Cooking a Whole Turkey: Time, Temperature, and Tips

The time required to cook a turkey depends on its weight, whether it’s stuffed, and the oven temperature. Here’s a simplified guide to help:

Weight-Based Cooking Times

• Allow 20 minutes per kilogram, plus:
  • 70 minutes for turkeys weighing 2–3.9 kg
  • 90 minutes for turkeys weighing 4–10 kg

Stuffing Considerations

If the turkey is stuffed, include the stuffing’s weight when calculating the cooking time.

Oven Temperature Adjustments

Some recipes may specify a different oven temperature, so adjust the cooking time accordingly.

Checking for Doneness

• The turkey is done when the internal temperature of the thigh meat reaches 165°F (74°C).
• Use a meat thermometer, ensuring it doesn’t touch the bone.
• Ensure the meat juices run clear in the thickest part of the meat.

Carry-Over Cooking

• After removing the turkey from the oven, its internal temperature will continue to rise by 5–10°F.
• You can remove the turkey when the thigh meat reads 155°F (68°C) and let it rest.
• After 10 minutes, recheck the temperature to confirm it has reached 165°F (74°C).

Preparation and Resting Time

Allow the turkey to come to room temperature before cooking, and plan for it to rest for at least 2 hours after roasting to enhance flavor and tenderness.