[BuddhaBoy]

300 Degrees, 20 min per pound.

[VMI70]

"How long should I Cook a 19 Pound Turkey??"

'Til its done.

Gobble, gobble

[bigfootbob]

325 degrees about 3 1/2 to 4 hours should do nicely. If you have a thermometer, thight temp should be 170 degrees

[JenB]

Does the turkey have a little plastic button in it? Most turkeys you buy at the store do. If so, you just cook it until the button pops out.

[Lurker]

400 Degrees for 1/2 an hour. Then lower the temp to 350.

Cook until the breast registers 140.

Let it rest on the counter for half an hour before carving.

L

[per loin]

It depends on how long ago the turkey's appendix was removed.

[lainie]

I'm doing my 14-pounder at 325F. It will take 3.5 hours because I'm stuffin' it.

What I do is test both the white and dark meat as it's cooking. When the breast reaches 150F, I remove it and wrap in foil, and put the bird back in until the dark meat is done. The breast continues to finish cooking in the foil without drying out.. and the dark meat needs a temperature of 175F.

[drstevej]

Happy Thanksgiving

[Lx]

Go to www.foodtv.com They have a ton of recipes. I'm doing mine at 500 degrees for 30 minutes and then cover with foil and I think 350 until it's cooked to the right temp. I hope I don't end up like Bernie Mac last night.

[cyncooper]

My turkey is out and ready to go and people are coming at 3pm

Make sure you wash it thoroughly inside and out--don't forget the bag inside!

I always go by my Better Homes Cook Book and according to it 325 for a 16-20 pound turkey is 5 1/2 - 6/12 hours, which is longer than the other advice offered. Cover loosely with foil so it doesn't touch the bird and remove foil the last 45 minutes. Baste occasionally. This is for a stuffed bird. Good luck and Happy Thanksgiving!

[Bobber58]

all meat continues to cook after removal...this is why "letting it rest" is so important...the general rule is, it'll raise 5-15 degrees after leaving the oven..I think Lurker comes the closest

[Shar1]

Always at 325 with a thermometer in the thigh and on the lowest rack in your oven! Enjoy:)

[Clara Lou]

4 hours at 325 (Add about 15 minutes if you stuffed it.)

[csvset]

A link to Butterball's website.

Weights & Cooking Time

They have a faqs page that links from there as well.

[mhking]

The turducken took us five and a half hours at 325.

But how long do you leave a tofurkey in the oven?

[lainie]

"Joy of Cooking" says:

Place the bird in a preheated 450F oven, reduce heat immediately to 325F (because your bird is large), baste frequently.

For turkeys weighing over 16 pounds, allow 13-15 minutes per pound. Add about 5 minutes to the pound if it's stuffed.

"We have found the flavor remarkably superior when the meat is sealed by high temperature at the outset."

And, definately let it rest when it comes out of the oven. The juices need time to redistribute after the hot assault is over.

[MissAmericanPie]

Wash him, inside and out, take a palm full of salt and rub the inside of his cavity, if your not stuffing him. Give him a crisco oil rub and salt his outside lightly.

Bend his wings under him, tuck his legs back into the hiney strap, and cover his legs with foil or well oiled paper towel so they won't turn too brown. cover the bird completely with a foil tent so the steam can vent.

Put him in the over at 400 for 15 mins, reduce temp to 375 and cook for 5 total hours. During the last hour, remove foil from the bird and start basting. Baste the bird all over, every fifteen mins until he's golden brown. Enjoy

[lilylangtree]

Don't the roasting directions appear on the wrapping of the turkey? According to the roasting chart that I have, 16-20 pounds stuffed roasting time is 4 1/2 to 5 hours, unstuffed roasting time 4 to 4 1/2 hours. Since cooking time can vary due to equipment, for best results use a meat thermometer by inserting it into the thickest part of the breast without touching bone. Thermometer should read 175-180 degrees Fahrenheit. Turkey should be thoroughly cooked and easily pierced with fork and the juices run clear.

[Fintan]

As a general rule, you want to cook your turkey till it looks like this...

and not this...

[sneakers]

I'm no Susie Homemaker, but my turkey always turns out great. I use a Reynold's oven cooking bag (turkey size, of course). Follow directions on the bag (don't forget to shake a tbls. of flour in it first) and then put about six 1/2 inch slits in the bag to let steam out. I always get the Honeysuckle turkeys with the red pin in the side that pops out when the turkey is done. Next year, you may want to try it. Believe me, it takes the guesswork out of it and the turkey is so moist that the leg falls off when you take it out of the bag. As for this year, all of the other suggestions I've read are good too! :-)