Roasting time for turkeys:<\/p>\n
Unstuffed
\n4 to 8 pounds (breast) 1\u00bd to 3\u00bc hours
\n8 to 12 pounds 2\u00be to 3 hours
\n12 to 14 pounds 3 to 3\u00be hours
\n14 to 18 pounds 3\u00be to 4\u00bc hours
\n18 to 20 pounds 4\u00bc to 4\u00bd hours
\n20 to 24 pounds 4\u00bd to 5 hours <\/p>\n
Stuffed
\n4 to 6 pounds (breast) Not usually applicable
\n6 to 8 pounds (breast) 2\u00bd to 3\u00bd hours
\n8 to 12 pounds 3 to 3\u00bd hours
\n12 to 14 pounds 3\u00bd to 4 hours
\n14 to 18 pounds 4 to 4\u00bc hours
\n18 to 20 pounds 4\u00bc to 4\u00be hours
\n20 to 24 pounds 4\u00be to 5\u00bc hours <\/p>\n
Preparing<\/p>\n
Fresh or Frozen?<\/p>\n
Fresh Turkeys
\nAllow 1 pound of turkey per person.
\nBuy your turkey only 1 to 2 days before you plan to cook it.
\nKeep it stored in the refrigerator until you’re ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
\nDo not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly. <\/p>\n
Frozen Turkeys
\nAllow 1 pound of turkey per person.
\nKeep frozen until you’re ready to thaw it.
\nTurkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
\nSee “Thawing Your Turkey” for thawing instructions. <\/p>\n
Roasting Your Turkey <\/p>\n
Set your oven temperature no lower than 325 \u00b0F.<\/p>\n
Place your turkey or turkey breast on a rack in a shallow roasting pan.<\/p>\n
For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 \u00b0F.<\/p>\n
If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter\/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 \u00b0F.<\/p>\n
A whole turkey is safe when cooked to a minimum internal temperature of 165 \u00b0F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.<\/p>\n
If your turkey has a “pop-up” temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 \u00b0F for safety.<\/p>\n
For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.<\/p>\n