Turkey Time & Temperature Requirements
Since so many folks are intimidated by the prospect of cooking a turkey, we went to the experts for the lowdown.
Sherrie Rosenblatt of the National Turkey Federation says the Open Pan dry heat method of roasting a turkey is the easiest and most reliable way to insure turkey success. This method results in a juicy, tender, flavorful, golden brown turkey.
The National Turkey Federation also offers these safety recommendations:
1. 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.
2. 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.
3. 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 is finished at 170°F).
That said, here is an approximate turkey roasting timetable.
| Unstuffed Turkey | Stuffed Turkey |
| 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 |
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 |
| Heat Method | Oven Temperature | Appearance | Flavor Results | Suitable For Stuffing? | |
| Oven Pan Conventional Oven |
Dry Heat Meathod | 325° F. results in minimum bird shrinkage and oven clean-up. | Golden brown color; crisp skin; juicy | Full roasted flavor; pan drippings are most concentrated to produce a great gravy; tender | Yes |
| Wrapped in foil, high temperature | Moist heat method with turkey encased in foil | 450° F. | May have bare bones on drumsticks; split skin; uneven browning; foil must be opened to produce a golden brown color | May have a stewed or steamed flavor; a dry texture is possible | No |
| Oven cooking bag | Moist heat method with turkey enclosed in a cooking bag | 350° F. | May have bare bones on drumsticks; split skin; uneven color and browning; skin may be torn if it sticks to the bag | May have a stewed or steamed flavor; a dry texture is possible | Yes |
| Covered charcoal grill | Dry heat method | Try to maintain temperature between 325-350° F. Varies with outside temperature, humidity and briquettes; extra briquettes must be added each hour. | Red-brown skin color; crisp skin; the charcoal combustion may result in a rosy band of meat just under the skin and slightly pink meat. | Mild to moderate smoky flavor; tender | No |
Cheri Sicard is the editor of FabulousFoods.com where you’ll find recipes, an online cooking school, celebrity chef interviews, holiday and entertaining ideas, free cooking newsletters and more. http://www.fabulousfoods.com