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Roasting Guide for Cooking Turkey in Foil
Appears in
Published 1972
| Ready-to-Cook Weight | Approximate Cooking Time (Hours) | Internal Temperature |
| 10-13 lbs. | 2¼-3 | 185° |
| 14-17 lbs. | 3½-4 | 185° |
| 18-21 lbs. | 4½-5 | 185° |
| 22-24 lbs. | 5½-6 | 185° |
To Insert Thermometer: Push it into thickest part of inside thigh muscle; do not touch bone. (If you roast a stuffed turkey, you can place bulb of thermometer in the center of the stuffing. Turkey is done when temperature reaches 165°.)