Tiffany Haney
Cooking a turkey can be a stressful affair, especially if you're preparing a large bird. One method to consider is cooking the turkey in a large pot, such as an Instant Pot or a bowl in the oven. This technique can yield a moist, juicy, and tender bird with minimal effort. The general rule of thumb for cooking time is about an hour per pound, but this can vary depending on the size of the turkey and the specific cooking method. Before cooking, it's important to ensure the turkey is completely thawed, which can be done in the refrigerator or by submerging it in cold water. Brining the turkey beforehand can also help to enhance its flavour and juiciness.
Characteristics and Values Table for Cooking Turkey in a Big Pot
| Characteristics | Values |
|---|---|
| Type of Pot | Oven-safe bowl |
| Turkey Weight | 12-15 pounds |
| Turkey Temperature | 165°F in the thickest part of the thigh |
| Cooking Time | 13 minutes per pound of unstuffed turkey, 15 minutes per pound for stuffed turkey, 5 minutes per pound as a general rule |
| Cooking Temperature | 250°F |
| Turkey Placement | Breast side down |
| Brining | Recommended |
| Seasoning | Salt, herbs, spices |
| Butter | Herb butter |
| Gravy | Corn starch and water |
| Resting Time | 30 minutes |
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What You'll Learn
Cooking times for a whole turkey
Thawing:
Before cooking, it is important to ensure that your turkey is completely thawed, especially if you plan to cook it in a pot. The safest way to thaw a turkey is in the refrigerator, which takes about 24 hours per 5 pounds of turkey. For quicker thawing, you can use a cold-water bath method, changing the water every 30 minutes, and allowing about 30 minutes per pound.
Oven-Roasting:
If you're oven-roasting a whole turkey, the general rule is to allow about 13-15 minutes of roasting time per pound of unstuffed turkey. So, for a 12- to 15-pound turkey, it will take around 2 to 2 1/2 hours to cook. However, if your turkey is stuffed, allow about 15 minutes of cooking time per pound. Additionally, it is recommended to preheat the oven to 450°F and then drop the temperature to 350°F after putting the turkey in. This method ensures a balance between crispy skin and juicy meat.
Instant Pot or Slow Cooker:
When using an Instant Pot or a slow cooker, the cooking time will depend on the size of your pot and the weight of the turkey. As a general rule, allow about 5 minutes of cooking time per pound. For a larger turkey, start with 30 minutes, then check and adjust the cooking time as needed. Remember that it's better to underestimate the cooking time initially to avoid overcooking.
Bowl-in-Oven Method:
The bowl-in-oven method is a unique way to cook a whole turkey. The cooking time for this method is about an hour per pound at 250 degrees Fahrenheit. For example, an 18-pound turkey will take approximately 15 hours to cook using this method. Remember to always place the turkey breast side down, and you may need to adjust the cooking time by an hour or two depending on the size of your bird.
Safe Internal Temperature:
Regardless of the cooking method, it is crucial to ensure that your turkey is cooked to a safe internal temperature. The USDA recommends a minimum internal temperature of 165°F in the breast and 175°F in the thigh for a whole turkey. Check the temperature in these areas using an instant-read thermometer, and if any place is under 165°F, return the turkey to the oven for another 20 minutes before checking again.
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Preparing the turkey
First, you'll need to decide whether to brine your turkey or not. If you do decide to brine it, you'll need to immerse the turkey in a saltwater solution (a wet brine) or dry brine it with salt for a day or two before cooking. You can also add spices to your brine.
Next, you'll need to thaw your turkey. If it's frozen, you can either thaw it in the refrigerator, allowing 24 hours of thawing time for every five pounds of turkey, or you can place it in a cold-water bath, changing the water every 30 minutes until it's thawed.
Once your turkey is thawed, take it out of its packaging (or brine) and pat it dry with paper towels. Let it sit at room temperature on a rack in a roasting pan to let the skin dry out.
Now it's time to season your turkey. At a minimum, your turkey should be seasoned with salt. You can also add a spice rub or compound butter for extra flavor.
If you're using an Instant Pot, set it to 'Sear'. Then, rub the turkey breast with oil and sprinkle the seasonings all over, gently rubbing them into the surface. Transfer the turkey to the pot and sear for 4-5 minutes, rotating as needed to brown all sides.
If you're cooking your turkey in an oven bag, coat the bag with flour by spraying it with cooking spray, adding the flour, and shaking the bag to coat. Then, place the seasoned turkey into the bag, seal it, and cut about six one-inch vents in the bag.
For a turkey in a pot, it's recommended to cook the turkey breast-side down, especially at the beginning of the cooking process.
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Cooking methods
One method for cooking turkey in a large pot is to use an Instant Pot. This method is suitable for a whole turkey (6-8 pounds) or just turkey breasts. The benefit of using an Instant Pot is that the turkey will be moist and juicy. It is also a quick and easy way to cook a turkey.
First, brine the turkey by dissolving salt and water and adding any desired spices. Submerge the turkey in this mixture and leave it in the fridge for at least five hours or up to 24 hours. Then, rub the turkey breast with oil and sprinkle with seasonings such as herbs de Provence, garlic powder, chili powder, salt, pepper, and smoked paprika. Next, sear the turkey breast in the Instant Pot for 4-5 minutes, rotating to brown all sides. Add water to the pot and secure the lid. Set the pot to pressure cook on high for 30 minutes. Once the time is up, release the steam and remove the turkey.
Another method for cooking turkey in a large pot is to use an oven bag. This method will result in juicy and tender meat, but the skin will not be as crisp as a traditional roast turkey. To achieve crispy skin, open the bag and pour out the drippings during the final 15 minutes of cooking. Finish by roasting the turkey uncovered.
A third method is to cook the turkey in a large oven-safe bowl. This method is suitable for a frozen or thawed turkey and requires about one hour of cooking time per pound at 250 degrees Fahrenheit. Place the turkey breast-side down in the bowl and cover.
If you are using an electric roaster oven, you can cook the turkey breast-down at the oven's highest temperature for one hour. Then, flip the bird over and turn down the temperature for the remainder of the cooking time.
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Carving the turkey
Carving a turkey is not difficult, but it does require some technique. Here is a step-by-step guide on how to carve a turkey like a pro:
Firstly, let the cooked turkey rest for 15 to 30 minutes before carving. This allows the juices to settle, ensuring they won't spill when you start carving. During this time, the turkey will also cool down slightly, making it easier to handle. Place the turkey on a large cutting board with a well to catch the juices, with the cavity facing towards you. Remove any butcher's twine trussing the legs together.
Now, it's time to start carving. The first piece to remove is the drumstick. Pull the drumstick towards you and away from the turkey, using a knife to slice through the connecting skin and meat surrounding the joint. Cut through the joint or pop it out, and the drumstick should come right off. Repeat this process for the other drumstick.
Next, focus on the wings. Using a similar technique, pull the wing away from the body and slice through the surrounding skin. Slice off the wings and set them aside.
For the breast, pull the thigh away from the turkey and lay your knife against the breast, just above the thigh. Slice into the breast above the ribs until you reach the breastbone. Now, make vertical cuts down the breast, using a carving fork to stabilize the bird. The white meat should fall away in perfect slices. Transfer these slices to a serving platter.
To remove the thigh, slice through the meat connecting the thigh and body, exposing the joint. Pop out the joint and remove the thigh. You can choose to slice the thigh into pieces or serve it whole, along with the drumsticks.
Finally, carve the remaining pieces. Slice against the grain for tender meat, trying to keep the skin attached. Arrange all the pieces on a platter, adding any garnishes, and you're ready to serve!
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Making gravy
Once you've cooked your turkey in a big pot, you can use the juices to make gravy. This can be done in a few simple steps.
First, drain the juices from the pot into a bowl or a cup. Allow the fat to separate from the juices. You can skim the fat from the top of the juices with a spoon or ladle. Next, add about one cup of the juices to a saucepan. Whisk in about half a cup of flour and make a roux by cooking until it turns golden brown. You can also add the giblets to your gravy. To do this, place the neck, heart, liver, and gizzards in a saucepan, cover them with water, and bring the water to a boil. Simmer for about an hour, then remove the giblets from the water and let them cool. Once cool, dice the giblets into small pieces and add them to the gravy.
Now, add broth and more juices, stirring until the mixture thickens. You can add more juices or broth to adjust the consistency of the gravy. Finally, season the gravy with salt and pepper to taste. If you're not serving the gravy immediately, you can store it in a sealed container in the refrigerator for 2-4 days. To reheat, simply pour the gravy into a saucepan and add some broth or water to thin it out.
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Frequently asked questions
The general rule is about an hour per pound at 250 degrees Fahrenheit.
First, rub the turkey breast with oil and add some extra oil to the bottom of the pot. Next, add your choice of seasonings and stir them together. Transfer the turkey to the pot and sear for 4-5 minutes, turning as needed to brown all sides. Add 2 cups of water to the pot, place the lid on and lock it. Set the pot to pressure cook on high for 30 minutes.
To make gravy from the drippings, you will need some water and cornstarch. Set the pressure cooker to soup and whisk together the cornstarch and water to make a slurry. Once the liquid boils, stir in the cornstarch slurry and season with salt and pepper.
Brining is a great way to prepare your turkey before cooking. All you need to do is add salt and water to a large container (spices are optional), add the turkey, and put it in the fridge for at least 5 hours up to 24 hours.
