How Long To Cook 12 Pound Turkey

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Introduction

Roasting a turkey is a cornerstone of many celebratory meals, particularly in the United States. Mastering the technique, especially understanding “how long to cook 12 pound turkey,” ensures a moist, flavorful centerpiece. The tradition of turkey as a celebratory dish dates back centuries, and proper cooking time is critical to a successful and safe dining experience. This guide focuses specifically on achieving perfection with a 12-pound bird.

Ingredients

For the perfectly roasted 12-pound turkey, the following ingredients are essential:

• 12-pound Turkey (thawed completely)
• 1/2 cup Butter (softened)
• 2 tbsp Olive Oil
• 2 tsp Salt
• 1 tsp Black Pepper
• 1 Onion (quartered)
• 2 Carrots (roughly chopped)
• 2 Celery Stalks (roughly chopped)
• 4 sprigs Fresh Thyme
• 2 sprigs Fresh Rosemary
• 1 cup Chicken Broth (or vegetable broth)

Possible Substitutions: Olive oil can be substituted with vegetable oil or canola oil. Fresh herbs can be replaced with dried herbs (use half the amount). Chicken broth can be substituted with water.

Preparation Steps

Proper preparation is key to a flavorful and evenly cooked turkey:

1. Thawing: Ensure the turkey is completely thawed. This can take several days in the refrigerator (allow approximately 24 hours for every 5 pounds of turkey). Submerging the turkey in cold water changes every 30 minutes can expedite this process but requires close monitoring.
2. Rinsing: Rinse the turkey inside and out under cold running water. Pat it dry thoroughly with paper towels.
3. Seasoning: In a small bowl, combine the softened butter, olive oil, salt, and pepper. Rub this mixture all over the turkey, including under the skin of the breast. This adds flavor and helps create a crispy skin.
4. Aromatics: Stuff the turkey cavity with the quartered onion, chopped carrots, celery stalks, thyme, and rosemary sprigs. These aromatics infuse the turkey with flavor from the inside out.
5. Trussing (optional): Truss the turkey legs together with kitchen twine. This helps the turkey cook more evenly.

Cooking Instructions

Roasting a 12-pound turkey to perfection requires careful attention to temperature and timing:

1. Preheat Oven: Preheat the oven to 325F (160C).
2. Placement: Place the turkey on a roasting rack inside a roasting pan. The rack allows air to circulate around the turkey, promoting even cooking.
3. Initial Roasting: Pour the chicken broth into the bottom of the roasting pan. This adds moisture and prevents the pan drippings from burning.
4. Cooking Time: For a 12-pound turkey, roast for approximately 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165F (74C).
5. Basting (optional): Baste the turkey with pan juices every 30-45 minutes. This helps keep the turkey moist and adds flavor.
6. Tent with Foil: If the turkey skin starts to brown too quickly, tent it loosely with aluminum foil. This prevents the skin from burning while allowing the turkey to continue cooking through.
7. Resting: Once the turkey reaches 165F (74C), remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey. Cover loosely with foil during resting.

Serving Suggestions

A perfectly roasted 12-pound turkey is a versatile centerpiece that pairs well with numerous sides and accompaniments:

• Traditional Sides: Stuffing, mashed potatoes, gravy, cranberry sauce, green bean casserole, sweet potato casserole, and dinner rolls are classic pairings.
• Vegetables: Roasted Brussels sprouts, glazed carrots, or a simple salad provide a fresh contrast to the richness of the turkey.
• Gravy: Use the pan drippings to make a flavorful gravy. Skim off any excess fat and whisk in flour or cornstarch to thicken.
• Plating: Carve the turkey and arrange the slices on a platter. Garnish with fresh herbs, such as parsley or rosemary.

Tips and Common Mistakes

To ensure turkey roasting success, avoid these common mistakes and follow these helpful tips:

• Don’t overcook: Overcooked turkey is dry and tough. Use a meat thermometer to ensure it reaches 165F (74C) in the thickest part of the thigh.
• Don’t skip resting: Resting is crucial for juicy turkey. Allow at least 20-30 minutes for the juices to redistribute.
• Thaw completely: Partially thawed turkey will cook unevenly. Plan ahead and allow sufficient time for thawing.
• Proper thermometer placement: Insert the meat thermometer into the thickest part of the thigh without touching the bone.
• Dry Brining: Consider dry brining the turkey 1-2 days before roasting. This involves rubbing the turkey with salt and letting it sit uncovered in the refrigerator. This results in incredibly moist and flavorful meat.

Explore More Cooking Guides

Learning “how long to cook 12 pound turkey” provides a rewarding culinary experience, transforming a simple bird into a centerpiece of flavor and tradition. The aroma of roasting turkey evokes feelings of warmth and celebration, making it a dish valued across cultures and generations. While the basic method remains consistent, adapt the seasoning and sides to suit individual preferences and dietary needs. Embrace the art of roasting and create memorable meals for loved ones. Discover countless more cooking guides and delicious recipes at foodrecipestory.com. Start cooking and savor every bite!