| Weight in pounds | Minutes per pound | Total Time | Internal Temperature | |||
| Breast | Thigh | Stuffing | ||||
| Turkey Unstuffed | ||||||
| –12 | 21–15 | 2¾–3 hrs | 170° | 180° | ||
| 12–14 | 15–16 | 3–3¼ hrs | 170° | 180° | ||
| 14–18 | 16–14 | 3¾–4¼ hrs | 170° | 180° | ||
| 18–20 | 14–13 | 4¼–4½ hrs | 170° | 180° | ||
| 20–24 | 13–12 | 4½–5 hrs | 170° | 180° | ||
| 24–30 | 12–11 | 5–5½ hrs | 170° | 180° | ||
| Stuffed | 8–12 | 23–18 | 3–3½ hrs | 170° | 180° | 165° |
| 12–14 | 18–17 | 3½–4 hrs | 170° | 180° | 165° | |
| 14–18 | 17–14 | 4–4½ hrs | 170° | 180° | 165° | |
| 18–20 | 14¼–14 | 4 ¼–4¾ hrs | 170° | 180° | 165° | |
| 20–24 | 14¼–13 | 4¾–5¼ hrs | 170° | 180° | 165° | |
| 24–30 | 13–12 | 5¼–6 hrs | 170° | 180° | 165° | |
* In range of minutes per pound, the number given first if for the smaller size bird. A larger turkey takes fewer minutes per pound to cook than the smaller one. For example, cooking time for turkeys in the 8–12 pound range is 21–15 minutes per pound – 21 minutes per pound for the 8 pound bird and 15 for the 12 pound one.
**Templates rise further after the bird is removed from the oven and allowed to stand. Remove poultry from oven before reaching these temperatures – approximately 10º for mid–size turkeys and 15º for 25 pound and larger birds.
Q: Should I buy a fresh or frozen turkey?
A: Once a turkey is roasted, most people can’t tell the difference between fresh and frozen. Any turkey will be too dry if it is over-cooked, kept frozen too long (more than 12 months), or not well wrapped in the freezer. That said, a frozen turkey actually can be “fresher” than one bought fresh. Commercial turkeys are flash-frozen immediately after being processed; fresh turkeys, however, may have sat in the retail refrigerator case for several days. If you choose a fresh turkey, check the “used by” date to be sure it will be at peak flavor.
Q: How much turkey should I buy?
A: One pound of raw whole turkey per person. 1½ pounds per person if you have hearty eaters, or want ample leftovers. For uncooked boneless turkey breast, buy at least 1/3 pound per person.
Q: What’s the best way to roast turkey?
A: Place thawed turkey, beast side up, on a flat rack in a pan that is at least 2 inches deep. Brush skin with oil or melted butter or margarine. Roast in a 325° oven. When the skin is light golden brown, about two-third’s done, shield the breast loosely with a tent of lightweight foil to prevent over-browning. About 30 minutes before the turkey is scheduled to be done, check the temperature in the thigh or breast with a thermometer. A turkey is done when it reaches 180° in the thigh and 170° in the breast. The stuffing must reach 165°. If the turkey is done before the stuffing, take the bird out of the oven, remove the stuffing and place it in a baking dish. Place the stuffing back in the oven until it reaches 165°. Meanwhile, cover the turkey with foil and a heavy towel to keep it warm for the additional time it takes the stuffing to finish cooking.
If you don’t have a thermometer, don’t stuff the turkey. Test the bird’s doneness by wiggling the drumstick. It should move freely and the juices should run clear. No pink when thigh meat is pricked by a fork. Let the turkey stand at room temperature for 15-20 minutes before carving.
Q: Can I begin cooking my turkey the day before?
A: Do not partially cook the turkey the day before. This method is even more dangerous than low temperature cooking. You may end up heating the turkey long enough to start bacteria multiplying, but not long enough to kill them. Likewise, don’t cook a turkey ahead of time and leave it whole in the refrigerator. It’s too dense too cool down fast enough. Immediately after roasting, carve it and take the stuffing out of the cavity.
Q: Should I baste the bird during cooking?
A: Some turkeys have been injected with basing solution, and do not need to be basted. Check the labels. If the bird is not pre-based, baste several times during cooking with butter, margarine, vegetable oil to the turkey juices that accumulate in the pan.
Q: How long does it take to thaw a turkey?
A: Turkey should be thawed in it’s original plastic wrapper in the refrigerator. Don’t thaw at room-temperature; the surface of a turkey thawed at room temperature becomes too warm while the inside is still thawing, allowing bacteria (such as salmonella) to multiply. The danger zone for foods is between 40°-140° degrees. If foods stay in that range longer than two hours, harmful bacteria can grow. No amount of cooking will destroy them and they may cause food poisoning.
Refrigerator Thawing: Plan at least one day (24 hours) of defrosting time for every 5 pounds of turkey – even longer if the refrigerator isn’t opened much (such as one in the garage). Allow ample time, the turkey can remain in the refrigerator for three to four days thawed before cooking. Do not thaw a commercially stuffed turkey because the quality will not be as good; cook from a frozen state and follow package directions.
Water Thawing: If you must thaw a turkey in a hurry, leave it in the sink breast side up. Add cold water to cover and change the water every 30 minutes or so to keep the water from becoming icy cold. This method takes 30 minutes per pound. After thawing refrigerate or prepare it for cooking.
Microwave Thawing: Use your microwave oven to defrost only smaller or medium birds (under 14 pounds), turkey breast, turkey parts, or boneless turkey. Large birds sit too close to the oven ceiling and there’s not enough air circulation for proper cooking so the bird may defrost or cook unevenly. Check oven manufacture’s instruction for defrosting. Depending on the power of your microwave, it will take 6-8 minutes per pound on medium-low. To prevent overcooking, shield areas that begin to warm by crimping small pieces of aluminum foil over them. This will not harm you microwave oven. Cook immediately after thawing.