How long to cook a 13 pound turkey at 325 Brazragore / 15.07.202015.07.2020 How Long To Cook a Turkey per Pound How long should I cook a turkey at ? If your turkey weighs 8 to 12 pounds, roast it at: °F for 2? to 3 hours. How long does it take to cook a 13 lb turkey at degrees? Rub oil over all sides of turkey. and place turkey in uncovered roasting pan in oven. Bake for 1 hours at degrees to kill bacteria. Nov 13, · 14 to 18 pounds: 4 to 4 1/4 hours. 18 to 20 pounds: 4 1/4 to 4 3/4 hours. 20 to 24 pounds: 4 3/4 to 5 1/4 hours. It's safe to cook a completely Author: Food Network Kitchen. According to theperfectturkey. Place the turkey on a rack in a roasting pan breast side up and pour the chicken broth into the bottom of the pan. Tent the roasting pan tightly with aluminum foil. Place the turkey into the oven overnight to cook for approximately 10 hours. Classic Bread Stuffing Recipe Choose a fresh turkey instead of how long to cook a 13 pound turkey at 325 frozen one. Roast two small turkeys rather than one large one. Brine the turkey. Rub soft butter under the skin. Truss loosely, or not at all. How to deal with a workplace bully boss the turkey upside down at first. Let the turkey rest before carving. Always cook your turkey until the skin is a light golden color. Cover your roasting pan with a lid or foil and turkeey covered for 2 hours depending pounv size of your bird and uncovered for the remaining time. Baste your turkey every turket hour or so. What are the benefits to using a convection oven? Using a convection oven yields more efficient cooking. Because dry hot air is blowing directly on the food, your dishes will cook about 25 percent faster in a convection oven. Basting is optional when roasting rurkey turkey. To lound a moist turkey, the key is to not overcook it. Try using a remote digital thermometer that will alert you when the turkey is fully cooked yet still juicy. If you choose to baste the bird, do so every 30 minutes. Cook turkey to an internal temperature of degrees Fahrenheit. The meat will seize and then yield qt become even more tender as it cooks, so I typically cook my bird to F. Tent the bird with foil if you notice it browning too quickly. Because the oven temperature is no how to clean the wounds than you want the bird to be at perfect doneness, it cannot overcook. Your email address will not be published. Skip to content. Leave a Reply Cancel reply Your email address will not be published. Top Navigation How long does it take to cook a 13 lb turkey at degrees? How Long to Roast a Turkey For one 8- to pound turkey, roast at °F for 2? to 3 hours. For one to pound turkey, roast at °F for 3 to 3? hours. For one to pound turkey, roast at °F for 3? to 4? hours. 8 rows · Nov 09, · How Long to Cook a Turkey per Pound. The general rule is 15 to 20 minutes per pound of. 7 rows · Dec 11, · How long you cook your turkey can vary, depending on the temperature of the oven and whether. All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission. To some of us turkey is the savory, succulent centerpiece at Thanksgiving. But turkey—yes, even the white meat—can be great delicious even if you know how to roast a turkey properly. Whether you're a long-time turkey roaster who's feeling bogged down by the year's newest trend is it spatchcocking or dry-brining this year? We can't keep up or a Thanksgiving newbie preparing a whole turkey for the first time, you can always rely on our foolproof guiding principles. You don't need a special recipe if you just stick to these basics. You can also scroll down and get straight to the turkey cook times. The ideal place to thaw your turkey is in the fridge, which can take up to a week depending on the size of the bird. Here's how long it takes a typical turkey to thaw in the fridge:. If you're short on time, however, there are other, faster ways to thaw a turkey , but thawing it in the refrigerator is your best bet when it comes to safe kitchen practices. It's also technically possible to cook a frozen turkey; if it's the day of and you're stuck with a frozen bird, scroll down to our primer on cooking a frozen bird. When it comes time to cook your bird, take the now-thawed turkey out of the fridge and set it on a rack at room temperature for an hour to take the chill off and to dry out the skin. This can be the same rack you plan to roast it in, no need to dirty another dish. Your roasting rack should allow the bottom of the turkey to sit at or just below the top of the pan. No roasting rack? A heavy-duty cooling rack set inside a half-sheet pan works too. Position your oven rack on the lowest rung. Some recipes have you start roasting the turkey at a high temperature for a brief period before lowering the heat for the duration. Plus, the skin gets browned very quickly often too quickly. Steady heat means not having to check the oven so frequently, leaving you free to do other things, like prep your mashed potatoes. Rub room temperature salted butter—or your favorite flavored compound butter —all over that turkey. Slowly work your fingers under the skin starting at the neck, being careful not to tear the skin or separate it completely at the large cavity. Rub most of it under the skin, a little inside the large cavity, and the rest over the skin. If you've chosen to brine your bird via a wet or dry brine you can skip this final seasoning. Sounds random, we know. But stuffing the neck cavity not the large cavity with a halved apple—placing the cut side against the turkey's flesh with the rounded side facing out—helps buffer the breast against heat and protects it from overcooking. Instead, you can cook the stuffing on the side in a casserole dish. Add some stock to replace the turkey juices it would have absorbed in the cavity. This will make the stuffing nearly as rich as if it had been baked in the turkey itself though don't forget to make a meatless version if you've got any vegetarians on the guest list. Not stuffing your turkey also means there's room in the cavity for aromatics, which will season the bird and add complexity to the pan drippings used to make gravy. Try placing onion quarters, celery stalks, parsley, thyme, salt, and black pepper in the turkey before roasting. Add a few halved shallots, sliced carrots, some celery, and 2 cups of water to a large roasting pan , under the rack. The vegetables will perfume the meat and flavor the drippings as the turkey cooks, while the water keeps things from burning. Loosely cover the bird with aluminum foil, shiny side out to deflect heat at the very beginning. Tenting with foil keeps the skin from getting too dark too soon. Remove the foil about halfway through cooking to let the skin brown. Traditional recipes call for basting the turkey every half hour, to moisten and flavor the bird. Basting is a simple process that just requires opening the oven and carefully spooning or using a turkey baster to squirt the pan juices all over the turkey. You can add butter to the roasting pan for a richer basting solution, or have turkey broth simmering on the stove to use if the pan juices run dry. Basting will certainly help the skin brown up nicely, but opinions vary on whether the liquid actually penetrates the skin to moisten the flesh. And remember: The open oven door will allow heat to escape, lowering the interior temperature and lengthening the roasting time. For these reasons, today's cooking trends favor moistening methods that don't require basting, such as brining the turkey before roasting, stuffing butter under the skin, or roasting the turkey breast side down flipping halfway through cooking to get an even brown so it self-bastes. If, however, you prefer to roast your turkey at a higher or lower temperature, follow these guidelines. The following turkey cook times are for unstuffed birds. Our rule of thumb is to avoid stuffed turkeys , and instead to bake the stuffing alongside the bird, so that it can easily reach a safe temperature. According to the U. Whichever turkey roasting temperature you choose, be sure to use a meat thermometer to confirm the final temperature. In the past, people used to look at the color of the meat as an indication of doneness: The turkey was pierced with a knife, and if the juices were clear instead of pink, it was considered done. But this is not a reliable method, for several reasons. First, pinkness can disappear before a safe temperature is reached. A meat thermometer comes in handy all holiday season. Tracking the temperature helps to ensure that you get a perfect roast turkey every time. To check the temperature, you can use either an instant read thermometer which you insert after cooking, as it gives a reading immediately or a remote thermometer the type that has a probe that you insert before cooking, which connects to a digital display that sits on your counter. Either way, insert the probe into the thickest part of the turkey's thigh, being careful not to touch the bone which will skew the reading. The thigh is the best place to test because it takes the longest to cook, but to be on the safe side, it's smart to also take the turkey's temperature underneath the wing. If you find the skin is getting too dark and the desired internal temperature hasn't been reached, loosely tent the browned parts with a double-thick layer of buttered aluminum foil to protect them from the heat. When the turkey has reached the desired temperature, it's essential to let it rest for at least 20 minutes before carving. This gives the juices time to settle into the bird and be reabsorbed; carving it up too soon will just allow the moisture to run out, leaving you with dried-out meat on top of a puddle on your cutting board. Tented with foil, you can leave the bird in a warm place for up to 40 minutes, which gives you plenty of time to make the gravy. The only thing worse than not knowing how to roast a turkey on Thanksgiving morning? Realizing you don't know how to carve it after you bring it to the table. Check out our illustrated guide to carving so that doesn't happen to you. With longer legs, a leaner breast, and a more diminutive size compared to a standard supermarket turkey, heritage birds look, taste, and cook differently than your average Thanksgiving fowl. Heritage birds generally top out at 14 to 16 pounds, so if you plan on serving a larger crowd, you might want to roast two side by side. An added bonus is that smaller birds cook more quickly than their fleshy cousins, so you don't need to rise at dawn if you like to eat Thanksgiving dinner at noon. Because of their more natural, active lifestyle, heritage turkeys must be roasted differently in order to avoid toughness. Both ways will work—the most important thing is not to overcook the meat. Be aware that this could leave the meat with a pinkish hue that may be unappealing to some diners, but a quick fix is to toss their pieces under the broiler for a minute or two if they complain. A curious difference between a heritage and regular bird concerns the neck fat. While heritage breeds are typically leaner, many have more neck fat than the Broad Breasted White. If you decide to stuff your heritage turkey before roasting, don't put the stuffing all the way up into the neck cavity. The excess fat will render into the stuffing, making it soggy and greasy. Instead, stuff vegetables like carrots or onions into the neck cavity. The veggies and fat will add flavor to the extra drippings, ideal for gravy making. Hey, it happens! We've all had a lot on our minds lately. Problem is, positive or panicky thinking won't thaw that frozen-solid Butterball in the icebox. In fact, there's not a whole lot that will. Thawing a turkey in the refrigerator can take half the week. But who says you need to thaw that turkey at all? That's the question posed by the test kitchen at ThermoWorks, makers of our favorite digital thermometer: Thermapen digital thermometer. ThermoWorks VP Tim Robinson told us, in no uncertain terms, that to cook a partially thawed turkey is to invite disaster. A fully unthawed turkey, though? Another matter entirely. In fact, cooking a turkey that's frozen solid might even help the turkey breasts—the lean parts most susceptible to drying out—to stay moist. They're the largest part of the turkey, and in the oven they'll take longer to thaw than the rest of the bird, meaning they'll be slower to overcook. And the oven really is your only option. You can't deep-fry a frozen turkey under any circumstance. The temperature differential between the hot oil and the cold turkey can lead to a situation of extreme boiling over, increasing the danger already inherent in deep-frying a turkey of committing injury to yourself and maybe lighting your home on fire. Plan on five or six hours for a pound turkey, divided into two stages. The first stretch, about two to two and a half hours, is a controlled partial thaw. Seasoning won't adhere to a frozen turkey, so you want to get it a little loosened up before you apply the flavors and remove the giblets. The second stretch is for finishing the turkey. Take the turkey out of the oven when the breast temperature reads degrees, and leave the bird to sit at room temperature for half an hour; it'll continue to cook. If you leave the thermometer in the turkey during this period, Robinson said, you'll see the temperature rise eventually to degrees—the temperature of a perfectly done Thanksgiving centerpiece. It has since been expanded and updated by the team at Epicurious. Add Some Aromatics Add a few halved shallots, sliced carrots, some celery, and 2 cups of water to a large roasting pan , under the rack. Cover and Then Uncover the Turkey Loosely cover the bird with aluminum foil, shiny side out to deflect heat at the very beginning.