It’s almost Thanksgiving again, which means it’s time for my personal tradition – convincing people to try boiling their Thanksgiving bird.
I spent ten years in search of a recipe that made turkey taste good. I tried dry brining, wet brining, smoking, roasting, bbq, rubs and injections… In fairness, I never tried deep-frying, but when the list of possible side effects includes explosions and house fires… well, I just don’t need that much excitement in my life.
Before the 1900’s, boiling was the preferred method for preparing turkey! Unlike roasting, boiling infuses the bird with flavor while also retaining moisture!
Boiling also happens to be both the fastest and simplest preparation I’ve tried. It’s simply better on every axis!
This is my personal recipe! I took heavy inspiration from a pair of traditional boiled turkey recipes and then tweaked things according to my preferences.
Boiling turkey may seem unconventional, but it yields incredibly moist, fall-off-the-bone meat when done right However, nailing the timing is crucial Undercook your turkey and you risk serving unsafe poultry. Boil it too long and the meat turns rubbery and dry. So how long should you boil a turkey for tender, juicy perfection? This comprehensive guide covers everything you need to know.
Key Factors That Affect Boil Time
Several critical factors impact how long you should boil a turkey:
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Turkey Size – Larger birds need more time Plan for around 20 minutes per pound, A 12 lb turkey takes 4 hours while an 18 lb turkey needs 6 hours
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Cooking Method – Fully submerging in liquid cooks faster than shallow poaching. Submerged turkeys boil in 20 minutes per pound versus 30 minutes per pound for shallow poaching.
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Temperature – A gentle simmer versus a rolling boil affects time. Gentle simmers take longer.
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Preparation – An unstuffed turkey cooks quicker than a stuffed one. Removing giblets also speeds up cooking.
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Altitude – Higher altitudes increase boil time due to lower boiling points. Add 5 minutes per pound per 500 ft above 2000 ft elevation.
Step-By-Step Guide to Boil Times
Follow this simple guide for perfect boil times:
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Calculate Raw Weight: Weigh your turkey in pounds before cooking to determine time.
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Factor Preparation: Add 5 minutes per pound for stuffed turkeys or leaving in giblets.
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Consider Cook Method: For fully submerged, allow 20 minutes per pound. For shallow poaching, allow 30 minutes per pound.
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Adjust for Simmer: Add 10 minutes per pound if maintaining a gentle simmer rather than rolling boil.
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Factor Altitude: Check your elevation and add 5 minutes per pound for every 500 ft over 2000 ft.
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Set a Timer: Monitor while boiling but use a timer to track total time.
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Test Doneness: Insert a thermometer in the thigh to check if it reaches 165°F.
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Rest and Carve: Let sit 15 minutes before carving for juicier meat.
Sample Boil Times
Here are some sample boil times for typical turkey sizes:
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12 lb turkey at sea level, unstuffed, fully submerged, gentle simmer: 12 lbs x 20 mins per pound = 240 mins or 4 hours
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18 lb turkey at 5000 ft elevation, stuffed, shallow poach, rolling boil:
- 18 lbs x 30 mins per pound = 540 mins
- Extra 90 mins for stuffing (5 mins x 18 lbs)
- Extra 45 mins for 2500 ft elevation (5 mins x 18 lbs x 500 ft increments)
- Total Time: 675 mins or 11 hours 15 mins
As you can see, altitude, preparation, and method can significantly impact times. Use these guidelines flexibly, testing often as you boil.
Pro Tips for Moist, Tender Meat
Follow these tips for the juiciest meat:
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Bring liquid to a boil before adding turkey to help it cook faster.
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Use enough liquid to fully submerge the turkey, covered by at least 1-2 inches.
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Maintain a gentle simmer, avoiding rapid boiling which can toughen meat.
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Use a food thermometer to test doneness, even if boil time has elapsed.
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Let turkey rest 15-30 minutes before carving to allow juices to redistribute.
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Serve with boiling juices for added moisture and flavor.
Safety Tips to Avoid Undercooked Turkey
To prevent foodborne illness:
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Always fully thaw turkey in the fridge before boiling, never from frozen.
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Verify the thickest thigh part reaches 165°F with a food thermometer. Don’t rely solely on time.
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Keep boiled turkey at 140°F or warmer until served. Toss leftovers after 3-4 days.
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Never leave turkey on the counter over 2 hours total before and after cooking.
Master Boiled Turkey Every Time
Mastering turkey boil times takes this cooking method from intimidating to simple. Follow the guidelines above and use a quality thermometer for flawless holiday and everyday turkeys. Just adjust boil times based on preparation, method, and elevation. Before you know it, you’ll be an expert on boiling tender, moist turkeys tailored to your preferences.
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Optional – Make Some Stock/Gravy:
If you’re the sort to prefer gravy that didn’t come from a packet, the stock here makes for a fantastic base!
- After removing the turkey meat, continue boiling the stock until it has reduced by about half
- Remove all solids from the stock
- Taste the reduced stock and add table salt to taste
- Use fat separator or a large spoon to skim most of the fat from the stock
- Use the remaining stock either directly on meat (thin stock will penetrate directly into the meat, adding moisture and flavor!) or as the base for thicker, traditional gravy.
So… what’s the catch?
Well, nothing in life is perfect, so you’ll have to make one tradeoff when boiling your turkey: you won’t get a crispy-brown-skinned bird to drop on the table. Sadly, boiling results in soggy skin (which I just peel off and throw away).
You’ll want to carve this bird up in the kitchen and present the slices as a fait accompli. Believe me, once people taste the result, they won’t care at all that they didn’t get to ogle an over-tanned bird.
- 15-18 lb turkey
- 1 quart dry white wine (Non-alcoholic substitutes: 1 qt apple cider vinegar or 2.5 cups white wine vinegar)
- water to cover
- 2 large onions, skins on, cut into 1-2″ slices
- 2 untrimmed ribs of celery
- 12 (or so) raw black peppercorns
- 2 Tbsp dried sage
- 2 Tbsp dried thyme
- 2 Tbsp dried parsley
- 2 Tbsp coarse Salt (approx – I did this by sight and just threw it in the pot)
- 1/4 lb of raw bacon or pork belly
- table salt
- Put onions, celery, spices, salt and bacon into a very large pot.
- Trim the turkey and put skin, neck, fat, etc into the pot. Do not add the giblets – they add bitterness.
- If necessary, remove the breasts, thighs, drums, etc from the carcass (depends on the size of your pot!)
- Put turkey meat into pot
- Pour wine into the pot
- Add water enough to cover the turkey
- Bring to a rolling boil, regularly removing scum from the surface as necessary
- Reduce heat to a low boil
- Continue boiling for about 1 hour or until a thermometer in the thickest part of the breast reads 150-155F (See Note below)
- Remove turkey meat to a large colander and drain
- Let rest for ~10 minutes to finish
- When ready to serve, remove skin, which will be sage-colored. Don’t worry – the meat will look normal and taste amazing.
A Beginner’s Guide to Roasting a Turkey | Food Wishes
FAQ
How long does it take to boil turkey innards?
So while the turkey is roasting the next day, place the neck and giblets into a medium saucepan, cover it with water by about 2 inches, and bring it to a boil. After it boils, reduce the heat to a strong simmer and cook them for about 45 minutes to 1 hour, until the meat is totally cooked through.
Can you cook a turkey in water?
Place turkey in a clean sink or a large roasting pan. Pour hot water over the entire turkey including in the cavities. The skin will shrink tightly to the turkey. “This will help hold the natural juices in the turkey while it is cooking.
Can you boil raw turkey meat?
Let’s boil turkey meat
If you cook the stock or broth, put the meat into cold water. If you cook the turkey as a separate dish, put it into boiling water, which ensures juiciness and higher nutritional value. Separate pieces of turkey cook for 1-1.5 hours.
How long is boiled turkey good for?
Cooked turkey can be safely stored in the refrigerator for about 3 to 4 days. Make sure to keep it in an airtight container or tightly wrapped to maintain its freshness. If you need to keep it longer, consider freezing it, where it can last for several months.
How long do you boil a Turkey?
Follow this simple guide for perfect boil times every time: Calculate Raw Weight: Weigh your turkey in pounds before cooking. This determines time. Consider Cook Method: For fully submerged, allow 20 minutes per pound. For shallow poaching, allow 30 minutes per pound.
What temperature do you boil a Turkey?
The ideal temperature for boiling a turkey is 165 degrees Fahrenheit. You can check the internal temperature of the turkey using a meat thermometer. The turkey is done cooking when the internal temperature reaches 165 degrees F. What is the best way to boil a turkey?
Can You boil a Turkey too long?
Boiling a turkey is a classic holiday tradition, but it can be tricky to get it right. If you boil a turkey for too long, it will be dry and tough. If you don’t boil it long enough, it will be undercooked and unsafe to eat. In this article, we’ll discuss the best way to boil a turkey so that it comes out perfectly juicy and flavorful.
How long do you cook a boiled turkey breast?
Boiled turkey breast: Boiling turkey breast is a quick and easy way to prepare this lean protein. Follow the same instructions as above, but adjust the cooking time to 15 minutes per pound. Boiled turkey for soup: Boiled turkey can be used in a variety of soups and stews.
How long does it take to cook a 10 pound turkey?
The cooking time for a turkey will vary depending on its size. A general rule of thumb is to cook a turkey for 15 minutes per pound, plus an additional 30 minutes. So, a 10-pound turkey would take about 3 hours to cook.
Can You boil ground turkey?
One of the best ways to prepare this versatile and lean protein is to boil ground turkey. Boiling is a quick and simple method that produces tender and flavorful results, whether you’re looking to make a flavorful broth, make a base for a delicious soup, or just cook ground turkey for meal prep.