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Roasting Guide for Turkey
Appears in
Published 1972
| Ready-to-Cook Weight | Approximate Cooking Time (Hours) | Internal Temperature |
| 6-8 lbs. | 3-3½ | 185° |
| 8-12 lbs. | 3½-4½ | 185° |
| 12-16 lbs. | 4½-5½ | 185° |
| 16-20 lbs. | 5½-6½ | 185° |
| 20-24 lbs. | 6½-7 | 185° |
- If you do not use a thermometer, test for doneness at least 30 minutes before approximate timetable indicates turkey will be done. If you do not stuff turkey, it cooks a little more quickly. Allow cooked turkey to stand at room temperature about 20 minutes. This makes carving easier.
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