Baked turkey is a traditional dish for large family gatherings. Hence, it is always prepared with particular care and attention. Each family has its signature recipe for cooking turkey, passed down through generations.
Unfortunately, there are times when turkey doesn’t turn out as planned. One of the most common mishaps is when the turkey is undercooked. AdmiGram.com will guide you on how to rescue an undercooked turkey and share a couple more secrets for its divine preparation!
How to fix an undercooked turkey
What to do if the turkey is not fully cooked?
© Tofan Teodor / Unsplash
Today, the simplest and safest way to save an undercooked turkey is:
- If you’re baking the turkey in the oven – remove it, cut it into pieces, evenly lay them on a baking sheet, and continue cooking at 325 °F (160 °C), covered with foil. Check its readiness every 15 minutes.
- If you’re cooking turkey pieces in a skillet – cut each piece in half, add boiling water (1 part water to 10 parts turkey), cover the skillet, and simmer on low heat for 15-20 minutes.
- If you’re roasting the turkey on a rotisserie – coat the turkey with vegetable oil, wrap it entirely in foil, and continue cooking for another 15-20 minutes.
- If you’re grilling turkey pieces – coat the pieces with vegetable oil, wrap them in foil, and cook for an additional 2-3 minutes on each side.
Five rules for preparing the perfectly roasted turkey
© Kimberly Vardeman / Flickr
Avoid stuffing. It’s the main enemy of flavor, even cooking, and the overall sensory appeal of turkey. The best option is to prepare a vegetable side dish and a sauce using the juice released during roasting.
Use minimal seasoning. Rub the turkey with a mix of salt and spices inside and out. For a 20-pound (9 kg) turkey, a tablespoon of salt and spices should suffice. Then, brush the bird with oil on the outside. Anything excessive will likely burn and spoil the taste.
Pack it well. A turkey takes a while to cook. Pull the wingtips of the turkey and tuck them under the bird’s shoulders, inserting the tips into small slits. Tie the turkey legs together with kitchen twine. This ensures even cooking and gives the bird an appealing shape.
Slow cooking. Roast the turkey at around 325 °F (160 °C). If using a convection oven, reduce it to 315 °F (155 °C). It takes at least 15 minutes per pound of turkey to cook. For example: 5 pounds: 1 hour 15 minutes; 10 pounds: 2 hours 30 minutes; 16 pounds: 4 hours; 20 pounds: 5 hours.
Let it rest. Don’t serve the turkey straight from the oven. Cover it with foil and let it sit for about 20 minutes. While the turkey ‘rests’, the meat becomes more tender.
Another tip for a perfectly roasted turkey
© Claudio Schwarz / Unsplash
When roasting a turkey in the oven, it’s recommended to start with a higher temperature and then reduce it for even cooking. It’s typically advised to preheat the oven to 425-450 °F (220-230 °C) for the first 20-30 minutes to seal the meat.
Then, reduce the temperature to 325 °F (160 °C) and cook until the thickest part of the turkey reaches an internal temperature of 165 °F (75 °C). It’s crucial to use a meat thermometer to check for doneness or simply follow the recommended cooking time: 15 minutes per pound of turkey.
image on top: Toa Heftiba / Unsplash
