A normal bird size is 22-23 lbs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is a great method. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Remove aluminum foil after 2 1/2 hours. Preheat a cast iron skillet to medium heat. We do not have any information on turkey sizes for the upper oven, nor do we recommend cooking whole turkeys/chickens/hams in the upper oven. The pan size needed to accommodate the turkey may restrict sizing. OH MY GOSH... what a shock to see *my* secret recipe on the internet... lol. Place in a 7 Quart Dutch Oven. One tip for those who don't have a roasting rack and want to avoid the sogginess that is mentioned, place the turkey on top of whole carrots. With 14.5" (37 cm) worth of oven height to work with and about a half inch space between the bird and the pan, that still leaves room for a bird 8" (20 cm) tall. Other hints: truss the wings under the bird with baking string or wrap in aluminum foil to keep from over-browning. I never used stock in the bottom of the pan before and it added great flavor to the gravy. The carrots will keep the turkey above the broth, and this way you can use a disposable aluminum roaster. Keep an eye on the turkey towards the end. Learn how to make this classic winter warmer with recipes from around the world. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. To get around this, I peel, core, and slice 1 apple (any variety that I have lying around) and slide the slices under the skin as well. When you're ready to start cooking, preheat the oven to 325ºF. 5. Turn the wings back to hold the neck skin in place. Remove giblets from turkey and set aside for gravy. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. this link is to an external site that may or may not meet accessibility guidelines. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Practical example. This was my first attempt at a turkey and I'm sure I must have done something wrong but I can't figure it out. I'm bad at estimating visually, but I think it'd be around 6-10 inches (15-25cm) tall when spatchcocked. Roasting time will depend on the size of your turkey. Add comma separated list of ingredients to exclude from recipe. Fold wings across back of turkey so tips are touching. For the rest of the turkey, I place the aluminum foil tightly over the breast-portion only. It only takes a minute to sign up. This allows air to circulate under the bird and should address any issues related to the bottom not cooking as thoroughly as the top or being soggy. Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes. Baste as directed (every 30 minutes) with turkey or chicken stock. Second, the size of the turkey will impact how long it takes to reach the correct internal temperature. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. A medium (16-inch) roasting pan is ideal for birds up to 16 pounds. the main oven is 3.5 cu ft. we love the reviews but want to be sure we aren't setting ourselves up for disaster with the lower oven. The breast is always beautifully brown and not overdone; very juicy! Rub the steamed turkey all over with the softened butter, and put it back in the oven. No gift befits the food-obsessed people in your life like a cookbook. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours. I use good quality boxed or homemade chicken stock instead of turkey stock. Baste all over every 30 minutes with the juices on the bottom of the pan. It should just be done with every whit of safety in mind. Oh!! I have never had to turn the bird over. It turned out perfectly then and has every year since. Thanks. It turned out perfectly then and has every year since. Asking for help, clarification, or responding to other answers. It won't get cold--keeps it juicy! The very detailed chart here, the pertinent details of which are replicated in the chart below, establish the standard dimensions of such an oven as 18 X 16 X 14.5 inches (46 x 41 x 37 cm). Position an aluminum foil tent over the turkey. Because of the turkey's weight, a sturdy pan with good handles is … Make sure that you put a bit of butter between the skin and the meat...like another reviewer suggested and don't forget to baste the turkey. But it can be done. Most of the time turkey is dry not this one. The standard oven capacity of a range oven is roughly 5 cubic feet while a standard wall oven tends to be smaller — around 3 cubic feet. When you check the temperature, be sure you're not hitting the bone; keep it in the fleshy part of the thigh meat. You also will want some headroom to avoid having the heating element too close to the bird if you have a heating element on top, or else to avoid having the bird brush up against the oven if your heating element is located elsewhere. First, the oven temperature will impact the amount of time it will take to roast. 'Ve got shape cleared up, on a wire rack in the oven temperature impact! 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