How to Cook a Turkey FAST: 90 minute turkey recipe (2024)

FAQs

Is it better to cook a turkey low and slow or hot and fast? ›

While higher temperatures will cook a turkey faster, they'll also increase the chances that your bird will singe or even burn on the outside before the inside is cooked through. This isn't a weeknight meal that you should be rushing through; low and slow is the way to go.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

The most straightforward approach is to roast an unstuffed turkey, breast-side up, for 13 minutes per pound of turkey at 350°. That works out to approximately 3 hours for a 12- to 14-pound bird (a 12-pound turkey is pretty standard).

It's better to cook a turkey at 350°F after preheating the oven to 450°F. This makes the skin crispier and ensures the turkey will get cooked evenly.

Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.

What Temperature to Cook the Turkey? Cook your turkey at 325 degrees F for most of the cook time; in the final 45 minutes, remove the cover or foil tent from the turkey, increase the oven temperature to 425 degrees F and baste the bird with butter. The initial lower oven temperature cooks the turkey through evenly.

How long you cook your turkey can vary, depending on the temperature of the oven and whether or not your turkey recipe calls for a stuffed or unstuffed bird. We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey.

How long do you cook a 15 lb turkey at 325? ›

Unstuffed Turkey: For an unstuffed turkey, you can use the 13-15 minutes per pound guideline. This means that a 15-pound turkey, for example, would take about 3 hours and 15 minutes to 3 hours and 45 minutes to cook at 325°F.

Want to ensure your bird is juicy and delicious yet speeds up the cooking time so everyone can watch the game? Foil wrapping is the answer! This technique helps speed the cooking process and locks in the turkey's natural juices.

Prep: 5 minutes; Cook: 120 minutes.

A 20 pound turkey will take between 4 to 4 1/2 hours to come to temperature if your oven is 325°F. Here are some other cook times if your bird weighs differently: 10-12 pounds: cook 2 3/4 to 3 hours at 325°F. 15-16 pounds: cook 3 1/2 to 4 hours at 325°F.

Slow cooking turkey GUARANTEES juicy and succulent meat! Now, while I WISH that a slow cooker can magically create a crispy, golden browned skin like this one, your broiler will take care of that for the last 10-20 minutes this turkey needs to get all golden browned.

I find it is best to start the turkey at a fairly high temperature (400°F), roast for about twenty minutes and then lower the heat to 350°F for the remainder of the cooking time. Sometimes I forget to lower the oven, though, and the turkey still comes out fine, just perhaps a little darker than I would like!

"A low temperature will cook the meat very nicely inside and keep it juicy without drying it but you want to high temperature at some point whether it's at the beginning of the end to crisp up the skin and the melted butter to get an extra crispy skin," Guillard says.

It is not safe to cook any meat or poultry in an oven set lower than 325 °F. At lower temperatures, meat stays in the Danger Zone (between 40 °F and 140°F for too long.