Traditional Croatian Recipes: Roast Turkey With Mlinci (2024)

FAQs

How to cook a turkey Jamie Oliver? ›

Preheat the oven to 180ºC/350ºF/gas 4. You want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. Higher-welfare birds generally have more intramuscular fat, which means they cook quicker than standard, lean birds.

Basic cooked turkey recipe

Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until a meat thermometer reaches 65C when inserted into the thickest part of the breast or 70C in the thickest part of the thigh.

The government recommends cooking turkey breast to 165°F (74°C).

Covering a turkey with butter (under and over the skin) serves to flavor and moisten the meat, as well as help the skin get crispy and golden brown.

It's better to cook a turkey at 350°F after preheating the oven to 450°F. This makes the skin crispier and ensures the turkey will get cooked evenly.

What Temperature to Cook the Turkey? Cook your turkey at 325 degrees F for most of the cook time; in the final 45 minutes, remove the cover or foil tent from the turkey, increase the oven temperature to 425 degrees F and baste the bird with butter.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Even Cooking: Slow roasting allows the turkey to cook evenly, ensuring that both the white and dark meat reach the desired level of doneness without drying out. Moisture Retention: The slow cooking process helps retain the natural juices in the meat, contributing to a moist and tender turkey.

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.

How long should a turkey rest before carving? ›

You carve a turkey the same way you carve a chicken or other poultry. It might be intimidating since it's the largest bird of the bunch, but with a little know-how, you'll handle it like a pro. Before you cut a thing, let your turkey rest — at least 30 minutes — so its juices don't end up on the cutting board.

To find out if your turkey is done without a thermometer, pierce the mid-thigh muscle with a fork, explains Johnson. "When the juices run clear, and no longer reddish or pink in color, it's a good indication that your turkey is done." In most cases, the deep thigh is the last part of the turkey to be done.

A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness. Many variables can affect the roasting time of a whole turkey: A partially frozen turkey requires longer cooking.

First thing first: The Agriculture Department says that the safe internal temperature for a turkey is 165 degrees Fahrenheit. It recommends confirming this in the thickest part of the breast, innermost part of the thigh and innermost part of the wing.

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."

Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.

Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven.