How to Cook a Turkey - DOs and DON'Ts

Important Tips and Guidelines for Cooking Turkey and Leftovers

Nov 19, 2008
Janice Hally

Roast Turkey - Free Digital Photos

Tender, moist and delicious roast turkey for thanksgiving or Christmas is simple if you keep to a few simple guidelines, but remember to take care when handling leftovers

Don’t ruin the holiday season by risking food poisoning from under-cooked turkey, or spoil the festive dinner table by serving a dry over-cooked bird.

Here a few simple tips and DOs and DON’Ts for a fabulous family meal.

Top Tips for Roasting Turkey

Roast Turkey breast side down on rack in roasting pan, just turn it breast side up near the end of the roasting time.
Add ½ cup of water to the bottom of the pan to keep the atmosphere in the oven and the bird moist.
Roast at a higher starting temperature 500°F (250°C) for first 30 minutes, then reduce to 325°F (175°C).
Tuck tips of wings under the shoulders of the bird. This helps the breast meat to cook evenly.
Cover turkey with a tent of heavy-duty aluminum foil for the first 1 to 1 ½ hours. This contains and focuses the heat and keeps the turkey moist.
If cooking without foil at the beginning, place foil over the turkey when it is sufficiently brown, to prevent over-browning and drying out.
Use an oven-proof food thermometer to check the internal temperature of the turkey while it is cooking. Place the thermometer in the thickest part of the turkey’s inner thigh. When the thigh has reached 165 °F (75°C), check that the thickest part of the breast is 165 °F (75°C).
When you remove the turkey from the oven, cover it in foil and let it rest for at least half an hour before carving.
Brining is an excellent way to ensure a moist and tender turkey.

Recommended Roasting Temperatures and Times for Turkey

At an oven temperature or no less than 325°F - 350°F (175°C), the following is a reasonable guide:

Unstuffed

8 to 12 pounds = 2¾ to 3 hours
12 to 14 pounds = 3 to 3¾ hours
14 to 18 pounds = 3¾ to 4¼ hours
18 to 20 pounds = 4¼ to 4½ hours
20 to 24 pounds = 4½ to 5 hours

Stuffed

8 to 12 pounds = 3 to 3½ hours
12 to 14 pounds = 3½ to 4 hours
14 to 18 pounds = 4 to 4¼ hours
18 to 20 pounds = 4¼ to 4¾ hours
20 to 24 pounds = 4¾ to 5¼ hours

The internal temperature of the turkey and the temperature of the stuffing (if stuffed) must reach a minimum internal temperature of 165 °F (75°C). Always use a food thermometer to check.

DOs and DON”Ts for Storing and Reheating Turkey Leftovers

DON’T leave turkey, stuffing or gravy out at room temperature for more than 2 hours.
DO refrigerate all leftovers as quickly as possible after the meal.
DO divide leftovers into small portions and pack into containers for ease of use and to save space in refrigerator
DON’T keep gravy for more than 2 days
DON’T keep leftover turkey and stuffing for more than 4 days
DO freeze turkey leftovers and use within 6 months
DO bring reheated turkey to a minimum internal temperature of 165°F (75°C)

Then enjoy your leftovers in a variety of ways with no worries!