| WEIGHT | UNSTUFFED | STUFFED | |
| Whole breast | 4 to 6 pounds | 1 !/2 to 2 1/4 hours | not applicable |
| 6 to 8 pounds | 2 1/4 to 3 1/4 hours | 2 1/2 to 3 1/2 hours | |
| Whole turkey | 8 to 12 pounds | 2 3/4 to 3 hours | 3 to 3 1/2 hours |
| 12 to 14 pounds | 3 to 3 3/4 hours | 3 1/2 to 4 hours | |
| 14 to 18 pounds | 3 3/4 to 4 1/4 hours | 4 to 4 1/4 hours | |
| 18 to 20 pounds | 4 1/4 to 4 1/2 hours | 4 1/4 to 4 3/4 hours | |
| 20 to 24 pounds | 4 1/2 to 5 hours | 4 3/4 ti 5 1/4 |
This chart, based on information furnished by the U.S. Department of Agriculture, applies to chilled, fresh or completely thawed turkey, roasted in a shallow, open pan in a conventional oven set at 325 degrees. For a truly accurate indicator of when turkey is done, use a meat thermometer every time.
For tenderness and doneness, the internal temperature of turkey, as registered on a meat thermometer, must reach a minimum of 180 degrees in the innermost part of the thigh. Juices should run clear. Turkey breast should reach 170 degrees.
For optimum safety and uniform doneness, cooking the stuffing outside the bird is recommended. If stuffing your turkey, the center of the stuffing must reach 165 degrees.
To avoid overcoooking the turkey, begin checking doneness with a meat thermometer 30 minutes before the minimum cooking time.
Drumsticks, thighs and wings should be cooked until fork-tender.
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