Turkey Time Chart

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Many years ago I found this handy chart for Turkey cooking, I keep it in my holiday cookbook, just in case I can't remember!!

What size Turkey to Purchase

Whole bird	1 pound per person (20 people= 20 pound bird, larger for leftovers)
Boneless breast of turkey	1/2 pound per person
Breast of turkey	3/4 pound per person
Pre-stuffed frozen turkey	1 1/4 pounds per person – keep frozen until ready to cook

Thawing

In refrigerator – Place frozen bird in original wrapper in the refrigerator (40 °F). Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey refrigerated for only 1-2 days.

Size of Turkey	Thawing Time in the Refrigerator
8 to12 pounds	1 to 2 days
12 to16 pounds	2 to 3 days
16 to 20 pounds	3 to 4 days
20 to 24 pounds	4 to 5 days

In cold water – If you forget to thaw the turkey or don’t have room in the refrigerator for thawing, don’t panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. The following times are suggested for thawing turkey in water and don't forget the salt.

Size of Turkey	Hours to Defrost
8 to 12 pounds	4 to 6 hours
12 to 16 pounds	6 to 8 hours
16 to 20 pounds	8 to 10 hours
20 to 24 pounds	10 to 12 hours

Cooking Time

Most turkeys come with a pop up timer, but many times the cooking time is not printed on the package. The following chart will take a little of the guess work out of cooking time. The time is for thawed or fresh turkey in a 325º F oven.

Un-stuffed

Size of Turkey	Hours to Prepare
8 to 12 pounds	2 3/4 to 3 hours
12 to 14 pounds	3 to 3 3/4 hours
14 to 18 pounds	3 3/4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 1/2 hours
20 to 24 pounds	4 1/2 to 5 hours

Stuffed

Size of Turkey	Hours to Prepare
8 to 12 pounds	3 to 3 1/2 hours
12 to 14 pounds	3 1/2 to 4 hours
14 to 18 pounds	4 to 4 1/4 hours
18 to 20 pounds	4 1/4 to 4 3/4 hours
20 to 24 pounds	4 3/4 to 5 1/4 hours

Use a meat thermometer to check the internal temperature of the turkey. When the temperature of the poultry (as measured in the thigh) has reached 180 °F, there is usually no other site in the bird lower than the safe temperature of 160 °F. Check the temperature in several locations, being sure to include the wing joint. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 160 °F. The stuffing should reach 165 °F, whether cooked inside the bird or in a separate dish.

When turkey is removed from the oven, let it stand 20 minutes. Remove stuffing and carve turkey.

More Holiday Recipes

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