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Top 10 questionsWhat's the best way to thaw a turkey? How do you safely handle a turkey? What's the best way to roast a turkey? Where does the meat thermometer go? How can leftover turkey be stored properly? What's the proper way to stuff a turkey? What do you need to do to a turkey just before roasting it? How do you know when the turkey is done? Is it necessary to baste a turkey? Is a pre-stuffed turkey really safe?
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preparation
Frozen Whole Turkey
| kg | lbs | Thawing time (fridge) | Roasting time Stuffed | Roasting time Unstuffed |
| 2-4 | 5 - 8 | 2 days | 3 – 3 ½ hrs | 2 1/4 – 2 ¾ hrs |
| 4 - 5 | 8 - 11 | 3 days | 3 ½ - 4 hrs | 2 ¾ - 3 ¼ hrs |
| 5 - 8 | 11 -18 | 3 – 4 days | 4 – 4 ½ hrs | 3 ¾ - 4 ¼ hrs |
| 8 – 10 | 18 – 22 | 4 – 5 days | 4 ½ - 5 hrs | 3 ¾ - 4 ¼ hrs |
| 10 - 11 | 22 - 24 | 5 – 6 days | 5 ¼ - 5 ¾ hrs | 4 ¼ - 4 ¾ hrs |
| 11 - 13 | 24 - 29 | 6 – 7 days | 5 ¾ hrs 6 hrs | 4 ¾ - 5 hrs |
1.
Preheat oven to 325°F/165°C.
2.
Remove thawed or fresh turkey from bag.
3.
Remove neck from body cavity and giblets from neck cavity.
4.
Drain juices from cavity and blot with paper towels.
5.
Place lifter on rack in 3" deep roasting pan and then place turkey breast side up on lifter.
6.
Stuff neck and body cavities with stuffing if desired.
7.
Rub skin with cooking oil to prevent drying. (Do not cover)
8.
Insert oven-safe meat thermometer deep into the thickest part of the thigh next to the body, not touching the bone.
9.
Place on center rack of preheated oven.
10.
When the skin is light golden, about 2/3 done, loosely cover the breast and top of drumsticks with lightweight foil to
prevent over cooking.
11.
Cook until meat thermometer reads 180°F / 82°C in the thigh and 165°F / 74°C in the center of the stuffing.
12.
When done, let the turkey stand for 20 minutes before carving.
Clean up: Wash hands, utensils and work surfaces with hot soapy water and disinfectant.
| kg | lbs | Roasting Time |
| 4 - 5 | 9 - 11 | 4 ¾ - 6 hrs |
| 5 - 6 | 11 - 13 | 6 – 6 ¼ hrs |
| 6 - 7 | 13 - 15 | 6 ¼ - 6 ½ hrs |
| 7 - 8 | 15 - 18 | 6 ½ - 7 ¼ hrs |
| 8 - 9 | 18 - 20 | 7 ¼ hrs – 8 ¼ hrs |
1.
Preheat oven to 325°F / 165°C.
2.
Before removing bag, place turkey under warm running water for a minute. Remove plastic bag. Remove giblet and neck pack from underside of turkey.
3.
Place frozen turkey, breast side up, on a rack in a shallow roasting pan.
4.
Brush skin with vegetable oil to prevent drying.
5.
Shield neck and exposed stuffing with aluminum foil to prevent overcooking.
6.
Roast according to time listed on roasting chart.
7.
After 5 hours, loosely cover entire turkey with aluminum foil to ensure even cooking throughout.
8.
Check for doneness with a meat thermometer . The following temperatures must be reached: Thigh 180°F / 82°C - Center of stuffing 165°F / 74°C.
9.
Let stand for approximately 15 minutes before carving.
Clean up: Wash hands, utensils and work surfaces with hot soapy water and disinfectant.
Frozen Stuffed Turkey - Additional Information
We conducted various cook tests on 6 kilo Butterball Stuffed (cook from frozen) Turkeys to determine causes for
variances in cook time. The starting temperature for all turkeys was 0F and the done temperature was 165F in the
center of the stuffing and 180F deep in the thigh.
Foil cover: 3 hours Increased Cook Time Tightly covering your six kilo Stuffed Turkey in foil adds an unbelievable 3 hours to the roasting time. The foil blocks air flow around the turkey significantly increasing the roasting time
Disposable foil pan: 1 - 1¼ hours Increased Cook Time Using a disposable foil pan to roast your six kilo stuffed turkey adds one hour to the cook time. If you place the foil pan on a cookie sheet to provide stability another 15 minutes cook time is needed.
Low oven temperatures: 1¾ hours Increased Cook Time Even though the dial is set at 325°F your oven may not reach that temperature. A six kilo frozen Stuffed Turkey cooked at 300°F requires 1¾ hours more time than shown on the chart. An inexpensive oven thermometer can be used to check the accuracy of your oven.
Type of roasting pan: 1¼ hours Increased Cook Time Using a stainless roasting pan or stainless lasagna type pan increases the cook time of a six kilo turkey by 1¼ hours as this type of pan does not conduct heat in the same manner as a dark roasting pan.
Frequent checking: 1¼ hours Increased Cook Time Opening the oven door every 15 minutes to check on the turkey allows so much heat loss that an additional 1¼ hours is needed to bring the six kilo turkey up to a safe temperature.
Foil cover: 3 hours Increased Cook Time Tightly covering your six kilo Stuffed Turkey in foil adds an unbelievable 3 hours to the roasting time. The foil blocks air flow around the turkey significantly increasing the roasting time
Disposable foil pan: 1 - 1¼ hours Increased Cook Time Using a disposable foil pan to roast your six kilo stuffed turkey adds one hour to the cook time. If you place the foil pan on a cookie sheet to provide stability another 15 minutes cook time is needed.
Low oven temperatures: 1¾ hours Increased Cook Time Even though the dial is set at 325°F your oven may not reach that temperature. A six kilo frozen Stuffed Turkey cooked at 300°F requires 1¾ hours more time than shown on the chart. An inexpensive oven thermometer can be used to check the accuracy of your oven.
Type of roasting pan: 1¼ hours Increased Cook Time Using a stainless roasting pan or stainless lasagna type pan increases the cook time of a six kilo turkey by 1¼ hours as this type of pan does not conduct heat in the same manner as a dark roasting pan.
Frequent checking: 1¼ hours Increased Cook Time Opening the oven door every 15 minutes to check on the turkey allows so much heat loss that an additional 1¼ hours is needed to bring the six kilo turkey up to a safe temperature.
1.
Preheat gas barbecue to medium low.
2.
Place unstuffed turkey breast-up on rack in a shallow pan.
3.
Put 1/2 inch of water in pan (not touching turkey) and add water as needed during cooking.
4.
Brush skin with vegetable oil to prevent drying.
5.
Place pan in center of grill and close lid.
6.
Rotate pan after 1 hour to ensure even cooking.
7.
Continue to cook until meat thermometer placed in thigh reads 180°F and breast reads 170°F.
8.
Insert oven-safe meat thermometer deep into the thickest part of the thigh next to the body, not touching the.
9.
Place on center rack of preheated oven.
10.
When the skin is light golden, about 2/3 done, loosely cover the breast and top of drumsticks with lightweight
prevent over cooking.
11.
Cook until meat thermometer reads 180°F / 82°C in the thigh and 165°F / 74°C in the center of the stuffing.
12.
When done, let the turkey stand for 20 minutes before carving.
Clean up: Wash hands, utensils and work surfaces with hot soapy water and disinfectant.
