Turkey roasting time?
#12
Thanks for all the great insights. My turkey, UNSTUFFED, was 14.9 lbs and was completely thawed. I live about as close to the ocean as you can get here in VA, so it wasn't an altitude problem and I have an oven thermometer and know my oven temp is accurate. I never heard that the meat can be pink and be done. Next year I will try a different method, perhaps an oven bag or starting at a high temp and then lowering it. I've also thought about turning the turkey over and doing it breast down. So, I'll let you all know next year how it turns out.
#13
Junior Member
Join Date: Oct 2010
Location: Casa Grande AZ/Wisconsin
Posts: 208
I have always used the 20min per pound,but i also use the turkey rosting bags and have for years.I never get a dry turkey because the juces stay in the bag and you get lots of juices for gravy. It is now said to use two smaller turkeys instead of one lg.It makes since because the timing would be the same for both but not as long as a lrg bird. We are trying it this year since we will be having 12 or more for dinner.
#14
Super Member
Join Date: Jul 2010
Location: Massachusetts
Posts: 1,097
Thanks for all the great insights. My turkey, UNSTUFFED, was 14.9 lbs and was completely thawed. I live about as close to the ocean as you can get here in VA, so it wasn't an altitude problem and I have an oven thermometer and know my oven temp is accurate. I never heard that the meat can be pink and be done. Next year I will try a different method, perhaps an oven bag or starting at a high temp and then lowering it. I've also thought about turning the turkey over and doing it breast down. So, I'll let you all know next year how it turns out.
Well, I adjusted the calibration up by 25 degrees and my turkey cooked in the time I used from the USDA website.
So, just saying, maybe you should try another oven thermometer. Weirdest thing about my oven was baking cakes, etc seemed to work with the standard timing. It was meats which took the longest before I made any adjustments. I'm just glad the turkey was done ok. It was a little late because I got it into the oven a little late.
#15
I always use the Reynolds Cooking bag too and I stuff the turkey. I roast it at 350* for 2 1/2 hours and it has never failed. I do have an old oven and use a temperature guage to check the oven temp. I double check the bird with a thermometer in the breast part to make sure it's done. The only time I goofed was when I stuffed the turkey and tried roasting it for 8 hrs only to realize I never removed the orginal giblet and gizzard bag that came with the bird. That bird went out with the trash. LOL! Happy Holidays!
#17
Junior Member
Join Date: Jul 2012
Location: Las Vegas, Nevada
Posts: 173
I've always used the 20 min per lb at 350 as a general guideline. Ultimately, I go by my meat thermometer and not just a time when I cook any meat. Turkey is done at 165 degrees, and the thermometer goes in the thickest part of the thigh without touching the bone. I always let any meat I cook rest for a bit while covered in foil, and that will raise the temp by at least 5 degrees too.
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