Roasting times for stuffed turkeys
| Weight | Roasting Time |
| 8 - 12 lbs. | 11/2 - 21/2 hrs. |
| 12 - 14 lbs. | 21/2 - 3 hrs. |
| 14 - 16 lbs. | 3 - 33/4 hrs. |
| 16 - 18 lbs. | 31/2 - 4 hrs. |
| 18 - 20 lbs. | 33/4 - 41/2 hrs. |
| 20 - 22 lbs. | 41/4 - 5 hrs. |
| 22 - 24 lbs. | 41/2 - 51/4 hrs. |
| 26 - 28 lbs. | 43/4 - 51/2 hrs. |
Roasting a Turkey
When preparing to roast your turkey, it is important that you take a few simple steps to preserve its tender, juicy texture and old-fashion flavor.
Preperation
- Remove the neck and giblets from the neck and chest cavities. Rinse the bird with cold water. Pat cavities lightly with a paper towel.
- If you plan to stuff your turkey, do so just before cooking. NEVER stuff the bird with warm stuffing, as these practices can encourage bacteria growth.
- Place the turkey breast side up in an open pan. Add about 4 cups of water (or broth) to the bottom of the pan. (The liquid will help preserve the birds natural juiciness.) Insert a meat thermometer into one of the thighs, making sure the tip is not in contact with the bone.
- Tent the turkey with foil, but do not tightly seal the foil around the pan. This technique will create a self-basting process where the juices hit the foil and fall back on the turkey, basting the turkey on all sides.
Preheat oven to 325 degrees |
♦ Add about 4 cups of water to the bottom of the pan (The liquid will help preserve the birds natural juiciness.)
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