Roasting times for whole turkeys
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 | Un-stuffed | Barbecue – medium heat (un-stuffed) |
| 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 ¼ – 2 hrs |
| 10 - 12 lbs (4.5 - 5.5 kg) |
3 ½ - 3 ¾ hrs | 3 - 3 ¼ hrs | 1 ½ - 2 ¼ hrs |
| 12 - 16 lbs (5.5 - 7.0 kg) |
3 ¾ - 4 hrs | 3 ¼ - 3 ½ hrs | 2 – 2 ¾ hrs |
| 16 - 22 lbs (7.0 - 10.0 kg) |
4 - 4 ½ hrs | 3 ½ - 4 hrs | 2 ½ - 3 ½ hrs |
Turkey is fully cooked and safe to eat when the meat thermometer reads 170°F (77°C) for an un-stuffed turkey and 180°F (82°C) for a stuffed turkey. When done, remove turkey from the oven or barbecue. Cover it with foil and let stand 15 - 20 minutes before carving.
Safe tips for thawing and prepping a whole turkey
Refrigerator method:
- Keeps the meat cold until completely defrosted
- Place turkey on a tray on a bottom shelf in refrigerator
- Allow 5 hours per pound (10 hours/kg)
Cold water method:
- 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
Before you start cooking:
- Always wash hands thoroughly in hot soapy water before preparing foods and handling raw meat
- Remove plastic wrap from thawed turkey
- Remove neck and giblets from body cavity
- Washing or 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
- 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 and rinse utensils, dishes and surfaces used for cutting turkey with hot soapy water
- Keep cutting boards and utensils in good repair
Roasting whole turkey breasts
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 1½ 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 always 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 -1¾ 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 1½ - 1¾ 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).