More Thanksgiving Turkey Tips

Stuffed Whole Turkey Roasting Guide

• For an 8 to 12 lb. turkey, roast in a 325 degree Fahrenheit oven for 3 to 3-1/2 hours.
• For a 12 to 14 lb. turkey, roast in a 325 degree Fahrenheit oven for 3-1/2 to 4 hours.
• For a 14 to 18 lb. turkey, roast in a 325 degree Fahrenheit oven for 4 to 4-1/4 hours.
• For an 18 to 20 lb. turkey, roast in a 325 degree Fahrenheit oven for 4-1/4 to 4-3/4 hours.
• For a 20 to 24 lb. turkey, roast in a 325 degree Fahrenheit oven for 4-3/4 to 5-1/4 hours.

For unstuffed turkeys of the same weight, reduce the total cooking time by 15 to 30 minutes.

Thermometers & Food Safety

Temperature is the definitive guide to doneness. To assure that the turkey and stuffing have reached a safe temperature, always use a meat thermometer when you roast turkey. Whenever you insert a meat thermometer into the turkey to check the temperature, make sure it is not touching any bones. Since the bones conduct the heat of the oven, they will be hotter than the rest of the meat, and will therefore give an inaccurate temperature reading. When buying a meat thermometer, look for an easy-to-read dial with a stainless-steel face and shatterproof lens. If you're unsure whether your meat thermometer is accurate, you can check for accuracy by submerging at least 2 inches of the pointed stem in boiling water. An accurate thermometer should read 212° F, the boiling point of water.

Rules of Stuffing

1. Never stuff a turkey the night before cooking.
2. Allow 3/4 cup of stuffing for each pound of turkey. For example, 9 cups of stuffing will sufficiently stuff a 12-pound bird.
3. Don't stuff the bird too tightly; it won't be fully cooked when the turkey is done.