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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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How to Cook a Jaindl Turkey
Counter Intelligence

How to Cook a Jaindl Turkey

Learn how to cook a fresh Jaindl turkey, from prep and oven checks to roasting times by weight, doneness temperatures and carving tips.

Jaindl turkeys are bred to be naturally lean. Citing USDA figures, Jaindl says its turkeys have 55% less fat and 25% fewer calories than other raw turkey, which qualifies them for a “Lite” label. The difference comes from decades of breeding, not from changes to the turkeys’ diet.

Less fat means the turkey cooks faster than most birds and can dry out if it’s overcooked. The guide below covers buying, preparing, roasting and carving.

Choosing and Storing Your Turkey

  • How much to buy: Plan on 1 to 1½ pounds per guest. Choose the higher end if you want leftovers.
  • Fresh, not frozen: Our Jaindl turkeys are sold fresh, so there’s no thawing needed. Plan to pick yours up one to two days before you roast.
  • Storage: Keep the turkey in its packaging in the coldest part of your refrigerator, with a pan underneath to catch drips. Roast it by the use-by date on the package.

Pre-Roasting Checks

  • Oven Temperature: Many home ovens run hotter or cooler than the dial shows. Put an oven thermometer on the center rack, set the oven to 325 F and check the reading once it’s preheated.

  • Oven Calibration: If the thermometer doesn’t match the dial, adjust the dial to make up the difference. This applies to gas and electric ovens, including new and self-cleaning models. With a lean turkey, even a 25-degree difference changes the timing.

  • Tools: Have a roasting pan with a rack, an instant-read meat thermometer, foil and a large cutting board ready.

 

Preparing the Turkey

  • Remove the Extras: Take the neck and giblets out of the body cavity and the neck cavity. Save them for stock or gravy if you like.
  • Dry, Don’t Rinse: Pat the turkey dry with paper towels. Rinsing raw poultry splashes bacteria around the sink and doesn’t make the bird any cleaner.
  • Season: Season the turkey inside and out with salt and pepper. For more color and flavor, brush the skin with melted butter or olive oil.
  • Aromatics: Fill the cavity loosely with fresh herbs, a halved lemon and a quartered onion.
  • Stuffing: For the most even results, bake stuffing in a separate dish. If you do stuff the bird, fill it loosely just before roasting and make sure the center of the stuffing reaches 165 F.

 

Cooking Time

  • Cooking Time: Because they’re leaner, Jaindl Grand Champion turkeys cook faster than most. Plan on 13 to 15 minutes per pound at 325 F, compared with about 20 minutes per pound for many other turkeys.
  • Turkey weight Approximate roasting time (unstuffed)
    12 pounds 2½ to 3 hours
    16 pounds 3½ to 4 hours
    20 pounds 4¼ to 5 hours
    24 pounds 5¼ to 6 hours
  • Avoid Over-Roasting: Start checking the temperature 30 to 45 minutes before the low end of the time range. If the skin browns too quickly, cover the breast loosely with foil.
  • Basting: Pour 2 to 3 cups of broth or water into the pan to keep the drippings from burning. Basting is optional. Every time you open the oven door, the cooking time goes up.
  • Follow Instructions: Jaindl’s Quality Control Staff developed the roasting instructions printed on the back of each bag for its leaner birds. Use them together with this guide.

Checking for Doneness

  • Use a Thermometer: The turkey is done when it reaches 165 F in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing. Keep the probe away from bone.
  • Pop-Up Timer: Every Jaindl turkey comes with a pop-up timer. Treat it as a backup, not the final word. If it hasn’t popped within 30 minutes of the expected finish time, check with a thermometer.

Resting and Carving

  • Rest: Move the turkey to a cutting board, cover it loosely with foil and let it rest 20 to 30 minutes. The juices settle back into the meat, and you have time to make gravy from the pan drippings.
  • Carve: Take off the legs and thighs first, then the wings. Slice the breast meat off the bone in one piece, then cut it crosswise into slices.
  • Leftovers: Refrigerate leftovers within two hours of cooking. Eat them within three to four days.

By adhering to these guidelines, you’ll ensure a succulent and perfectly cooked Jaindl turkey, making your meal both healthy and delicious.

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