This timetable gives approximately total cooking times for roast turkey. Place a tent of aluminium foil loosely over bird when it starts to turn golden. TIMETABLE FOR ROASTING TURKEY

Internal Temperature 185 degrees

Ready-to-Cook Weight Approximate Cooking Time 6 to 8 pounds 3 to 3 1/2 hours 8 to 12 pounds 3 1/2 to 4 1/2 hours 12 to 16 pounds

4 1/2 to 5 1/2 hours

20 to 28 pounds 6 1/2 to 7 hours

This timetable is based on chilled or completely thawed turkey at a temperature of about 40 degree oven. For unstuffed turkeys, reduce roasting time by 5 minutes per pound.

If a thermometer is not used, test for doneness about 30 minutes before timetable indicates. Move drumstick up and down. When done, the joint should give readily between your fingers. The meat should be very soft.

When turkey is done, remove from oven and allow to stand about 20 minutes for easiest carving.


Prepare as directed for roast turkey. To wrap, place turkey breast side up in the middle of a large sheet of heavy duty aluminium foil. For larger birds, join two widths of foil.

Brush with melted butter, shortening or oil and place small pieces of foil over the edges of legs, tail and wing tips to prevent puncture. Bring long ends of foils up over the breast of turkey and overlap three inches. Close ends by folding up foil so dripping will not run out. Wrap loosely. Do not seal airtight.

Place turkey, breast up, in open shallow roasting pan in oven preheated to 450-degrees. Follow timetable below. Open foil once or twice during cooking to judge doneness. When thigh joint and breast meat begin to soften, fold back foil compltely to brown turkey and crisp skin.


Internal temperature 185 degrees

Ready-to-Cook Weight Approximate Cooking Time 7 to 9 pounds 2 1/4 to 2 1/2 hours 10 to 13 pounds 2 3/4 to 3 hours 14 to 17 pounds 3 1/2 to 4 hours 18 to 21pounds 4 1/2 to 5 1/2 hours