Because turkey body shapes differ, these cooking times are approximate. The times are based on open-pan roasting of a chilled turkey (with a starting internal temperature of 40°F) in a 325°F oven.
|8 – 12 lbs.||2¾ to 3 hrs.||3 to 3½ hrs.|
|12 – 14 lbs.||3 to 3¾ hrs.||3½ to 4 hrs.|
|14 – 18 lbs.||3¾ to 4¼ hrs.||4 to 4¼ hrs.|
|18 – 20 lbs.||4¼ to 4½ hrs.||4½ to 43⁄4 hrs.|
|20 – 24 lbs.||4½ to 5 hrs.||4¾ to 5¼ hrs|
Roasting times based on new (1995) recommendations from the U.S. Department of Agriculture
For approximate roasting times, take a look at the chart above. Unstuffed turkeys take less time to cook. Your turkey is cooked when a meat thermometer inserted into the breast reads 170°F. If you’re not using a meat thermometer, the turkey is cooked when the thigh can be easily pulled away from the carcass at the joint.
Other Types of Poultry
Poultry Cooking and Roasting Times
|Capon||5 – 7 lbs.||325°||1¾ to 2½ hours|
|Cornish Game Hen||1 – 11⁄2 lbs.||375°||1 to 1¼ hours|
|Duckling||3 – 5 lbs.||375°||1¾ to 2¼ hours|
|Goose||7 – 8 lbs.||350°||2 to 2½ hours|
|Goose||8 – 10 lbs.||350°||2½ to 3 hours|
Geese & Duck:
Drain excess fat/grease. Occasionally prick skin to let fat out/dry. Cook for 1/2 hour at 500°F – then reduce to 300°F for remainder of time. Orange goes well with duck. Make sauce with orange juice and/or rind. Serve with orange slices. Apples are very tasty with duck also.