Turkey Roasting Instructions

Remember the basics when cooking turkey



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.

Source: USDA Food Safety Inspection Service
Debbie Wilburn is county extension agent in family and consumer science with the Hall County Extension. Contact: 770-535-8290.




RELATED CONTENT
"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