How long does it take to cook a turkey of 4.5 kg?
All cooking times are based on placing an unfilled whole turkey on a rack in a baking tray and in an oven preheated to 350 degrees F (175 degrees C). How long to cook a turkey.
| Peruvian peso | portions | cooking time |
|---|---|---|
| 10 to 12 lbs | 6 to 8 | 2 1/4 to 2 3/4 hours |
| 12 to 14 lbs | 8 to 10 | 2 3/4 to 3 hours |
| 15 to 18 lbs | 10 to 12 | 3 1/4 to 4 hours |
Are you making a turkey in 325 or 350?
turkey (weight with rice): Bake at 350 ° for 1 1 / 2-2 1/4 hour. For a turkey of 14-23 lb. (weight with offal): Bake at 325 ° for 2-3 hours. To 24-27 lbs.
How long do I cook a 10-pound turkey at 325 degrees?
This USDA table is based on a 325 ° F oven and a fully thawed or fresh bird. (For an unstoppable bird, we’re talking about 15 minutes per pound.) If you want to cook a frozen turkey, it takes at least 50% longer than the recommended times.
How long does it take to cook a 4.5 kg butterball turkey?
Your turkey is ready when the meat thermometer reaches 180 ° F in the thigh and 165 ° F in the middle of the filling. Lift the turkey on the plate and let it sit for 15 minutes before cutting. 7-9 pounds / 4-4 1/2 hours. 9-12 pounds / 4 1 / 2-5 hours.
How do I keep my turkey moist?
Classic bread filling recipe Choose a fresh turkey instead of a frozen one. Fry two small turkeys instead of a large one. Pickle turkey. Distribute soft butter under the skin. Truss loose, or not at all. Fry the turkey on its head first. Do not boil too much. Let the turkey rest before cutting.
What is a good temperature to cook a turkey?
Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body and must not touch the leg. The turkey is ready when the meat reaches an internal temperature of 165 degrees F (75 degrees C) in the thigh.
Is it better to cook a covered or nasty turkey?
To achieve this balance, it is ideal to let the bird spend some time covered and nasty: We recommend that you cover the bird for most of the cooking time to prevent it from drying out and then remove the lid for the last 30 minutes so that the skin. becomes crunchy.
Are you making a turkey on 325?
After the turkey has been thawed and salted properly, seasoned or stuffed as desired, fry in a frying pan ($ 60, Williams Sonoma) at 325 ° F, with these times as guidelines for unfilled turkeys. Always find out how good it is with a temperature control.
Is it better to cook a turkey in a regular or ordinary oven?
What are the benefits of using a convection oven? Using a convection oven provides more efficient cooking. Because the hot, dry air blows directly on the food, your dishes are cooked about 25% faster in a convection oven.
How often do I water a turkey?
Frying is optional when frying a turkey. To ensure a moist turkey, the key is not to overdo it. Try using a remote-controlled digital thermometer that warns you when the turkey is cooked but still juicy. If you choose to hold the bird, do so every 30 minutes.
How long should a 20-pound turkey cook?
If you are frying at 325 ° F (the lowest temperature recommended by the USDA), fry a 20-pound turkey in the oven for 4 to 5 hours if it is not filled and 4 ¼ to 5 ¼ hours if it is full.
How long should the turkey rest?
The turkey must rest before being cut. About 45 minutes or more gives time to reabsorb the juices; otherwise they drip when you cut them into slices and the meat is dry. Do not cover the turkey with aluminum foil to keep it warm during rest; it is unnecessary and leaves the skin wet.
Do I have to wash my turkey before I cook?
According to the USDA, rinsing the turkey will not get rid of unwanted bacteria – it is virtually impossible. In fact, washing can increase the chance of spreading bacteria. The best way to get rid of turkey bacteria is to cook it. And be sure to wash your hands thoroughly after handling.
Are you going to wash a butterball turkey?
Do not need to wash a Butterball turkey? In fact, Miller said it could spread bacteria through the kitchen. Open the wrapped turkey in a clean sink, get it ready for cooking and then clean the sink.
When should I take the turkey out of the freezer?
Here’s a general rule of thumb about when turkey should be moved from the freezer to the refrigerator, according to the USDA: 4 to 12 pounds – 1 to 3 days. 12 to 16 pounds – 3 to 4 days. 16 to 20 pounds – 4 to 5 days. 20 to 24 pounds – 5 to 6 days.
