The turkey is, without a doubt, the centerpiece of any Thanksgiving meal. Whether you’re hosting your first Thanksgiving meal or you’re a seasoned professional chef, you’re bound to learn a few new tricks in the tips and recipe outlined in this article.
If you know you’ll need a 10-pound turkey, the next step is to figure out how to cook a 10-pound turkey.
Turkey Nutrition Facts
Tips For Cooking A 10 Pound Turkey
Pick the suitable turkey – With so many turkeys on the market, deciding on your Thanksgiving turkey might be difficult, like are you meant to pick a free-range? Natural? Organic? Whatever you do, I recommend you pick a fresh turkey – organic, kosher, heritage, or premium-brand turkeys are all excellent choices as well.
Thaw the turkey – I suggest allowing 24 hours of thawing time for every 5 pounds of turkey – this means that a 10-pound turkey will take two days to thaw. You should make space in the bottom of the fridge, you don’t want to defrost a turkey on a shelf above other foods, so raw turkey juice doesn’t fall down and contaminate the other foods.
Place an unwrapped frozen turkey on a rimmed baking sheet or roasting pan, leave it on the cleared bottom shelf of the fridge, and allow it to sit.
Stuffing – Stuffing the turkey makes it take longer to roast and increases the chance of uneven cooking. We prefer to bake the stuffing separately in a baking dish, as this gives it a wonderful crispy top. If you’re stuffing the bird, do it loosely to let the stuffing expand.
Protect the turkey to keep it juicy – Fold a large square sheet of foil into a triangle to shield the turkey breast and keep it juicy. Rub one side of the triangular sheet with olive oil and shape it over the turkey breast – with the oil-side down. Then remove foil; it will shield your turkey breast and keep it from drying out. This shield will be used later in the roasting process.
When the turkey is ready, place it on a serving tray and cover it with foil – loosely yet completely. Then you can allow at least 1 hour for the turkey to rest – the longer it sits, the more sensitive it will get and the easier it will be to carve.
You can keep the roasting pan drippings for gravy. You can now decorate your turkey to make it more festive. You can use greens like kale, with little apples, sliced oranges, and quartered lemons placed on top.
Carving the turkey – Carving a turkey is quite similar to carving a huge chicken; you should break out the joints that keep these sections attached to the bird and cut straight through them – remove the wings first, then the thighs.
When carving the breast flesh, slice close to the rib cage, right up against the rib bones, with the flat of your knife. You can split the thighs into thighs and drumsticks once the meat has been removed, then chop the breast meat into individual slices once the meat has been removed.
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How To Cook A 10 Pound Turkey
You should get paper towels and use them to pat the turkey dry inside and out. Then you can season the body cavities with salt if you desire. Fill neck and body cavities with stuffing if you are using them. Then skewer the turkey’s neck skin to the rear.
Now tuck the drumstick ends under the band of skin that runs across the tail. If there isn’t a skin band, bind the drumsticks to the tail. Twist the wing tips behind your back.
Get a shallow roasting pan, then place the turkey breast side up on a rack. You can apply some oil to it with a brush. You can now insert a meat thermometer into the center of one of the inside thigh muscles if desired. Just make sure the thermometer should not come into contact with bone. Then cover the turkey with foil, but only loosely.
Proceed to roast the turkey for 2½ hours at 325°F. To ensure consistent cooking, you should remove the foil and cut a band of skin or string between the drumsticks. Continue roasting for another 30 to 45 minutes (or 1 to 1¼ hours if stuffed) or until the thermometer reads 180°F and the stuffing center reaches 165°F. You should note that the drumsticks should move freely in their sockets, and the juices should run clear now.
Now you can take the turkey out of the oven. Before carving the turkey, you should cover it with foil and set it aside for 15 to 20 minutes. Then place the turkey on a chopping board. Carve the turkey This 10-pound turkey recipe should serve about 12 to 14 people.
Top 3 Essentials For Cook A 10 Pound Turkey
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- Preheat the oven to 325 degrees F and place a rack in the lowest position.
- If desired, remove any turkey portions from the neck and breast cavities and set them aside for later use. Make sure you dry the bird well with paper towels inside and out.
- Then season the inside of the breast cavity with salt and pepper. You can now stuff it with onion, garlic, herbs, and bay leaves.
- Proceed to put the turkey breast-side up on a roasting rack in a roasting pan.
- Sprinkle it with salt and pepper after brushing with half of the butter. Then make a foil tent for the bird.
- Cook the turkey for 2 hours at 350°F. Then remove the foil and brush the remaining butter all over the top.
- Now you should raise the oven temperature to 425 degrees F and continue roasting for another 45 minutes – or until an instant-read thermometer in the turkey’s thigh reads 165 degrees F.
- Proceed to remove the turkey from the oven and leave it aside to rest for 15 minutes before carving.
- Carve the turkey and serve.
Watch this video recipe to learn how to cook a 10-pound turkey.