It’s Thanksgiving and there might not be anything more important for your dinner than your turkey. Knowing how to cook your turkey per pound is crucial to your Thanksgiving dinner success. When cooking your turkey, it’s important to utilize safety tips as well as safe food handling practices to reduce the risk of bacteria.

Make certain that your turkey is completely thawed before roasting, and use a food thermometer to ensure that the turkey has reached the proper internal temperature to prevent foodborne illness. A minimum of 165’F is required to ensure that all bacteria or foodborne illness has been thoroughly destroyed.

Cook your turkey at 325’ F; you do not need to preheat the oven. Take your thawed turkey and place it breast side up on a flat wire rack in a shallow roasting pan (approximately 2 to 2 ½ inches deep). Make sure that the wing tips are tucked back under the turkey’s shoulders, and add ½ cup of water in the pan. If you use a foil tent over the turkey, keep in mind that the cooking temperatures might be slowed.

You may place a tent of aluminum foil loosely over the breast of the turkey for the first 1 to 1 ½ hours of cooking. After that length of time, remove the foil tent to ensure that the turkey browns properly. If your turkey has reached the color you prefer, but has not yet reached an internal temperature of 165’ F, you may put the foil tent back over the turkey until it reaches the desired temperature. When checking the turkey’s internal temperature, insert the thermometer in the innermost area between the thigh and the wing. Check the temperature in the thickest part of the turkey for the most accurate reading.

Cooking times will vary based upon whether your turkey is stuffed or unstuffed. Here are guidelines to for cooking times per pound at a 325’F oven.

UNSTUFFED (time in hours)
4 to 6 lb breast..........1 1/2 to 2 1/4
6 to 8 lb breast..........2 1/4 to 3 1/4
8 to 12 lbs.......................2 3/4 to 3
12 to 14 lbs......................3 to 3 3/4
14 to 18 lbs................3 3/4 to 4 1/4
18 to 20 lbs................4 1/4 to 4 1/2
20 to 24 lbs......................4 1/2 to 5

STUFFED (time in hours)
8 to 12 lbs.......................3 to 3 1/2
12 to 14 lbs......................3 1/2 to 4
14 to 18 lbs......................4 to 4 1/4
18 to 20 lbs................4 1/4 to 4 3/4
20 to 24 lbs................4 3/4 to 5 1/4
 

Martha Stewart and Russell Crowe Prepare a Turkey