Is there an equation or method to calculate cooking time per pound for variable oven temperatures? Example: 12 lb turkey was supposed to roast at 350F but was found cooking at 325F after an hour or so. To continue cooking, how would you compute the time remaining until it was done?

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pierino
pierino December 25, 2010

What really matters is the temperature of the meat because you just can't trust that dial on your oven, as in when it's done it's done. And it will need resting time too. Use a really good instantread thermometer to test the thigh to 160F, remove and tent with foil.

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