Turkey Roasting Guides
|8-12 lbs.||325 F.||2 3/4 - 3||180 F.|
|12-14 lbs.||325 F.||3 - 3 3/4||180 F.|
|14-18 lbs.||325 F.||3 3/4 - 4 1/4||180 F.|
|18-20 lbs.||325 F.||4 1/4 - 4 1/2||180 F.|
|20-24 lbs.||325 F.||4 1/2 - 5||180 F.|
|24-30 lbs.||325 F.||5 - 5 1/14||180 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 170°F and the thigh must reach 180°F. 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.
|8-12 lbs.||325 F.||3 - 3 1/2||180 F.|
|12-14 lbs.||325 F.||3 1/2 - 4||180 F.|
|14-18 lbs.||325 F.||4 - 4 1/4||180 F.|
|18-20 lbs.||325 F.||4 1/4 - 4 3/4||180 F.|
|20-24 lbs.||325 F.||4 3/4 - 5 1/4||180 F.|
|24-30 lbs.||325 F.||5 1/4 - 6 1/4||180 F.|
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