AQUIFERFood Program
Countdown to the Holiday
Unstuffed
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 |
3 3/4 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 degrees fahrenheit , there is usually no other site in the bird lower than the safe temperature of 160 degrees fahrenheit. 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 degrees fahrenheit. The stuffing should reach 165 degrees fahrenheit, whether cooked inside the bird or in a separate dish.
When the turkey is removed from the oven, let it stand 20 minutes. Remove stuffing and carve!
Storing Leftovers
Cut the turkey into small pieces. Refrigerate the stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 degrees fahrenheit or until hot and steaming.
Need More Information?
USDA Meat and Poultry Hotline - 1 (800) 535-4555
For the hearing impaired - 1 (800) 256-7072
The hotline is staffed by food safety experts weekdays from 7 a.m. to 1 p.m. Pacific time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.
Information also is available from the Food Safety and Inspection Service Web site - www.fsis.usda.gov