Every step of the way, I was giddy with anticipation for this juicy roast turkey recipe, and I believe you will be too once you give it a try. I devoted several days to finding the greatest turkey recipes in books and on the internet, as well as consulting my mother and you, my readers, for dependable guidance. This tender and delicious turkey will impress your dinner guests.
The skin of the crisp turkey breast roasts to a gorgeous golden brown, and the meat is incredibly juicy and flavorful. I invited my entire family to help consume this turkey, and ten adults and several children gave it excellent reviews. I was so giddy with excitement when I tasted the juicy bird. Ever since I launched my blog in 2009, I’ve received a ton of requests for a delicious Thanksgiving turkey recipe.
P. S. A big thank you to Wolf for sponsoring this recipe! Make the turkey gravy—it’s so delicious and was the talk of the Thanksgiving dinner last year!
Thanksgiving is just around the corner, and that means one thing: turkey time! But if you’re feeling overwhelmed by the prospect of cooking a big bird, don’t worry. We’re here to help you navigate the process with ease. In this guide, we’ll walk you through everything you need to know about cooking a 19-pound turkey, from prepping to roasting to carving.
Prepping Your Turkey
- Thawing: First things first, make sure your turkey is completely thawed. The best way to do this is to place it in the refrigerator for 24 hours for every 5 pounds of turkey. So, for a 19-pound turkey, you’ll need to thaw it for about 3 days and 18 hours.
- Patting Dry: Once thawed, remove the turkey from the packaging and pat it dry with paper towels. This will help the skin crisp up nicely in the oven.
- Stuffing (Optional): If you’re using stuffing, loosely fill the turkey cavity. Don’t pack it too tightly, as this can prevent the turkey from cooking evenly.
- Seasoning: Rub the turkey with olive oil or melted butter, then season generously with salt and pepper. You can also add other herbs and spices to your liking, such as thyme, rosemary, or garlic powder.
Roasting Your Turkey
- Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit.
- Roasting Pan: Place the turkey on a roasting rack set in a roasting pan. This will allow the turkey to cook evenly and prevent it from sticking to the bottom of the pan.
- Basting: Every 30 minutes, baste the turkey with the pan juices. This will help keep the turkey moist and flavorful.
- Cooking Time: Roast the turkey for approximately 4 hours and 26 minutes, or until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the thigh. Use a meat thermometer to check the temperature.
Carving Your Turkey
- Resting: Once the turkey is cooked, let it rest for at least 20 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful bird.
- Carving Tools: You’ll need a sharp carving knife, a carving fork, and a cutting board.
- Carving Technique: Start by removing the wings and legs. Then, slice the breast meat into thin slices. You can also remove the thighs and drumsticks and carve them separately.
Additional Tips
- Brining: Brining your turkey can help to keep it moist and flavorful. To brine, simply soak the turkey in a salt-water solution for 12-24 hours before roasting.
- Stuffing Safety: If you’re using stuffing, make sure it is cooked to an internal temperature of 165 degrees Fahrenheit.
- Leftovers: Leftover turkey can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Cooking a 19-pound turkey may seem daunting, but with these tips and a little bit of planning, you can easily roast a delicious and impressive bird that will be the star of your Thanksgiving feast. So, relax, have fun, and enjoy the process!
Required Prep for Roast Turkey Recipe:
*If using a frozen turkey, let it thaw in the fridge for three days in its plastic bag before roasting.
*Remove turkey from fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly. *Remove the neck and bag of giblets from the turkey.
*Pat dry turkey with paper towels. Let turkey sit in over paper towels to soak up any excess water from the turkey.
*Fold the wings behind the turkey; if you don’t they are the quickest to scorch and dry out.
Roast Turkey Recipe Ingredients:
Turkey (12 pounds; any weight between 11 and 15 pounds will work, but bake time will vary; see below) Salt
How to Cook a Turkey
FAQ
How long should a 19 lb turkey cook for?
|
Turkey Weight
|
Servings
|
Cooking Time
|
|
15 to 18 lb
|
10 to 12
|
3 1/4 to 4 hours
|
|
18 to 20 lb
|
12 to 14
|
4 to 4 1/4 hours
|
|
20 to 22 lb
|
14 to 16
|
4 1/4 to 4 3/4 hours
|
|
23 to 24 lb
|
16 to 20
|
5 to 5 1/4 hours
|
Is it better to cook a turkey at 325 or 350?
How many people will a 19 pound turkey feed?
How long does it take to cook a 20 pound turkey?
In an oven set to 325 degrees Fahrenheit, cooking an 18- to 20-pound unstuffed thawed or fresh turkey will take between 4 1/4 and 4 1/2 hours, according to the USDA. This amounts to about 14 minutes of cooking time per pound. For a 19-pound turkey, this comes to about four hours and 26 minutes. Stuffing your turkey will increase the cooking time.
How to cook a 12 lb turkey breast?
You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area. Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey).
How do you cook a 13 pound turkey in the oven?
Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices. Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out. Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey.
How do you cook a thawed Turkey?
Roasting a whole turkey is easier than you think. Just follow these simple instructions for a fresh or thawed turkey: Preheat oven to 325° F. Drain juices and pat dry with clean paper towels. Place turkey breast-side-up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Turn the wings back to hold the neck skin in place.