Time to cook. There are several methods for cooking your turkey. The single most important thing to know, no matter the cooking method, is that the turkey must be cooked to the proper internal temperature as measured with a food thermometer. A stuffed turkey will take additional time to cook.
Stuff safely. Stuffing should be prepared and stuffed into the turkey immediately before it's placed in the oven. Mix the wet and dry ingredients for the stuffing separately and combine just before using. Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey. Bake any extra stuffing in a greased casserole dish. Cooked inside or outside the bird, all stuffing and dressing recipes must be cooked to a minimum temperature of 165 °F. (For optimum safety and more even cooking, it’s recommended to cook your stuffing in a casserole dish.)
Take the temperature! Insert a meat thermometer into the thickest part of the thigh, not touching bone. Cook 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. (If the turkey is done and the stuffing is not yet 165 °F, remove the stuffing from the turkey and place it in a greased casserole dish to continue cooking to temperature.) Use the timetable below to estimate approximate cooking time.
Thermal/Conventional Oven Open Pan Method Timetable for Roasting a Turkey at 325 °F.
Unstuffed Turkey:
8 to 12 pounds
12 to 14 pounds
14 to 18 pounds
18 to 20 pounds
20 to 24 pounds
2-3/4 to 3 hours
3 to 3-3/4 hours
3-3/4 to 4-1/4 hours
4-1/4 to 4-1/2 hours
4-1/2 to 5 hours
Stuffed Turkey:
8 to 12 pounds
12 to 14 pounds
14 to 18 pounds
18 to 20 pounds
20 to 24 pounds
3 to 3-1/2 hours
3-1/2 to 4 hours
4 to 4-1/4 hours
4-1/4 to 4-3/4 hours
4-3/4 to 5-1/4 hours
If you have more questions or concerns about food safety, click here.
