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Granny’s Says: A whole chicken is cooked when its internal temperature reaches 185F (85C) and a whole turkey when it reaches 170F (77C). The best way to accurately judge doneness is with a meat thermometer. For more information, see our cooking times charts (link) to determine the roasting time you need for a stuffed or unstuffed chicken or turkey.
Granny’s Says: According to the Canadian Food Inspection Agency, it is recommended that you cook the stuffing in a separate dish instead of stuffing poultry to ensure maximum safety. Remember, it takes longer for both the stuffing and the meat to reach a safe internal temperature, so cooking an unstuffed bird also saves time. If you do prefer a stuffed chicken or turkey, stuff it loosely just before it goes into the oven and remove the stuffing as soon as it comes out. The stuffing should reach an internal temperature of 165 F (74 C).
Granny’s Says: Your unstuffed turkey is cooked when the meat thermometer in the inner thigh reads 170F (77C) or 180F (82C) for a stuffed turkey. The legs should move easily when twisted and the juices run clear. A chicken is cooked when it reaches an internal temperature of 185F (85C) and the juices run clear. For maximum juiciness, remove the chicken or turkey from the oven, cover it with a tent of foil and let it sit covered for 15-20 minutes before carving.
Granny’s Says: There are two kinds of meat thermometers available today: oven proof (inserted at the beginning and remains throughout cooking time) and instant-read (inserted into hot food for only a few seconds during cooking time). Both are suitable for poultry. To use an oven-proof meat thermometer, insert it into the inner thigh area near the breast of the chicken or turkey without touching the bone. Instant-read thermometers should be inserted into the thickest part of the meat but not touching bone; it usually produces an accurate temperature readout in about 15 seconds.
We recommend you to thaw your turkey if you can. The cold water method could still work for you given the time constraints.
• Put turkey in a large container and cover completely with cold water
• Change water at least every hour
• Allow 1 hour per pound (2 hours/kg)
• Once thawed, refrigerate immediately, and cook within 48 hours
Once thawed, preheat your oven to 325°F (160°C). For a 16 - 22 lbs (7.0 - 10.0 kg) the suggested roasting time is 3 ½ - 4 hours (unstuffed). You should cook a whole turkey to an internal temperature of 170°F (77°C) in the breast and 180°F (82°C) in the thigh. Remember that cooking times are for planning purposes only - always use a meat thermometer to determine doneness. If you’re unable to thaw, add around 2 hours to the suggested cooking time above. Be aware that if you cook it from frozen you’ll have more juices on the pan, so your turkey will be moist and tender. Some people like that, some don’t.
Let the bird stand for 15 to 20 minutes before carving.
Cut into the thigh to the bone where it attaches to the bird. There should be no redness around the bone and the juice should be running clear.
The bag is made of food-safe paper and it isn't harmful to eat a turkey that has been roasted with the giblets left in.
I do advocate cooking a turkey by convection method. A convection/roast option is even better; there is usually a combination of convection air blown by fan and a bottom heat source. Cooking times with convection are usually reduced somewhat due to better heat distribution and products often cook more evenly. It's hard to say what the problem might have been. Please contact us for further clarification.
I recommend baking fresh boneless skinless chicken breast at 350° F for about 30-40 minutes depending on the size of the breasts and your individual oven. They should not show any signs of pinkness inside and the juice should run clear when they are done. It is best to bake them on a wire rack in a pan to ensure even cooking. Allowing them to rest loosely covered in a warm place for 10 minutes will help retain their natural juices. Best regards,
Unfortunately, there isn't much you can do safely without over cooking it. Our recommendation for a weight range of 12-16 lbs is a roasting time of 3¼ - 3½ hrs. Preheat your oven to 325°F (160°C), and you should have a turkey that's moist, tender and delicious!