Lets Talk Turkey

Some Turkey guidelines

our lovely bird

Fresh Turkeys

  • Allow 1 pound of turkey per person.
  • Buy your turkey only 1 to 2 days before you plan to cook it.
  • Keep it stored in the refrigerator until you’re ready to cook it. Place it on a tray or in a pan to catch any juices that may leak

 

Timetables for Turkey Roasting (350 °F oven temperature or 175°C)

  • Basting: No, you do not need to baste. Convection ovens will sear the turkey very quickly, locking in the juices.
  • If your turkey has a “pop-up” temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F (74 °C) for safety.
  • For quality, let the turkey stand for 20-30 minutes before carving to allow juices to set. The turkey will carve with ease.
  • Remove all stuffing from the turkey cavities
  •  Roasting Time (Unstuffed)Roasting Time (Stuffed) std.Roasting Time (Stuffed) convection
    8 to 12 pounds2¾ to 3 hours3 to 3¼ hours2 to 2¼ hours
    12 to 14 pounds3 to 3¾ hours3½ to 4 hours2½ to 2¾ hours
    14 to 18 pounds3¾ to 4¼ hours4 to 4¼ hours2¾ to 3¼ hours
    18 to 20 pounds4¼ to 4½ hours4¼ to 4¾ hours3¼ to 3¾ hours
    20 to 24 pounds4½ to 5 hours4¾ to 5¼ hours3¾ to 4¼ hours
    Cooking a turkey
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