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Roasting
Whole Turkey |
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Preheat oven to 325ºF |
- USE A THERMOMETER when cooking a Turkey. When
the Turkey reaches 165-170˚F in the turkey’s
thigh, the Turkey is done. (Heritage Turkey 160-165˚F in the Turkey's thigh,
the Turkey is done.)
- ADD 1/2 HR. FOR STUFFED TURKEY.
- OVEN TEMPERATURES VARY, SO ROASTING TIMES ARE
APPROXIMATE.
- Begin checking for doneness ½ to 1 hour before the end of the recommended
roasting time for birds weighing less then 14 lbs. Turkeys
weighing more than 14 lbs. check for done ness at 3 ½ hours.
- Place a tent foil loosely over turkey when the
turns golden brown. Do not seal the foil around the pan.
- Let the Turkey rest for about 30 minutes before carving to
allow the juices to flow into the meat.
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Whole Body
Roasting Times |
Heritage
Turkey
Roasting Times |
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Unstuffed
Turkey |
Unstuffed
Turkey |
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Weight
8-12
12-14
14-16
16-18
18-20
20-25
25-30 |
325˚F Roasting Time
1½ to 2½ hours
2½ to 3 hours
3 to 3¾ hours
3¾ to
4 hours
4 to
4½ hours
4½ to 5 hours
4½ to 6 hours |
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Weight
8-12
12-14
14-16
16-18
18-20
20-25
25-30 |
325˚F Roasting Time
1¼ to 2¼ hours
2¼ to 2¾ hours
2¾ to 3½ hours
3½
to 4 hours
4 to
4½ hours
4½ to 5 hours
4½ to 6 hours |
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Done
165-170˚F in
Thigh
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Done
160-165˚F in
Thigh
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Whole Turkey Breast
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1. Pre-Heat Oven to 325ºF
2. Thaw
your Whole Turkey Breast in advance.
3. Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan.
4. Roast uncovered until meat thermometer in thickest part of breast reaches 165°F (Click
here for what type of Thermometer to Buy)
5.
Let it rest for about
30 minutes before carving to allow juices to flow into the meat. |
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Whole Turkey Breast |
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Weight
4-6
6-10
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325˚F Roasting Time
1 to
1½ hour
1½ to 2½ hours
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Done 165-170˚F
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Boneless Turkey Breast Netted
Roast
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1. Pre-Heat Oven to 325ºF
2. Remove turkey from white outer package only
3. Do not remove the turkey from netting.
4. With the netting on, place
the boneless roast in an open roasting pan.
5. Cover the bottom of the
pan with one cup of water or broth. |
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Boneless Turkey Breast Netted Roast |
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LBS
1-2
3-4
5-6
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325˚F Roasting Time
½ -
1½ hours
1 - 2 hours
1½ - 2½ hours
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Done 165˚F |
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Brined
Whole Turkey
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1. Remove Plastic Clip releasing each drumstick. Push the plastic clip into the cavity and twist to the right. Click here to watch Mary
2. Your will not find Giblets in Brined Turkey
3. Do not stuff
brined turkey
4. Do not rinse turkey
5. Pre-Heat Oven to 325˚F
6. Thaw Your Turkey in advance (Click here for Thawing Instructions
7. Use a Thermometer (Click
here for what type of Thermometer to Buy
8. Add 2-4 cups of Water or Broth in pan.
9. Let the Turkey rest for about 30 minutes before carving to allow juices to flow into the meat.
10. When the Turkey reaches 165-170˚F in the
turkey's thigh, they turkey is done. |
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Brined Whole Body Roasting Times |
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Weight
8-12
12-14
14-16
16-18
18-20
20-25
25-30 |
325˚F Roasting Time
1½ to 2½ hours
2½ to 3 hours
3 to 3¾ hours
3¾ to
4 hours
4 to
4½ hours
4½ to 5 hours
4½ to 6 hours |
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Done 165-170˚F in
Thigh
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Fully Cooked Whole Turkey
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1. Pre-Heat Oven to 325ºF
2. Remove plastic bag. Plastic leg band can be
left in place during heating.
3.
Place turkey in roasting pan and add 1 cup of water to the bottom of pan.
4. Cover Turkey loosely
with foil.
5. Remove foil from the top of turkey last 12 minutes to
brown.
6. Let turkey set for 10 minutes before carving.
To reheat turkey to 140°F, use the following chart as
guideline (Click
here for what type of Thermometer to Buy) |
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Fully Cooked Whole Turkey |
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LBS
8-12
12-16
16-18
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325˚F Roasting Time
1½ -
2 hours
2-2½ hours
2½-3
hours
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Done 140˚F |
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Fully Cooked Breast Turkey
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1. Pre-Heat Oven to 325ºF
2. Remove plastic bag.
3. Place turkey breast in roasting pan.
4. Cover Turkey Breast loosely
with foil.
5.
The turkey breast until temperature thermometer registers 140°F in the
thickest part of the breast.
6. Let turkey set for 10 minutes before carving.
To reheat turkey breast to 140°F, use the following chart as
guideline (Click
here for what type of Thermometer to Buy) |
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Fully Cooked Turkey
Breast |
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LBS
4 - 6
6 - 8
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325˚F Roasting Time
1
- 1½ hours
1½ -
2 hours
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Done 140˚F |
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