How to Cook a Perfect Turkey
"i find this helpful when I cook the annual bird. This is from the National Turkey Federation."
photo by Dine Dish
- Ready In:
- 3hrs 30mins
- Ingredients:
- 4
- Serves:
-
6-12
ingredients
directions
- Do not roast the turkey in a oven temperature lower than 325°F Poultry should be roasted at 325°F or higher to avoid potential food safety problems.
- Do not roast the turkey in a brown paper grocery bag. Present day grocery bags may be made of recycled materials and are not considered safe for food preparation.
- Do use a meat thermometer (available at most grocery stores and kitchen shops) to determine the correct degree of doneness. Turkey is done when meat in the thigh reaches 180°F or (meat in the breast in finished at 170°F.
- Frozen turkey, like all protein foods, should be thawed in the refrigerator, never at room temperature. When foods are thawed at room temperature, surface bacteria can rapidly multiply to dangerous levels at temperatures of 40 degrees F and above.
- For safety and superior quality, leave turkey in the original packaging and place in a shallow pan. Thaw, in the refrigerator, using the simple formula: whole turkeys thaw at a rate of 5 pounds per 24 hours. Example: A 15-pound frozen bird will take 3 full days to thaw in the refrigerator.
- To speed thawing, keep turkey in the original tightly sealed bag and place in a clean and sanitized sink or foodservice safe pan. Submerge in cold water and change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw.
- Refrigerate (at 40 degrees F or below) or cook the turkey when it is thawed. Do not refreeze uncooked, defrosted turkey.
-
Unstuffed:
- 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:
- 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.
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Reviews
-
I found this very useful with good information. Thank you for posting it! -
Thank you so much! When it comes to thawing or cooking by pounds, I'm 2 left thumbs about it!! -
Very helpful... Thank you!! -
very nice!
-
Very helpful! Thank you!
RECIPE SUBMITTED BY
~WELCOME TO MY PAGE~
This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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