Those unfamiliar with cooking large cuts of meat like a whole turkey may be surprised to know that the key to consistently unlocking quality results is asking, “What internal temperature should I cook a turkey to?” rather than “How long should I cook a turkey?” Overcooking turkey is the primary culprit for the dish’s reputation for being dry and chewy, but by cooking to an internal temperature of 160º, brining the turkey before cooking, and seasoning it with a quality rub, anyone can easily achieve a juicy and delicious holiday turkey.
Experienced cooks are passionate about measuring meat’s doneness by internal temperature for two reasons. The first is that minimum internal temperatures indicate when meat is hot enough to kill the bacteria and germs that cause food poisoning. But as meat’s muscle fibers warm up during the cooking process, their contractions squeeze moisture out. So the key is hitting that sweet spot where meat has been cooked to a safe temperature before it becomes dry and chewy from unnecessary moisture loss.
But at the end of the day, even meat cooked precisely to a safe minimum temperature is going to lose some juices. This is especially problematic for lean cuts like turkey breast that don’t have much fat and moisture to spare. That’s why ATBBQ strongly recommends brining turkey before cooking it to offset some of that expected loss and infuse the turkey with flavors that will make it taste even more delicious. Not to mention that brining also gives some welcome margin for error in the event cooking temps creep higher than anticipated.
“In its simplest terms, a brine is a saltwater solution,” All Things Barbecue Staff Chef Tom Jackson says in his video explainer on how to make a basic brine. “When you submerge your meat into the saltwater solution…the salt starts to work on those proteins to open them up so they can take on more liquid than before.” While measuring meat’s doneness by internal temperature might be a paradigm shift for some folks, the good news is that it’s easy to do and will instantly and noticeably improve your ability to cook a turkey that lives up to the anticipation of those big holiday gatherings.
How To Measure The Temperature of a Turkey
According to the U.S. Department of Agriculture, it’s important to measure the internal temperature of a turkey in the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. For an accurate reading, insert an instant-read thermometer down until you strike a bone or joining, and then back it off just a little bit to ensure you are getting accurate reading of the meat temperature.
An instant-read thermometer like the Fireboard Spark is an indispensable tool for tracking meat temperatures. This versatile food thermometer includes an Instant-Read (Type-K) Thermocouple Probe for blazing-fast measurement speeds that are accurate to within 0.7°F. It also includes the convenience of a leave-in probe port for extended temperature tracking.
The All Things Barbecue Digital Thermometer is another solid thermometer alternative under $50. Its read time is under two seconds and with an easy-to-read rotating display, automatic backlight, ergonomic handle, and versatile magnet, it is well-appointed with features that make getting an accurate reading a breeze.
If smoking your holiday turkey this year, note that your smart grill may have temperature-monitoring capabilities. For example, the Yoder Smokers YS640s pellet grill includes an Adaptive Control System (ACS) with Wi-Fi connectivity that allows you to monitor meat temperatures wirelessly from a connected device. It’s always wise to double-check remotely monitored temperatures with an instant-read thermometer, but the convenience of knowing when your turkey is almost done is invaluable when trying to multitask the rest of our holiday meal preparation.
When To Take a Turkey Out Of The Oven and How Long To Rest A Turkey
For the most even cooking results, ATBBQ strongly recommends spatchcocking turkey before cooking. This involves removing the backbone, which allows you to lay the turkey flat as it cooks This allows more even cooking as well as faster finishing times.
Roast the turkey at 325°F. Tent the turkey with foil to prevent the skin from over-browning. If the breast meat is cooking more quickly than the thigh meat, then expose the thighs while keeping the breast covered with foil to help the dark meat catch up.
The exact amount of time it takes to cook a turkey varies by its size, whether it’s spatchcocked, and whether it is stuffed. Thus, it’s a good idea to get a quick temperature reading every 30 minutes or so. Once the turkey reaches an internal temperature of 160º, remove it from the heat source and allow it to rest for 20-30 minutes before carving.
One of the big reasons that many turkeys are dry every year is because of carryover cooking. A turkey will raise in temperature by 5-10 degrees after being removed from the oven. This is a very narrow window to achieve turkey perfection as once a turkey hits between 170°F and 175°F it will really start to dry out. Thus, we recommend pulling it once the internal temperature reaches 160°F so that carryover cooking doesn’t bump it into the dry and chewy zone.
If you find that some parts of the turkey are undercooked once you begin carving it, return those pieces to the oven and continue cooking them until they reach 165°F.
More Turkey Tips from ATBBQ
Looking for more pointers on how to prepare a memorable turkey dinner, like how to inject a turkey, or more guidance on how to spatchcock a turkey before cooking it? Be sure to subscribe to our email newsletter where we share every new recipe video, check out some of our all-time favorite turkey recipes, and take a look at our turkey kits and accessories. You’ll find plenty of insights and pointers that we’ve learned over the years, and continue to use when preparing holiday meals for our families.
