One of the most common fears when cooking turkey is that you’ll overcook it or under-cook it. Here’s a quick guide from Rania Harris to help prevent that from happening!

Set oven temperature at 350 degrees

Weight & Roasting Time:
8 – 12 pounds, 2 – 2 ½ Hours
12 – 16 pounds, 2 ½ – 3 ¼ Hours
16 – 20 pounds,  3 ¼ – 3 ¼ Hours
20 – 24 pounds, 3 ¾ – 4 ½ Hours
Add 1/2 hour for stuffed turkeys

Roast turkey in uncovered pan at 350 degrees for time indicated on the roasting chart. When turkey is golden brown, place a tent of foil over the turkey loosely to avoid over-browning

We highly recommend the use of both oven thermometers and meat thermometers. Insert the meat thermometer into the breast not touching the bone – a reading of 174 – 176 degrees means the turkey is done

Due to possible variance in oven thermometers we strongly recommend that all ovens be checked at least once every 3 months. The average household may find an oven thermostat variance as high as 100 degrees.

Carving: after removing turkey from the oven, allow it to set for at least 30-40 minutes before carving. Not only will the meat slice much easier, but this time will permit the juices to be absorbed evenly, resulting in a tender, more tasty turkey.

Turkey tender: these timers are programmed to activate when the turkey reaches the proper internal temperature, 174 – 176 degrees. If it has not activated with 1/2 hour from scheduled roasting time, remove the turkey from the oven and check for doneness.

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