Mary's Free Range, Organic, and Heritage Turkeys

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

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	They are outdated.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.