Turkey Roasting Chart

TurkeyRoast

Turkey Roasting Chart

(room temp. Turkey 1 hour prior to roasting)

For unstuffed turkey:

  1. Preheat oven to 325 degrees.
  2. Remove all giblets from neck and body cavities.
  3. Rinse turkey with cold water inside and out.
  4. Pat dry with paper towels.
  5. Rub turkey with softened butter or margarine. If desired, season with salt and pepper.
  6. Place turkey in roasting pan breast side up and cover entire pan loosely with aluminum foil.
  7. Use a digital thermometer to monitor the bird’s temperature to make sure it is not overcooked.

Use cooking chart below to determine the approximate oven time

WEIGHT (POUNDS)
10 TO 14
14 TO 18
18 TO 20
20 TO 24
24 TO 30
OVEN TIME FOR UNSTUFFED TURKEY
3 TO 3 ½ HOURS
3 ½ TO 4 HOURS
4 TO 4 ½ HOURS
4 TO 5 HOURS
4 ½ TO 5 ½ HOURS

 

These times are approximations. We suggest the use of a digital meat thermometer to ensure proper preparation. When done, meat thermometer should read 170 degrees Fahrenheit at inner thigh. DO NOT USE the plastic popup thermometer as it is often inaccurate and typically set 10°F – 20°F too high

Remove aluminum foil for the last 45 minutes of cooking time to brown and crisp the skin. Let turkey rest 15 minutes after removing from the oven.

Here’s a preparation timeline you can follow for a 6 p.m. dinner.

WHAT TO DO WHEN TO DO IT
Get all the shopping done, begin thawing regardless of size Friday morning
Unpack bird, check to see if thawed Wednesday morning
Prep gravy Wednesday
Season outside of bird with Salt and Pepper Wednesday
Preheat Over 1 p.m. Thursday
Place the turkey in the oven 2 p.m. Thursday
Add foil to drum and wing tips if needed 3 p.m. Thursday
Add water to gravy pan if necessary 4 p.m. Thursday
Remove gravy, strain, skim fat, taste 4:30 p.m. Thursday
Remove bird, heat gravy, carve 5 p.m. Thursday
Splash with gravy, serve 5:30 p.m. Thursday
Take a bow 6:00 p.m. Thursday

If you stuff the turkey, follow steps 1 thru 4 above, then:

  1. Important!! when mixing stuffing, be sure all ingredients are cold (45 degrees or less).
  2. Stuff the body and neck cavities with stuffing (do not stuff too tightly; the crumbs should remain somewhat loose). Stuff turkey as close to roasting time as possible.
  3. Close the neck and body cavities with a trussing needle or needle and thread.
  4. Rub turkey with softened butter or margarine. If desired, season with salt and pepper.
  5. Place turkey in roasting pan breast side up and cover entire pan loosely with aluminum foil.

Use cooking chart above to determine approximate oven time

Remove aluminum foil for the last 45 minutes of cooking time to brown and crisp the skin. Let turkey rest 15 minutes after removing from the oven. Remove all threads or strings before carving.

These times are approximations. We suggest the use of a meat thermometer to ensure proper preparation. When done, meat thermometer should read 170 degrees fahrenheit at inner thigh.

**IMPORTANT** If you stuff the bird, the temp in the center of the stuffing must be at least 165°F to be safe because juices from the bird get into the stuffing. We recommend while the bird is resting, remove the stuffing and put back in the over to bring up to 165°F

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