Almost a decade ago, we enlisted the kids’ help to keep careful tabs on the temperature of the Thanksgiving turkey as it was roasting. We roasted a 24 pound, unstuffed turkey from a local farm (all natural, no “solutions” injected in to it, and minimally processed) at a constant temperature of “325” F – that is what the oven dial was set to, at any rate. We used a thermometer with a probe connected to a digital display – this type of thermometer allows you to run this experiment while making only one puncture in the turkey. The turkey started cooking at 40 degrees.
As you can see from this graph, it took about 6 hours to bring the roast from 40 degrees to 175. The temperature rose quite quickly for the first 4 hours, then the change in temperature slowed down considerably.
This experiment, and subsequent discussions with scientists, gave us a greater understanding of the Thanksgiving paradox: as the turkey gets closer and closer to being done it never seems to be done. After several hours, as the house fills with the good smell of roast turkey, the recalcitrant turkey sits there with the thermometer showing clearly that it is not yet cooked. We always start to wonder if the oven has gone out or if the oven thermostat has ceased working. We shake the drumstick, we poke the turkey, we open the oven way too many times, putting a hand in to see if it still feels hot etc. Why do we do this, year after year – with the Thanksgiving turkey, a Christmas roast beef, and any other large piece of roasting meat?
I spoke with a well-known astrophysicist, to try to get some answers. He says people tend to view trends as linear processes, so they will see the temperature rising quickly at the beginning, assume that this quick trend will continue at the same rate, and feel that the turkey should be done much earlier than it really will be. He says in fact “the plot above is a solution of a well-known heat diffusion equation* which applies to all cooking processes with the exception of microwaves.” The steepness of the line in the curve is a measure of the heating rate of the turkey. The heating rate (the change in temperature in a particular time) is proportional to the change in temperature between the turkey and the oven. The temperature of the turkey will approach, but never reach, the temperature of the oven. As the turkey gets warmer, the temperature change in an hour decreases (it goes up, but less quickly).
The astrophysicist, who likes to simplify problems so they can be solved, says you can “view the turkey as a solid,” “assume a spherical turkey” and “assume a non-spherical turkey.” He then considered the problem of cooking stuffed turkeys vs. unstuffed turkeys, the stuffed turkey being closer to a spherical turkey and the unstuffed turkey having an empty cavity which reduces the thickness of the material to be cooked and effectively reduces the size of the turkey. The concept of a spherical turkey provoked a lot of laughs, but in the real world, there are no spherical turkeys. Real turkeys have wings and drumsticks.
He provided a helpful reference to The Science of Cooking, by Peter Barham, which notes “… the cooking time is always proportional to the square of the size of the food, rather than its weight.” You can understand this if you consider that the same weight of turkey, cut in to pieces, will cook in much less time than the same exact turkey cooked whole.
This is why chefs will tell you to cut the turkey up in pieces, roasting the light meat and dark meat for different amounts of time so that the light meat does not become dry and the dark meat gets more time in the oven. However, the “dissected turkey” method of cooking the Thanksgiving turkey is impractical for those cooks who want to present a Norman Rockwell turkey (visually appealing whole turkey on a platter) at the table. The Norman Rockwell turkey requires compromises, and more time than you may think.
*the solution of the heat diffusion equation is an exponential process, if you extrapolate a line from the early cooking temperature data you will expect the turkey to be cooked many hours sooner than when it is actually cooked.
For many home cooks roasting a turkey can seem like an endless waiting game for the majestic centerpiece to finish cooking. While chicken and other poultry may roast relatively quickly getting a full-sized turkey done often takes hours. So what makes this bird require so much more time and patience compared to feathered kin?
There are several factors that contribute to turkey’s notoriously lengthy cook time Read on to understand why turkey takes so long to cook, along with tips to speed up the process
The Science Behind Turkey’s Slow Roast
To understand why turkey can’t be rushed. it helps to examine the science behind cooking these large birds
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Size – Turkeys are much thicker and heavier than chickens. Breasts alone can weigh 10 lbs or more. Longer cook times allow heat to fully penetrate and cook the meat.
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Shape – A whole turkey’s rounded shape prevents efficient heat circulation to evenly cook all areas. The irregular shape also creates very thick and thin parts.
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Bone-in – Bones conduct heat slower than meat and add considerable mass, insulating the meat and leading to uneven cooking.
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Low oven temp – To avoid burning and drying out the lean meat, turkeys are roasted at a relatively low 325°F.
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Stuffing – A stuffed turkey takes longer as the center of the stuffing must reach 165°F.
Why Thawing is the First Roadblock
Before the turkey even goes in the oven, it needs to be safely thawed. This is the first step that contributes to hours of preparation:
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Fridge thawing takes 1 day per 4-5 lbs of turkey. A 15 lb turkey needs 3+ days to thaw.
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Cold water thawing takes about 30 minutes per lb, requiring frequent water changes.
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Microwave thawing is fastest but can lead to uneven cooking.
Rushing the thawing risks bacterial growth in parts still frozen, making fridge thawing safest.
Why Oven Time Adds Up
Once thawed, next comes the lengthy roasting time. Here’s why cooking a turkey at 325°F still takes hours:
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Plan on 15-20 minutes per lb. A 15 lb turkey roasts 3 to 4 hours.
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Minimum safe internal temp is 165°F. Reaching this at the deepest breast point takes time.
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Allow extra time if stuffed, as stuffing must reach 165°F too.
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Temps above 325°F can burn drippings and dry out the breast meat.
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Legs/thighs are done at 175-180°F. Cooking to this without overdoing the breast adds time.
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Resting the turkey for 30+ minutes afterwards is necessary for tender, juicy meat.
With all these factors, it’s no surprise the Thanksgiving table isn’t set until 8 pm!
Tips to Shorten Turkey Cook Time
While you can’t entirely rush along the hours needed to roast turkey, here are some techniques to help reduce cook time:
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Spatchcock or butterfly the turkey – Removes backbone to flatten and nearly halves cook time.
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Roast at 350°F – Increasing temp by 25 degrees can reduce roasting by 30 minutes.
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Cook turkey parts – Breasts, legs, thighs, wings cook much faster than a whole turkey.
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Use an oven-safe meat thermometer – Monitor temp to remove once done.
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Cover the breast – Foil tent over breast prevents overcooking while thighs finish.
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Rest for only 20-30 minutes – If pressed for time, you can reduce resting.
While turkey will never become a quick weeknight meal, these tips can shave off precious minutes around the holidays. Embrace the leisurely prep time and anticipation – the rewards of a perfectly roasted bird are worth the wait!
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A Beginner’s Guide to Roasting a Turkey | Food Wishes
FAQ
How can I speed up my turkey cooking?
- Don’t stuff the bird. Skip cooking the stuffing in the bird. …
- Cook just the parts, rather than the whole bird. …
- Don’t truss the turkey. …
- Don’t open the oven door too often. …
- Spatchcock your turkey.
How long do turkeys take to cook?
| Weight | Cook Time (Unstuffed) | Cook Time (Stuffed) |
|---|---|---|
| 6-7 lbs. | 2-2½ hrs. | 2¼-2¾ hrs. |
| 7-10 lbs. | 2½-3 hrs. | 2¾-3½ hrs. |
| 10-18 lbs. | 3-3½ hrs. | 3¾-4½ hrs. |
| 18-22 lbs. | 3½-4 hrs. | 4½-5 hrs. |
Why did turkeys take longer to cook years ago?
Modern turkeys are cooking in less time than they did 10 or 20 years ago because they’re somewhat leaner, according to David Jaindl, general manager of Jaindl Family Farms, Orefield. He explained that the heavy layer of fat provided insulation and made them take more time in the oven.
Why is my turkey still pink after cooking?
The pink color comes from many things – undercooked meat, myoglobin left in the bones, marrow that’s leached out, etc. You ruled out the turkey being undercooked. The only way to get rid of the rest is to overcook it so there’s no liquid for those things to mix with.
Why does it take a long time to cook a Turkey?
A turkey takes a long time to cook due to several reasons. A stuffed turkey takes longer to cook. The oven may heat food unevenly. Calibration of the oven’s thermostat may be inaccurate. The size of the turkey or its pan may be too large for the oven, thus blocking heat circulation. An oven cooking bag can help accelerate cooking time.
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
How long can you cook a Turkey after it has been cooked?
You can cook turkey for 6 additional days after it has already been cooked, provided you throw it out immediately after cooking. However, no leftover turkey should last longer in any form. Leftovers will eventually spoil, so don‘t waste them. If you do decide to cook it again, make sure to follow the proper cooking instructions.
Why does a stuffed turkey take a long time to cook?
An stuffed turkey takes longer to cook compared to an unstuffed one. Other factors that may affect cooking time include the use of a roasting pan lid, an oven cooking bag, uneven oven heating, and inaccurate oven thermostat calibration. The rack position can also impact even cooking and heat circulation.
What happens if you don’t cook a Turkey long enough?
If you don’t cook a turkey long enough, the dark meat remains tough and chewy. Part of the problem is that the different nature of the light and dark meat in a turkey result in different rates to reach the coagulation of the muscle proteins. If cooked for too long, the breast meat has already coagulated.
How long does it take to cook a Turkey at 325?
Let’s look at why roasting a turkey at 325°F still takes hours: Plan on cooking for 15-20 minutes per pound. A 15 lb turkey will roast for 3 to 4 hours. The minimum safe internal temperature for turkey is 165°F. Reaching this at the deepest point in the breast takes time.