Turkey provides all the same nutritional benefits as chicken, but with a reduced-fat level. This is beneficial to one’s health, but it also means that the meat may be dry. When cooking your Turkey, you have to make sure that it cooks well and is tender. The time for cooking 8 pounds of turkey depends on which method you choose to use and if you’re stuffing your Turkey or not.
Below we shall see how to cook a very tender and delicious Turkey and how long it takes to cook it.
Turkey Nutrition Facts
- Using paper towels, pat the turkey dry inside and out. Fill the body and neck cavities with the stuffing (if using). Attach the neck of Turkey to the back through a skewer.
- Put the drumstick ends under the tail’s skin band. Twist the tips of the wing under the back of Turkey.
- The turkey breast should be placed side up in a deep roasting pan. Apply your oil to the surface of the pan. Place a meat thermometer, if desired, in the center of an inside thigh muscle. The thermometer is not allowed to come into contact with any bones. Wrap the foil around the turkey loosely.
- Preheat oven to 180 degrees Fahrenheit/160 degrees Fahrenheit. Season the turkey with salt and pepper after spreading the butter over all the sides. Preheat the oven to 325°F and roast for about 2 to 3 hours. The meat may dry out as a result of higher temperatures, but this is way better than low temperatures, which may prevent the inside of the turkey from cooking through. Remove the foil and cut a band of string or skin between the drumsticks to ensure consistent cooking. Continue roasting for another 30 to 45 minutes (if it is stuffed, about 1 to 2 hours), or when the thermometer reaches 180°F and the stuffing center reaches 165°F. (The drumsticks should move freely in their sockets, and the juices should be able to flow well.) Make sure the oven door is closed often; this is for Turkey to cook evenly.
- A turkey achieves its crispiness by basting its golden skin but adds little moisture or taste to the inside. To avoid opening the oven door too frequently, the basting should be reduced. Due to heat loss, the cooking time will be longer if the oven door is opened multiple times. Cover the turkey with aluminum foil after the cooking period to prevent the skin from browning too much.
- Determine the right doneness with a meat thermometer, which should be, for the breast, at least 170 degrees Fahrenheit and for the thigh, at least 180 degrees Fahrenheit. As the turkey sits aside after removing it from the oven, the meat temperature will rise by around 5 degrees. It’s crucial not to overcook the turkey since the breast meat will quickly dry up.
- Take the turkey out of the oven. Cover the turkey with a foil and keep it aside for 15 to 20 minutes for the juices to settle within the flesh, which will enhance flavor and tenderness while also making cutting much easier. The size of the turkey depends on whether more or less time may be required. Before you serve your turkey, make sure that Turkey is not pink, it is well heated and cooked, and when you cut into the thickest portion of the meat, the juices will run clear. For the turkey to cool down, put it on a chopping board. Get the turkey ready for carving.
After your Turkey has been filled, always make sure you weigh your turkey to ensure precise timing. After placing the turkey on a large chopping board, use aluminum foil to tend it in order to keep the heat in while it rests.
Tips for roasting Turkey
- A moist turkey can be kept by roasting it breast-side down during the first hour. To finish cooking, flip the turkey after the first hour.
- To add more flavor to the juice, place a layer of celery at the bottom of the roasting pan, providing delicious gravy.
- Prepare your aluminum foil and place it over the top of the turkey if it is browning too quickly.
- To make the turkey moister, use a stick of butter to rub it all over it before roasting.
- Stuff a sliced or whole onion into the cavity of a turkey while it’s roasting; the flavor will produce a tasty gravy juice.
- If you’re using a roasting bag to allow the turkey’s skin to be crispy, it should be open for the last 15 to 20 minutes of roasting.
- In a shallow roasting pan, place the turkey breast side up on a cooling rack, and the pan should be placed in the center of the lowest rack of the pan.
- 165 degrees is the temperature that your turkey should be cooked to be cooked internally.
Allow 30 minutes rest before carving and serving.
- To get accurate temperature readings, it is recommended that you use a meat thermometer and an oven thermometer.
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Cooking Time For 8 Pound Turkey
The preparation and cooking for an 8-pound turkey take time. The nature of the meat necessitates an extended cooking period in order for it to be soft. The following are the different timing guidelines to follow:
|Cooking method for 8 Pound turkey||Cooking time|
|Stuffed||3 to 4 hours|
|Not stuffed||2 to 3 hours|
|Resting before serving||15 to 20 minutes|
To see a video on making an 8 pound Turkey and how long it takes to make it.