Cooking: A whole turkey must be cooked to a minimum internal temperature of 165°F throughout the bird. Always use a food thermometer to check for doneness.
It's recommended that stuffing be cooked outside the turkey, however if you choose to stuff your turkey, be sure that the center of the stuffing reaches a minimum internal temperature of 165°F. Let the turkey stand for 20 minutes before removing the stuffing and carving the turkey.
It's recommended that you cover turkey breast with foil while cooking to retain moisture (uncover the last 45 minutes to 1 hour to brown turkey breast).
For a fresh or thawed turkey roast at 325°F to 350°F approximately 12-15 minutes per pound unstuffed, or 18-20 minutes per pound stuffed. Fresh turkeys may cook more quickly (10-12 minutes per pound unstuffed) than defrosted turkeys.
|When will it be done?|
|2 to 3 pound half breast||?50 minutes to 1 hour|
|4 to 6 pound whole breast||?1 1/2 to 2 1/4 hours|
|6 to 8 pound whole breast||2 1/4 to 3 1/4 hours if unstuffed; 3 to 3 1/2 hours if stuffed|
|8 to 12 pound whole turkey||2 3/4 to 3 hours if unstuffed; 3 to 3 1/2 hours if stuffed|
|12 to 14 pound whole turkey||3 to 3 3/4 hours if unstuffed; 3 1/2 to 4 hours if stuffed|
|14 to 18 pound whole turkey||3 3/4 to 4 1/4 hours if unstuffed; 4 to 4 1/4 hours if stuffed|
|18 to 20 pound whole turkey||4 1/4 to 4 1/2 hours if unstuffed; 4 1/4 to 4 3/4 hours if stuffed|
|20 to 24 pound whole turkey||4 1/2 to 5 hours if unstuffed; 4 3/4 to 5 1/4 hours if stuffed|
Don't leave leftover food out for grazing – bacteria grow rapidly at room temperature and can make your leftovers unsafe for eating the next day.
Refrigerate leftovers within two hours of serving.
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