| Turkey Cooking Times |
| Turkey cooking temperatures are important to
monitor in order to insure meat is safely cooked to the proper
temperature. When preparing turkey, use the chart below as a guide to
check doneness when the meat is oven baked, grilled, and cooked in a
bag. |
| TURKEY Cooking Temperatures and Times | ||||
| Oven Cooked | Approximate Cooking Time | |||
| Type | Temp. | Weight | Unstuffed | Stuffed |
| Turkey, whole Breast, half Breast, whole Breast, whole Drumsticks Thighs Wings |
325°F | 8-12 lbs 12-14 lbs 14-18 lbs 18-20 lbs 20-24 lbs 2-3 lbs 4-6 lbs 6-8 lbs 3/4-1 lb 3/4-1 lb 6-8 oz |
2 3/4-3 hrs 3-3 3/4 hrs 3 3/4-4 1/4 hrs 4 1/4-4 1/2 hrs 4 1/2-5 hrs 50-60 min 1 1/2-2 1/4 hrs 2 1/4-3 1/4 hrs 2-2 1/4 hrs 1 3/4-2 hrs 1 3/4-2 1/4 hrs |
3-3 1/2 hrs 3 1/2-4 hrs 4-4 1/4 hrs 4 1/4-4 3/4 hrs 4 3/4-5 1/2 hrs |
| Start with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands. | ||||
| Grilled | Approximate Cooking Time Internal Temp. 180°F |
|||
| Type | Weight | Unstuffed | Stuffed | |
| Whole turkey (indirect heat) |
8-12 lbs 12-16 lbs |
2-3 hrs 3-4 hrs |
||
| Cooked at 350°F in Oven Bag | Approximate Cooking Time | |||
| Type | Total Weight |
Regular Size 10" x 16" |
Large Size 14" x 20" |
Turkey Size 10" x 23 1/2" |
| Whole turkey, unstuffed | 8-12 lbs 12-16 lbs 16-20 lbs 20-24 lbs |
1 1/2-2 hrs | 2-2 1/2 hrs 2 1/2-3 hrs 3-3 1/2 hrs |
|
| Whole turkey, stuffed | 8-12 lbs 12-16 lbs 16-20 lbs 20-24 lbs |
2-2 1/2 hrs | 2 1/2-3 hrs 3-3 1/2 hrs 3 1/2-4 hrs |
|
| Turkey breast, bone-in | 4-8 lbs 10-12 lbs |
1 1/4-2 hrs |
2 1/4 - 2 3/4 hrs |
|
| Turkey breast, boneless | 2 1/2-3 lbs 5 lbs 8-12 lbs |
1 1/4-1 3/4 hrs | 2-2 1/4 hrs |
3-3 1/2 hrs |
| Turkey drumsticks | 1 1/2-2 lbs 2-3 lbs |
1 1/2-1 3/4 hrs | 1 1/2 - 1 3/4 hrs |
|
| Preheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush turkey with vegetable oil or butter. Remove poultry from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. | ||||