Blog.EmealsForYou

Cooking that Bird

November 12, 2008 at 5:59 pm Leave a comment

ROASTING INSTRUCTIONS FOR SAFETY AND DONENESS:

1. Set the oven temperature no lower than 325 °F. Preheating is not necessary.

2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of 40 °F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.

Optional steps:

• Tuck wing tips back under shoulders of bird (called “akimbo”).
• Add 1/2 cup water to the bottom of the pan.
• In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.

4. If a meat thermometer is not available, cook stuffing in a casserole. Mix ingredients just before stuffing a turkey; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe internal temperature (see chart below).

5. For safety and doneness, the internal temperature should be checked with a meat thermometer.

The temperature must reach 180 °F in the thigh of a whole turkey (center of the stuffing should reach 165 °F) before removing it from the oven. Cook a turkey breast to 170 °F.

6. Juices should be clear. In the absence of a meat thermometer, pierce an unstuffed turkey with a fork in several places; juices should be clear with no trace of pink.

7. Let the bird stand 20 minutes before removing stuffing and carving.

APPROXIMATE COOKING TIMES

UNSTUFFED

• 4 to 6 lb breast…..1 1/2 to 2 1/4 hrs
• 6 to 8 lb breast…2 1/4 to 3 1/4 hrs
• 8 to 12 lbs…………….2 3/4 to 3 hrs
• 12 to 14 lbs…………..3 to 3 3/4 hrs
• 14 to 18 lbs……..3 3/4 to 4 1/4 hrs
• 18 to 20 lbs……..4 1/4 to 4 1/2 hrs
• 20 to 24 lbs…………..4 1/2 to 5 hrs

STUFFED

• 8 to 12 lbs……………3 to 3 1/2 hrs
• 12 to 14 lbs…………..3 1/2 to 4 hrs
• 14 to 18 lbs…………..4 to 4 1/4 hrs
• 18 to 20 lbs……..4 1/4 to 4 3/4 hrs
• 20 to 24 lbs……..4 3/4 to 5 1/4 hrs

From: FSIS Food Safety Education and Communications Staff
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