How Long Do I Need To Cook My Turkey And At What Temperature?
Nov.26, 2009 in
General
I have a 25 lb bird and need to know how long it needs to cook for. My family will be showing up at 1pm tomorrow so it needs to be done by then.
Oh and it’s going in the oven, not a fryer.
November 26th, 2009 at 5:21 pm
You’ve got one big bird there, ya know?
Oven preheated at 325 – 350 for about 6 hours or until meat thermometer says temp is at 180 – 185 degrees.
November 26th, 2009 at 5:58 pm
ROASTING INSTRUCTIONS FOR SAFETY AND DONENESS:
1. Set the oven temperature no lower than 325 °F. Preheating is not necessary.
2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of 40 °F or below.
3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.
Optional steps:
Tuck wing tips back under shoulders of bird (called “akimbo”).
Add 1/2 cup water to the bottom of the pan.
In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
4. If a meat thermometer is not available, cook stuffing in a casserole. Mix ingredients just before stuffing a turkey; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe internal temperature (see chart below).
5. For safety and doneness, the internal temperature should be checked with a meat thermometer.
The temperature must reach 180 °F in the thigh of a whole turkey (center of the stuffing should reach 165 °F) before removing it from the oven. Cook a turkey breast to 170 °F.
6. Juices should be clear. In the absence of a meat thermometer, pierce an unstuffed turkey with a fork in several places; juices should be clear with no trace of pink.
7. Let the bird stand 20 minutes before removing stuffing and carving.
APPROXIMATE COOKING TIMES
UNSTUFFED
4 to 6 lb breast. . . . . 1 1/2 to 2 1/4 hrs
6 to 8 lb breast. . . 2 1/4 to 3 1/4 hrs
8 to 12 lbs. . . . . . . . . . . . . . . . 2 3/4 to 3 hrs
12 to 14 lbs. . . . . . . . . . . . . . 3 to 3 3/4 hrs
14 to 18 lbs. . . . . . . . 3 3/4 to 4 1/4 hrs
18 to 20 lbs. . . . . . . . 4 1/4 to 4 1/2 hrs
20 to 24 lbs. . . . . . . . . . . . . . 4 1/2 to 5 hrs
STUFFED
8 to 12 lbs. . . . . . . . . . . . . . . 3 to 3 1/2 hrs
12 to 14 lbs. . . . . . . . . . . . . . 3 1/2 to 4 hrs
14 to 18 lbs. . . . . . . . . . . . . . 4 to 4 1/4 hrs
18 to 20 lbs. . . . . . . . 4 1/4 to 4 3/4 hrs
20 to 24 lbs. . . . . . . . 4 3/4 to 5 1/4 hrs
November 26th, 2009 at 6:05 pm
The usual formula is 20 minutes per pound at 325 degrees.