So, now that Thanksgiving has rolled around, you're faced with a pivotal question you've never been able to find a good answer to: at what temperature is the family turkey supposed to be cooked to?
The short answer: 165 degrees. That's the temperature the FDA says is sufficient to kill any salmonella that may be lurking in your turkey.
If you've looked up this question before, I'm sure you're getting ready to comment that "no, the temperature is 180 degrees." But that's no longer the case. Last year, the FDA decided 165 was sufficient because bacteria like salmonella cannot survive 160 degree temperatures for more than 30 seconds.
Now, while knowing you need to get the turkey to 165 is well and good, it's also important to know what temperature your oven should be at and how long you should cook the turkey.
It depends mostly on how big your bird is, but your oven temperature does obviously impact cooking time as well. Most recipes say the temp should not be any lower than 325, and others say to start as high as 500 before dropping down to 350 or 375. So, to a certain extent, it's up to you--just make sure you are aware it does make a difference.
The timetables below are supplied by the USDA, so they're probably pretty accurate. Just remember to keep cooking temperatures in mind, and don't forget that frozen turkeys need twice as long as this to cook.
Un-stuffed
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours
Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours
recommend
Facebook
Twitter
bookmark 
email
print
