As you cook the turkey, muscle fibers contract until they begin to break up at around 180 degrees Fahrenheit. Bonds within the molecules begin to break down, causing proteins to unravel, and the dense muscle meat to become more tender.
How do you make tough turkey tender?
Believe it or not, broth and fat work wonders for transforming a turkey from inedible to juicy in a jiff. Simply combine a few tablespoons of butter with a cup of broth (chicken or beef broth work best) for every two cups of turkey.
Is it better to cook a turkey at 325 or 350?
Roast the turkey uncovered at a temperature ranging from 325°F to 350°F. Higher temperatures may cause the meat to dry out, but this is preferable to temperatures that are too low which may not allow the interior of the turkey to cook to a safe temperature.
What temp is turkey most tender?
The Right Way to Take the Temperature of Your Turkey
The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!).
Why is my cooked turkey rubbery?
Undercooked Meat
Dark meat should cook to 185 degrees in order to achieve the right texture. At this point, the meat will be silky and tender, rather than chewy and rubbery. Try not to cook it too long, though.
Can you over cook a turkey?
“Most people overcook the turkey; having a thermometer so you can measure the right temperature when the turkey is perfectly done is essential,” says Puck. Not all thermometers are qualified for the job.
Do you put water in the bottom of the roasting pan for turkey?
“Often consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey.”
Should I cover my turkey with aluminum foil?
We’ve found that covering a turkey in foil yields much moister results than roasting it without foil, and we favor simply covering up the breast to even out cooking time. Some people swear that roasting a turkey breast-side down and flipping it halfway through achieves the same results as a foil covered breast.
Is it better to cook a turkey at 350 or 400?
400°F (204°C) is the perfect temperature for cooking a whole bird. You’ll get crispy skin without compromising tenderness.
How long should a 15lb turkey cook?
How Long to Roast a Turkey:
- 4 to 8 pounds (breast only): 1 1/2 to 3 1/4 hours.
- 8 to 12 pounds: 2 3/4 to 3 hours.
- 12 to 14 pounds: 3 to 3 3/4 hours.
- 14 to 18 pounds: 3 3/4 to 4 1/4 hours.
- 18 to 20 pounds: 4 1/4 to 4 1/2 hours.
- 20 to 24 pounds: 4 1/2 to 5 hours.
How long does a 14 lb turkey take to cook at 325?
At 325°F for an unstuffed turkey: 10-12 pounds: cook 2 3/4 to 3 hours. 15-16 pounds: cook 3 1/2 to 4 hours. 18-20 pounds: cook 4 to 4 1/2 hours.
How long should I cook turkey?
The general rule is 15 to 20 minutes per pound of turkey when cooking an unstuffed turkey. Since roasting a stuffed turkey is no longer considered food-safe (not to mention doing so dries out the turkey meat) it’s best to stick to this method and bake one of these crowd-pleasing stuffing recipes in a separate dish.
How do you not overcook a turkey?
Most people overcook turkey because they overestimate its cooking time. To avoid this deadly Thanksgiving sin, insert a meat thermometer into the thickest part of the thigh when the bird is nearly done (don’t hit the bone). When the thermometer reads 165, take it out!
Why is my turkey tough and stringy?
As the turkey stands in the mixture, the acid and the oil impart the savory flavor of the spices into the meat. The acid also has a tenderizing action. Too much acid in the marinade can have the opposite effect, causing the meat to be stringy and tough.
What do I do if my turkey is done 3 hours early?
If your turkey is done several hours before your meal, let it rest. Then carve off the breast meat, the legs and the thighs and arrange them on a serving platter and cover with foil. Just before you’re ready to serve, reheat the platter in the oven (about 20 minutes at 350°F).
How do you soften a tough turkey breast?
FIRST, BRING ON THE BROTH
The white breast meat loses it’s juiciness first, but it also tends to be a guest favorite, so focus on reviving that first: Combine a few tablespoons melted butter with chicken broth and pour over the sliced turkey. Cover with foil or place in a 200º oven to keep warm.
Is it necessary to baste turkey?
Basting is optional when roasting a turkey. To ensure 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.
How do you cook a turkey the day before and keep it moist?
In the Oven:
Set the oven temperature no lower than 325°F. To keep the turkey moist, add a little broth or water and cover. Reheat turkey to an internal temperature of 165°F. Use a food thermometer to check the internal temperature.
Why did my turkey turn out tough?
Of course the longer the turkey is cooked, the more the proteins are denatured and the meat gets tougher. Connective tissues are not digestible and are too tough to bite through before they are cooked. After the cooking process, the collagen tripe helices are destroyed and the collagen becomes soft gelatin.
Should I flip my turkey while cooking?
by roasting your turkey breast-side down for the first 30-45 minutes of cooking. Then, once flipping the bird back over, the theory is that you can crisp up the skin for a beautiful, juicy turkey.
How do I know when the turkey is done?
But there’s only one way to be sure: the temperature. It just takes a simple reading with a meat thermometer to test if your turkey is ready to eat.
Check these places on your turkey and look for these temperatures:
- 180°F in thigh.
- 170°F in breast.
- 165°F in stuffing.