2. Preheat your oven to at least 325°.
3. Remove giblets, which are useful for stuffing, gravy or stock, and rinse the turkey
4. whole bird comes to room temperature.
5. If you stuff your turkey, fill the cavity loosely, since the stuffing will expand as it turkey, pull down the skin on the neck and secure it with skewers or trussing needles.
7. Whole turkeys should be cooked to 180°. To check for doneness, insert a food thermometer in the thickest part of the inner thigh, without touching the bone. The juices should run clear, another sign of doneness. Stuffing should reach 165°.
8. Cover loosely with foil, and let rest for 20 minutes before carving, so that the juices can be reabsorbed.
ffed Turkey
6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds 5-1/2 to 6 hours
Stuffed Turkey
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours