Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that’s about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.Oct 20, 2021
Roast the turkey uncovered at a temperature ranging from 325°F to 350°F. Higher temperatures may cause the meat to dry out, but this is preferable to temperatures that are too low which may not allow the interior of the turkey to cook to a safe temperature.
Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C. For a turkey of this weight, the cooking time should be 3½-4 hrs.
Unsure how long you’re supposed to leave the bird in the oven? If you’re baking it at 325°F (the lowest temperature the USDA recommends), you’ll need to bake a 20-lb turkey in the oven for 4 to 5 hours if it’s unstuffed, and 4 ¼ to 5 ¼ hours if it’s stuffed.
Wash Hands and Surfaces; not the Turkey
According to the USDA Food Safety and Inspection Service, washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces.
Roasting times for an unstuffed turkey:
10–12 lb (4.5–5.5 kg) 3–3 1/4 hours. 12–16 lb (5.5–7.25 kg) 3 1/4–31/2 hours. 16–20 lb (7.25–9.0 kg) 3 1/2–4 1/2 hours.
Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
While some recipes state that turkey should be cooked to 180 degrees Fahrenheit, the meat is safe to consume once it reaches the 165-degree mark. Cooking the breasts past 165 can result in dry meat, but the dark meat can be cooked to 180.
According to the USDA, for an unstuffed turkey, you should allow 2 3/4 to 3 hours for an 8- to 12-pound turkey; 3 to 3 3/4 hours for a 12- to 14-pounder; 3 3/4 to 4 1/4 hours for a 14- to 18-pounder; 4 1/4 to 4 1/2 hours for an 18- to 20-pounder and 4 1/2 to 5 hours for an 20- to 24-pounder.
Roasting times for a turkey breast cooked in a 325 degrees F oven: Unstuffed, a 2 to 3-pound turkey will cook from 1 1/2 to 2 hours. Unstuffed, a 7 to 8-pound turkey will cook from 2 1/4 to 3 1/4 hours; if stuffed, it will cook in 3 to 4 hours.
Don’t butter your bird
Placing butter under the skin won’t make the meat juicier, though it might help the skin brown faster. However, butter is about 17 percent water, and it will make your bird splotchy, says López-Alt. Instead, rub the skin with vegetable oil before you roast.
So, if the turkey weighs 4 to 12 pounds, plan for it to defrost in the fridge for one to three days. If it’s 12 to 16 pounds, make sure it’s placed in the fridge three to four days before the holiday arrives.
How often to baste a turkey. Most recipes will tell you to baste your turkey every thirty minutes. But our rule of thumb is actually every forty minutes, and here’s why. You don’t want to open the oven too many times, or else the whole bird will take much long to cook, and that’s a huge inconvenience.
Most people overcook turkey because they overestimate its cooking time. To avoid this deadly Thanksgiving sin, insert a meat thermometer into the thickest part of the thigh when the bird is nearly done (don’t hit the bone). When the thermometer reads 165, take it out!
|8 to 12 pounds||2 3/4 to 3 hours|
|8 to 12 pounds||3 to 3 1/2 hours|
|12 to 14 pounds||3 1/2 to 4 hours|
Farm fresh turkeys cook faster than frozen or store bought birds. This is because the high moisture level of the meat transfers the heat more readily during cooking. SO BE CAREFUL NOT TO OVER-COOK YOUR FARM FRESH TURKEY! … Grease the turkey with a little soft butter before roasting and place it in a large roasting pan.
|7 – 11 lbs (3- 5 kg)||2 ½- 3 hrs||3 – 3½ hrs|
|11- 15 lbs (5-7 kg)||3 – 3 ½ hrs||3 ½- 4 hrs|
|15 – 20 lbs (7- 9 kg)||3 ½ – 4 hrs||4 – 4½ hrs|
|20-24 lbs (9-11 kg)||4-5 hrs||5-5 ½ hrs|
You’ll need a meat thermometer to make sure you cook your turkey to the right temperature. Insert it close to, but not touching, the thigh bone. If it reads 180 degrees F in the thigh and 170 degrees F in the breast, it’s done and ready to serve.
You can slow roast a turkey overnight without checking on it periodically. Roasting a turkey is so much easier when cooked overnight. … Not just ok, your turkey will be moist and tender and ready for your finishing touches before you place it on the Thanksgiving turkey serving platter.
allow 45 minutes per kilogram, plus 20 minutes, for a turkey under 4.5kg. allow 40 minutes per kilogram for a turkey that’s between 4.5kg and 6.5kg. allow 35 minutes per kilogram for a turkey of more than 6.5kg.
According to the Department of Agriculture, a turkey must reach 165 degrees F to be safe, but you can take it out of the oven as low as 160 degrees F because the temperature will rise at it rests.
The USDA Food Safety and Inspection Service recommends that your turkey reach an internal temperature of at least 165°F during cooking to be safely consumed based on the fact that bacteria threat, salmonella, cannot withstand temperatures of 160°F after 30 seconds.
Cook your turkey until your thermometer reads 155 -160 degrees. (Yes, we know that new safe cooking guidelines say to cook your bird to 165 degrees (they used to say 180!), but remember that your turkey will continue to cook after removed from the oven and it’s temperature will increase by 10 degrees while resting.
Rub oil over all sides of turkey. and place turkey in uncovered roasting pan in oven. Bake for 1 hours at 300 degrees to kill bacteria.
The amount of resting time depends on the size of the bird, but at least 20 minutes is needed. A large bird can wait up to 40 minutes or longer, depending on the temperature of the room.
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