The main event during the holidays is serving a perfectly juicy and succulent roast turkey to the ones you love. The last thing you want to do is serve an overcooked (or worse, undercooked) bird. Even if this ain’t your first gobbler, it’s good to have a cheat sheet on hand to ensure you’re on track for dinner time. Follow the chart below for a foolproof way to roast a perfect bird for your holiday feast.
How to Roast a Basic Turkey
Preheat the oven to 325°F. In a large roasting pan, place thawed turkey, breast side up and tent with a piece of aluminium foil. Bake turkey using the chart below. Remove foil during last hour of cook time. Cook until meat thermometer inserted into the thickest part of the thigh reads 170°F.
|Size of Turkey||Unstuffed||Stuffed|
|10-12lbs||3 – 3 ¼ hours||3 ½–3 ¾ hours|
|12-16bs||3 ¼ – 3 ¾ hours||3 ¾ – 4 ¼ hours|
|16-20lbs||3 ¾ – 4 ¼ hours||4 ¼ – 4 ¾ hours|
|20-24lbs||4 ¼ – 4 ¾ hours||4 ¾ – 5 ¼ hours|
Top Turkey Cooking Tips
1. If using a frozen bird, ensure it is fully defrosted if before roasting.
2. Take your bird out of the fridge while the oven preheats.
Juices will run clear when the turkey is done. Look at the juices running from the meat around the thigh bone.
3. If you are using a convection oven, your bird will cook in 25 per cent less time. Take 15 minutes off each hour on the recommended times above.
4. After the turkey is removed from the oven, let it rest for minimum 30 minutes. The juices need to resettle into the meat.
Looking for some delicious inspiration? Try Our Best Thanksgiving Turkey Recipes