Cooking a large turkey can be a daunting task, especially when it comes to determining the right cooking time. A 35-pound turkey is a massive bird that requires careful planning and attention to detail to ensure it’s cooked to perfection. In this article, we’ll provide you with a comprehensive guide on how to cook a 35-pound turkey, including cooking times, temperatures, and tips for achieving a deliciously moist and flavorful bird.
Understanding Turkey Cooking Times
Before we dive into the specifics of cooking a 35-pound turkey, it’s essential to understand the factors that affect cooking time. The size of the turkey is the most critical factor, but other elements like the turkey’s shape, the oven’s temperature, and the level of doneness desired also play a role.
Turkey Cooking Time Guidelines
The USDA recommends cooking a whole turkey to an internal temperature of at least 165°F (74°C). The cooking time will vary depending on the size of the turkey and the oven’s temperature. Here are some general guidelines for cooking a whole turkey:
| Turkey Weight | Cooking Time (325°F/165°C) | Cooking Time (350°F/175°C) |
| — | — | — |
| 20-24 pounds | 4-4 1/2 hours | 3 1/2-4 hours |
| 24-28 pounds | 4 1/2-5 hours | 4-4 1/2 hours |
| 28-32 pounds | 5-5 1/2 hours | 4 1/2-5 hours |
| 32-35 pounds | 5 1/2-6 hours | 5-5 1/2 hours |
Cooking a 35-Pound Turkey: Step-by-Step Instructions
Now that we’ve covered the basics of turkey cooking times, let’s move on to the step-by-step instructions for cooking a 35-pound turkey.
Preparation
Before you start cooking your turkey, make sure you have the following:
- A large roasting pan (at least 2-3 inches deep)
- A V-rack or a roasting rack
- A meat thermometer
- A basting brush
- A large oven bag (optional)
Preheat your oven to 325°F (165°C). If you have a convection oven, you can use the convection setting to help cook the turkey more evenly.
Thawing and Preparing the Turkey
If your turkey is frozen, make sure to thaw it in the refrigerator or in cold water, changing the water every 30 minutes. Allow about 24 hours of thawing time for every 4-5 pounds of turkey.
Once the turkey is thawed, remove the giblets and neck from the cavity. Rinse the turkey inside and out with cold water, then pat it dry with paper towels.
Cooking the Turkey
Place the turkey in the roasting pan, breast side up. If you’re using a V-rack or roasting rack, place the turkey on the rack. If not, you can place the turkey directly in the pan.
Tuck the wings under the turkey and tie the legs together with kitchen twine. This will help the turkey cook more evenly and prevent the legs from burning.
Basting and Tenting
Baste the turkey with melted butter or oil, making sure to get some under the skin as well. You can also add some aromatics like onion, carrot, and celery to the pan for added flavor.
If you’re using an oven bag, place the turkey in the bag and seal it according to the manufacturer’s instructions. If not, you can tent the turkey with foil to prevent overcooking.
Checking the Temperature
Use a meat thermometer to check the internal temperature of the turkey. The temperature should reach at least 165°F (74°C) in the thickest part of the breast and 180°F (82°C) in the thigh.
Letting it Rest
Once the turkey is cooked, remove it from the oven and let it rest for 20-30 minutes. This will allow the juices to redistribute, making the turkey more tender and juicy.
Tips for Achieving a Deliciously Moist and Flavorful Turkey
Here are some additional tips to help you achieve a deliciously moist and flavorful turkey:
- Brine the turkey: Soaking the turkey in a saltwater brine can help keep it moist and add flavor.
- Use a meat thermometer: A meat thermometer is the most accurate way to check the internal temperature of the turkey.
- Don’t overcook it: Overcooking the turkey can make it dry and tough. Use the temperature guidelines above to ensure the turkey is cooked to perfection.
- Let it rest: Letting the turkey rest for 20-30 minutes can help the juices redistribute, making the turkey more tender and juicy.
Common Mistakes to Avoid When Cooking a Large Turkey
Here are some common mistakes to avoid when cooking a large turkey:
- Not thawing the turkey properly: Make sure to thaw the turkey in the refrigerator or in cold water, changing the water every 30 minutes.
- Not preheating the oven: Preheat the oven to the correct temperature to ensure the turkey cooks evenly.
- Not using a meat thermometer: A meat thermometer is the most accurate way to check the internal temperature of the turkey.
- Overcooking the turkey: Use the temperature guidelines above to ensure the turkey is cooked to perfection.
By following these tips and guidelines, you’ll be able to cook a deliciously moist and flavorful 35-pound turkey that’s sure to impress your guests. Remember to always use a meat thermometer to ensure the turkey is cooked to a safe internal temperature, and don’t be afraid to experiment with different seasonings and aromatics to add extra flavor to your turkey.
What size turkey is best for a large gathering?
A 35-pound turkey is ideal for a large gathering as it can feed around 40-50 people, depending on serving sizes. However, it’s essential to consider the size of your oven and cooking equipment before purchasing a turkey of this size. Ensure that your oven can accommodate the turkey comfortably, and you have a large enough roasting pan to hold it.
When choosing a turkey, consider the number of guests you’ll be hosting and their appetites. A good rule of thumb is to plan for about 1 pound of turkey per person. This will give you enough meat for a generous serving, plus some leftovers. Keep in mind that a larger turkey will take longer to cook, so plan accordingly and adjust your cooking schedule as needed.
How do I thaw a 35-pound turkey safely?
Thawing a large turkey requires careful planning to ensure food safety. The recommended method for thawing a 35-pound turkey is in cold water, changed every 30 minutes. This method is faster than refrigerator thawing and helps prevent bacterial growth. Submerge the turkey in a large container or sink, and change the water every 30 minutes to keep it cold.
It’s crucial to thaw the turkey in a leak-proof bag to prevent cross-contamination. You can also thaw the turkey in the refrigerator, but this method takes longer. Allow about 24 hours of thawing time for every 4-5 pounds of turkey. Never thaw a turkey at room temperature, as this can lead to bacterial growth and foodborne illness.
What’s the best way to prep a 35-pound turkey for cooking?
Prepping a large turkey requires some extra effort, but it’s essential for even cooking and food safety. Start by removing the giblets and neck from the cavity. Rinse the turkey inside and out with cold water, then pat it dry with paper towels. Remove any leg holders or pop-up thermometers, as these can interfere with even cooking.
Next, season the turkey cavity with salt, pepper, and your desired herbs and spices. You can also stuff the turkey loosely, but make sure the stuffing isn’t packed too tightly, as this can prevent even cooking. Truss the turkey by tying the legs together with kitchen twine to promote even cooking and prevent the legs from burning.
How do I cook a 35-pound turkey to perfection?
Cooking a large turkey requires careful attention to temperature and cooking time. Preheat your oven to 325°F (160°C), and place the turkey in a large roasting pan. Roast the turkey for about 20 minutes per pound, or until it reaches an internal temperature of 165°F (74°C). Baste the turkey with melted butter or oil every 30 minutes to keep it moist and promote even browning.
Use a meat thermometer to check the internal temperature of the turkey. Insert the thermometer into the thickest part of the breast and thigh, avoiding any bones or fat. When the turkey reaches the safe internal temperature, remove it from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, making the turkey more tender and juicy.
How do I ensure the turkey is cooked evenly?
Ensuring even cooking is crucial when cooking a large turkey. To promote even cooking, rotate the turkey every 30 minutes to prevent hot spots. You can also use a turkey roasting pan with a rack to elevate the turkey and promote air circulation. Tent the turkey with foil if the skin starts to brown too quickly, and remove the foil for the last 30 minutes of cooking to crisp the skin.
It’s also essential to check the turkey’s temperature in multiple areas to ensure it’s cooked evenly. Use a meat thermometer to check the internal temperature of the breast, thigh, and wing. If one area is undercooked, cover the turkey with foil and continue cooking until it reaches the safe internal temperature.
How do I keep the turkey moist and juicy?
Keeping the turkey moist and juicy is a top priority when cooking a large bird. To keep the turkey moist, baste it with melted butter or oil every 30 minutes. You can also rub the turkey with a mixture of butter, herbs, and spices before cooking to add flavor and moisture. Use a meat mallet or rolling pin to loosen the skin, allowing the seasonings to penetrate the meat.
Another way to keep the turkey moist is to use a brine solution before cooking. A brine solution can add flavor and moisture to the turkey, making it more tender and juicy. You can also use a turkey roasting pan with a lid to trap moisture and promote even cooking.
How do I carve a 35-pound turkey safely and efficiently?
Carving a large turkey requires some skill and patience, but with the right techniques, you can do it safely and efficiently. Start by letting the turkey rest for 20-30 minutes before carving, allowing the juices to redistribute. Use a sharp carving knife and a carving fork to slice the turkey into thin, even pieces.
To carve the turkey safely, use a stable cutting board and a sharp knife. Slice the turkey away from your body, using a gentle sawing motion. Use the carving fork to hold the turkey in place, and slice the meat in a smooth, even motion. You can also use a turkey carving guide or a meat slicer to help you carve the turkey more efficiently.