🦃 Roaster Oven Turkey Calculator
Calculate exact cooking times and temperatures for turkey in a roaster oven by weight
| Turkey Weight | Unstuffed (325°F) | Stuffed (325°F) | Min/lb (Unstuffed) |
|---|---|---|---|
| 8–10 lbs | 1.5–2 hrs | 2–2.5 hrs | 11–15 min/lb |
| 10–14 lbs | 2–2.5 hrs | 2.5–3 hrs | 12–15 min/lb |
| 14–18 lbs | 2.5–3 hrs | 3–3.75 hrs | 10.5–12.5 min/lb |
| 18–22 lbs | 3–3.5 hrs | 3.75–4.5 hrs | 10–11.5 min/lb |
| 22–24 lbs | 3.5–4 hrs | 4.5–5 hrs | 9.5–10.5 min/lb |
| Oven Temp | 14 lb Unstuffed | 18 lb Unstuffed | Notes |
|---|---|---|---|
| 300°F (149°C) | 3.5–4 hrs | 4.5–5 hrs | Juicier, lower risk of drying |
| 325°F (163°C) | 2.75–3 hrs | 3–3.5 hrs | Recommended standard |
| 350°F (177°C) | 2.5–2.75 hrs | 2.75–3 hrs | Faster but watch closely |
- 1Thaw completely — Allow 24 hours per 4–5 lbs in the refrigerator. Never cook a fully frozen turkey in a roaster oven.
- 2Preheat the roaster oven — Set to 325°F and var it preheat for 20 minutes before placing the turkey inside.
- 3Prepare the turkey — Remove giblets, pat dry, season inside and out, and place breast-side up on the roasting rack. Add 1/2 cup of water or broth to the bottom.
- 4Cook with lid on — Keep the lid on during cooking. Each time you lift it adds 15–20 minutes to your cook time. Baste every 45 minutes if desired.
- 5Check internal temperature — Insert a meat thermometer into the thickest part of the thigh (not touching bone). Turkey is done at 165°F (74°C).
- 6Rest before carving — Remove from the roaster oven and tent loosely with foil. Let rest 20–30 minutes before carving so juices redistribute.
| Turkey Weight | Fridge Thaw Time | Cold Water Thaw | Notes |
|---|---|---|---|
| 8–10 lbs | 2–2.5 days | 4–5 hours | Change water every 30 min |
| 10–14 lbs | 2.5–3.5 days | 5–7 hours | Change water every 30 min |
| 14–18 lbs | 3.5–4.5 days | 7–9 hours | Change water every 30 min |
| 18–22 lbs | 4.5–5.5 days | 9–11 hours | Change water every 30 min |
| 22–24 lbs | 5.5–6 days | 11–12 hours | Change water every 30 min |
turkey sits in a special place where it has part of Asia and part of Europe. The land works as a bridge and fence between those two continents. It is called Republic of turkey.
The biggest part of the land lies in Anatolia, that belongs to West Asia, on the other hand a small bit, called East Thrace finds itself in Southeast Europe. Seas surround the land on three banks. North lies the Black Sea, south the Mediterranean Sea, and west the Aegean Sea.
Turkey: The Country and the Bird
The city Istanbul, that is the biggest in turkey, was built on both sides of the Bosphorus. The modern Turkish republic was born in 1923, after the fall of the old empire. To the east it borders with Georgia, Armenia, Azerbaijan and Iran.
It has borders also with Iraq and Syria.
Now we pass to the bird itself. Turkeys form big and heavy species in the group Meleagris. They come from America.
In their home regions they rank among the biggest birds, and one of them is the heaviest in the order Galliformes. The wild turkeys are careful and amazing creatures. Their normal motion happens by means of walking or running, althuogh they can fly quite strongly.
Usually they sleep high in treetops. Benjamin Franklin wanted to choose the wild turkey instead of the bald eagle as symbol for United States.
The industry of turkeys grew a lot during the last thirty years. Before it was mostly from sale of one kind of meat, that one eats during festivals or events, now it offers many kinds of foods. Among them find stuffings, meatballs, treats from meat and even more.
Because of its healthy benefits, flexibility and nice taste, the turkey becomes always more part of everyday menus.
For a big evening, when one buys turkey, it is useful to count one until one and half pound for every guest. If some want extras or leftovers, then 1,25 until 1,5 pounds for folks must be the clear choice. Average turkey of four until five kilos will be enough for eight until ten people.
Choose a bit bigger bird then required to leave extra meat leftovers, that one can prepare in new dishes later.
Big groups about health and food safety do not advise washing bird meat before cooking. The action of washing raw turkey truly raises risk of raw contamination. To well cook the bird, a thermometer is a needed tool.
Before the cook, one must remove the neck and the packet with bowels from the turkey. Using a brush is not fully needed to reach good result.
During deep frying of turkey, safety is most important. Lay the fryer in an open and flat place, away from houses or anything that could light. Turkey weighing around twelve pounds works best forthe most many jars in such frying.
