> ## Content Index
> Fetch the complete content index at: https://www.foodconsumer.org/llms.txt
> Use this file to discover other available public pages before exploring further.

# Turkey Basics: Safe Cooking
- URL: https://www.foodconsumer.org/turkey_basics_safe_cooking_2211100551/
- Published: 2010-11-22T18:51:00.000Z
- Updated: 2026-09-22T15:54:35.000Z
- Description: Roast a whole turkey at no lower than 325 degrees and use a food thermometer to confirm 165 degrees internally. Timing shifts with a partially frozen or stuffed bird, pan color and depth, foil tents, oven bags, lids and rack position. Cooking stuffing separately is safest.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, Turkey, #vivvo-import

**A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.** 

Many variables can affect the roasting time of a whole turkey:

- A partially frozen turkey requires longer cooking.
- A stuffed turkey takes longer to cook.
- The oven may heat food unevenly.
- Temperature of the oven may be inaccurate.
- Dark roasting pans cook faster than shiny metals.
- The depth and size of the pan can reduce heat circulation to all areas of the turkey.
- The use of a foil tent for the entire time can slow cooking.
- Use of the roasting pan's lid speeds cooking.
- An oven cooking bag can accelerate cooking time.
- The rack position can have an affect on even cooking and heat circulation.
- A turkey or its pan may be too large for the oven, thus blocking heat circulation.

**ROASTING INSTRUCTIONS**

**1\. Set the oven temperature no lower than 325 °F.** Preheating is not necessary.

**2\. Be sure the turkey is completely thawed.** Times are based on fresh or thawed birds at a refrigerator temperature of 40 °F or below.

**3\. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.**  
Optional steps:

- Tuck wing tips back under shoulders of bird (called "akimbo").
- Add one-half cup water to the bottom of the pan.
- In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown color.

**4\. For optimum safety, cook stuffing in a casserole.** If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart).

**5\. For safety and doneness, the internal temperature should be checked with a food thermometer.** The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

**6\. Let the bird stand 20 minutes before removing stuffing and carving.**

**APPROXIMATE COOKING TIMES** 
**(325 °F oven temperature)**

**UNSTUFFED** (time in hours)

- 4 to 6 lb breast …… 1 1/2 to 2 1/4
- 6 to 8 lb breast …… 2 1/4 to 3 1/4
- 8 to 12 lbs ………… 2 3/4 to 3
- 12 to 14 lbs ………… 3 to 3 3/4
- 14 to 18 lbs ………… 3 3/4 to 4 1/4
- 18 to 20 lbs ………… 4 1/4 to 4 1/2
- 20 to 24 lbs ………… 4 1/2 to 5

**STUFFED** (time in hours)

- 8 to 12 lbs …… 3 to 3 1/2
- 12 to 14 lbs …… 3 1/2 to 4
- 14 to 18 lbs …… 4 to 4 1/4
- 18 to 20 lbs …… 4 1/4 to 4 3/4
- 20 to 24 lbs …… 4 3/4 to 5 1/4

**More Ways to Cook a Turkey**  
For other cooking methods, read the publication "Turkey: Alternate Routes to the Table" at [www.fsis.usda.gov/Fact\_Sheets/Turkey\_Alt\_Routes/index.asp](http://www.fsis.usda.gov/Fact%5FSheets/Turkey%5FAlt%5FRoutes/index.asp?ref=foodconsumer.org)