Turkey Roasting Guides
Turkey (Unstuffed) Roasting Guide
WeightOven Temp.Time
(hrs)
Internal Temp.
(thigh)
8-12 lbs.325 F.2 3/4 - 3180 F.
12-14 lbs.325 F.3 - 3 3/4180 F.
14-18 lbs.325 F.3 3/4 - 4 1/4180 F.
18-20 lbs.325 F.4 1/4 - 4 1/2180 F.
20-24 lbs.325 F.4 1/2 - 5180 F.
24-30 lbs.325 F.5 - 5 1/14180 F.

When roasting poultry, be sure to keep the following in mind:
  • Always use a meat thermometer to determine the proper doneness. The breast must reach an internal temperature of 170F and the thigh must reach 180F. If they do not, there may still be some bacteria floating around in there!
  • Never stuff the bird ahead of time. Always stuff just before cooking. Stuffing ahead of time promotes bacterial growth!
  • The internal temperature of the stuffing must reach 165 degrees F. before it is considered finished! Anything less could result in bacteria formation in the stuffing.
  • After removing the turkey from the oven, the temperature of the meat will increase by about 5 as the turkey rests.

Turkey (Stuffed) Roasting Guide
WeightOven Temp.Time
(hrs)
Internal Temp.
(Thighs)
8-12 lbs.325 F.3 - 3 1/2180 F.
12-14 lbs.325 F.3 1/2 - 4180 F.
14-18 lbs.325 F.4 - 4 1/4180 F.
18-20 lbs.325 F.4 1/4 - 4 3/4180 F.
20-24 lbs.325 F.4 3/4 - 5 1/4180 F.
24-30 lbs.325 F.5 1/4 - 6 1/4180 F.


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