bird with salt and pepper OR brush the exterior with the turkey browning sauce recipe (see below).
• Place turkey in roaster. Cover and cook at 325°F for 2½-3¼ hours or until the thighs reach a minimum internal temperature of 180°F and the turkey breast reaches a minimum internal temperature of 170°F.
• Let turkey stand for 20 minutes before carving.

Electric Roaster Turkey Browning Sauce

Recipe included in Hamilton Beach® Roaster Oven Cooking Booklet

To achieve a turkey with a brown skin, use the following recipe before cooking:

¼ cup melted butter or margarine
1½ teaspoons browning sauce, like Kitchen Bouquet®
1 teaspoon paprika
Wash turkey with cold water. Pat turkey dry. Paint/brush turkey with the browning mixture and cook as directed.

Grilling

Gas Grill: Start with a clean grill rack, bottom tray and a disposable drip pan. Preheat the grill. Cook a whole turkey or turkey breast with indirect cooking. To cook using the indirect method, turn off the burners directly under the turkey. Turn the burners on the side away from the turkey to medium-low. Place the disposable drip pan under the turkey to catch the drippings.

Charcoal Grill: Start with a clean grill rack, bottom tray and a disposable drip pan. Ignite charcoal briquettes. As a guide, a 22-inch diameter grill needs about 50 charcoal briquettes. Allow the coals to develop a white ash. Carefully push the ashed coals as far as possible to the outside of the grill. Place a disposable drip pan on the bottom tray in the center of the grill, between the coals, and under the turkey. Place the top grill rack on the grill. Place the turkey on the rack. Cover grill. You will need to add 4 to five charcoal briquettes each hour during cooking.

Turkey Grilling Guidelines

Tips:

• Purchase a whole turkey or turkey breast that will fit under a covered grill. There should be one inch of space between the turkey and grill lid.
• Turkeys weighing 16 pounds or less are best for grilling.
• Do not stuff the turkey

Deep-Frying Turkey

Equipment: You will need a 30-to-40 quart heavy pot with lid and basket, burner and propane gas tank, a candy thermometer to measure oil temperature, and a meat thermometer to determine doneness of the turkey. You should also have a fire extinguisher readily available.

Preparation: Place the fryer on level dirt or a grassy area. Never fry a turkey indoors, in a garage or any structure attached to a building. Avoid frying on wood deck, which could catch fire, and concrete, which can be stained by oil.

To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and measure the water level on the pot. Pour out the water and dry the pot thoroughly. Add oil to watermark on the pot.

Frying the Turkey: Heat the oil to 350°F. Depending on the amount of oil, this usually takes 45 to 60 minutes. Place the turkey in the basket and lower into the pot. Whole turkeys require approximately 3 to 4 minutes per pound to cook. Remove turkey and check temperature with meat thermometer. The breast needs to reach 170°F. and the thigh 180°F.

Tips:

• Turkeys weighing 8 to 10 pounds are best for deep-frying.
• Do not stuff turkeys for deep-frying.
• Never leave the hot oil unattended.
• Allow the oil to cool completely before disposing or storing.