Cooking a large turkey can be a daunting task, especially for those who are new to hosting holiday meals. With so many variables to consider, it’s easy to get overwhelmed and end up with a bird that’s overcooked or undercooked. In this article, we’ll provide you with a comprehensive guide on how to cook a 21-pound turkey to perfection at 350°F.
Understanding Turkey Cooking Times
Before we dive into the specifics of cooking a 21-pound turkey, it’s essential to understand the factors that affect cooking time. The size of the turkey is the most significant factor, but other elements like the temperature of the oven, the type of turkey, and whether the turkey is stuffed or not can also impact cooking time.
Turkey Size and Cooking Time
The size of the turkey is the most critical factor in determining cooking time. A larger turkey takes longer to cook than a smaller one. The USDA recommends the following cooking times for whole turkeys:
| Turkey Size | Cooking Time (Unstuffed) | Cooking Time (Stuffed) |
| — | — | — |
| 4-6 pounds | 1 1/2 to 2 1/4 hours | 2 1/4 to 2 3/4 hours |
| 6-8 pounds | 2 1/4 to 3 hours | 3 to 3 1/2 hours |
| 8-12 pounds | 3 to 3 3/4 hours | 3 1/2 to 4 1/2 hours |
| 12-14 pounds | 3 3/4 to 4 1/4 hours | 4 1/4 to 4 3/4 hours |
| 14-18 pounds | 4 to 4 1/4 hours | 4 1/4 to 4 3/4 hours |
| 18-20 pounds | 4 1/4 to 4 3/4 hours | 4 3/4 to 5 hours |
| 20-24 pounds | 4 3/4 to 5 hours | 5 to 5 1/4 hours |
Temperature and Cooking Time
The temperature of the oven also plays a crucial role in determining cooking time. Cooking a turkey at a higher temperature can reduce cooking time, but it can also increase the risk of overcooking. The USDA recommends cooking a turkey at 325°F, but cooking at 350°F can be safe as long as the turkey is cooked to an internal temperature of 165°F.
Cooking a 21-Pound Turkey at 350°F
Now that we’ve covered the basics of turkey cooking times, let’s get to the specifics of cooking a 21-pound turkey at 350°F. Based on the USDA’s guidelines, a 21-pound turkey should take around 4 1/2 to 5 hours to cook. However, this time can vary depending on the type of turkey and whether it’s stuffed or not.
Preparation is Key
Before cooking your turkey, make sure to prepare it properly. Remove the giblets and neck from the cavity, and rinse the turkey inside and out with cold water. Pat the turkey dry with paper towels, and season it with your desired herbs and spices.
Stuffing or Not?
Whether to stuff a turkey or not is a matter of personal preference. If you choose to stuff your turkey, make sure the stuffing is loosely filled and the turkey is cooked to an internal temperature of 165°F. If you don’t stuff your turkey, you can cook it at the same temperature and time as a stuffed turkey.
Cooking the Turkey
To cook a 21-pound turkey at 350°F, follow these steps:
- Preheat your oven to 350°F.
- Place the turkey in a roasting pan, breast side up.
- Put the turkey in the oven and roast for about 4 1/2 to 5 hours, or until the internal temperature reaches 165°F.
- Baste the turkey with melted butter or olive oil every 30 minutes to keep it moist and promote even browning.
Checking the Temperature
The most critical factor in cooking a turkey is ensuring it reaches a safe internal temperature. Use a meat thermometer to check the temperature of the turkey. The temperature should reach 165°F in the thickest part of the breast and 180°F in the thigh.
Tips and Tricks for a Perfect Turkey
Cooking a perfect turkey requires attention to detail and a few tips and tricks. Here are some tips to help you achieve a delicious and moist turkey:
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature.
- Don’t overcrowd the roasting pan, as this can affect air circulation and cooking time.
- Tent the turkey with foil if it starts to brown too quickly.
- Let the turkey rest for 20-30 minutes before carving to allow the juices to redistribute.
Common Mistakes to Avoid
When cooking a turkey, there are several common mistakes to avoid. Here are a few:
- Overcooking the turkey, which can make it dry and tough.
- Undercooking the turkey, which can be a food safety risk.
- Not letting the turkey rest before carving, which can cause the juices to run out.
Conclusion
Cooking a 21-pound turkey at 350°F requires attention to detail and a few tips and tricks. By following the guidelines outlined in this article, you can achieve a delicious and moist turkey that’s sure to impress your guests. Remember to always use a meat thermometer to ensure the turkey reaches a safe internal temperature, and don’t be afraid to experiment with different herbs and spices to add flavor to your turkey. Happy cooking!
What size roasting pan do I need for a 21-pound turkey?
A 21-pound turkey requires a large roasting pan to accommodate its size. A good rule of thumb is to choose a pan that is at least 2-3 inches deeper than the turkey and has enough space around it for air to circulate. For a turkey of this size, a roasting pan with a capacity of at least 22 quarts would be ideal.
When selecting a roasting pan, make sure it is made of a heavy-duty material, such as stainless steel or enameled cast iron, which can withstand high oven temperatures. Avoid using aluminum or thin-gauge pans, as they can warp or melt during cooking. Additionally, consider a pan with a rack or elevated bottom to promote air circulation and even browning.
How do I thaw a 21-pound turkey safely?
Thawing a large turkey like a 21-pounder requires careful planning to ensure food safety. The safest way to thaw a turkey is in the refrigerator, allowing about 24 hours of thawing time for every 4-5 pounds of turkey. For a 21-pound turkey, this would translate to around 5-6 days of thawing time.
It’s essential to thaw the turkey in a leak-proof bag or a covered container to prevent cross-contamination and keep it away from other foods in the refrigerator. You can also thaw the turkey in cold water, changing the water every 30 minutes, but this method requires more attention and care. Never thaw a turkey at room temperature or in hot water, as this can lead to bacterial growth and foodborne illness.
What is the best way to brine a 21-pound turkey?
Brining a 21-pound turkey can be a bit more challenging than smaller birds, but the results are well worth the effort. To brine a large turkey, you’ll need a container that can hold the turkey and enough brine to cover it completely. A large cooler or a food-grade plastic container with a lid would work well.
For a 21-pound turkey, you’ll need to make a large batch of brine, using a ratio of 1 cup of kosher salt to 1 gallon of water. You can also add other aromatics like onions, carrots, and celery to the brine for added flavor. Submerge the turkey in the brine and refrigerate it for 12-24 hours before rinsing and cooking.
How do I stuff a 21-pound turkey safely?
Stuffing a large turkey like a 21-pounder requires some care to ensure food safety. The safest way to stuff a turkey is loosely, using a food thermometer to ensure the stuffing reaches a safe internal temperature of 165°F. You can also cook the stuffing in a separate dish, which is often the recommended method.
When stuffing a turkey, make sure the stuffing is not packed too tightly, as this can prevent even cooking and lead to foodborne illness. Use a food thermometer to check the internal temperature of the stuffing, especially in the thickest part of the breast and the innermost part of the thigh. Never stuff a turkey too far in advance, as this can allow bacteria to grow.
What is the best way to truss a 21-pound turkey?
Trussing a 21-pound turkey can help it cook more evenly and prevent the legs from burning. To truss a large turkey, you’ll need some kitchen twine and a bit of patience. Start by tucking the wings under the body, then cross the legs over each other and tie them together with twine.
Make sure the twine is not too tight, as this can constrict the turkey and prevent even cooking. You can also use a bit of fat or butter to help the twine stick to the turkey. Trussing a turkey can be a bit tricky, but it’s worth the effort to achieve a beautifully cooked bird.
How do I carve a 21-pound turkey?
Carving a 21-pound turkey can be a bit intimidating, but with the right tools and techniques, it’s a breeze. Start by letting the turkey rest for 20-30 minutes before carving, which allows the juices to redistribute and the meat to relax.
Use a sharp carving knife and a long, thin carving fork to carve the turkey. Start by removing the legs, then carve the breast into thin slices. You can also carve the thighs and wings into smaller pieces. Make sure to carve the turkey on a stable surface, using a carving board or a large platter to catch any juices or meat scraps.
How do I store leftover turkey safely?
Storing leftover turkey safely requires some care to prevent foodborne illness. The key is to cool the turkey quickly and refrigerate it within two hours of cooking. You can also freeze the turkey for later use, but make sure to label it with the date and contents.
When storing leftover turkey, make sure to use shallow containers and cover them with plastic wrap or aluminum foil. You can also use airtight containers or freezer bags to prevent moisture and other contaminants from entering. Always reheat leftover turkey to an internal temperature of 165°F before serving, and never leave it at room temperature for too long.