Carryover Cooking in Turkeys

By á-4084

Ingredients

• 30-minute your turkey from the oven is actually NOT the last step before carving and serving. Resting your turkey is. At ThermoWorks® we recommend a 30-minute rest.
• 5-15°F to to understand this principle and plan accordingly by removing large cuts of meat, like turkeys, 5-15°F (3-8°C) before their target temperature to allow the muscle fibers time to rest.
• 157°F you have verified that your turkey has reached its pull temperature of 157°F (69°C), remove the turkey from the oven.
• Leave the Pro Series® high temp cooking probe in place, and the ChefAlarm will record the maximum temperature reached by the internal meat of the turkey during the rest.
• 30 to ChefAlarm’s timer for 30 minutes, and allow your turkey to rest at room temperature.

Details

Adapted from blog2.thermoworks.com

Preparation

Step 1

Should the turkey be covered or uncovered during the rest? The reason why most people often cover their turkey with aluminum foil while it rests is to help it retain its heat. The problem is that condensation collects beneath the foil and the turkey skin can become soggy.

If you want your turkey skin to stay crispy, keep the turkey uncovered during the rest. If you need to hold the turkey for longer than half an hour before serving, keep it warm in an oven set to 150°F (66°C). Leave your ChefAlarm probe in place and track the Max temp as carryover cooking will still occur.

Size of the Turkey. The larger the turkey, the more carryover cooking you can expect. We found that a 10 lb. bird cooked at 325°F (163°C) experiences very little temperature increase while resting, while a 23 lb. bird rose almost 10°F (5°C) at its thermal center.
Cooking Temperature. The higher the cooking temperature, the greater the internal temperature increase during the rest. A turkey smoked at 250°F (121°C) may only see a 2°F (1°C) temperature increase, depending upon its size, while a spatchcocked turkey oven-roasted at 425°F (218°C) may see a 15°F (8°C) rise in temperature. A 20 lb. turkey cooked at 325°F (163°C) should see about an 8°F (4°C) increase at its thermal center.