Cooking the Christmas turkey can feel like a big responsibility. So it’s frustrating to follow the timings carefully, only to carve into dry, overcooked meat. But could measuring temperature give you more control and a juicier result?
We put cooking by supermarket recommended cooking time and cooking turkeys to temperature to answer the question - how long should I cook my Christmas Turkey.
Here’s what happened when we tested 3 turkeys
We put three Christmas turkeys to the test to find out whether cooking to time or temperature produces the best results. The first was cooked according to its packet instructions, the second to an internal temperature of 74°C, and the third to 67°C, allowing it to continue cooking as it rested.
We compared cooking times, internal temperatures and carryover cooking to see which method produced the juiciest turkey.
Turkey 1: Cooked According to Packet Instructions
Turkey 1, we cooked a turkey to the supermarket packet time instructions of 4 hours 10 minutes. By the time we took the turkey out from the oven, it’s internal temperature had reached 97°C (23°C higher than our 74°C comparison temperature)
Because the turkey had already reached such a high internal temperature, it didn't rise any further during resting. This is because the heat had already spread throughout the turkey during cooking, leaving little extra heat to continue cooking the centre once removed from the oven.
Turkey 2: Cooked to 74°C, the Food Standards Agency (FSA) recommended temperature for turkey.
We cooked the second turkey to 74°C. In this experiment, it took 1 hour and 20 minutes to reach that temperature which was 2 hours and 45 minutes quicker than the time indicated on its packaging. Temperature alone does not establish safety without considering the time held at that temperature.
However, once meat is removed from the heat, it continues to rise in temperature before it starts to drop. This phenomenon is called carryover cooking. This means that our perfectly cooked turkey actually reached a peak temperature of 80 °C while it rested, making it not quite as juicy as it could have been.
Turkey 3: Cooked to 67°C and rested to 75°C (for 30 seconds) The Thermapen Test
We used a wireless meat thermometer to track the internal temperature of a turkey as it roasted to alert us when it reached 67°C which took 1 hour and 53 minutes. 2 hours and 48 minutes less than the time indicated on the packaging. Then used a Thermapen to check the thickest part of the meat between the breast and thighs had also hit 67°C before removing it from the oven.
We monitored the temperature of the turkey whilst it rested and monitored its internal temperature until it reached 75°C (for 30 seconds).
The Results: Juicy, perfectly cooked turkey. This showed how carryover cooking can help prevent unnecessary overcooking. By monitoring the temperature during resting, we were able to observe the turkey continuing to cook after leaving the oven. However, the amount of carryover cooking varies depending on the size of the turkey, cooking conditions and resting environment. Removing a turkey at 67°C does not guarantee it will reach a safe final temperature
What is Carryover Cooking?
Carryover cooking is when your turkey continues to cook after being removed from the oven. The heat from the outer layers of the meat moves towards the centre, causing the internal temperature to rise by a few degrees as it rests. This is why it's important to monitor your turkey's temperature, as carryover cooking can affect the final result and, if not accounted for, lead to dry, overcooked meat.
Key Takeaways:
Always cook to temperature and do not solely rely on packet cooking instructions. Our experiment taught us:
- Supermarket instructions can, and often result in time wasted, overcooking and dry turkey.
- Using a thermometer helps you monitor when your turkey reaches a safe cooking temperature.
- Carryover cooking can continue raising the internal temperature after the turkey leaves the oven.
- The temperature rise during resting is not guaranteed, so always check that the coldest parts of the turkey reach a recognised safe temperature before serving
Our experiment showed that removing a turkey at 67°C and monitoring its temperature during resting allowed it to reach 75°C for 30 seconds through carryover cooking. However, results vary. If cooking to temperature always verify that your turkey reaches a safe time-and-temperature combination with a thermometer before serving.
FAQs
Why are supermarket packet instruction times telling people to over cook turkey?
Supermarket cooking instructions are designed to provide general guidance that prioritises food safety over the quality of the finished turkey. Cooking times tend to be cautious to help ensure the turkey reaches a safe internal temperature of 74°C. While this reduces the risk of undercooking, it can also lead to dry, overcooked meat. Using a meat thermometer allows you to cook your turkey safely without relying on estimated timings, helping you achieve juicier, more succulent results.
How long should I rest my Christmas turkey for?
As a general guide, rest your Christmas turkey for a minimum of 45 minutes but ideally 1 hour 30 minutes, depending on its size. Larger birds will typically need longer than smaller ones.
As turkey cooks, the muscle fibres contract and push moisture towards the surface. Resting allows the meat to cool slightly, helping it retain more of its juices when carved, rather than losing them onto the chopping board.
The best way to judge resting time is with a meat thermometer. Monitor the internal temperature as the turkey rests, as it may continue to rise slightly after leaving the oven due to residual heat. This is known as carryover cooking. The best way to check your turkey has finished resting is to check the temperature. It should have finished rising and started to drop down to around
