"Turkey: Alternate Routes to the Table:" Read a guide by the USDA about different ways to cook your turkey.
Possible turkey pitfalls
Many variables can affect the roasting time of a whole turkey:
- A partially frozen turkey requires longer cooking
- A stuffed turkey requires longer cooking
- The oven may heat food unevenly or may be inaccurate
- Dark roasting pans cook faster than shiny metals
- The depth and size of the pan can reduce heat circulation to all areas of the turkey
- The use of a foil tent for the entire time can slow cooking
- Use of the roasting pan's lid speeds cooking
- An oven cooking bag can accelerate cooking time
- The rack position can have an effect on even cooking and heat circulation
- A turkey or its pan may be too large for the oven, thus blocking heat circulation
Unstuffed breast
- 4 to 6-pound breast: 1 1/2 to 2 1/4 hours
- 6 to 8-pound breast: 1/4 to 3 1/4 hours
- 8 to 12 pounds: 2 3/4 to 3 hours
- 12 to 14 pounds: 3 to 3 3/4 hours
- 14 to 18 pounds: 3 3/4 to 4 1/4 hours
- 18 to 20 pounds: 4 1/4 to 4 1/2 hours
- 20 to 24 pounds: 4 1/2 to 5 hours
Stuffed breast
- 8 to 12 pounds: 3 to 3 1/2 hours
- 12 to 14 pounds: 3 1/2 to 4 hours
- 14 to 18 pounds: 4 to 4 1/4 hours
- 18 to 20 pounds: 4 1/4 to 4 3/4 hours
- 20 to 24 pounds: 4 3/4 to 5 1/4 hours
Cooking a turkey can seem daunting, but it's simply a matter of following directions and watching your food thermometer.
What? You don't have a thermometer?
OK, that's the first - and, essentially only - thing you need to buy, along with the turkey. The thermometer is key when cooking, as it ensures a safe minimum internal temperature of 165 F has been reached to destroy bacteria and prevent foodborne illness.
Otherwise, follow the instructions below for a delicious - and safe - turkey dinner for Thanksgiving this year.
Roasting instructions
- Set the oven temperature no lower than 325 F. Preheating is not necessary.
- Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40 F or below.
- Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.
- Tuck wing tips back under shoulders of bird (called "akimbo"). (optional)
- Add one-half cup water to the bottom of the pan. (optional)
- A tent of aluminum foil may be placed loosely over the breast of 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 has reached the desired golden brown color. (optional)
- For optimum safety, cook stuffing in a casserole dish as a dressing. If you decide to stuff your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart).
- For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 F. Many people may choose to cook to 180 F to ensure that the meat is not pink and is well done. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.
- Let the bird stand 20 minutes before removing stuffing and carving.
Debbie Wilburn is county extension agent in family and consumer science with the Hall County Extension. Contact: 770-535-8290.