Turkeys are not complicated to prepare or cook; they're bulky. If you're thawing in the refrigerator, just set the bird on a tray and time it according to the chart. For the cold-water method, you'll need a bucket bigger than the bird. Do not thaw a bird in the microwave or at room temperature. For roasting, you need cheesecloth and a meat thermometer. When the meat thermometer reaches the correct temperature, remove the bird from the oven. if the bird is done before guests arrive, don't worry. It'll be fine for 30 minutes. If you need to leave the turkey longer, remove the stuffing from the cavity and transfer it to a baking dish (reheat the stuffing later). Let the bird sit in a warm, draft-free spot until dinner; don't attempt to reheat it. Thawing times
To thaw in the refrigerator (40 degrees), allow 24 hours per 5 pounds. For the cold-water method, allow 30 minutes per pound; change the water every 30 minutes.
| 10 - 18 lbs. | 18 - 22 lbs. | 22 - 24 lbs. | 24 - 30 lbs. | |
| Refrigerator | 3 - 4 days | 4 - 5 days | 5 - 6 days | 6 - 7 days |
| Cold water | 5 - 9 hrs. | 9 - 11 hrs. | 11 - 12 hrs. | 12 - 15 hrs. |
These times are appropriate; always use a meat thermometer to check for doneness.
| 12 - 14 lbs. | 14 - 18 lbs. | 18 - 20 lbs. | 20 - 24 lbs. | 24 - 30 lbs. | |
| Unstuffed | 3 - 3 ¾ hrs. | 3¾ - 4½ hrs. | 4¼ - 4½ hrs. | 4½ - 5 hrs. | 5 - 5¼ hrs. |
| Stuffed | 3¾ - 4 hrs. | 4 - 4¼ hrs. | 4¼ - 4¾ hrs. | 4¾ - 5¼ hrs. | 5¼ - 6¼ hrs. |
1. Set the oven temperature at 450 degrees.
2. Place turkey, breast side up, on a rack in a roasting pan. Add 2 cups of water to the pan. Cover the top of the bird with a piece of cheesecloth dipped into melted butter or oil. It should cover the bird like a blanket.
3. Roast the turkey for 20 minutes. Turn the oven temperature down to 325 degrees. Baste the bird every 30 minutes. Continue roasting (see chart for time) until a meat thermometer inserted into the thickest part of the thigh resigsters 180 degrees. The center of the stuffing should reach 165 degrees. All the juices that come out of the bird should be clear (A whole turkey breast is done at 170 degrees).
4. Let the turkey sit in a warm place for 20 minutes before removing stuffing and carving.
Source: U.S. Department of Agriculture, National Turkey Federation.
