How Long To Cook A 19 Lb Turkey
Introduction
Roasting a whole turkey, especially one weighing approximately 19 lbs, is a centerpiece of many holiday feasts and celebratory meals. The tradition, deeply rooted in American culture, extends globally as families and friends gather to enjoy this flavorful and substantial bird. Mastering the art of roasting a 19 lb turkey ensures a moist, tender, and perfectly cooked main course, making it a skill worth acquiring for any home cook.
Ingredients
1 (19 lb) Whole Turkey, fully thawed 1 tbsp Salt 1 tsp Black Pepper 1 tbsp Dried Thyme 1 tbsp Dried Rosemary 1 Onion, quartered 2 Carrots, roughly chopped 2 Celery stalks, roughly chopped 4 tbsp Unsalted Butter, softened 2 cups Chicken Broth (or vegetable broth for a lighter flavor) Optional: Fresh herbs like sage, parsley, or rosemary sprigs for stuffing the cavity. A citrus fruit like lemon or orange can also be added to the cavity for added flavor.
Preparation Steps
Proper preparation is crucial for achieving a delicious and evenly cooked turkey. Begin by ensuring the turkey is fully thawed, which can take several days in the refrigerator. Once thawed, remove the giblets and neck from the cavity. Rinse the turkey inside and out with cold water, then pat it dry with paper towels. This helps the skin crisp up during roasting. Mix the softened butter with salt, pepper, thyme, and rosemary. Carefully loosen the skin over the breast and rub the butter mixture directly onto the breast meat and under the skin where possible. This adds flavor and helps keep the breast moist. Place the quartered onion, carrots, and celery stalks inside the turkey cavity along with any optional fresh herbs or citrus. This will infuse the turkey with aromatics from the inside out.
Cooking Instructions
1. Preheat the oven to 325F (160C). 2. Place the prepared turkey on a roasting rack inside a large roasting pan. 3. Pour 1 cup of chicken broth into the bottom of the roasting pan. This will help create steam and prevent the turkey from drying out. 4. Tent the turkey loosely with aluminum foil, ensuring the foil doesn’t touch the skin. This prevents the skin from browning too quickly. 5. Roast the turkey for approximately 3.5 to 4 hours. A general guideline is to roast a 19 lb turkey for about 13-14 minutes per pound, but it’s crucial to rely on internal temperature rather than time alone. 6. Remove the foil during the last hour of cooking to allow the skin to brown and crisp up. 7. Baste the turkey with the pan juices every 30 minutes during the last hour of cooking. 8. Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when the internal temperature reaches 165F (74C). 9. Once the turkey reaches 165F, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful turkey. Tent the turkey loosely with foil while it rests. 10. After resting, carve the turkey and serve.
Serving Suggestions
Roasted turkey is traditionally served with a variety of side dishes, including stuffing, mashed potatoes, gravy (made from the pan drippings), cranberry sauce, green bean casserole, and sweet potato casserole. It can also be enjoyed with roasted vegetables like Brussels sprouts, carrots, or parsnips. For a more modern twist, consider serving the turkey with quinoa salad, roasted butternut squash, or a citrus-herb sauce. Leftover turkey can be used in sandwiches, salads, soups, or casseroles.
Tips and Common Mistakes
Thawing the Turkey: Ensure the turkey is fully thawed before cooking. A frozen turkey will not cook evenly. Allow approximately 24 hours of thawing time for every 5 pounds of turkey in the refrigerator. Overcooking: Overcooking is a common mistake that results in a dry turkey. Use a meat thermometer to ensure the turkey reaches the correct internal temperature (165F) without exceeding it. Underbasting: Basting the turkey with pan juices helps keep it moist. Baste regularly during the last hour of cooking. Not Resting the Turkey: Resting the turkey after cooking is essential for allowing the juices to redistribute, resulting in a more moist and flavorful bird. Allow the turkey to rest for at least 20-30 minutes before carving. Dry Brining: For an even more flavorful and moist turkey, consider dry brining it 1-3 days before cooking. This involves rubbing the turkey with salt and herbs and allowing it to sit in the refrigerator.
Explore More Cooking Guides
Learning how long to cook a 19 lb turkey is a rewarding experience that elevates holiday gatherings and special occasions. A perfectly roasted turkey boasts rich flavor and impressive presentation, enhancing any meal. Mastering this culinary skill allows for customization based on personal tastes and cultural preferences, adapting to various occasions. Visit foodrecipestory.com for more detailed recipes and explore a wide variety of dishes. Discover new flavors, master essential techniques, and bring joy to the table with delicious, homemade meals.
