You've followed the Christmas turkey cooking instructions, set the timer and waited patiently for your festive centrepiece to be ready. But when it's finally time to carve, the meat is dry and overcooked.
Sound familiar?
What if the secret to a perfectly juicy Christmas turkey isn't how long you cook it, but the temperature it reaches? In 2023, we put three Christmas turkeys to the test, comparing supermarket cooking times with cooking to internal temperature, to find out which method delivers the juiciest results.
We Cooked 3 Christmas Turkeys: Here's What Happened
To find out whether time or temperature makes the biggest difference, we cooked three whole Christmas turkeys using different methods:
- Turkey 1: Cooked according to the supermarket packet instructions.
- Turkey 2: Cooked until it reached an internal temperature of 74 °C.
- Turkey 3: Removed from the oven at 67 °C, then monitored as carryover cooking raised its temperature during resting.
Each turkey weighed approximately 4–4.5 kg. We monitored their internal temperatures throughout cooking and resting to compare the results. As the turkeys varied in size, their cooking times aren't directly comparable. However, the experiment demonstrates why monitoring internal temperature is more reliable than relying on cooking time alone.
So, which method produced the juiciest Christmas turkey?
Turkey 1: Cooked According to Supermarket Instructions
For our first turkey, we followed the supermarket packet instructions, cooking it for 4 hours and 10 minutes.
But when we removed it from the oven, its internal temperature had reached a staggering 97 °C. That's 23 °C higher than our 74 °C comparison temperature.
The result? Dry, overcooked turkey.
During resting, its internal temperature didn't rise any further, this was likely because the temperature difference between the hotter outer layers and the centre was much smaller, leaving less heat to transfer towards the centre.
Turkey 2: Cooked to an Internal Temperature of 74 °C
For our second turkey, we ditched the timer and used a meat thermometer to monitor its internal temperature.
It reached 74 °C in just 1 hour and 20 minutes, significantly quicker than the supermarket cooking instructions.
But something interesting happened when we removed it from the oven. The internal temperature continued rising as the turkey rested, eventually reaching 80 °C after 13 minutes. This is called carryover cooking, and it meant our turkey ended up hotter than we'd intended. Although cooking to temperature gave us much more control, we discovered that what happens after removing the turkey from the oven matters too.
Turkey 3: Cooked to 67 °C, Then Rested to 75°C
For our final turkey, we wanted to see whether accounting for carryover cooking could produce an even juicier result.
Using a wireless meat thermometer, we monitored the turkey as it roasted until its internal temperature reached 67 °C, which took 1 hour and 53 minutes. We then used a Thermapen to spot check the thickest parts of the breast and thighs before removing it from the oven.
But the experiment wasn't finished.
We continued monitoring the turkey as it rested, watching its internal temperature gradually rise until it reached 75 °C, which we held for 30 seconds. The result? Our juiciest, most tender Christmas turkey of the three. By accounting for carryover cooking, we avoided the higher temperatures reached by the other turkeys.
However, it's important to remember that carryover cooking varies depending on the turkey's size, cooking conditions and resting environment. Removing a turkey at 67 °C doesn't guarantee it will reach a safe final temperature. Always confirm that the coldest parts of your turkey have reached a recognised safe time-and-temperature combination before serving.
The Results: Is It Better to Cook Christmas Turkey by Time or Temperature?
Our experiment showed just how much difference cooking to temperature can make.
| Method | Oven time | Temperature when removed | Peak temperature |
|---|---|---|---|
| Packet instructions | 4 hrs 10 mins | 97 °C | 97 °C |
| Cooked to 74 °C | 1 hr 20 mins | 74 °C | 80 °C |
| Cooked to 67 °C | 1 hr 53 mins | 67 °C | 75 °C |
Our experiment showed just how much difference cooking to temperature rather than time can make. Turkey 1, cooked according to its packet instructions, reached 97°C, while Turkey 2 reached 74°C in considerably less time.
We also found that turkey can continue increasing in temperature after being removed from the oven. Turkeys 2 and 3 increased by 6°C and 8°C during resting, demonstrating the importance of understanding carryover cooking.
However, the amount of carryover cooking will vary, so it's important not to rely on a fixed temperature increase. Always check that your turkey has reached a safe temperature and time combination throughout before serving.
Using a leave-in thermometer to monitor your turkey as it cooks, followed by spot checks with a Thermapen in the thickest parts, helps take the guesswork out of Christmas dinner.
Your Turkey Is Cooked. But Don't Carve It Just Yet!
You've monitored the temperature, taken your turkey out of the oven and avoided unnecessary overcooking.
Now comes another important step: resting your Christmas turkey.
Resting allows time for carryover cooking and helps the meat retain more of its juices when carved. But how long should you rest it? Should you cover it with foil? And how do you keep the skin crispy?
Discover everything you need to know in our guide to resting your Christmas turkey.
FAQs
Q: Why Do Supermarket Turkey Cooking Instructions Sometimes Lead to Overcooking?
Supermarket cooking instructions provide general guidance designed to help people cook their turkey safely. However, cooking times cannot account precisely for differences in oven performance, turkey size, shape or cooking conditions. This means a turkey can sometimes reach a safe internal temperature before the recommended cooking time has finished.
Using a meat thermometer alongside the packet instructions allows you to check when your turkey is safely cooked, rather than relying on estimated timings alone.
Q: How Do I Know When My Christmas Turkey Is Fully Cooked?
The most reliable way to check is with a meat thermometer. The optimal temperature for turkey is 74°C is the recommended temperature where all harmful bacteria are destroyed, but it’s still nice and juicy.
It can also be useful to know that safe cooking temperatures actually work as a temperature and time combination. So if your chicken maintains an internal temperature of 70 °C for two minutes, it’s equally as safe as reaching 75 °C for 30 seconds.
These are the cooking combinations recommended by the Food Standards Agency:
- 60 °C for 45 minutes
- 65 °C for 10 minutes
- 70 °C for 2 minutes
- 75 °C for 30 seconds
- 80 °C for 6 seconds
Q: Can I put my turkey back in the oven after resting if it hasn't reached a safe temperature, has cooled down or needs crispier skin?
Yes! If your turkey hasn't reached a safe internal temperature during resting, you can return it to the oven to finish cooking. Use a meat thermometer to check the thickest parts of the breast and thigh, ensuring the turkey reaches a safe temperature of 75°C
You can also return your turkey to the oven briefly if it's cooled down or you want to crisp up the skin again. A short burst of heat can help restore crispy skin by removing surface moisture, but be careful not to overcook the meat.
Every time your turkey is heated further, its proteins can contract and release more moisture, potentially making the meat drier. If your turkey is already safely cooked, avoid leaving it in the oven longer than necessary.
