Making turkey in Turkey (!) in a gas oven. At what temperature should I roast it? For how long? Anything else I need to keep in mind? Help!

Andrea L
  • Posted by: Andrea L
  • November 22, 2016


BA December 21, 2018
I just typed a lengthy message but it somehow disappeared. So...

I have a 22.92 pound turkey for which I will:
- use a dark coloured roasting pan (3” sides) on a b-shaped rack
- roast in a gas oven, uncovered

I need some idea of how long it will take to roast this bugger, allowing for XX minutes resting time (tented)

I don’t need options, I need someone to tell me what to do so I can plan appetizers, heating side dishes, etc. in order to get the meal on the table by a certain time

BA December 21, 2018
Of course I meant v-shaped rack
meathead November 23, 2016
Lower temps are ALWAYS the way to go so energy doesn't build up in the outer layers of the meat. Heat moves slowly through meat. I like 325F since that is hot enough to crisp the skin and render some of its fat. And warm air is warm air, regardless of gas or electric. The only diff is that burning gas produces a bit of water vapor when electric does not. The impact is minimal.
Andrea L. November 23, 2016
Thank you, Dan!
Susan W. November 23, 2016
This is awesome. I actually have a packet that I had no clue what I was going to use it for. I will now make koji chicken as soon as the turkey is a thing of the past.
Andrea L. November 22, 2016
Thank you, Kenzi! I have done some online research on temperature and cooking time differences when using a gas oven versus electric. I'm accustomed to the latter and have little experience cooking anything (and definitely not a 10-pound bird) in a gas oven. Any tips on the roasting process?
Cook's S. November 22, 2016
Hi, Andrea! At America's Test Kitchen we've found that you don't need to adjust temperatures when working with gas vs. electric ovens. The most important thing to remember is that most ovens cook faster towards the back. My advice would be to pay attention to the bird as it roasts and rotate it as necessary to ensure nice even browning.

If you want to win turkey this year, check out our recipe for Koji Turkey on Cook's Science. It's the most addicting turkey you'll ever eat. - Dan Souza
Kenzi W. November 22, 2016
But! Keep this in mind: (And we also recommend a dry-brine for nice and crispy skin and good flavor.)
Kenzi W. November 22, 2016
You've got a lot of options! This is our favorite go-to:
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