When we make our Thanksgiving roast turkey we never make it whole. Our tradition is to brine it, then to debone it, and finally to roast it.
As the bird roasts, it fills the house with a mouthwatering aroma. We use onion and butter, along with all-purpose seasoning, to flavor the entire turkey, not just the skin. This moist turkey isnt dependent on a heavy gravy to give it flavor or to make it moist. We find that even the breast meat is always tender and succulent.
Our 16 ½-pound turkey cooked in about 1.5 hours, compared to 4 hours or longer for a whole turkey to reach an internal temperature of 165° F. And we have another little time-saving secret. The day before Thanksgiving, the turkey was prepared, and it was just warmed up in a large electric skillet over low heat.
Try our method and see if that’s not the case! It turned out to be an incredibly delicious roast turkey that tasted as though it had just been roasted and sliced!
This recipe calls for the following ingredients: turkey, oranges, kosher salt, brown sugar, onions, jalapeño peppers, cilantro, garlic, chili powder, cumin, oregano, unsalted butter, and white wine.
Ah, the deboned turkey: a Thanksgiving staple that promises juicy, flavorful meat without the hassle of carving. But how long should you actually cook this culinary masterpiece? Worry not, fellow turkey enthusiasts, for this guide will answer all your questions and provide the key to achieving a perfectly roasted deboned turkey.
Factors Influencing Cooking Time:
Prior to getting into the details, let’s acknowledge the variables that may affect how long your deboned turkey cooks:
- Turkey weight: The heavier the bird, the longer it will take to cook.
- Oven temperature: Higher temperatures will cook the turkey faster, while lower temperatures will require a longer cooking time.
- Stuffing: If you’re using stuffing, it will add to the overall cooking time.
- Desired doneness: Do you prefer your turkey well-done or slightly pink? The desired doneness will also affect the cooking time.
General Cooking Time Guidelines:
With these factors in mind here are some general cooking time guidelines for deboned turkey:
- 12-14 lb turkey: 3-4 hours at 325°F (163°C)
- 15-18 lb turkey: 4-5 hours at 325°F (163°C)
- 19-22 lb turkey: 5-6 hours at 325°F (163°C)
Using a Thermometer for Accuracy:
While these guidelines provide a good starting point, the most accurate way to determine if your turkey is done is by using a meat thermometer. Insert the thermometer into the thickest part of the thigh, ensuring it doesn’t touch any bones. The internal temperature should reach 165°F (74°C) for safe consumption.
Tips for Perfectly Roasted Deboned Turkey:
- Brining: Brining the turkey beforehand helps retain moisture and adds flavor.
- Seasoning: Don’t skimp on the seasoning! Use a generous amount of salt, pepper, and your favorite herbs and spices.
- Basting: Basting the turkey with butter or pan juices during cooking helps keep it moist and adds a delicious golden-brown crust.
- Resting: Allow the turkey to rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Additional Resources:
For more detailed instructions and helpful tips, check out these fantastic resources:
- All Our Way: This website provides a comprehensive guide to deboning, roasting, and serving a deboned turkey, including a recipe with step-by-step instructions and helpful photos.
- Food.com: This recipe for deboned and rolled turkey offers another approach to preparing this Thanksgiving favorite, with additional tips and reviews from fellow cooks.
Frequently Asked Questions:
- Can I cook a deboned turkey in a slow cooker? Yes, you can! A slow cooker is a great option for a hands-off approach. Cook the turkey on low for 6-8 hours or on high for 3-4 hours.
- Can I stuff a deboned turkey? Absolutely! Just be sure to factor the stuffing into the overall cooking time.
- What should I serve with a deboned turkey? Mashed potatoes, stuffing, gravy, cranberry sauce, and roasted vegetables are all classic Thanksgiving side dishes that pair perfectly with deboned turkey.
Now that you’re armed with the knowledge and resources to cook a deboned turkey to perfection, get ready to impress your family and friends with this delicious and festive dish. Remember, the key is to use a meat thermometer and follow the general cooking time guidelines, adjusting as needed based on the weight of your turkey and your desired doneness. Happy Thanksgiving!
A juicy roast turkey evolves
We took my mammas basic way of deboning, seasoning, and roasting a turkey and added to it. Now we let the bird soak in a wet brine. This is the best turkey brine recipe weve ever made. It has a southwestern flavor with citrus fruits, peppers, and fresh herbs. We let the turkey soak in the brining liquid for 24 hours.
Weve photographed each step and written an explanation for it. If any of the pictures appear fuzzy, it’s because I was unable to keep up with someone who was too damn fast with a knife. ].
Weve included the brine recipe and the All Our Way Seasoning is in a previous post.
How the best Thanksgiving roast turkey started
This method is actually my mammas way to make a roast turkey. She didnt brine the bird, but she did debone the turkey. She would then use the fleshy bones and neck to make her brodo {broth}.
Season the turkey generously with salt and pepper, then sprinkle with a tiny pinch of rosemary. Next, cover the meat with thinly sliced onions, which will cook until the onions seem to melt into the pieces of turkey.
Finally, she dotted the entire onion-covered meat with thin pats of butter.