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Preheat oven to 325° F. Remove outer plastic netting and packaging. Leave inner string netting on the roast. Drain juices and pat dry with clean paper towels. Refrigerate gravy packet. For easier net removal before serving, lift string netting and shift position on roast.
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Set your oven temperature no lower than 325°F. Wash hands with soap and water before and after handling the turkey. Remove the giblet package before cooking. Place your turkey breast-side up on a flat wire rack in a shallow roasting pan (2 to 2½ inches deep). Optional steps:
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The chrome-plated steel wires are thick, so you won't have to worry about getting a flimsy rack. Cons: If you will be cooking for a large family, then a larger rack will be desirable, but this is a great option for cooking for 2 - 3 people. 3. Chicago Metallic 16947 Professional Roast Pan with Non-Stick Rack, 13-Inch.
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Place the prepared turkey onto the cooking rack in the roaster, breast-side-up. Combine the olive oil and baking powder in a small bowl until smooth. Using a silicone pastry brush, spread it all over the exterior of the turkey. Make sure to get down into all the nooks and crannies of the turkey skin.
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The Ultimate Turkey Rack ($29.95), a metal stand that holds a handled spit, presents a viable alternative: Just slip the bird onto the spit, roast, and turn—no heavy lifting necessary. Its manufacturer claims it can handle any size bird, from 3-pound chickens to 30-pound turkeys. We used it to roast a 3½-pound chicken plus 14- and 24-pound.
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In conclusion, when cooking a turkey on a stand, it is recommended to preheat the oven to 325°F (163°C) and cook the turkey for approximately 15 minutes per pound. However, it is crucial to rely on the internal temperature reading, rather than just the cooking time. A fully cooked turkey should have an internal temperature of 165°F (74°C.
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Pop that turkey into a roasting pan, set the oven to 325˚F, and check back in a couple hours. When your food thermometer registers 165˚F in the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast, the turkey is ready. Let it stand for 15-20 minutes so the juices can settle, then it's ready to carve.
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Cover the turkey loosely with foil, leaving space between the bird and the foil. Press the foil over the drumsticks and neck. Roast turkey using the timings below as a guide. When the bird has been in the oven for two-thirds of the time listed, cut skin or string between drumsticks. Remove foil the last 30 to 45 minutes.
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Overall Take. The timer on the NESCO Digital Upright Turkey Roaster has a preprogrammed turkey mode that automatically shuts the unit off after 120 minutes. The 1420-watt heating element can cook an 18-pound bird in only two hours, well beating the time it would take in the oven. The heating element also features a control that ensures uniform.
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To check if your turkey is done cooking, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C) for a fully cooked turkey. Additionally, the juices should run clear when the thigh is pierced with a fork or knife.
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Turkeys between 4-6kg should be rested for 1½ hours, and ones from 6-10kg can rest for two hours. Heat your oven to 180°C/350°F/gas 4. 4-5kg - cook 2¼ to 2½ hours. 5-6kg - cook 2½ to 3 hours. 6-7kg - cook 3 hours to 3½ hours. 7-8kg - cook 3½ to 4 hours. 8-9kg - cook 4 to 4¼ hours. 9-10kg - cook 4¼ to 4½ hours.
