MCO P10110.42B Meat, Fish and Poultry_1.pdf

L-G. MEAT, FISH AND POULTRY No. 5
TIMETABLES FOR ROASTING TURKEYS (UNSTUFFED)
Weight
Oven
Cooking Convection Oven Convection
of Turkeys Temperature Time (hours) Temperature Oven Time (hours)
8 to 12 lb. 325° F. 3 to 4 300° F. 2-1/4 to 3
12 to 16 lb. 325° F. 3-1/2 to 4-1/2 300° F. 2-3/4 to 3-1/2
16 to 20 lb. 325° F. 4 to 5 300° F. 3 to 3-3/4
20 to 24 lb. 325° F. 4-1/2 to 5-1/2 300° F. 3-1/2 to 4-1/4
For best result in slicing, allow to stand 30 minutes.
SERVINGS PER TURKEY
Ready-to-Cook Weight Number of Servings
8 to 12 lb. 10 to 20
12 to 15 lb. 20 to 32
16 to 24 lb. 33 to 50
(about 2 servings per pound)
Disclaimer:
Time is approximate (16-20 minutes per pound)
Cook to internal temperature as recommend by HACCP regulations. Place thermometer in the spot located between the
thigh and breast.
Do NOT cook stuffed birds.