| NOTE: Using a convection oven will cut as much as 25% off traditional roasting times. | |
| |
Cooking
Temperature |
Weight
Unstuffed |
Estimated
Cooking Time |
Weight
Stuffed |
Estimated
Cooking Time |
| 300º F. |
14-18 lbs. |
2¼ to 2½ hours |
14-18 lbs. |
2½ to 3 hours |
| 300º F. |
18-22 lbs. |
2½ to 3 hours |
18-22 lbs. |
3 to 3½ hours | |
| |
| Many variables can affect the roasting time of the whole turkey: |
- A partially frozen turkey requires longer cooking time.
- Dark roasting pans cook faster than shiny metals.
- The depth and size of the pan can reduce heat circulation to all areas of the turkey.
- The use of a foil tent for the entire cooking time can slow cooking.
- Use of a roasting pan lid speeds cooking.
- An oven cooking bag can accelerate cooking time.
- A stuffed turkey takes longer to cook.
- Oven may heat food unevenly.
- Calibration of the oven's thermostat may be inaccurate.
- The rack position can have an effect on even cooking and heat circulation.
- A turkey or its pan may be too large for the oven, thus blocking heat circulation.
|
