Home

Cooking Times

Roasting and Barbecuing a Turkey Cooking Times

Roasting Times for Whole Turkeys

Research shows whole turkeys take less time to cook! Simply preheat your oven to 325°F (160°C) and use these cooking times to prepare roast turkey that's moist, tender and delicious!

Weight Stuffed Unstuffed Barbecue Times
Medium heat
Unstuffed
6 - 8 lbs (3.0 - 3.5 kg) 3 - 3 ¼ hrs 2 ½ - 2 ¾ hrs 1 - 1 ¾ hrs
8 - 10 lbs (3.5 - 4.5 kg) 3 ¼ - 3 ½ hrs 2 ¾ - 3 hrs 1 ½ hrs
10 - 12 lbs (4.5 - 5.5 kg) 3 ½ - 3 ¾ hrs 3 - 3 ¼ hrs 1 ¾ hrs
12 - 16 lbs (5.5 - 7.0 kg) 3 ¾ - 4 hrs 3 ¼ - 3 ½ hrs 2 hrs
16 - 22 lbs (7.0 - 10.0 kg) 4 - 4 ½ hrs 3 ½ - 4 hrs 2 ¼ - 3 ½ hrs

Your turkey is done when the meat thermometer reads 170°F (77°C) for an unstuffed turkey and 180°F (82°C) for a stuffed turkey. When the turkey is done, remove it from the oven or barbecue. Cover it with foil and let stand 15 - 20 minutes before carving.

Roasting A Whole Turkey Breast

Turkey breasts are a popular choice today and a sensible alternative to roasting a whole turkey for a nutritious everyday meal item.

Whole breasts vary in weight from 1 ½ to 3 lbs (750 g - 1.5 kg) and are sold boneless, with or without skin and whole, halved or formed into a roast with netting around it.

A turkey breast weighing 2 lbs (1 kg) will take approximately 1 hour to cook. But because of the variation in sizes and shapes, it is recommended to use a meat thermometer when roasting.

Prepare the turkey breast in a roasting pan as you would a whole turkey. Insert an oven-safe meat thermometer into the Centre of the thickest part of the meat. Cover loosely with foil and place in an oven preheated to 325° F (160°C). Cook until the meat thermometer registers 165° F - 170° F (73° C - 77° C).

When cooked to perfection, turkey meat will be moist and the juices will run clear. Your meat thermometer will give you the most accurate sign of doneness.

Roasting Turkey Thighs

For those who prefer dark meat, roasting turkey thighs is an ideal alternative to roasting a whole turkey.

Turkey thighs vary in weight from about ½ lb to 1 ¾ lbs (250 g - 850 g) and are sold either with bone and skin on or boneless and skinless. Two boneless, skinless turkey thighs with a total weight of 2 lbs (1 kg) will take approximately 1 ½ - 1 ¾ hours to cook. Since all turkey thighs vary in size and shape, it is best to use a meat thermometer when roasting.

Prepare turkey thighs in a roasting pan or baking pan as you would a whole turkey. (Brush with oil or melted margarine if thighs are skinless). Insert an oven-safe meat thermometer into the Centre of the thickest part of the thigh. Loosely tent with foil or cover with a lid. Cook at 325° F (160° C) until the meat thermometer registers 170° F (77°C).

Variation: Try cooking turkey thighs in a baking pan covered with your favorite baking sauce. Spaghetti sauce, sweet & sour sauce or barbecue sauce all work well. Use a meat thermometer, cover with a lid and bake until the temperature in the thickest part of the thigh registers 170° F (77° C).

Turkey Preparation

Thawing the Turkey
1. Refrigerator Method
  • Ideal, as it keeps the meat cold until it is completely defrosted.
  • Place turkey on tray in refrigerator.
  • Allow 5 hours per pound (10 hours per kilogram)
2. Cold Water Method
  • In large container or sink, cover turkey completely with cold water.
  • Change water at least every hour.
  • Allow 1 hour per pound (2 hours per kilogram)
IMPORTANT!!!!
Do not allow your turkey to thaw at room temperature!

Cleaning the Turkey

  • Remove all outer packaging as well as the giblets from the inside of the cavity.
  • Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot, soapy water and disinfect with a bleach solution.
  • Always wash hands thoroughly in hot soapy water before preparing foods and handling raw meat.
  • Do not let raw meat or juices touch ready-to-eat foods either in the refrigerator or during preparation.
  • Do not put cooked foods on the same plate that held raw product.
  • Wash utensils, dishes and surfaces used for cutting turkey with hot, soapy water. Then rinse using a sanitizing solution of one capful of chlorine bleach in a sink full of warm water. Thoroughly rinse surfaces, dishes and utensils with hot water.
  • Keep cutting board and utensils in good repair as they can harbor bacteria inside cracks and crevices.
Cooking the Turkey

  • If you are planning to stuff your turkey, prepare stuffing and spoon into body cavity just prior to roasting. Never stuff it the day or night before!!! Do not pack stuffing, let it sit loosely in cavity to promote even cooking.
  • A simple alternative is to prepare stuffing separately in a covered baking dish and place in the oven during the last ½ hour of roasting time.
  • Avoid using raw meat, eggs or poultry in your stuffing.
  • Allow 1/2 - 3/4 cups of stuffing per pound of turkey.

Place the turkey in a roasting pan, cover lightly with a tent of tin foil and it's ready for the oven!

Ultimately, the size of the bird will be the deciding factor on how long it remains in the oven. It is difficult to generalize and say how many minutes per pound are required to cook a turkey (as a lot of older cookbooks will advise), as the number of minutes per pound will be different depending on the size of the turkey. The best way to take the guesswork out of cooking a turkey is to use a meat thermometer. This extremely important tool should be a permanent fixture in your kitchen. The meat thermometer should be inserted into the inner thigh, just above, but not touching the bone.


Information courtesy of the Manitoba Turkey Producers.