Does Turkey Shrink When Cooked? A Guide to Understanding Turkey Shrinkage

Roasting a turkey is a time-honored tradition for many holidays and family gatherings. However, after spending time and money on picking the perfect turkey, you may be disappointed when it seems to have shrunk after cooking. This shrinkage is common, so understanding the causes and amount of reduction can help you plan accordingly.

Why Does Turkey Shrink During Cooking?

There are two main reasons turkey shrinks when cooked

1. Loss of moisture – As the turkey cooks, the natural moisture inside the meat evaporates, especially the water content. This causes the turkey to decrease in weight.

2. Protein changes – Heat from cooking causes the proteins in turkey meat to coagulate and tighten up, contracting the muscle fibers This tightening effect leads to an overall reduction in size.

Both moisture loss and protein changes occur simultaneously during the cooking process, leading to noticeable turkey shrinkage. This is completely normal so expect your turkey to be around 20-30% smaller after roasting.

Estimating Turkey Shrinkage

On average, a whole turkey will shrink by about 20-30% of its original raw weight during cooking. However, the exact amount can vary based on several factors:

• Turkey size – Larger turkeys tend to have a higher percentage of shrinkage.

• Cooking method – Roasting causes more moisture loss than frying or grilling.

• Temperature – Higher oven heat leads to greater shrinkage.

• Basting – Basting introduces extra moisture, which reduces shrinkage slightly.

• Brining – Soaking the turkey in a saltwater brine before cooking helps it retain moisture, decreasing shrinkage.

• Fat content – Turkeys with more fat shrink less than leaner birds.

• Quality – Fresh, higher quality turkeys shrink less than frozen, store-bought ones.

While the exact shrinkage percentage may vary, you can depend on your turkey reducing in size by around 20-30% on average to plan your meal accordingly.

Does Stuffing Inside the Turkey Affect Shrinkage?

Stuffing a turkey adds extra weight before cooking. Although stuffing contains moisture, it absorbs some of the turkey juices during roasting. This can increase overall turkey shrinkage slightly compared to an unstuffed bird.

Be sure to factor in the total weight of the turkey plus stuffing when calculating the size needed to feed your guests. The stuffing adds weight that will be lost as the turkey shrinks.

To minimize any impact of the stuffing, avoid overpacking it tightly in the cavity which restricts heat circulation. Cook any extra stuffing in a baking dish on the side.

How Shrinkage Impacts Cooking Time

It’s important to base your turkey’s target cook time on the initial raw weight before shrinkage occurs.

As an example, say your fresh turkey weighs 16 pounds. The packaging recommends cooking 25 minutes per pound, so 16 lbs x 25 minutes per pound = 400 minutes total cook time.

After roasting, when the turkey has shrunk by 25% to be 12 pounds cooked, the total cook time you used based on the raw 16-pound weight will result in a properly cooked turkey.

Do not try to adjust cook time based on the post-shrinkage weight. Always go by the turkey’s weight before cooking.

Ensuring a Moist, Tender Turkey

To prevent overcooking, use a meat thermometer to determine doneness instead of relying solely on cook times. Check the temperature in the thickest part of the breast and thigh, making sure it reaches 165°F internally but does not exceed 170°F.

You can help keep the turkey moist and tender by:

• Brining the turkey before roasting
• Basting with pan drippings
• Tenting foil over the breast if browning too quickly
• Letting the turkey rest before carving

Keep in mind the 20-30% shrinkage is perfectly normal. With proper technique, you can achieve a flavorful, juicy holiday turkey despite the reduction in size.

Adjusting Quantities to Account for Shrinkage

Since a 20 pound turkey may yield only a 14-16 pound cooked bird after shrinkage, adjust quantities accordingly if cooking for a large gathering.

For a 20 person gathering, plan for around 1 pound of turkey per person, taking shrinkage into account. This means purchasing a 27-30 pound raw turkey to yield 20+ pounds cooked.

You can also supplement with other meats or side dishes in case the turkey yields less meat than expected after cooking. Stuffing, mashed potatoes, rolls, and vegetables make tasty additions to round out the meal.

Carving and Serving the Turkey Post-Shrinkage

Once cooked, let the turkey rest before carving following these tips:

• Place turkey breast-side up on a cutting board with legs facing you.

• Using a sharp knife, slice vertically down along both sides of the breastbone to remove whole breast halves.

• Slice the breast meat across the grain into even slices.

• Separate the drumsticks from the thighs.

• Cut the thigh meat away from the bone in portions.

• Slice the wings at the joints.

• Arrange slices and portions on a platter around stuffing, drizzling with pan juices.

Even with shrinkage, the turkey will make a beautiful presentation at the center of your holiday table. With proper cooking methods and anticipation of normal reduction in size, you can enjoy perfect turkey every time.