High or low temp for cooking turkey?

by Nicole Weston, Posted Nov 16th 2006 @ 10:02AM

Should a holiday turkey be roasted for a longer time at a lower temperature or for a shorter time at a higher one? According to Robert L. Wolke , author of What Einstein Told His Cook 2, the Sequel: Further Adventures in Kitchen Science, one method isn't necessarily better, although the method of using a higher temperature is quite popular at the moment.

A turkey needs to reach an internal temperature of 165F in the thigh meat before it can be considered done. To achieve this, the bird must be cooked at a temperature greater than 165F for long enough to cook it through. The lower the temperature, the longer the time. A common temperature is about 325F, which results in a time of "about 20 minutes per pound." By increasing the temperature to 475F, roasting might take only 2 hours. Time, clearly, is a factor in choosing the latter method. Other advantages include getting a crisper skin and, according to many proponents of the faster method, a moister bird. In the end, it's a flavor and time preference as long as you check the meat with a thermometer to ensure that it really is done.

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Filed Under: Ingredients, How To, Methods
Tags: bird, cook, cooking, high temperature, oven, ovens, poultry, roast, roasting, thanksgiving, turkey, turkeys

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Reader comments (Page 1 of 1)

11-16-2006 @10:38AM michelle said... I have no idea which is better, but I will share the following. We had my mom over Thanksgivng last year and we made the best turkey I've ever had, using my grandfather's method (with a few of my quirks thrown in).

1. brine the night before

2. Slather outside with a combination of softened butter, roasted garlic and fresh, chopped sage

3. Stuff with hot stuffing

4. Put a little liquid in the bottom of the pan (along with a carrot and an onion) and cover tightly with foil

5. For our 12 lb bird -- roast at 325 for about 2.5 hours (no peeking!) You want about 1/2 to 2/3 of the cooking done covered up

6. Remove foil, and finish cooking uncovered to brown, basting every 20 minutes or so (check temps to assure doneness)

7. Baste really really well before lifting out on a board to rest for 30 minutes covered tightly with foil

Eventhough the temps were way higher than I thought would be okay (180 in breast / 200 in thigh) it was the moistest, juciest turkey ever. It was so weird -- but delicious! I think it was the covering with foil and the final basting to lube it all up. I just hope I can recreate it this year without mom!

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11-16-2006 @11:16AM tr said... michelle, i would think that the moistness is a result of the brining solution. the meat will absorb a portion of the solution, and will still retain some of that moisture after cooking. the brine may also have another effect, that of breaking down some protein fibers in the meat; in a sense, tenderizing it.
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11-16-2006 @11:53AM Punisher2k said... Basting is evil. Skip it. It adds nothing. In fact, opening the oven door drops the temperature and increases cooking time.

Skin is waterproof. All basting gets you is a golden bird which can be done with some oil on the skin.

Start high to brown the skin, then tent breasts with foil and finish cooking. Don't peek, don't open the door. Use a remote temp probe and everything will be wonderful.
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11-16-2006 @12:00PM Topslakr said... Brine is key, makes a world of difference. From there we cook at 500 for 30 minutes to kick start the browning and then lower the temp to about 350 and we cover the breast with some foil, helps to keep the direct heat from drying the breast out. We also pull the turkey at about 151-155 degrees and let it rest for 15-20 minutes. The internal temp coasts up to the proper 165 degrees and the meat has some time to get itself together and hold in some juices. Amazing Turkey. Took us some time to get the process just right but now are turkeys are amazing, juicy and full of flavor.

It's funny how everyone has different ways of cooking the same thing :) This year will be out first doing two birds, one deep fried the other roasted. I have high hopes....

Topslakr
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11-16-2006 @2:34PM Karen said... I always use a cooking bag to cook the turkey. No mess, turkey browns well, cooks faster and turkey stays moist. Am thinking about putting in a brine first this year and see if I notice any difference.
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11-22-2006 @8:48PM Frederick said... Ive brined,deep fried slow cooked...it was all good.I have even turned the bird upside down...This year i added liquid mesquite smoke to the brine,a little maple syrup for added flavor...mimic using the grill ,,,that I've done as well...its all good..just a matter of taste.
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11-25-2006 @12:27AM nancy ochoa said... I need the brine recipe, help.and thanks
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11-23-2006 @2:13AM Jody said... I call HOGWASH! I read all over "cooking under 325* is unsafe" I managed a barbecue resturant for 17 years and we NEVER cooked above 250*! The philosophy was that water/juice boils @ 212* and cooking above that was just boiling the juice right out. I'm not saying that a good piece of meat can't be cooked at a higher temp,(I sear my steaks) but you just cant "throw it in and forget about it" either. Every method has a right way for it to turn out the way you intended it to. All good cooks have choked down their fair share of food because of trial and error if you know whay I mean. Main thing, have fun, be safe, and take notes.

-Jody
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11-25-2006 @1:27AM rick said... Did anyone mention stuffing a turkey with hot stuffing will give you a one way ticket to the hospital. stuff with cool stuffing.hot stuffing grows bacteria .stay safe.
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11-26-2006 @11:26AM Slow Cooker said... Have Cooked our consistently delicious bird at 225. 6 hrs for smaller, 8-9 for larger. This is old Paul Prudhomme recipe, 36 -72 cloves of garlic, halved, and pressed between skin and breast. No butter or oil, just a spice mix and veggies. No covering and you can pretty much forget it until 6 hour mark just to check the temp and/or juices. Have done other ways, but this is the one that always gets requested. So moist and not even a hint of garlic. When done, remove garlic and put on plate for spreading on fresh bread. Gotta believe it's the slow cooking that locks in the moistness, just like the BBQ!!
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11-27-2006 @4:25PM James said... I cook my bird @ 325*x20 min's per #. Useing a foil tent for the first half of the cooking time. But my big secret is injecting the bird with a combination of butter, garlic, and sage. I think it not only add's to the moist factor, it also add's a ton of flavor!!!!!
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