Hi clo, here are some numbers from community members to help you out:
SeaJambon goes with the formula of cooking the bird at 325° F and planning on 20 minutes per pound.
Monita advises starting the turkey at 400° F for 30 minutes, and then lowering the temperature to 325° F for the remainder of the cooking time.
ChefOno reminds us that roasting times depend on a number of factors, so timing based on minutes per pound are just guidelines. The turkey's internal temperature is what really matters: "The targets after resting are 165° F for breast and 175° F for the thigh. If you're using a calibrated instant-read thermometer, you can pull the bird at 160° F. If you're using a 'meat' thermometer, pull it at 165° F."
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SeaJambon goes with the formula of cooking the bird at 325° F and planning on 20 minutes per pound.
Monita advises starting the turkey at 400° F for 30 minutes, and then lowering the temperature to 325° F for the remainder of the cooking time.
ChefOno reminds us that roasting times depend on a number of factors, so timing based on minutes per pound are just guidelines. The turkey's internal temperature is what really matters: "The targets after resting are 165° F for breast and 175° F for the thigh. If you're using a calibrated instant-read thermometer, you can pull the bird at 160° F. If you're using a 'meat' thermometer, pull it at 165° F."