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Turkey Preparation

Turkey Cooking Tips


  • Thaw in refrigerator 3-4 days, or place packaged turkey in sink with cold water. Change water frequently and allow 1/2 hour per pound to thaw. Refrigerate after thawing.
  • For optimal safety, cook stuffing and turkey separately. If desired, add fully-cooked stuffing to cooked turkey just prior to serving.
To Roast
1) Heat oven to 325°F. Remove neck, giblets and gravy packet. These may be used to prepare gravy or stuffing. Plastic leg clamp may be left on during cooking.

2) Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking.

3) Roast until timer pops up and turkey is fully-cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
   
Approximate Roast Time
Weight:
Cooking time in 325°F oven:


8 - 10 lbs
3 to 3.5 hrs
10 - 14 lbs
3.5 to 4 hrs
14 - 20 lbs
4.25 to 4.75 hrs
20 - 22 lbs
22 - 24 lbs
4.5 to 5 hrs
4.75 to 5.25 hrs

Thanksgiving Turkey Tips


  1. You will want to buy 3/4 to 1 pound of turkey per person.  If you like more leftovers, plan 1-1/2 pounds per person.
  2. Plan ahead to thaw a frozen turkey.  It takes about 4 hours per pound to thaw a turkey in the refrigerator.
  3. It takes about 15 minutes per pound to roast a turkey at 325°F.
  4. It's recommended to cook dressing in a casserole dish during the last hour of roasting the turkey. For optimum safety and more even cooking, it is recommended you cook your stuffing outside the bird in a casserole dish. Don’t forget to use a food thermometer to check the internal temperature of the stuffing, which must reach a safe minimum internal temperature of 165 °F. Plan on 3/4 cup of stuffing per pound of turkey.
  5. There is no need to baste the turkey. Opening the oven door slows down the roasting time.
  6. The turkey is done when a meat thermometer inserted into the breast reads 170°F  and 180°F  in the thigh.  Stuffing should read 165°F.
  7. Let the turkey rest 15 to 20 minutes before carving.  The turkey juices will be reabsorbed and will not be lost during craving.
  8. Carve the turkey with a very sharp knife or an electric knife.
  9. After roasting, remove the meat from the bones and refrigerate within two hours.  Store leftovers in separate containers in the refrigerator.
  10. Relax and enjoy yourself!