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Turkey Cooking Temp
The recommended roasting temperature for turkey is between 325°F - 350°F. Higher temperature may result in drying of the meat while lower temperatures will not cook the interior parts of the turkey. Another common practice is to roast the turkey at a high temperature of 450°F - 500°F for the first half and hour, which causes the surface to become brown, and then reducing the temperature to 325°F. |
Try to avoid opening the door of the oven often so that the temperature inside the oven is kept constant. Otherwise, it would take longer time to cook the turkey due to heat loss.
While roasting, turn the turkey with its breast side town for the first 30 minutes of cooking. This would retain moisture. You can also rub some butter over the turkey’s body to make it remain moist. After half an hour, you can again turn the turkey to the other side till you finish cooking it. Some turkeys end up browning quickly. This can be avoided by making a tent using aluminum foil and covering the top of the bird while roasting. If you have placed the turkey in a roasting bag, you can open this for the last 15 – 20 minutes of cooking to get a crispy turkey skin.
Add a celery layer to the base of the roasting pan. This would add a good flavor to the juices and result in delicious gravy. Placing a lemon slice or a whole onion in the turkey cavity can also results in a tasty flavored juice for the gravy.
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