its_me_susan
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its_me_susan said:Does anyone know how long this needs to cook? Hee hee... I only make turkeys once a year, never remember...
stephanieboyd said:Depends on how you are cooking it. The way I do it on the grill, 10-15 minutes per pound. I assume Ginger's answer is based on baking??
its_me_susan said:Anyone ever cook a turkey in the rectangular stone baker?
jrstephens said:Mine was 12 lbs and I cooked it almost 4 hours. Of course, I am sure by now you have already cooked yours, ha!
jentapp said:I did my boneless turkey breasts in the deep covered baker in the microwave yesterday (I'm apparently the one who will be making and bringing the turkey every year for Thanksgiving at MIL's house and wasn't sure if her microwave would be big enough for the DCB). Took each one nearly an hour in my super-powered microwave, but they came out perfectly!
I've got 1 more turkey breast in the fridge to cook up for my "famous turkey salad" (my kids' words) tomorrow.
mary k said:I always cook my turkey during the night. I put my turkey on at about 8:00 p.m and cook on 275 all night long. I always butter the ouside of my turkey and make sure I cover it with foil.
AJPratt said:Sorry I didn't see this yesterday!
I do what my Mom did: Butter it, Cover it in foil and cook it at 450 and uncover the last half hour. For an 11 pound turkey, it was done in 2.5 hours and FABULOUS!
That comes from an old cookbook that they don't even feature that cooking method in the current edition.
thechefofnorthbend said:3 years ago my BIL who is the master Chef for the marriot company made, and I am not kidding here, a 22.5 lb turkey, and it was BONELESS! He De-boned it and cookied it whole...it was amazing, so moist. Not stuffed, just baked in the oven with olive oil, garlic, onion, rosemary, sage, pepper, salt and cayanne. MMMMMMMMM....I wish I would have watched him do it...I guess it is a trade secret.
The recommended cooking time for a whole turkey is about 20 minutes per pound at 350°F. So for a 12-pound turkey, the total cooking time would be approximately 4 hours.
The best way to determine if a turkey is fully cooked is by using a meat thermometer. The internal temperature of the turkey should reach 165°F in the thickest part of the thigh. You can also check for clear juices and make sure there is no pink meat.
Basting is not necessary, but it can add moisture and flavor to the turkey. If you choose to baste, do so every 30 minutes with pan drippings or melted butter. However, be aware that opening the oven frequently can affect the cooking time.
Yes, if you choose to stuff the turkey, the cooking time will be longer. You should add an extra 30 minutes to the total cooking time. It is important to make sure the stuffing is cooked to an internal temperature of 165°F as well.
After the turkey is fully cooked, it is important to let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute and makes for a juicier and more flavorful turkey. Cover the turkey with foil while it rests.