This is the first year that I am cooking Turkey for Christmas dinner. Does This sound right?

I found this recipe that I would like to try

http://www.foodnetwork.com/recipes/tyler-florence/maple-roasted-turkey-with-sage-butter-recipe/index.html

It said to cook the turkey for two hours. Usually we cook the turkey for longer? Any tips or suggestions?

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9 Responses to “This is the first year that I am cooking Turkey for Christmas dinner. Does This sound right?”

  1. libbyami said:

    It says to cook for two hours, then begin the basting process till done. The recipe sounds delish if you like maple

  2. upallniteowl said:

    Sounds wonderful and tasty. Check the wrapper of your turkey. It should tell you how long to cook per pound. My rule of thumb has always been 1 hour per pound, but I usually cook my turkey at a slower rate then recommended. I have found if you cook it at a high temperature it dries the meat out faster. Good Luck and Happy Holidays!!

  3. starrfyrre said:

    Keep reading the recipe. It states to baste with the maple stuff every 30 mins for two hours and then continue cooking for a total of at least 3 hours or until the the thermometer reaches the right temperature. It says 15 mins per pound for an approximately total cooking time of 3 hours.

  4. Daise said:

    In the recipe calls for a 12- 14 lb. turkey. It needs to cook longer than 3 1/2 hours. I made an 8 lb turkey breast for thanksgiving and it took 3 hours. Read the directions of the turkey packaging and it will tell you how long to cook it for.

  5. carolathome2099 said:

    http://recipecircus.com/recipes/Nalani/MEATS/2_HOUR_TURKEY.html

    This is how I cooked my turkey this Thanksgiving. It turned out juicy and cooked all the way thru. It was wonderful. The secret is not to stuff it and leave the rear cavity wide open and it cooks from the inside and the outside.

    The only trouble I had was after I got the turkey set up on the V-shaped rack I had for my roasting pan, it was too big for the oven. I put it off the V-rack and had to put it on a flat rack in the roasting pan. As long as it was off the pan so heat could circulate under it, it was fine. I used NONE of the fancy herbs, etc. and just put the giblets and neck in a baggie in the freezer because I did not make gravy.

  6. ckngbbbls said:

    tip number 1, always read the entire recipe. If you had you would know that it says to continue roasting till juices run clear, about 3 hours total. The roasting time depends entirely on the size of the bird and 3 hours is good for a 8-12 pound bird which is what Tyler Florence used for your recipe.
    I discovered something this year at Thanksgiving that I did not know and that is if you buy a Butterball turkey, it comes with a little booklet that basically explains everything about roasting a turkey. I thought that was a very cool thing. As you can see, I have never blown the extra bucks for a Butterball.(daughter did)
    That recipe you found sounds very delicious and just different enough to win you some accolades in the cooking department. Good luck.

  7. ♥Cronin Fan♥ said:

    Well everyone has already given you the answer you needed. But I would like to give you another option for a recipe:

    http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-with-herbes-de-provence-and-citrus-recipe/index.html

    I make this every year for Thanksgiving and Christmas and it always comes out tasty, juicy and moist! It’s pretty easy to make as well! My brother, who is a picky eater and never eats white meat because, as he puts it, “no one makes moist white meat, it’s always dry” ate some of the white meat and enjoyed it to the tune of 3 helpings and took leftovers home!

    The herbes de provence can be found in the spice section of your local grocery store.

    Unfortunately, this year, I was voted out of my favorite turkey recipe and have been instructed to make prime rib. This will be the first time I’ve done that.

    Good luck on your turkey!!

  8. katydid_46750 said:

    Go to butterball.com . They tell you how long to cook a turkey, stuffed or unstuffed, by the pound, regardless of the baste you use.

  9. Olivia W said:

    Remember that the times given are for a turkey that is room temperature before it goes into the oven. Yours will probably be cold from the refrigerator so will take more time.




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