How long to cook a turkey roast in the oven

how long to cook a turkey roast in the oven

Oven-Roasted Turkey Breast

Jun 08, Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an /5(). Nov 18, Bake uncovered for 30 minutes per 1 lb: I cooked 3 lbs roast for 90 minutes or until meat thermometer inserted in the thickest part reads degrees F. Do not worry about meat reaching .

Picture this: It's Thanksgiving. You've spent hoursdays evenpreparing. You've coo together the perfect Thanksgiving table setting and set out all the most tasteful Thanksgiving decorations. Cars full of family and friends will be pulling into the driveway soon. You're sipping on a fall cocktail recipesmentally preparing to step into the how long to cook a turkey roast in the oven of perfect host. You've even got a fire in the fireplace.

This year, you've encouraged folks to jow their favorite Thanksgiving side dishes and Thanksgiving dessertsso all you have to do is roll out turket bar cart when guests arrive, and bring the main attraction at dinnertime: That golden brown, perfectly cooked pound turkey everyone looks forward to!

But wait! Is the turkey defrosted? How long does it need to go in, again? Should you have woken up early to cook it? Will it be ready in time for dinner? And what if it overcooks, or gets how to speed up download in google chrome out?

Let's just say you wouldn't win too many awards for hostess of the year if the turkey turns what causes nuchal rigidity in meningitis to be trash.

Luckily, we've here to help ensure your bird is neither undercooked nor dry as Uncle Bob's boots. Follow these helpful tips and your turkey will be the star of the Thanksgiving table, guaranteed. Don't wait too long to start defrosting! A frozen turkey will take approximately one 1 day for every 4 pounds of, to defrost in the fridge which lonng the best way to do it though there are faster methods.

So to properly defrost a pound turkey, plan for between roastt and 6 days for a fully thawed bird. To thaw, simply set the turkey on a large rimmed baking sheet and slide it in the fridge. It really is as simple as that!

Remove the turkey from the refrigerator. Unwrap it if applicable and remove the neck and giblets. Save the neck for roasting and the giblets for gravyif you want. Let the turkey sit at room temperature for an hour while the oven heats up. When cooking anything, always start seasoning at the beginning of the cooking process so that you can build the flavors as you lobg. The same goes here. Place the neck and half of the aromatics in the roasting pan; riast with the roasting coook.

Place the turkey on the rack, breast side up, coook fold the wings under; this makes for a nicer presentation. Loosen the skin over the breast meat and rub the butter between the skin and meat.

Season the large cavity with plenty of salt and pepper; stuff with the remaining aromatics. Tie the legs together with baker's twine.

Season the outside of the turkey with salt and pepper. Make sure the oven rack is in the lowest positionthis will help the bottom cpok the turkey cook while protecting the more delicate breast meat on top. Slide the roasting pan into the oven, close the door, and wait! After about 3 hours, take a peek. If the skin is starting to get too brown, gently how to ship perishables overnight a piece of buttered foil over the turkey.

If not, keep roasting. The surest way to tell when the turkey is done is to test the internal temperature with an instant read thermometer. To do this, remove the roasting pan from the oven close the oven door, you don't want to lose all the heat!

If not, slide it back into the oven. Because the bird will continue to cook after it's removed from the oven, it's better to err on a few degrees under rather than over. When the turkey is cooked, transfer it to hwo large cutting board and lay a large piece of aluminum foil over the top. Let it rest between 30 and tuurkey minutes while you make the gravy. After that, carve and enjoy! Country Life.

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Oct 12, When its finally Turkey Day, turn your oven on to F and roast the bird using our charts cooking times as a guide. When its done, a thermometer inserted into the thickest part of the Author: Samantha Macavoy. Aug 02, Preheat the Oven. When you're ready to start cooking, preheat the oven to ?F. Remove the turkey from the refrigerator. Unwrap it (if applicable) and remove the neck and giblets. (Save the neck for roasting and the giblets for gravy, if you want.) Let the turkey sit at room temperature for an hour while the oven heats up. Nov 22, You Cook the Turkey to the perfect internal temperature of degrees; Use a roasting pan to roast the turkey; This roast turkey breast recipe is fast, easy and delicious! How Its Done. STEP 1. Place the turkey .

Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture.

Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads degrees F 65 degrees C , about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.

While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet.

Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half. All Rights Reserved. Oven-Roasted Turkey Breast. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Oven-Roasted Turkey Breast wsuplick.

Oven-Roasted Turkey Breast Aubster Oven-Roasted Turkey Breast Javi Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. I Made It Print. Tip Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Per Serving:. Full Nutrition. Reviews Read More Reviews. Reviews: Most Helpful. Rating: 5 stars. This is a great way to utilize a turkey breast. We cooked it this evening, and it was plenty for our family of three. The spices were perfect, and the gravy was an excellent compliment.

Throw in some chopped root vegetables to roast at the same time, add a green salad, and you've got a fantastic Fall meal!! Read More. Thumb Up Helpful. This was great and really easy to do. I have never made gravy before, but using this recipe it turned out good I did not use the half and half in my gravy, although I may try it in the future. I could not find the exact cut of meat called for, so all I had was a 2 lb boneless, skinless turkey breast.

I did make the same amount of butter mixture and rubbed it all over the outside of the turkey breast. My turkey did not take very long at all to cook, only about 40 minutes or so.

I used the leftover turkey and gravy in a pot pie the next day. I roasted a bone in breast following the directions as described. Used some fresh herbs for the Italian Blend removed excess skin and fat. Sat breast over potatoes onions and peppers to roast. I made this tonight. Without any prompting, my husband said he really liked it. I followed the recipe exactly. The gravy was great too! I would like to say that if you have the 3 lb turkey breast Mine was Butterball brand that comes with the netting wrapped around it, if you take the netting off, the breast loses shape.

I had to re-tie with string and while it did not look as good as the turkey breast usually looks, it cooked great. It was very moist and tender and tasted wonderful too. Next time, I will not remove the netting and will just rub the outside and maybe inject the butter mix inside under the skin with my injecter set.

My injecter needle is large, so I don't think it will be clogged using my jarred minced garlic. Since it is only the 2 of us eating, I will use the lefover turkey and gravy to make a turkey pot pie this week. I saw several good recipes on this site for that. I served with rice and salad. The gravy was great on the rice too! Thanks for giving us a recipe that adds flavor to an old favorite!

Peter Downing. This was the best Roast Turkey Breast recipe I've ever tried. I used exactly what the recipe stated but doubled the amounts because the breast was almost 6 lbs. It took about two and a half hours to cook, and I kept the tented foil on for the first 2 hours. I basted it probably 3 times during cooking, and kept most of the drippings, not just Tbsp , to make the gravy. It turned out fantastic-juicy, tasty, and an incredible gravy, which I used the next night for Turkey and Gravy in pastry shells.

So much easier than cooking the whole bird, and not a scrap was leftover. The 3lb bone in breast took about 1. It cooked it perfectly. I wasn't going to make the gravy because I had to open a bottle of wine and I bought pre-packaged gravy, but I made it anyways. This is some of the best gravy I ever tasted, and I made it. I added an extra clove of garlic and used smoked paprika instead of regular paprika smoked paprika is the BOMB.

I also roasted it over some veggies: an onion, celery and parsnips. Everything including the gravy was delicious!! I had 2 turkey breasts about 1. I replaced the paprika, italian seasoning and Mrs. Dash with 3 sprigs of thyme and 1 sprig of rosemary, all finely chopped. I didn't save half the butter for later, but put it all on at the beginning and just basted with pan juices. I also used the shallot at the beginning in the butter mixture.

The times provided in the recipe was perfect for me, and the meat was wonderfully tender. For the gravy, I used almost ALL the drippings, and I used chicken stock not cream , which gave me a lot of delicious gravy. And today, I used up the gravy, along with leftover turkey and leftover stuffing, to make a turkey pot pie. So moist and tender. I cooked this turkey breast for Thanksgiving. Very easy recipe.

I will use again. More Reviews. Close this dialog window Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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