An unstuffed 8-pound turkey can take less than 3 hours, while a stuffed pound turkey can take over 5 hours. Here's how long it takes to cook a fully thawed turkey. It is safe to cook a turkey from the frozen state, according to the USDA. However, the cooking time will be at least 50 percent longer than what's recommended in the table above.
For safety reasons, the USDA recommends cooking Thanksgiving stuffing outside your turkey to guarantee uniform doneness. If you do choose to stuff it, check the temp of the center of the stuffing to make sure it, too, reaches the safe degrees F otherwise bacteria could contaminate your cooked turkey. Keep wet stuffing ingredients refrigerated ahead of time, and separate from dry ingredients until just before mixing, stuffing loosely and cooking. Sticking with a casserole dish?
You should still cook the stuffing to degrees F. If you're caught without a thermometer, don't stress: Here's how to know if a turkey's done without a thermometer. Place sliced lemon, or a whole onion into the cavity of a turkey while roasting, the flavor will create a tasty juice for gravy. If you have chosen to use a roasting bag, open the bag for the final 15 to 20 minutes of roasting to allow the skin of the turkey to crisp.
Average of 4. Rate It! Add A Review Now! Comment on this. Reviewed By RemaxMom. However, internal temps need to reach , not , for food safety. Reviewed By gigs. We might attempt it while tailgating this weekend. Does anyone know if this site or any other has information on how to deep-fry a turkey? Reviewed By HeyDude. Going to cook a turkey this weekend. Didn't realize a turkey is supposed to rest before being carved! I think I should go out and buy a meat thermometer before I cook it.
It turned out perfect. Loved it! Reviewed By cook2cook. We might try that this year and see if it actually cuts down on the cooking time. Reviewed By chiefcharlie. I am not sure what she wants me to do about it but I see at the end of this article it talks about how to find out if your thermometer is accurate.
I am going to do this so we will finally know if it is off or not. Reviewed By Gama. Easy to follow and see what you are supposed to do. It took me a while to find this but I found it in the Turkey Cooking Guide on this site.
Good luck! Reviewed By bam. I always have a hard time knowing where to begin. Reviewed By CamiLea. There are a few other helpful hints in this info. I might try a cooking bag to see how that works. Reviewed By AuntBea. I am going to try a few of these tips. This information is great. I have cooked a lot of turkeys in the past but I still found some good tips that I am going to use when I cook our turkey for Thanksgiving.
Reviewed By MissyMoo. I feel a lot better about trying to prepare the turkey this Thanksgiving. It will be the first turkey I have cooked so I was really happy to find this article. It will be helpful when I am cooking our turkey for Thanksgiving. Buying a Turkey. Carve a Turkey. Preparing a Turkey - Turkey Preparation.
How to Deep Fry a Turkey. Trussing Poultry. On the Side Stuffing. On the Side Mashed Potatoes. On the Side Turkey Gravy. Remove giblets and neck they're often packed in the neck or body cavity and save for gravy. Rinse turkey inside and out; pat dry.
Rub turkey all over with butter. Place turkey, breast up, on a V-shaped rack in a by inch roasting pan, or one that is at least 2 in. Insert a meat thermometer through thickest part of breast to the bone. If using an instant-read thermometer, insert when checking temperature later. If turkey is unstuffed, tip slightly to drain juices from body cavity into pan.
Transfer turkey to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes, then carve. Times are for unstuffed birds. A stuffed bird may cook at the same rate as an unstuffed one; however, be prepared to allow 30 to 50 minutes longer.
While turkeys take about the same time to roast in regular and convection heat, a convection oven does a better job of browning the bird all over. If using a frozen turkey, start thawing it in a pan in the refrigerator 3 to 4 days before roasting, depending on its size.
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