turkey

 

Roasted, per USDA
Weight
(pounds)
Thawing Roasting
at 325°F
in refrigerator,
at 40°F or lower
in cold water
(30 min per pound)
Unstuffed
(hours)
Stuffed
(hours)
4 – 6
(breast)
1 – 1½ days 2 – 3 hours 1½ – NA
6 – 8 1½ – 2 days 3 – 4 hours - 3¼ 2½ – 3½
8 – 12 2 – 3 days 4 – 6 hours 2¾ – 3 3 – 3½
12 – 14 3 – 3½ days 6 – 7 hours 3 – 3¾ 3½ – 4
14 – 18 3½ – 4½ days 7 – 9 hours 3¾ – 4¼ 4 – 4¼
18 – 20 4½ – 5 days 9 – 10 hours 4¼ – 4½ 4¼ – 4¾
20 – 24 5 – 6 days 10 – 12 hours 4½ – 5 4¾ – 5¼

* Cook to a minimum internal temperature of 165°F, measured by a thermometer in the thickest part of the breast and at the thickest part of the inner thigh.

A turkey can be roasted frozen; increase cooking times by about 50%.

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