Understanding Internal Temperature | How Long to Cook Turkey and at What Temperature for 1,2,3,4,5 Pounds
There’s something undeniably festive about the aroma of a turkey roasting in the oven. As a centerpiece of many celebratory feasts, turkey not only offers a delicious meal but also creates lasting memories around the dinner table. Yet, cooking this bird to perfection isn’t just about impressing your guests; it’s about ensuring a safe and delightful dining experience for everyone. With the array of sizes and cooking methods available, it’s essential to understand the correct cooking times and temperatures, especially for smaller portions.
In this guide, we’ll delve deep into the art of roasting turkeys of different weights, ensuring that whether you’re preparing a meal for one or a feast for a few, your turkey will be perfectly cooked, every time.
Choosing the Right Turkey:
Selecting the perfect turkey begins well before it reaches your oven. The quality and freshness of the bird play a significant role in the final taste and texture of your meal. When you’re at the store or market, look for turkeys that have a clear, unblemished skin. If you’re leaning towards a frozen turkey, make sure the packaging is intact and that there are no visible ice crystals, which could be a sign of freezer burn.
Now, the question of fresh versus frozen arises. Fresh turkeys are often considered superior in terms of flavor and tenderness, but they do come with a shorter shelf life and are generally more expensive. If you decide on a fresh turkey, plan to cook it within a couple of days of purchase. On the other hand, frozen turkeys offer convenience and are available year-round. They may take a bit more preparation since they need to be safely thawed before cooking. Ideally, thawing should be done in the refrigerator, allowing 24 hours of thawing time for every 4-5 pounds of turkey.
Additionally, turkeys come with various labels such as organic, free-range, and heritage. Organic turkeys are raised without antibiotics and are fed an organic diet. Free-range implies the bird had some access to the outdoors. Heritage turkeys are older breeds that are often considered to have a richer flavor compared to commercially raised varieties. Your choice among these options will depend on personal preferences, budget, and availability.
Preparation Tips:
Preparing your turkey is a ritual that transforms this humble bird into a star dish. Start by giving your turkey a gentle rinse under cold water. This will help to remove any lingering bits from the packaging or residual juices. After rinsing, make sure to pat the turkey dry with paper towels, both inside and out. A dry skin will help you achieve that desired crispy golden-brown finish when roasting.
Seasoning your turkey can be as simple or as intricate as you wish. At its most basic, a good sprinkle of salt and pepper can work wonders. However, if you’re feeling adventurous, consider making a rub of your favorite herbs and spices. Common choices include sage, rosemary, thyme, and garlic. Rub this mixture both outside on the skin and inside the cavity for a burst of flavor in every bite. If you’re a fan of citrusy undertones, stuffing the cavity with halved lemons or oranges can infuse the meat with a subtle zest.
Then there’s the debate over stuffing. Many culinary experts advise against cooking a turkey with stuffing inside the cavity. The reason? By the time the stuffing reaches a safe temperature, there’s a good chance the turkey itself may be overcooked. Instead, consider cooking your stuffing separately in a baking dish. If you’re adamant about having that traditional “stuffed” feel, you can always fill the turkey’s cavity with aromatic vegetables like carrots, celery, and onions. These will add flavor without the risks associated with traditional stuffing.
Lastly, before you pop the bird into the oven, ensure you’ve trussed the turkey. Tying the legs together and tucking the wingtips under the body helps the turkey cook evenly and retains its shape, making for a more aesthetically pleasing presentation on your dining table. With your turkey now seasoned, possibly stuffed with aromatics, and neatly trussed, it’s primed and ready for the oven’s embrace.
General Cooking Tips:
Cooking a turkey isn’t just about setting the right temperature and waiting. There are nuances that, when considered, can significantly elevate the quality of your dish. For starters, your choice of roasting pan can make a world of difference. A heavy-duty roasting pan with a rack is ideal. The rack ensures that the turkey doesn’t sit in its juices, which promotes even cooking and crisping of the skin all around.
Equipping yourself with a meat thermometer is not just a tip; it’s a necessity. While the appearance of golden brown skin or clear juices might hint at a cooked turkey, the only surefire way to know is by checking the internal temperature. You’re aiming for 165°F (74°C) at the thickest part of the thigh, making sure not to hit the bone. Remember, the turkey will continue to cook slightly even after being removed from the oven, so pull it out when it’s a few degrees shy of your target, and it will reach perfection during the resting period.
Now, let’s discuss the browning of the skin. It’s a delightful sight, that rich, golden hue, but there’s a thin line between perfectly browned and overdone. To achieve the former and avoid the latter, keep an eye on your turkey as it roasts. If you notice the skin browning too quickly, don’t hesitate to tent it with aluminum foil. This will protect the skin from burning while allowing the interior to continue cooking at the desired pace.
Lastly, patience is the unsung hero of turkey roasting. Often, the temptation to constantly open the oven and check can be overwhelming, but resist. Every time you open that oven door, you’re releasing heat, leading to uneven and prolonged cooking. Trust in your preparation, set periodic timers, and let the oven work its magic.
Cooking Temperatures and Times:
Roasting a turkey to perfection is an art that balances both temperature and time. As diverse as the myriad of seasonings and stuffing choices available, there’s a science to ensuring your turkey cooks evenly and thoroughly without becoming dry or overcooked.
For the Smaller Sizes – 1 and 2 Pound Turkeys (often turkey breasts):
For those who are cooking for a smaller gathering or prefer the turkey breast, these sizes are both convenient and quick. Regardless of size, always start by preheating your oven to 325°F (165°C). For a 1-pound turkey or turkey breast, you’d be looking at a cooking time of approximately 50-60 minutes. As the size increases to 2 pounds, adjust your timing to between 1 hour 20 minutes and 1 hour 40 minutes. Always ensure the meat’s internal temperature reaches the safe zone of 165°F (74°C).
Mid-Range – 3 and 4 Pound Turkeys:
As you venture into the realm of 3-pound turkeys, you’ll need to allocate a longer cooking time. Typically, a 3-pound turkey or turkey breast will need about 2 hours to 2 hours 30 minutes in the oven at 325°F (165°C). For a 4-pound bird, the duration increases slightly to approximately 2 hours 40 minutes to 3 hours 20 minutes. Monitoring with a meat thermometer remains essential, ensuring that the deepest part of the meat attains that all-important 165°F (74°C).
The Larger Size – 5 Pound Turkey:
A 5-pound turkey, while not as sizable as some Thanksgiving giants, still demands respect in the kitchen. For this weight, set your oven to the standard 325°F (165°C) and anticipate a cooking duration of 3 hours 20 minutes up to 4 hours. Regularly checking the internal temperature as the cooking process nears its end will ensure your bird is succulent and safe to eat.
In all cases, it’s worth noting that variables like the accuracy of your oven’s thermostat, the starting temperature of the turkey (was it room temperature or straight from the fridge?), and even the material of your roasting pan can influence cooking times. The times provided should be seen as guidelines. Trust in your meat thermometer, and remember: it’s better to err on the side of caution and check more frequently than to be met with an overcooked bird.
| Weight In Pounds | Cooking Temp in (°F) | Core Temp in (°F) | Holding Temp in (°F) | Cooking Time |
| 1 | 325 | 165 | 140-145 | 50-60 mins |
| 2 | 325 | 165 | 140-145 | 1 hr 20 mins – 1 hr 40 mins |
| 3 | 325 | 165 | 140-145 | 2 hrs – 2 hrs 30 mins |
| 4 | 325 | 165 | 140-145 | 2 hrs 40 mins – 3 hrs 20 mins |
| 5 | 325 | 165 | 140-145 | 3 hrs 20 mins – 4 hrs |
Note:
- Cooking Temp: This is the temperature at which the oven should be set.
- Core Temp: The internal temperature the turkey should reach to be considered safe for consumption.
- Holding Temp: After the turkey reaches the desired internal temperature, it should be allowed to rest. This is the temperature range at which it should be kept for the duration of its rest time before serving.
- Cooking Time: The approximate duration for which the turkey should be cooked based on its weight.
Post-Cooking Tips:
The journey to a perfect turkey doesn’t end when the oven timer rings. The post-cooking process is just as crucial in ensuring that your turkey is flavorful, juicy, and ready to be the centerpiece of your meal. Here are some post-cooking tips to consider:
- Rest and Relax: Just as you might need a moment to relax after a long day, so does your turkey after being roasted. Once it’s out of the oven, allow the turkey to rest for at least 15 to 30 minutes before carving. This waiting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. If you carve too soon, you might find the juices running out, leaving you with drier meat.
- Tent with Foil: While your turkey rests, lightly tent it with aluminum foil. This helps in keeping the bird warm without making the skin soggy, and it also prevents the meat from drying out.
- Choose the Right Tools: When it’s time to carve, ensure you have a sharp carving knife and a sturdy fork. A sharper knife will make cleaner cuts and will reduce the risk of shredding the meat.
- Carving with Care: Begin carving by removing the legs and thighs. Once done, move on to the turkey breast, slicing downward and then away from the bone. Always carve against the grain for the most tender results.
- Save the Juices: Don’t discard the pan drippings! These are liquid gold, perfect for making a rich and flavorful gravy. Simply collect the juices, skim off the excess fat, and use them as the base for your sauce or gravy.
- Store Leftovers Properly: If you’re blessed with turkey leftovers, make sure they’re stored appropriately. Remove the meat from the bones and store in shallow containers. This ensures rapid cooling, reducing the risk of bacterial growth. Refrigerate the leftovers within two hours of cooking and enjoy them within 3 to 4 days for the best quality.
- Bone Broth Bonus: Don’t toss the turkey carcass! It’s packed with flavor and can be simmered with vegetables, herbs, and water to create a rich bone broth. This can be enjoyed on its own or used as a base for soups and stews.
Safety First:
When preparing and cooking a turkey, safety should always be a top priority. Mishandling or improperly cooking poultry can lead to foodborne illnesses, which can be particularly dangerous for vulnerable populations such as young children, the elderly, and those with compromised immune systems. Here’s what you need to keep in mind to ensure your turkey preparation is both delicious and safe:
- Proper Thawing: If you’ve purchased a frozen turkey, it’s essential to thaw it correctly. The safest method is to thaw it in the refrigerator. Allocate 24 hours of thawing time for every 4-5 pounds of turkey. Always place the turkey in a container to prevent juices from dripping onto other foods.
- Avoiding Cross-contamination: Raw poultry can contain harmful bacteria. Always wash your hands with soap and water for at least 20 seconds before and after handling the turkey. Use separate cutting boards for raw turkey and other ingredients, and make sure to thoroughly clean all surfaces, utensils, and dishes that come into contact with raw turkey.
- Proper Cooking: The only sure way to kill bacteria is by cooking the turkey to the right temperature. A meat thermometer is essential. The thickest part of the turkey, typically the innermost part of the thigh, should reach a minimum internal temperature of 165°F (74°C).
- Don’t Leave it Out: Once cooked, it’s crucial not to leave the turkey at room temperature for too long. After serving, refrigerate any leftovers within two hours to prevent the growth of harmful bacteria.
- Reheat with Care: When it’s time to enjoy those delicious leftovers, make sure to reheat them safely. Heat the turkey to an internal temperature of 165°F (74°C). If you’re reheating gravy, bring it to a boil before serving.
- Storing Leftovers: Leftover turkey should be consumed within 3 to 4 days when stored in the refrigerator. If you don’t think you’ll eat it within that time frame, consider freezing it. Properly stored, frozen turkey can last for 2-6 months.
- Mind the Stuffing: If you choose to stuff your turkey, it’s crucial to check the temperature of the stuffing as well. It should reach 165°F (74°C). To ensure even cooking, consider cooking your stuffing outside the turkey in a separate dish.
Conclusion:
Preparing and serving a turkey, whether for a festive holiday gathering or an intimate family dinner, is a cherished tradition for many. Beyond the delicious taste and tantalizing aromas, it’s a culinary process that brings people together, fostering memories and shared moments. With the guidelines outlined in this article, from choosing the right turkey to ensuring it’s safely prepared and served, you’re well-equipped to make your next turkey meal a resounding success.
It’s worth remembering that while techniques and tips are essential, the heart of any memorable meal lies in the love and care infused during its preparation. By prioritizing both safety and flavor, you guarantee a dining experience that’s delightful and memorable for everyone at the table.
As you embark on your turkey-cooking journey, embrace each step, from the early stages of preparation to the final slice served on a plate. Here’s to delicious moments, shared stories, and the simple joy that comes from a meal made with love. Happy cooking!
Understanding Internal Temperature | How Long to Cook Turkey and at What Temperature for 1,2,3,4,5 Pounds
There’s something undeniably festive about the aroma of a turkey roasting in the oven. As a centerpiece of many celebratory feasts, turkey not only offers a delicious meal but also creates lasting memories around the dinner table. Yet, cooking this bird to perfection isn’t just about impressing your guests; it’s about ensuring a safe and delightful dining experience for everyone. With the array of sizes and cooking methods available, it’s essential to understand the correct cooking times and temperatures, especially for smaller portions.
In this guide, we’ll delve deep into the art of roasting turkeys of different weights, ensuring that whether you’re preparing a meal for one or a feast for a few, your turkey will be perfectly cooked, every time.
Choosing the Right Turkey:
Selecting the perfect turkey begins well before it reaches your oven. The quality and freshness of the bird play a significant role in the final taste and texture of your meal. When you’re at the store or market, look for turkeys that have a clear, unblemished skin. If you’re leaning towards a frozen turkey, make sure the packaging is intact and that there are no visible ice crystals, which could be a sign of freezer burn.
Now, the question of fresh versus frozen arises. Fresh turkeys are often considered superior in terms of flavor and tenderness, but they do come with a shorter shelf life and are generally more expensive. If you decide on a fresh turkey, plan to cook it within a couple of days of purchase. On the other hand, frozen turkeys offer convenience and are available year-round. They may take a bit more preparation since they need to be safely thawed before cooking. Ideally, thawing should be done in the refrigerator, allowing 24 hours of thawing time for every 4-5 pounds of turkey.
Additionally, turkeys come with various labels such as organic, free-range, and heritage. Organic turkeys are raised without antibiotics and are fed an organic diet. Free-range implies the bird had some access to the outdoors. Heritage turkeys are older breeds that are often considered to have a richer flavor compared to commercially raised varieties. Your choice among these options will depend on personal preferences, budget, and availability.
Preparation Tips:
Preparing your turkey is a ritual that transforms this humble bird into a star dish. Start by giving your turkey a gentle rinse under cold water. This will help to remove any lingering bits from the packaging or residual juices. After rinsing, make sure to pat the turkey dry with paper towels, both inside and out. A dry skin will help you achieve that desired crispy golden-brown finish when roasting.
Seasoning your turkey can be as simple or as intricate as you wish. At its most basic, a good sprinkle of salt and pepper can work wonders. However, if you’re feeling adventurous, consider making a rub of your favorite herbs and spices. Common choices include sage, rosemary, thyme, and garlic. Rub this mixture both outside on the skin and inside the cavity for a burst of flavor in every bite. If you’re a fan of citrusy undertones, stuffing the cavity with halved lemons or oranges can infuse the meat with a subtle zest.
Then there’s the debate over stuffing. Many culinary experts advise against cooking a turkey with stuffing inside the cavity. The reason? By the time the stuffing reaches a safe temperature, there’s a good chance the turkey itself may be overcooked. Instead, consider cooking your stuffing separately in a baking dish. If you’re adamant about having that traditional “stuffed” feel, you can always fill the turkey’s cavity with aromatic vegetables like carrots, celery, and onions. These will add flavor without the risks associated with traditional stuffing.
Lastly, before you pop the bird into the oven, ensure you’ve trussed the turkey. Tying the legs together and tucking the wingtips under the body helps the turkey cook evenly and retains its shape, making for a more aesthetically pleasing presentation on your dining table. With your turkey now seasoned, possibly stuffed with aromatics, and neatly trussed, it’s primed and ready for the oven’s embrace.
General Cooking Tips:
Cooking a turkey isn’t just about setting the right temperature and waiting. There are nuances that, when considered, can significantly elevate the quality of your dish. For starters, your choice of roasting pan can make a world of difference. A heavy-duty roasting pan with a rack is ideal. The rack ensures that the turkey doesn’t sit in its juices, which promotes even cooking and crisping of the skin all around.
Equipping yourself with a meat thermometer is not just a tip; it’s a necessity. While the appearance of golden brown skin or clear juices might hint at a cooked turkey, the only surefire way to know is by checking the internal temperature. You’re aiming for 165°F (74°C) at the thickest part of the thigh, making sure not to hit the bone. Remember, the turkey will continue to cook slightly even after being removed from the oven, so pull it out when it’s a few degrees shy of your target, and it will reach perfection during the resting period.
Now, let’s discuss the browning of the skin. It’s a delightful sight, that rich, golden hue, but there’s a thin line between perfectly browned and overdone. To achieve the former and avoid the latter, keep an eye on your turkey as it roasts. If you notice the skin browning too quickly, don’t hesitate to tent it with aluminum foil. This will protect the skin from burning while allowing the interior to continue cooking at the desired pace.
Lastly, patience is the unsung hero of turkey roasting. Often, the temptation to constantly open the oven and check can be overwhelming, but resist. Every time you open that oven door, you’re releasing heat, leading to uneven and prolonged cooking. Trust in your preparation, set periodic timers, and let the oven work its magic.
Cooking Temperatures and Times:
Roasting a turkey to perfection is an art that balances both temperature and time. As diverse as the myriad of seasonings and stuffing choices available, there’s a science to ensuring your turkey cooks evenly and thoroughly without becoming dry or overcooked.
For the Smaller Sizes – 1 and 2 Pound Turkeys (often turkey breasts):
For those who are cooking for a smaller gathering or prefer the turkey breast, these sizes are both convenient and quick. Regardless of size, always start by preheating your oven to 325°F (165°C). For a 1-pound turkey or turkey breast, you’d be looking at a cooking time of approximately 50-60 minutes. As the size increases to 2 pounds, adjust your timing to between 1 hour 20 minutes and 1 hour 40 minutes. Always ensure the meat’s internal temperature reaches the safe zone of 165°F (74°C).
Mid-Range – 3 and 4 Pound Turkeys:
As you venture into the realm of 3-pound turkeys, you’ll need to allocate a longer cooking time. Typically, a 3-pound turkey or turkey breast will need about 2 hours to 2 hours 30 minutes in the oven at 325°F (165°C). For a 4-pound bird, the duration increases slightly to approximately 2 hours 40 minutes to 3 hours 20 minutes. Monitoring with a meat thermometer remains essential, ensuring that the deepest part of the meat attains that all-important 165°F (74°C).
The Larger Size – 5 Pound Turkey:
A 5-pound turkey, while not as sizable as some Thanksgiving giants, still demands respect in the kitchen. For this weight, set your oven to the standard 325°F (165°C) and anticipate a cooking duration of 3 hours 20 minutes up to 4 hours. Regularly checking the internal temperature as the cooking process nears its end will ensure your bird is succulent and safe to eat.
In all cases, it’s worth noting that variables like the accuracy of your oven’s thermostat, the starting temperature of the turkey (was it room temperature or straight from the fridge?), and even the material of your roasting pan can influence cooking times. The times provided should be seen as guidelines. Trust in your meat thermometer, and remember: it’s better to err on the side of caution and check more frequently than to be met with an overcooked bird.
| Weight In Pounds | Cooking Temp in (°F) | Core Temp in (°F) | Holding Temp in (°F) | Cooking Time |
| 1 | 325 | 165 | 140-145 | 50-60 mins |
| 2 | 325 | 165 | 140-145 | 1 hr 20 mins – 1 hr 40 mins |
| 3 | 325 | 165 | 140-145 | 2 hrs – 2 hrs 30 mins |
| 4 | 325 | 165 | 140-145 | 2 hrs 40 mins – 3 hrs 20 mins |
| 5 | 325 | 165 | 140-145 | 3 hrs 20 mins – 4 hrs |
Note:
- Cooking Temp: This is the temperature at which the oven should be set.
- Core Temp: The internal temperature the turkey should reach to be considered safe for consumption.
- Holding Temp: After the turkey reaches the desired internal temperature, it should be allowed to rest. This is the temperature range at which it should be kept for the duration of its rest time before serving.
- Cooking Time: The approximate duration for which the turkey should be cooked based on its weight.
Post-Cooking Tips:
The journey to a perfect turkey doesn’t end when the oven timer rings. The post-cooking process is just as crucial in ensuring that your turkey is flavorful, juicy, and ready to be the centerpiece of your meal. Here are some post-cooking tips to consider:
- Rest and Relax: Just as you might need a moment to relax after a long day, so does your turkey after being roasted. Once it’s out of the oven, allow the turkey to rest for at least 15 to 30 minutes before carving. This waiting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. If you carve too soon, you might find the juices running out, leaving you with drier meat.
- Tent with Foil: While your turkey rests, lightly tent it with aluminum foil. This helps in keeping the bird warm without making the skin soggy, and it also prevents the meat from drying out.
- Choose the Right Tools: When it’s time to carve, ensure you have a sharp carving knife and a sturdy fork. A sharper knife will make cleaner cuts and will reduce the risk of shredding the meat.
- Carving with Care: Begin carving by removing the legs and thighs. Once done, move on to the turkey breast, slicing downward and then away from the bone. Always carve against the grain for the most tender results.
- Save the Juices: Don’t discard the pan drippings! These are liquid gold, perfect for making a rich and flavorful gravy. Simply collect the juices, skim off the excess fat, and use them as the base for your sauce or gravy.
- Store Leftovers Properly: If you’re blessed with turkey leftovers, make sure they’re stored appropriately. Remove the meat from the bones and store in shallow containers. This ensures rapid cooling, reducing the risk of bacterial growth. Refrigerate the leftovers within two hours of cooking and enjoy them within 3 to 4 days for the best quality.
- Bone Broth Bonus: Don’t toss the turkey carcass! It’s packed with flavor and can be simmered with vegetables, herbs, and water to create a rich bone broth. This can be enjoyed on its own or used as a base for soups and stews.
Safety First:
When preparing and cooking a turkey, safety should always be a top priority. Mishandling or improperly cooking poultry can lead to foodborne illnesses, which can be particularly dangerous for vulnerable populations such as young children, the elderly, and those with compromised immune systems. Here’s what you need to keep in mind to ensure your turkey preparation is both delicious and safe:
- Proper Thawing: If you’ve purchased a frozen turkey, it’s essential to thaw it correctly. The safest method is to thaw it in the refrigerator. Allocate 24 hours of thawing time for every 4-5 pounds of turkey. Always place the turkey in a container to prevent juices from dripping onto other foods.
- Avoiding Cross-contamination: Raw poultry can contain harmful bacteria. Always wash your hands with soap and water for at least 20 seconds before and after handling the turkey. Use separate cutting boards for raw turkey and other ingredients, and make sure to thoroughly clean all surfaces, utensils, and dishes that come into contact with raw turkey.
- Proper Cooking: The only sure way to kill bacteria is by cooking the turkey to the right temperature. A meat thermometer is essential. The thickest part of the turkey, typically the innermost part of the thigh, should reach a minimum internal temperature of 165°F (74°C).
- Don’t Leave it Out: Once cooked, it’s crucial not to leave the turkey at room temperature for too long. After serving, refrigerate any leftovers within two hours to prevent the growth of harmful bacteria.
- Reheat with Care: When it’s time to enjoy those delicious leftovers, make sure to reheat them safely. Heat the turkey to an internal temperature of 165°F (74°C). If you’re reheating gravy, bring it to a boil before serving.
- Storing Leftovers: Leftover turkey should be consumed within 3 to 4 days when stored in the refrigerator. If you don’t think you’ll eat it within that time frame, consider freezing it. Properly stored, frozen turkey can last for 2-6 months.
- Mind the Stuffing: If you choose to stuff your turkey, it’s crucial to check the temperature of the stuffing as well. It should reach 165°F (74°C). To ensure even cooking, consider cooking your stuffing outside the turkey in a separate dish.
Conclusion:
Preparing and serving a turkey, whether for a festive holiday gathering or an intimate family dinner, is a cherished tradition for many. Beyond the delicious taste and tantalizing aromas, it’s a culinary process that brings people together, fostering memories and shared moments. With the guidelines outlined in this article, from choosing the right turkey to ensuring it’s safely prepared and served, you’re well-equipped to make your next turkey meal a resounding success.
It’s worth remembering that while techniques and tips are essential, the heart of any memorable meal lies in the love and care infused during its preparation. By prioritizing both safety and flavor, you guarantee a dining experience that’s delightful and memorable for everyone at the table.
As you embark on your turkey-cooking journey, embrace each step, from the early stages of preparation to the final slice served on a plate. Here’s to delicious moments, shared stories, and the simple joy that comes from a meal made with love. Happy cooking!
