How to Test if Turkey is Cooked
Using a meat thermometer is the most accurate method to judge when turkey is done. Insert the thermometer into the thickest muscle of the breast or into the middle of the thick thigh muscle parallel to the bone and next to the body. Be sure the thermometer does not touch bone. When the turkey is cooked, the final reading should be 180 - 185ºF (82 - 85ºC) in the thigh and 170 - 175ºF (77 - 80ºC) in the breast.
If a meat thermometer is not available, pinch the thick muscle of the drumstick or the breast between cloth- or paper towel-protected fingers. The meat should feel soft and the leg will move easily when twisted. Another check is to run a long-tined fork into thick muscle; the meat should feel tender and the juice should show no pink tinge.
Roasting Timetable
Roast turkey at 425°F (220°C) for the first 30 minutes, then reduce temperature to 325°F (160°C) for remainder of the cooking time. Cooking times below are approximate and are for unstuffed thawed or fresh whole turkeys and turkey halves. Do not interrupt roasting time or partially cook at one time to complete later. Do not roast turkeys at a temperature lower than 325°F (160°C).
Whole Turkey
- 10 lb (4.5 kg): 2 3/4 - 3 hours
- 15 lb (7.0 kg): 3 - 3 1/2 hours
- 20 lb (9.0 kg): 4 - 4 1/2 hours
- 26 lb (12.0 kg): 4 1/2 - 5 hours
Remove wrapping from turkey. Remove giblets and neck from cavities; reserve for making stock or gravy, or discard. Pat turkey dry with paper towels.
Sprinkle large cavity with salt and pepper. If desired, place a celery stalk, a few lettuce leaves, quartered onions and desired seasonings in cavity for extra moisture and flavour. Skewer neck skin to back. Secure wings with metal skewers and secure legs by tucking under skin band or tying together with butcher's twine.
Place turkey on a rack in a shallow roasting pan. Rub skin with oil or butter, if desired. Cover with a loose tent of foil. Remove foil during last hour of cooking and baste with pan drippings.
Fresh Whole Turkey
- Add 3 minutes/lb (5 minutes/kg) to above times
Turkey Halves
- 4 lb (1.8 kg): 2 - 2 1/2 hours
- 8 lb (3.5 kg): 3 1/2 - 4 hours
- 12 lb (5.5 kg): 4 - 4 1/2 hours
Roast turkey breast and turkey roll or roast at 325°F (160°C) for entire cooking time.
When cooking half a turkey, season cavity as for whole turkey. Place turkey, cut side down, on a rack in a shallow roasting pan. Rub skin with oil or melted butter, if desired. Cover turkey with a loose tent of foil. Remove foil during last 30 - 40 minutes of cooking and baste turkey with pan drippings.
Turkey Breast
- 5 lb (2.3 kg) bone in: 2 1/2 - 3 hours
- 5 lb (2.3 kg) boneless: 3 - 3 1/2 hours
Place turkey breast on a rack in a shallow pan. Drizzle with oil or melted butter. Cover with a loose tent of foil. Remove foil during last 30 - 40 minutes of cooking time and baste frequently with butter or pan drippings.
Turkey Roll (Roast)
- 5 lb (2.3 kg): 2 3/4 - 3 hours
Place turkey on a rack in a shallow roasting pan. Drizzle with oil or melted butter. Cover with a loose tent of foil. Remove foil during last 30 - 40 minutes of cooking time and baste with pan drippings.