How Long To Cook A Turkey At High Altitude

Cooking a turkey can be tricky enough on its own but attempting to roast the big bird at a high altitude brings even more challenges. At higher elevations the decrease in atmospheric pressure and oxygen affects the way food cooks. Understanding how altitude impacts cooking times and methods is key to ending up with a juicy, perfectly cooked turkey on your holiday table.

How Altitude Affects Cooking

Higher elevations change the boiling point of water. At sea level, water boils at 212°F. But for every 500 feet above sea level, the boiling point drops by about 1°F. So at 5,000 feet, water boils at around 203°F. Since the boiling point is lower, water evaporates faster at high altitudes.

This directly impacts cooking, especially for foods cooked in liquid like boiled vegetables or steamed rice Foods will take longer to become tender since the cooking liquid doesn’t get as hot

Meats cooked at high altitudes are affected too. With the lower boiling point, meats cooked in dry heat like roasting or grilling tend to dry out faster. Moisture evaporates quicker from the surface before the interior of the meat finishes cooking.

Altitude’s Effect on Roasting Turkey

When roasting a turkey at a high altitude, the bird is especially prone to drying out. Here’s what happens:

• The oven temperature may be inaccurately high. Oven thermostats don’t always adjust well for altitude. So even if your oven is set at 325°F, it might actually be hotter, speeding up cooking.

• The turkey cooks faster than expected. With less moisture in the air, the heat penetrates the meat quicker. The turkey will hit the target safe internal temperature before the estimated cook time.

• The turkey skin dries out. The hot, dry air of the oven quickly dessicates the skin before the interior is fully cooked.

• Overcooking leads to a dried-out bird. Once the turkey reaches the safe temperature, it will continue cooking from carryover heat. When overcooked, the turkey meat dries out.

Adjusting Time and Temperature

To allow for altitude’s effects, the cooking time and temperature need adjusting when roasting turkey. Here are some tips:

• Use an oven thermometer. Check that your oven’s set temperature matches the real temp inside the oven. Adjust the setting as needed.

• Lower the oven heat. Roast the turkey at a lower temp, around 300 to 325°F to slow down cooking.

• Cook longer. Extend the estimated cook time to allow the interior to finish cooking before the exterior overcooks.

• Calculate extra time. For every 1,000 feet above 3,000 feet, add 3-5% onto the recommended cook time. At 5,000 feet, increase time by 15%-25%.

• Shield the skin. Cover the breast and thighs with foil to reduce skin drying before the turkey is fully cooked. Remove foil 30-60 minutes before done to brown and crisp.

• Baste the turkey. Basting adds moisture to the skin and regulates the temperature on the surface.

Turkey Roasting Timetable for High Altitudes

As a general guideline when roasting an unstuffed turkey at 325°F, use these time estimates based on altitude:

• Less than 3,000 feet: Use time on recipe or packaging.

• 3,000 – 4,000 feet: Add 5 minutes per pound.

• 4,000 – 5,000 feet: Add 7 minutes per pound.

• 5,000 – 6,000 feet: Add 9 minutes per pound.

• 6,000 – 7,000 feet: Add 11 minutes per pound.

• 7,000+ feet: Add 15 minutes per pound.

So for a 12-pound turkey at 5,000 feet, estimated total cook time is about 3 hours 15 minutes (12 lbs x 15 min/lb extra = 180 minutes extra).

Always use a meat thermometer to confirm the turkey reaches a safe internal temp of 165°F in the thickest part of the thigh. If the turkey is done early, tent with foil and let rest to allow carryover cooking to finish without overcooking.

With some simple adjustments, you can enjoy a perfectly cooked high-altitude turkey. Just take the elevation into account when planning time and temperature. Your holiday guests will be thankful for a tender, juicy turkey dinner.