Turkey Roasting Guide

Turkey Roasting Guide

This guide provides all of the information you’ll need for roasting success.We recommend that you purchase a free range hormone free fresh turkey for the best results.Shopping for your bird:
For smaller birds weighing 12 lbs or less, allow 1 lb for each serving. If the bird weighs more than 12 lbs, count on 1/4 lb of turkey per serving.

Safe Thawing Pointers:
To thaw a whole frozen turkey, placed wrapped frozen bird on a tray in refrigerator for 1 to 5 days, allowing 24 hours for every 5 pounds. Or, place in a sink of cold water. Change water every 30 minutes, allowing 30 minutes thawing time per pound. Do not thaw at room temperature or in warm water. Remove giblets and neck piece from cavities of thawed turkey. Rinse turkey; pat dry with paper towels. Do not stuff until roasting time.Stuffing by the Spoonful:
Spoon stuffing loosely into neck cavity just before roasting. Pull neck skin over stuffing; fasten to back with a skewer. Loosely spoon stuffing into body cavity. Tuck drumsticks under band of skin crossing tail or tie together with string. Twist wing tips under back.

Oven Roasting:
To roast, place breast side up on in a shallow pan. Place a meat thermometer into center of an inside thigh so that the probe does not touch the bone. Cover turkey loosely with foil, leaving some space between bird and foil. Press foil over drumsticks and neck. Roast in a 325 degree oven until the temperature registers 180 degrees, and juices run clear when a thigh is pierced with a fork. Stuffing should be at least 165 degrees. When turkey is two thirds done, cut skin or string between drumsticks. Remove foil the last 30 to 45 minutes. Let turkey stand, loosely covered for 20 minutes before carving.Note: These are the times for a stuffed turkey, however we recommend that you cook the stuffing separately as the cooking times for a stuffed bird are longer and may dry out the bird.

Stuffed Whole Turkey Roasting Guidelines:

8 to 12 lbs, 325 degrees, 3 to 3 and 1/2 hours

12 to 14 lbs, 325 degrees, 3 and 1/2 to 4 hours

14 to 18 lbs, 325 degrees, 4 to 4 and 1/2 hours

18 to 20 lbs, 325 degrees, 4 and 1/4 to 4 and 3/4 hours

20 to 24 lbs, 325 degrees, 4 and 3/4 to 5 and 1/4 hours.

For an un- stuffed turkey of the same weight, reduce the total cooking time by 15 to 30 minutes.

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