Turkey Roasting 101
Time chart is based on a fresh or completely thawed turkey at refrigerator temperature. Frozen or partially thawed turkeys will take longer to cook; a frozen turkey will take at least 50 percent longer than the time recommended below. These cooking times are guidelines only. Use a food thermometer to determine safe doneness. The turkey is done when a thermometer stuck into the thickest part of the thigh registers 175–180°F and stuffing is at least 160°.
|
Weight |
Unstuffed timing |
Stuffed Timing |
| 8 to 12 pounds | 2 3/4 to 3 hours | 3 to 3 1/2 hours |
| 12 to 14 pounds | 3 to 3 3/4 hours | 3 1/2 to 4 hours |
| 14 to 18 pounds | 3 3/4 to 4 1/4 hours | 4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 1/2 hours | 4 1/4 to 4 3/4 hours |
| 20 to 24 pounds | 4 1/2 to 5 hours | 4 3/4 to 5 1/4 hours |
Cooking the Big Bird
Sanitation (first things first!): Even the finest raw meat products are a potential source of bacteria and thus possible food-borne illness. So follow these easy guidelines:
- Keep your thawing turkey on a platter in the refrigerator so it can’t drip on other food items.
- Have your stuffing and roasting pan out and ready to go because you don’t want to touch anything while handling the raw bird.
- Unwrap the turkey in a clean sink compartment, and after getting it into the roasting pan and stuffed, wash all contaminated surfaces—sink, knives, etc.—with hot soapy water, allowing them to sit soapy for one minute. Rinse well.
- Make sure stuffing inside the bird reaches 160°F.
Thawing: NEVER thaw your turkey at room temperature. The safest method is to keep it in the fridge, allowing one day per four pounds. If you need to thaw it faster, put it (still wrapped) in a sink covered with cold (NOT warm) water. Change the water every half hour, and expect 30 minutes per pound.
Cooking: The main reason cooking a turkey is a little tricky is that the white meat should only be cooked to 160°; it dries out above 165°, while the dark meat needs to hit 175°. Preheat your oven to 325° and then follow these steps:
- Rinse out the turkey and pat it dry with paper towels. Follow the sanitation tips above.
- Generously sprinkle it inside and out with salt.
- Place on a flat rack in a 2” deep roasting pan. Brush the turkey with melted butter.
- Place in the oven, and baste with more butter or pan drippings every half hour.
- Lightly cover the breasts and just the top of the drumsticks with aluminum foil to keep them from overcooking when the turkey is about 2/3 done.
Done?: The turkey is done when a thermometer stuck into the thickest part of the thigh registers 175–180°F and stuffing is at least 160°. If the turkey is done but the stuffing is not (and it MUST be 160°), don’t dry out the turkey! Just pull out the stuffing and finish it in a pan in the oven or on the stove. Allow the turkey to sit 20 minutes (covered with foil or a towel) before carving to allow juices to resettle in the meat.
Leftovers: Try within an hour of carving to get the leftover turkey into the fridge to start chilling. Ideally, take a few minutes to pull all the desired meat off the carcass first (don’t forget the delicious meat on the bottom), then discard the bones. Use within three days or freeze.