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Turkey Roasting Time, Temperature and Cooking Method Guide
Rate it! Votes (45) | Comments (0) By FabulousLiving.com Photos: Mitch Mandell Posted July 29th, 2007 FabulousFoods.com Recommends: Williams-Sonoma Entertaining: Thanksgiving Entertaining (Williams-Sonoma Entertaining), by Lou Pappas, (2005, Free Press)	Williams-Sonoma Entertaining: Thanksgiving Entertaining (Williams-Sonoma Entertaining)

Since so many folks are intimidated by the prospect of cooking a turkey, we went to the experts for the lowdown.

Sherrie Rosenblatt of the National Turkey Federation says the Open Pan dry heat method of roasting a turkey is the easiest and most reliable way to insure turkey success. This method results in a juicy, tender, flavorful golden brown turkey.

The National Turkey Federation also offers these safety recommendations:

1. Do not roast the turkey in a oven temperature lower than 325° F. Poultry should be roasted at 325° F. or higher to avoid potential food safety problems.

2. Do not roast the turkey in a brown paper grocery bag. Present day grocery bags may be made of recycled materials and are not considered safe for food preparation.

3. Do use a meat thermometer (available at most grocery stores and kitchen shops) to determine the correct degree of doneness. Turkey is done when meat in the thigh reaches 180°F or (meat in the breast in finished at 170°F).

That said, here is an approximate turkey roasting timetable.

Unstuffed Turkey	Stuffed Turkey
8 to 12 pounds -- 2 3/4 to 3 hours 12 to 14 pounds -- 3 to 3 3/4 hours 14 to 18 pounds -- 3 3/4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 1/2 hours 20 to 24 pounds -- 4 1/2 to 5 hours	8 to 12 pounds -- 3 to 3 1/2 hours 12 to 14 pounds -- 3 1/2 to 4 hours 14 to 18 pounds -- 4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 3/4 hours 20 to 24 pounds -- 4 3/4 to 5 1/4 hours

	Heat Method	Oven Temperature	Appearance	Flavor Results	Suitable For Stuffing?
Oven Pan Conventional Oven	Dry Heat Method	325° F. results in minimum bird shrinkage and oven clean-up.	Golden brown color; crisp skin; juicy	Full roasted flavor; pan drippings are most concentrated to produce a great gravy; tender	Yes
Wrapped in foil, high temperature	Moist heat method with turkey encased in foil	450° F.	May have bare bones on drumsticks; split skin; uneven browning; foil must be opened to produce a golden brown color	May have a stewed or steamed flavor; a dry texture is possible	No
Oven cooking bag	Moist heat method with turkey enclosed in a cooking bag	350° F.	May have bare bones on drumsticks; split skin; uneven color and browning; skin may be torn if it sticks to the bag	May have a stewed or steamed flavor; a dry texture is possible	Yes
Covered charcoal grill	Dry heat method	Try to maintain temperature between 325-350° F. Varies with outside temperature, humidity and briquettes; extra briquettes must be added each hour.	Red-brown skin color; crisp skin; the charcoal combustion may result in a rosy band of meat just under the skin and slightly pink meat.	Mild to moderate smoky flavor; tender	No

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