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Suggested Roasting

Times
1. Thaw your turkey in advance. (Click here for Thawing Instructions)
 2. Use a thermometer. (Click here for what type of Thermometer to Buy)
3. When the turkey reaches 165-170˚F in the turkey's thigh, the turkey is done. (Heritage Turkey 160-165˚F)
 
Whole Body Turkey
Unstuffed Turkey Stuffed Turkey
Weight 
8-12
12-14
14-16
16-18
18-20
20-25
25-30 
325˚F Roasting Time
1½ to 2½ hours
2½ to 3 hours
3 to 3¾ hours
3¾ to 4¼ hours
4 to 4½ hours
4½ to 5 hours
4½ to 6 hours
Weight 
8-12
12-14
14-16
16-18
18-20
20-25
25-30 
325˚F Roasting Time
2 to 3 hours
3 to 3½ hours
3½ to 4¼ hours
4¼ to 4¾ hours
4½ to 5½ hours
4¾ to 5½ hours
4¾ to 6 hours
Done 165-170˚F in Thigh
Done 165-170˚F in Thigh
Heritage Whole Body Turkey
Unstuffed Turkey
  
Weight 
8-12
12-14
14-16
16-18
18-20
20-25
25-30 
325˚F Roasting Time
1¼ to 2¼ hours
2¼ to 2¾ hours
2¾ to 3½ hours
3½ to 4 hours
4 to 4½ hours
4½ to 5 hours
4½ to 6 hours
 
Done 160-165˚F in Thigh
 
Whole Turkey Breast
Weight
4-6
6-10
325˚F Roasting Time
1 to 1½  hour
1½  to 2½  hours
Done 165˚F degrees in Breast
   
Boneless Turkey Breast Netted Roast
LBS
1-2
3-4
5-6
325˚F Roasting Time
½ - 1½ hours
1 - 2     hours
1½ - 2½ hours
 
Done 165˚F degrees in Breast
   
Brined Turkey
Weight 
8-12
12-14
14-16
16-18
18-20
20-25
25-30 
325˚F Roasting Time
1½ to 2½ hours
2½ to 3 hours
3 to 3¾ hours
3¾ to 4¼ hours
4 to 4½ hours
4½ to 5 hours
4½ to 6 hours
 
Done 165˚F degrees in Breast
   
Fully Cooked Whole Turkey
LBS
8-12
12-16
16-18
325˚F Roasting Time
1½ - 2 hours
2-2½  hours
2½-3 hours
 
Done 140˚F degrees in Breast
   
Fully Cooked Turkey Breast
LBS
4 - 6
6 - 8
325˚F Roasting Time
1 - 1½ hours
1½ - 2  hours
 
Done 140˚F degrees in Breast

Why do some cookbooks have longer cooking times?

They are outdated. You will dry out your turkey if you follow those cooking charts. Once the turkey meat is no longer pink, it is done. Any cooking after that will dry out the turkey and make it tough. Unlike other meats that get more tender the longer they cook, turkey gets tough and dry the longer it cooks.

Why does the meat thermometer say 180–185˚F degrees for poultry?

Research shows that bacteria are destroyed at 165˚F degrees. Do NOT cook your turkey to 180–185˚F degrees. This will dry out your turkey. Take your turkey out of the oven when the meat thermometer reaches 165–170˚F degrees and let it rest for 20–30 minutes. The meat will be pink toward the breastbone at 165˚F degrees but very moist. If that bothers you, cook until 170˚F degrees in the thigh.   Different type of thermometers.