Cooking Turkey

Roasting Turkey Cook until temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness.

(Approximate Timetable for Roasting a Turkey at 325 degrees F)

Unstuffed Turkey 8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds 24 to 30 pounds Stuffed Turkey 8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds 24 to 30 pounds	2 3/4 to 3 hours 3 to 3 3/4 hours 3 3/4 to 4 1/4 hours 4 1/4 to 4 1/2 hours 4 1/2 to 5 hours 5 to 5 1/4 hours 3 to 3 1/2 hours 3 1/2 to 4 hours 4 to 4 1/4 hours 4 1/4 to 4 3/4 hours 4 3/4 to 5 1/4 hours 5 1/4 to 6 1/4hours

Grilling Turkey Indirect heat is ideal for cooking whole turkeys, which need slower cooking. With indirect heat, the lid is closed and the meat is placed in a tray or on the unlit portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound, according to the grill manufacturer's instructions.

Deep-Frying Turkey:
Equipment
You'll need a 40- or 60-quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby.

Location
Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Ingredients
Smaller turkeys, 8 to 10 pounds, and turkey parts such as breast, wings and thighs are best for frying. You'll need approximately 5 gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading (such as Shake 'n Bake) or seasoned with a rub before cooking. Approximately 1 cup of marinade is needed for an 8- to 10-pound turkey, 2/3 injected in the breast and 1/3 in the rest of the turkey.

Cooking Preparation
To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.