Turkey Roasting Chart

(Room temp. turkey 1 hour prior to roasting)

For unstuffed turkey:

  1. Preheat oven to 325 degrees.
  2. Remove all giblets from neck and body cavities.
  3. Rinse turkey with cold water, inside and out.
  4. Pat dry with paper towels.
  5. Rub turkey with softened butter or margarine. If desired, season with salt and pepper.
  6. Place turkey in roasting pan, breast side up, and cover entire pan loosely with aluminum foil.

Use cooking chart below to determine oven time:

WEIGHT (POUNDS)
10 TO 14
14 TO 18
18 TO 20
20 TO 24
24 TO 30
OVEN TIME FOR UNSTUFFED TURKEY
3 TO 3 ½ HOURS
3 ½ TO 4 HOURS
4 TO 4 ½ HOURS
4 TO 5 HOURS
4 ½ TO 5 ½ HOURS

 

These times are approximations. We suggest the use of a meat thermometer to ensure proper preparation. When done, meat thermometer should read 180 degrees Fahrenheit at inner thigh.

Remove aluminum foil for the last 45 minutes of cooking to brown and crisp the skin. Let turkey rest 20 minutes after removing from the oven.

If you stuff the turkey, follow steps 1 through 4 above, then:

  1. Important: when mixing stuffing, be sure all ingredients are cold (45 degrees or less).
  2. Stuff the body and neck cavities with stuffing (do not stuff too tightly; the crumbs should remain somewhat loose). Stuff turkey as close to roasting time as possible.
  3. Close the neck and body cavities with a trussing needle or needle and thread.
  4. Rub turkey with softened butter or margarine. If desired, season with salt and pepper.
  5. Place turkey in roasting pan, breast side up, and cover entire pan loosely with aluminum foil.

Use cooking chart below to determine oven time:

WEIGHT (POUNDS)
10 TO 14
14 TO 18
18 TO 20
20 TO 24
24 TO 30
OVEN TIME FOR UNSTUFFED TURKEY
3 ½ TO 4 HOURS
4 TO 4 ½ HOURS
4 ½ TO 5 HOURS
5 TO 5 ½ HOURS
5 ½ TO 6 ½ HOURS

 

These times are approximations. We suggest the use of a meat thermometer to ensure proper preparation. When done, meat thermometer should read 180 degrees Fahrenheit at inner thigh.

Remove aluminum foil for the last 45 minutes of cooking to brown and crisp the skin. Let turkey rest 20 minutes after removing from the oven. Remove all threads or strings before carving.

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