Cooking Time is Not Enough
Cooking The Turkey for the Holidays
 Yes, turkeys are cooking faster than before, but cooking time
is not everything. Recommended cooking techniques should also be
followed. A cooking thermometer should be used to ensure a sufficient
internal temperature is reached to destroy bacteria (preventing
foodborne illness) and prevent overcooking.
Keep in Mind --
There are many factors that can affect the roasting time of a
whole turkey:
- Partially frozen birds take longer to cook.
- Dark roasting
pans cook faster than shiny metal pans.
- Depth and size of pan
can affect heat circulation.
- Using a foil tent can slow down
cooking.
- Using a roasting pan lid speeds up cooking.
- Using an oven bag
can speed up cooking time.
- A stuffed bird takes longer to cook.
- The oven may heat the
food unevenly.
- The oven’s thermostat may be inaccurate.
- The position
of the oven rack can affect even cooking and heat circulation.
- A
turkey or its pan being too large for the oven (blocks circulation
of heat) can effect cooking time.
Approximate Cooking Times
Timetable for Roasting Fresh or Thawed
Turkey Breast or Whole Turkey |
|---|
| WEIGHT (pounds) |
HOURS (unstuffed) |
HOURS (stuffed) |
| 4 to 6 (breast) |
1 ½ to 2 ¼ |
not applicable |
| 6 to 8 (breast) |
2 ¼ to 3 ¼ |
not applicable |
| 8 to 12 |
2 ¾ to 3 |
3 to 3 ½ |
| 12 to 14 |
3 to 3 ¾ |
3 ½ to 4 |
| 14 to 18 |
3 ¾ to 4 ¼ |
4 to 4 ¼ |
| 18 to 20 |
4 ¼ to 4 ½ |
4 ¼ to 4 ¾ |
| 20 to 24 |
4 ½ to 5 |
4 ¾ to 5 ¼
|
Roasting Chart for Fresh or Thawed Turkey Cooked in an Oven Cooking
Bag
| WEIGHT (pounds) |
HOURS (unstuffed) |
HOURS (stuffed) |
| 8 to 12 |
1 ¾ to 2 ¼ |
2 ¼ to 2 ¾ |
| 12 to 16 |
2 ¼ to 2 ¾ |
2 ¾ to 3 ¼ |
| 16 to 20 |
2 ¾ to 3 ¼ |
3 ¼ to 3 ¾ |
| 20 to 24 |
3 ¼ to 3 ¾ |
3 ¾ to 4 ¼
|
Critical Cooking Instructions
- Set the oven temperature no lower than 325°F.
- Place turkey
breast-side up on a rack in a shallow roasting pan.
- For safety
and doneness, the internal temperature, as registered on a meat
thermometer, must reach a minimum of 180°F. in the thigh (turkey
breast must reach a minimum of 170°F. in the thickest part) before
removing from the oven.
- Check periodically to see if “pop-up” temperature
indicator device has activated indicating that the bird has reached
the final temperature for safety and doneness. Check temperature
with an oven-proof or instant-read thermometer.
- Juices should
be clear.
- The center of the stuffing should reach 165°F. after
standing time.
- Let bird stand 20 minutes before carving.
- For uniform results,
it is recommended to cook stuffing outside the bird. If stuffed,
stuff loosely.
Source: Food Safety and Inspection Service, Food Safety and Communications
|
