Roasting Instructions
Set the oven
temperature no lower than 325 °F. Preheating the oven is not
necessary.
Place turkey on a rack in a roasting
pan.
For safety and uniform doneness of
the turkey, cook stuffing separately in a casserole. Use a food
thermometer to check that the internal temperature of the stuffing
has reached 165 °F.
If you choose to stuff a turkey, you
must use a food thermometer to check the internal temperature of the
turkey and the stuffing. The temperature of a whole turkey must
reach 180 °F in the innermost part of the thigh and the
center of the stuffing must reach 165 °F. If the stuffing has not
reached 165 °F, continue cooking the turkey until the stuffing
reaches 165 °F.
If the turkey has a "pop-up"
temperature indicator, it is also recommended that a food
thermometer be used to test in several places, including the
innermost part of the thigh and the center of the stuffing.
When cooking only a turkey breast,
the internal temperature should reach 170 °F.
Many factors can affect the roasting
time of a whole turkey:
-
A
frozen or partially frozen turkey takes longer to cook than a
completely thawed turkey.
-
A
turkey will cook faster in a dark roasting pan.
-
The
depth and size of the pan can affect heat circulation to all areas
of the turkey.
-
The
use of a foil tent for the entire cooking time can slow cooking.
-
Putting a lid on the roasting pan speeds up cooking.
-
An
oven cooking bag will shorten cooking time.
-
A
stuffed turkey will take longer to cook than an unstuffed turkey.
-
Ovens
may heat unevenly.
-
The
oven rack position can have an effect on even cooking and heat
circulation.
Optional steps:
-
Tuck
wing tips back under shoulders of turkey.
-
Add
1/2 cup water to the bottom of the pan.
-
A tent
of aluminum foil may be placed loosely over the turkey for the
first 1 to 1 1/2 hours, then removed for browning. Or, a tent of
foil may be placed over the turkey after the turkey reaches the
desired golden brown.
-
For
quality, you may choose to let the turkey stand 20 minutes before
removing the stuffing and carving.
APPROXIMATE COOKING TIMES
Time charts are based on fresh or
completely thawed turkeys at a refrigerator temperature of 40 °F or
below. Frozen or partially thawed turkeys will take longer to cook.
The cooking time for a frozen turkey will take at least 50 percent
longer than the time recommended for a fully thawed turkey. These
cooking times are guidelines only. Use a food thermometer to
determine safe doneness.
UNSTUFFED
4 to 6 lbs.
breast...1 1/2 to 2 1/4 hrs.
6 to 8 lbs.
breast...2 1/4 to 3 1/4 hrs.
8 to 12
lbs............…...2 3/4 to 3 hrs.
12 to 14
lbs.....…........3 to 3 3/4 hrs.
14 to 18 lbs...…....3
3/4 to 4 1/4 hrs.
18 to 20 lbs..….....4
1/4 to 4 1/2 hrs.
20 to 24
lbs...…..........4 1/2 to 5 hrs.
STUFFED
8 to 12
lbs..........…...3 to 3 1/2 hrs.
12 to 14
lbs........…....3 1/2 to 4 hrs.
14 to 18
lbs.......….....4 to 4 1/4 hrs.
18 to 20 lbs....…..4
1/4 to 4 3/4 hrs.
20 to 24 lbs...…...4
3/4 to 5 1/4 hrs.
Note: Turkeys purchased stuffed and
frozen with the USDA or state mark of inspection on the packaging
are safe because they have been processed under controlled
conditions. These turkeys should not be thawed before cooking.
Follow package directions for handling.
For further information, contact:
USDA Meat and Poultry Hotline:
1-888-MPHotline (1-888-674-6854)
1-800-256-7072 (TTY)
E-mail:
mphotline@fsis.usda.gov
FSIS Web site:
www.fsis.usda.gov
