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225-250 degrees 23-27 minutes per pound
275-300 degrees 18-21 minutes per pound
350-375 degrees 11-13 minutes per pound
Adjust by about 3 minutes per pound if it is cold.
Check the temperature of the turkey halfway, three quarters of the way and then when you think it is done to make sure that you are on the right track. This will help you monitor the turkey and make sure it is not over cooked!
Make sure that the turkey is fully cooked to 165 degrees on the innermost part of the thigh and the thickest part of the breast before removing it.
This step is important! Let it rest for 20-30% of the total cooking time. You can loosely cover the turkey with a piece of aluminum foil while it is resting or you can just leave it open.