How to cook turkey in a conventional oven
|Whole Turkey: Roasting Times (at 325ºF)|
|6 to 8 pounds||2 1/4 to 2 3/4 hours|
|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 hours to 4 1/4 hours|
|18 to 20 pounds||4 1/4 to 4 1/2 hours|
|20 to 24 pounds||4 1/2 hours to 5 hours|
|24 to 28 pounds||5 to 5 1/2 hours|
- Place turkey breast-side up on rack in shallow roasting pan. Brush breast with vegetable oil or melted butter.
- When breast is golden, cover with a loose tent of aluminum foil to prevent over-browning.
- The turkey is done when the internal temperature is 165°F in both the thickest part of the breast (without touching the bone) and in the thighs.
- For easier slicing, let stand for 10 minutes.
Conventional Oven Cooking FAQs
Covering your turkey with foil or a lid is a preference. You can cook your turkey with or without covering the top. If you decide to cover your turkey, we recommend you remove the covering during the last hour of cook time for browning.
Yes! Oven bags are a great way to cook your turkey. Follow manufacturer’s guidelines on the oven bag package.
You can cook two turkeys or turkey breasts at one time. We recommend using two that are similar in weight and cooking them in separate shallow pans to ensure adequate heat circulation. The cooking time and the temperature are the same as cooking one turkey or turkey breast.
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