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Remove the Plastic Clip – Do not cook the turkey with the plastic clip attached. To remove it, pull the top piece outward to release the drumsticks. Then, push the clip into the cavity, twist to the right, or cut it off.
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Take Out the Neck & Giblets – Remove the neck from the chest cavity and the giblets from the neck cavity. Rinse both cavities with cold water. If the giblets or neck are frozen in place, run cold water into the cavity until they loosen. Some birds may be missing giblets or necks—our apologies if that happens.(Click
here to see diagram where to find Giblets).
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Rinse the Turkey – Thoroughly rinse the entire bird, including the inside cavities, with cold water. Lightly pat dry with a paper towel.
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Stuffing Caution – Never stuff the turkey the night before as this can lead to bacterial growth. Stuff the turkey right before cooking.
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Prepare for Roasting – Place the turkey breast-side up in a roasting pan. Add 2-4 cups of water or broth to the pan to help maintain moisture. Use less liquid if making gravy.
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Check Temperature – Insert a meat thermometer into the thigh, ensuring the tip does not touch the bone.
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Roasting
Whole Turkey |
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Preheat oven to 325ºF |
- Use a meat thermometer to ensure the turkey is fully cooked. It is done when the thigh temperature reaches 165-170°F.
- For a stuffed turkey, add 30 minutes to the cooking time.
- Start checking for doneness 30 to 60 minutes before the estimated roasting time for turkeys under 14 lbs. For those over 14 lbs, check at 2.5 hours.
- Loosely tent the turkey with foil when it turns golden brown, but avoid sealing it around the pan.
- Let the turkey rest for 30 minutes before carving to allow the juices to redistribute for a moist and flavorful result.
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Whole Body
Roasting Times |
Heritage
Turkey
Roasting Times |
|
Unstuffed
Turkey |
Unstuffed
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
4 hours
4 to
4½ hours
4½ to 5 hours
4½ to 6 hours |
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|
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 |
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Done
165-170˚F in
Thigh
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Done
160-165˚F in
Thigh
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Whole Turkey Breast
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1. Pre-Heat Oven to 325ºF
2. Thaw
your Whole Turkey Breast in advance.
3. Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan.
4. Roast uncovered until meat thermometer in thickest part of breast reaches 165°F (Click
here for what type of Thermometer to Buy)
5.
Let it rest for about
30 minutes before carving to allow juices to flow into the meat. |
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Whole Turkey Breast |
|
Weight
4-6
6-10
|
325˚F Roasting Time
1 to
1½ hour
1½ to 2½ hours
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Done 165-170˚F
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Boneless Turkey Breast Netted
Roast
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1. Pre-Heat Oven to 325ºF
2. Remove turkey from white outer package only
3. Do not remove the turkey from netting.
4. With the netting on, place
the boneless roast in an open roasting pan.
5. Cover the bottom of the
pan with one cup of water or broth. |
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Boneless Turkey Breast Netted Roast |
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LBS
1-2
3-4
5-6
|
325˚F Roasting Time
½ -
1½ hours
1 - 2 hours
1½ - 2½ hours
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Done 165˚F |
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Brined
Whole Turkey
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1. Remove Plastic Clip releasing each drumstick. Push the plastic clip into the cavity and twist to the right. Click here to watch Mary
2. Your will not find Giblets in Brined Turkey
3. Do not stuff
brined turkey
4. Do not rinse turkey
5. Pre-Heat Oven to 325˚F
6. Thaw Your Turkey in advance (Click here for Thawing Instructions
7. Use a Thermometer (Click
here for what type of Thermometer to Buy
8. Add 2-4 cups of Water or Broth in pan.
9. Let the Turkey rest for about 30 minutes before carving to allow juices to flow into the meat.
10. When the Turkey reaches 165-170˚F in the
turkey's thigh, they turkey is done. |
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|
Brined Whole Body Roasting Times |
|
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
4 hours
4 to
4½ hours
4½ to 5 hours
4½ to 6 hours |
|
|
Done 165-170˚F in
Thigh
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Fully Cooked Whole Turkey
|
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1. Pre-Heat Oven to 325ºF
2. Remove plastic bag. Plastic leg band can be
left in place during heating.
3.
Place turkey in roasting pan and add 1 cup of water to the bottom of pan.
4. Cover Turkey loosely
with foil.
5. Remove foil from the top of turkey last 12 minutes to
brown.
6. Let turkey set for 10 minutes before carving.
To reheat turkey to 140°F, use the following chart as
guideline (Click
here for what type of Thermometer to Buy) |
| |
|
Fully Cooked Whole Turkey |
|
LBS
8-12
12-16
16-18
|
325˚F Roasting Time
1½ -
2 hours
2-2½ hours
2½-3
hours
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|
Done 140˚F |
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Fully Cooked Breast Turkey
|
|
|
1. Pre-Heat Oven to 325ºF
2. Remove plastic bag.
3. Place turkey breast in roasting pan.
4. Cover Turkey Breast loosely
with foil.
5.
The turkey breast until temperature thermometer registers 140°F in the
thickest part of the breast.
6. Let turkey set for 10 minutes before carving.
To reheat turkey breast to 140°F, use the following chart as
guideline (Click
here for what type of Thermometer to Buy) |
| |
|
Fully Cooked Turkey
Breast |
|
LBS
4 - 6
6 - 8
|
325˚F Roasting Time
1
- 1½ hours
1½ -
2 hours
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Done 140˚F |
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