The charts below are approximate cooking times at 350F. Your times will vary because of ovens, altitude, and type of bird.
| Un-Stuffed Turkey Cooking Time (approximate) | ||
|
Weight
|
Approximate Cooking Time in 325° Oven
|
Internal Temperature (ºF))
|
|
6 to 8 pounds
|
2 to 2 1/2 hours
|
165º |
|
8 to 12 pounds
|
2 1/2 to 3 1/2 hours
|
165º
|
|
12 to 16 pounds
|
3 1/2 to 4 1/2 hours
|
165º
|
|
16 to 20 pounds
|
4 1/2 to 5 1/2 hours
|
165º
|
|
20 to 24 pounds
|
5 1/2 to 6 hours
|
165º
|
A whole turkey and turkey parts are safe when cooked to a minimum internal temperature of 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe to eat at this point but some consumers, for reasons of personal preference, may choose to cook turkey to higher temperatures.
Allow the cooked turkey to sit for at least 20 minutes before carving. During this time juices will be redistributed and the turkey will be easier to carve.
| Stuffed Turkey Cooking Time (approximate) | ||
|
Weight
|
Approximate Cooking Time in 325° Oven
|
Internal Temperature (ºF))
|
|
6 to 8 pounds
|
3 to 3 1/2 hours
|
165º |
|
8 to 12 pounds
|
3 1/2 to 4 1/2 hours
|
165º
|
|
12 to 16 pounds
|
4 1/2 to 5 1/2 hours
|
165º
|
|
16 to 20 pounds
|
5 1/2 to 6 1/2 hours
|
165º
|
|
20 to 24 pounds
|
6 1/2 to 7 hours
|
165º
|
• Never stuff the turkey in advance in an effort to save time.
• Once you have decided on a stuffing recipe, mix ingredients quickly and lightly stuff the washed cavity just before placing the bird in the oven.
• Preparation can be done in advance, but liquids and/or moist ingredients should not be added to dry ingredients until just before stuffing the turkey.
