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Turkey: Alternate Routes to the Table
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Just as a detour causes a car to take an alternate route, circumstances
can alter the chosen cooking method for a turkey. An oven may fail
at an inopportune time, a power outage may occur, and more than one
large food item may need cooking.
The conventional oven—the appliance most often used to cook
a whole turkey—is not the only way to get the big bird cooked
safely. The following methods suggested by the USDA Meat and Poultry
Hotline are alternate routes for cooking a turkey safely.
Electric Roaster Oven
This tabletop appliance serves as an extra oven for cooking a turkey
or large roast. Generally, the cooking time and oven temperature setting
are the same as for conventional cooking. Always check the roaster
oven's use and care manual for the manufacturer's recommended temperature
setting and time.
Preheat the oven to at least 325 °F. Place the turkey on the roaster
oven rack or other meat rack so the turkey is raised out of the juices
that collect in the bottom of the oven liner. Leave the lid on throughout
cooking, removing it as little as possible to avoid slowing the cooking
process.
Cooking bags can be used in the roaster oven as long as the bag does
not touch the sides, bottom, or lid. Follow directions given by the
cooking bag manufacturer, and use a food thermometer to be sure the
temperature in the innermost part of the thigh and wing and the thickest
part of the breast reaches the safe minimum internal temperature of
165 °F.
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Do Not Cook in Brown
Paper Bags
Do not use brown paper bags
from the grocery or other stores for cooking. They are not sanitary,
may cause a fire, and may emit toxic fumes. Intense heat may cause
a bag to ignite, causing a fire in the oven and possibly adulterating
the turkey. The ink, glue, and recycled materials in paper bags may
emit toxic fumes when they are exposed to heat. Instead, use commercial
oven cooking bags.
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Grilling a Turkey
Outdoor cooking of a big bird for the holiday meal is becoming a popular
cooking method. During grilling, a turkey cooks by indirect heat in
an outdoor covered gas or charcoal grill and a pan of water is placed
beneath the grilling surface to catch the fat and juices that drip
from the turkey as it cooks. Cooking is done by the hot, smoky, steamy
air.
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Covered Charcoal Grill
Turkeys that are 16 pounds or less are the recommended size for safe
grilling. A larger turkey remains in the "Danger Zone"—between
40 and 140 °F—too long. Do not stuff the turkey.
Because cooking is at a low temperature, it can take too long for
the temperature of the stuffing to reach 165 °F. Also, smoked
stuffing has an undesirable flavor.
Begin with clean equipment and a good quality charcoal. Build a pyramid
of charcoal to one side. Ignite the charcoal, and let the coals get
red hot. Place an appliance thermometer on the food rack to monitor
the air temperature inside the grill. When the charcoal has developed
white powdery ash—about 20 to 30 minutes—and the air temperature
reaches 225 to 300 °F, place a drip pan with water in it to create
moist, hot steam for cooking, in the center of the grill beneath where
the turkey will be set and carefully push the hot coals evenly around
the edge. Position the grill rack and place the prepared turkey on
it (breast side up). Then place the cover on the grill.
Replenish with about 15 briquettes every hour as needed to maintain
225 to 300 °F. If desired, add water-soaked hardwood or fruitwood,
in the form of chunks or chips, to add flavor to the turkey as it
is cooking. Do not use a softwood (pine, fir, cedar,
or spruce) because it gives the food a turpentine flavor and coats
it with a black pitch or resin.
Cooking times depend on many factors: the size and shape of the turkey,
the distance from the heat, temperature of the coals, and the temperature
of the outside air. Always use a food thermometer. The turkey is done when
the food thermometer reaches a safe minimum internal temperature of 165 °F
in the innermost part of the thigh and wing and the thickest part of the breast.
Estimate 15 to 18 minutes per pound if using a covered grill. A whole turkey
can be successfully cooked, provided the turkey is not stuffed and has been completely thawed.
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Covered Gas Grill
Gas grills have become very popular in the last few years. The gas
heat can be supplied by either propane tanks or by natural gas piped
from the home.
If your gas grill has only one large burner, place a pan of water
under the grate to create indirect heat. Place the turkey in a roasting
pan and place on top of the grill.
If the grill has two or three burners, the turkey should be placed
away from the flame. This can be done by turning off one of the burners
and placing the turkey in that area. When using a gas grill, always
follow manufacturer's directions for cooking times.
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Smoking a Turkey
Most smokers are cylinder-shaped devices and use either electricity,
gas, or charcoal for heat. Follow manufacturer's directions for gas
or electric smokers.
Charcoal smokers have two pans—one for charcoal and one for
liquid. Smokers require a liquid to create the moist, hot smoke needed
for cooking. When using a charcoal smoker, fill the pan for liquid
with water, wine, apple juice, or the liquid you desire. Fill the
charcoal pan with a good quality charcoal. Light the charcoal and
place the cover on the smoker. When the smoker has reached an internal
temperature of 225 to 300 °F, quickly place the turkey on the
smoker rack and replace the cover. (Some smokers have built in temperature
indicators. If yours does not, place an appliance thermometer on the
smoker rack before starting your heat source.) Add charcoal every
1 to 2 hours, as necessary, to maintain 225 to 300 °F. Replenish
the liquid as necessary. Heat and liquid are critical to maintaining
the hot smoke that cooks the turkey.
When cooking with a smoker, start with clean equipment. Place the
smoker in an area shielded from winds to maintain a safe cooking temperature.
If desired, add water-soaked hardwood or fruitwood, in the form of
chunks or chips, to add flavor to the turkey. Do not
use a softwood (pine, fir, cedar, or spruce) as it gives the food
a turpentine flavor and coats it with a black pitch or resin.
Cooking times depend on many factors: the size and shape of the turkey,
the distance from the heat, temperature from the coals, and temperature
of the outside air. Completely thaw the turkey before cooking. Estimate
20 to 30 minutes per pound if using a smoker. Do not stuff
the turkey. Because smoking cooks at a low temperature, it
can take too long for the temperature of the stuffing to reach 165
°F. Also, smoked stuffing has an undesirable flavor. Always use
a food thermometer. The turkey is safely cooked when the food thermometer
reaches a safe minimum internal temperature of 165 °F in the innermost
part of the thigh and wing and the thickest part of the breast.
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Deep Fat Frying a Turkey
A whole turkey can be successfully cooked by the deep fat frying method
provided the turkey is not stuffed and has been completely
thawed. The turkey should be 12 pounds or less in size.
There are safety concerns when working with such a large amount of
oil. Select a cooking vessel large enough to completely submerge the
turkey in oil without it spilling over. The oil should cover the turkey
by 1 to 2 inches. To determine the amount of oil needed, do a preliminary
test using water. Place the turkey in the cooking utensil and add
water to cover. Then remove the turkey and measure the amount of water.
This is the amount of oil needed.
Select a safe location outdoors for deep fat frying a turkey. Heat
the cooking oil to 350 °F. Slowly and carefully lower the turkey
into the hot oil. Monitor the temperature of the oil with a thermometer
constantly during cooking. Never leave the hot oil unattended. Allow
approximately 3 to 5 minutes per pound cooking time. Remove turkey
from the oil and drain oil from the cavity. Check the temperature
of turkey with a food thermometer. The turkey is safely cooked when
the food thermometer reaches a minimum internal temperature of 165 °F
in the innermost part of the thigh and wing and the thickest
part of the breast.
If the turkey is not done, immediately return the turkey to the hot
oil for additional cooking. When the turkey is done, remove it from
the oil and place it on a sturdy tray lined with paper towels. The
skin can be golden to dark brown to almost black. Let it rest about
20 minutes before carving.
Allow the used oil to cool before pouring it into containers for refrigerator
storage. The oil can be reused if it is strained, covered, and used
within a month.
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Cooking an Unstuffed Turkey from
the Frozen State
It is safe to roast a turkey from the frozen state; however, it will
take longer than a fresh or thawed bird. To determine an approximate
cooking time, consult a timetable for oven-roasting a whole turkey.
Use the timing for the size turkey you have; then add 50 percent of
that time to the original time. (Do not smoke, grill,
deep fat fry, or microwave a frozen turkey.)
Roasting time is approximate, so check the turkey often toward the end
of the estimated cooking time. Insert a food thermometer in the innermost
part of the thigh when it has defrosted enough to easily insert one.
Cook to an internal temperature of 165 °F. The turkey is safely
cooked when the food thermometer reaches a minimum internal temperature
of 165 °F in the innermost part of the thigh and wing and the
thickest part of the breast. Giblet Packages.
Giblet packages and the turkey neck may be found inside the turkey
cavity and/or tucked under the flap of skin at the front of the breastbone.
When the turkey has sufficiently defrosted, the packages can be removed
carefully with tongs and/or forks during cooking.
- If the giblets were paper wrapped before being inserted into
the turkey cavity at the plant-which is the case with most whole
birds-there is no safety concern if they cook completely inside
the bird.
- If giblets were packed in a plastic bag, and the bag has been
altered or melted by the cooking process, do not use the giblets
or the turkey because harmful chemicals may have leached into
the surrounding meat. If the plastic bag was not altered, the
giblets and turkey should be safe to use.
Do Not Cook a Frozen Turkey in an Oven Cooking Bag
or in the Microwave. It is not recommended to cook
a turkey from the frozen state in an oven cooking bag. It is unsafe
to open the bag to remove the giblets during cooking because scalding
may occur. Also, spilled juices and fat may cause an oven fire.
Cooking a frozen turkey in the microwave is not recommended because
it can cook unevenly and might not reach a safe internal temperature
throughout. The turkey may, however, be thawed (using the defrost
setting) in the microwave. Cook the turkey immediately after
thawing.
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Microwaving a Turkey
Turkeys can be successfully cooked in a microwave oven—whole
or in parts. Turkey parts can be cooked in a dish with a lid, or cover
the dish with plastic wrap and vent the top. Timing can vary because
of wattage differences, so follow the recommendations in the owner's
manual. A 12- to 14- pound turkey is the maximum size most microwaves
can accommodate. Microwaves sometimes cook a whole turkey unevenly,
so microwaving it in an oven cooking bag aids in even heat distribution.
Microwaving a stuffed turkey is not recommended.
The stuffing may not be cooked to the proper internal temperature
when the turkey itself is done. Cook the stuffing in a separate casserole.
Allow 3 inches oven clearance on top and 2 to 3 inches of space around
the bird. The time for cooking a turkey in the microwave is 9 to 10
minutes per pound on medium (50%) power. Rotate the bird during cooking
to ensure even cooking.
If the bird is defrosted in the microwave, cook it immediately. Always
use a food thermometer to determine doneness. The turkey is safely
cooked when the food thermometer reaches a minimum internal temperature
of 165 °F in the innermost part of the thigh and wing and the
thickest part of the breast. After removing from the microwave, let
the turkey stand 20 minutes before carving it.
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Cooking Turkey in a Pressure
Cooker
The availability of turkey parts such as breasts, legs, and thighs
makes it possible to cook turkey in an old favorite, the pressure
cooker. Used since the 1930's, a pressure cooker is a quick cooking,
stove-top metal pot with a tight fitting lid bearing a dial or weighted
gauge to verify the pressure.
When heated, the liquid converts to steam that, under pressure, can
reach as high as 240 °F—hotter than the boiling point. As
a result, food cooks in about a third or less time than conventional
cooking methods. Because pressure cookers are made by various manufacturers
and timing varies at altitudes above 1,000 feet, it is important to
follow the manufacturer's instructions. The pressure specified must
be kept constant for the recommended time, and the lid must not be
removed until the pressure lowers and the pot cools.
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ALTERNATE
WAYS TO COOK TURKEY
Note: Always make sure whole turkeys reach
165 °F as measured in the innermost part of the thigh and
wing and the thickest part of the breast. |
Method |
Size |
Estimated
Cooking Time |
Notes |
Electric roaster oven |
8 to 24 lbs. |
Generally same times
as for oven roasting. See "Let's
Talk Turkey." |
Minimum oven temperature
325 °F. Check appliance manual. |
Grilling: Covered Charcoal
Grill or Covered Gas Grill |
8 to 16 lbs. |
15 to 18 minutes per
pound. DO NOT STUFF. |
Air in grill must maintain
225 to 300 °F; use drip pan. |
Smoking a Turkey |
8 to 12 lbs. |
20 to 30 minutes per
pound. DO NOT STUFF. |
Air in smoker must
maintain 225 to 300 °F; use drip pan. |
Deep Fat Frying |
8 to 12 lbs. |
3 to 5 minutes per
pound. DO NOT STUFF. |
Oil must maintain 350
°F. |
Cooking Turkey Frozen |
8 to 24 lbs. |
Add 50% additional
cooking time per chart. |
Do not use oven cooking
bag; remove giblets during cooking. |
Microwaving a Turkey |
8 to 14 lbs. |
9 to 10 minutes per
pound on medium (50%) power. DO NOT STUFF. |
Use oven cooking bag.
Rotate during cooking. |
Pressure Cooker |
Turkey parts |
Times vary by altitude. |
Follow manufacturers'
directions. |
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Last Modified:
October 19, 2006 |
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