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Turkey Preparation Tips
Thawing
8 to 12 lbs
12 to 16 lbs
16 to 20 lbs
20 to 24 lbs
Thawing Time
in Refrigerator
1 to 2 days
2 to 3 days
3 to 4 days
4 to 5 days
Thawing Time in
Cold Water
4 to 6 hours
6 to 8 hours
8 to 10 hours
10 to 12 hours
  After thawing, remove neck and giblets from both neck and body cavities, wash turkey inside and out with cold water, and drain well; thawed turkey may remain in refrigerator 1 to 2 days
Roasting - Timetable for Fresh or Thawed Turkey at 325 degrees
UNSTUFFED
8 to 12 lbs
12 to 14 lbs
14 to 18 lbs
18 to 20 lbs
20 to 24 lbs
2 3/4 to 3 hours
3 to 3 3/4 hours
3 3/4 - 4 1/4 hours
4 1/4 - 4 1/2 hours
4 1/2- 5 hours
STUFFED
3 - 3 1/2 hours
3 1/2 - 4 hours
4 - 4 1/4 hours
4 1/2 - 4 1/4 hours
4 3/4 - 5 1/4 hours

 

Set the oven temperature no lower than 325 degrees. Place turkey, breast side up, on a rack in a shallow roasting pan. For uniform results, it is recommended to cook stuffing outside the bird; if stuffed, stuff loosely. For safety and doneness, the internal temperature, as registered on a meat thermometer, must reach a minimum of 180 degrees in the thigh before the turkey is removed from the oven. The center of the stuffing should reach 165 degrees after stand time. Juices should be clear. Let stand for 20 minutes before removing stuffing and carving. Enjoy!