Turkey Cooking Guide: From Back to Breast
Turkey Cooking Guide: From Back to Breast
Whether you’re roasting a whole turkey or cooking specific parts, this guide provides essential tips for achieving juicy, flavourful results every time.
Whether you’re roasting a whole turkey or cooking specific parts, this guide provides essential tips for achieving juicy, flavourful results every time.
How to Cook Each Part of a Turkey
- Whole Turkey: Preheat your oven to 165°C (329°F). Calculate cooking time at about 13-15 minutes per pound if unstuffed or 16-18 minutes per pound if stuffed. A 10 lb unstuffed turkey, for example, will need about 2.5 to 3 hours. Check the internal temperature, which should reach 74°C (165°F) in the thickest part of the breast and 82°C (180°F) in the thigh.
- Turkey Breast: Turkey breast can be roasted on its own at 175°C (350°F) for 45-60 minutes, depending on size. A bone-in breast may take closer to an hour. The internal temperature should reach 74°C (165°F). Turkey breast is ideal for smaller gatherings or when you don’t need the whole bird. We love this Holiday Turkey and Apple-Bacon Stuffing recipe for an easy yet impressive family meal.
- Turkey Thighs and Drumsticks: Turkey thighs and drumsticks are more forgiving in terms of moisture, making them great for slow cooking or roasting. Roast at 175°C (350°F) for about 60-75 minutes, checking for an internal temperature of 82°C (180°F). These cuts are full of flavour and pair well with herbs like rosemary and thyme.
- Turkey Wing: To cook turkey wings, roast them at 175°C (350°F) for 45-60 minutes. Make sure the internal temperature reaches 82°C (180°F) for tender, fully cooked meat. For extra crispness, increase the temperature to 220°C (425°F) during the last 10 minutes of cooking.
- Turkey Back: To cook turkey back, roast it in the oven at 175°C (350°F) for 1.5 to 2 hours. Check that the internal temperature reaches 82°C (180°F) for best results. You can also simmer the turkey back in water for 3-4 hours to make a rich, flavourful stock.
Tips for Preparing and Seasoning Turkey
- Brining for Extra Juiciness: Brining turkey can enhance its juiciness and add flavour. Use a simple brine of salt, water, and sugar, or add herbs and citrus for more depth. Submerge the turkey in the brine for 12-24 hours in the fridge, then rinse and pat dry before cooking.
- Use a Herb and Butter Rub: Create a seasoned butter with herbs like sage, rosemary, and thyme. Rub it under the skin of the turkey breast and thighs to add flavour and help keep the meat moist during cooking. This also gives the skin a beautiful, golden-brown finish. See our spice guide for more flavour inspiration.
- Rest the Turkey Before Carving: After cooking, let the turkey rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, ensuring each slice is moist and tender. Cover it loosely with foil while resting to keep it warm.
Storing and Handling Turkey Safely
Storing your leftovers safely can make your turkey go even further. Follow our turkey storing tips:
- Safely Thawing a Frozen Turkey: If using a frozen turkey, thaw it in the fridge. Allow 24 hours of thawing time for every 2.3 kg (5 lbs) of turkey. For a quicker thaw, submerge the turkey in cold water, changing the water every 30 minutes.
- Leftover Storage and Use: Cooked turkey can be stored in the fridge for up to four days. Leftover turkey can be used in soups, sandwiches, or casseroles, making it a great base for easy meals after the big day. Freeze any turkey you won’t eat within a few days to avoid spoilage.
- Avoid Cross-Contamination: When handling raw turkey, use separate cutting boards and utensils to avoid cross-contamination. Always wash hands and surfaces thoroughly after handling poultry to prevent the spread of bacteria.