Fine Cooking Recipe

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1. 1 On August 27th, 2010, lilygateau said:

   The cooking time depends on how many pounds your turkey is and whether it is stuffed or unstuffed.
   I think it is a half hour for each two pounds of turkey. So around 5 hours for a 20 pound turkey
   There are directions on the turkey wrapper.
   If it is frozen it needs to thaw for three days in the refrigerator/not freezer.
   If it is not thawed in time you need to run under cold water until it is.
   Do NOT forget to remove the bags and the neck from each end of the turkey.
   There are many many places online to get turkey info and Butterball has a turkey hotline you can call on Thanksgiving day even.

2. 2 On August 27th, 2010, voidtillnow said:

   If you are frying the turkey, it is 3 1/2 minutes per pound and here is a site that has a chart if you are cooking it in the oven.

   http://homecooking.about.com/library/archive/blturkey7.htm

3. 3 On August 27th, 2010, Jorrath Zek said:

   Need more data - Size? Stuffed? Roast or Fried?… Or Just look here : http://www.butterball.com/en/main_canvas.jsp?includePage=roasting_perfection.jsp&t=Roasting%20to%20Perfection&s0=plan_n_prep&s1=guide

4. 4 On August 27th, 2010, Bubbles said:

   I usually get up at 5 am and get the bird stuffed and into the oven and slow cook till 12 or 1p.m.

5. 5 On August 27th, 2010, chefgrille said:

   Should take about 4-4.5 hours. So plan it so the turkey comes out when you want it. If you’re having guests, they’ll want to chat and have appetizers first for maybe an hour.

6. 6 On August 27th, 2010, Sugar PIe said:

   A quick and dirty rule of thumb is 15 minutes per pound of turkey. So a 12# turkey will take about 3 hours in the oven at 350ºF. Allowing it to rest at room temp for 30 min after roasting, and allowing about 15-20 min for carving after resting. you’ll need to pop it in the oven about 8:30 AM, no later than 9:00, to eat at 1:00 PM. This will also allow oven space and time for other side dishes.

   A meat thermometer in the deepest part of the thigh willlet you know when it is *really* done, when the therm reads about 160ºF.

7. 7 On August 27th, 2010, snagelfritz said:

   If, baking in the oven, figure about one hour for every four pounds. So, a 12 pound Turkey take around 3 hours maybe 4. I would start it @ 9 a.m. And should it be done a little early keep covered on top of stove, or in the oven if you not baking anything else.

8. 8 On August 27th, 2010, Monique M said:

   Usually the rule of thumb is 1 hour of cooking at 350 degrees for every four pounds of STUFFED bird. So if you have a 20 pound turkey, it’s about five hours. If you’re not stuffing your turkey, then this is of absolutely no use to you. If you’ve never cooked a turkey before, I recommend the following:
   Preheat the oven to 350 degrees.
   Remove the giblet bag and neckbone from the cavity and check the rump while you’re at it.
   Rinse the turkey inside and out with cold water and pat dry with a paper towel.
   Stuff your turkey (it really does save time and stove/oven space in the long run).
   Slather up the turkey with some butter, then follow up with salt and pepper for seasoning.
   Put the turkey in your pan and then cover it with foil.
   Cook turkey according to the above recommendation BUT remove your foil tent about a half hour/45 minutes before you bring the turkey out of the oven. This is when the top gets that nice brown skin to it.
   Remove turkey from oven, and remove stuffing from cavity.
   Let the turkey cool for about 20 minutes before carving as it will be too hot to handle immediately.
   Serve. Enjoy.

9. 9 On August 27th, 2010, lots_of_laugs said:

   The website below is pretty cool and informative…

   My formula for total time = Cooking time in hours + 1/2 hour preparation + 1 hour (if making stuffing) + 1 hour (out of oven resting time) + 1/2 for a first timer

   Oven Roasting times are from the below link: (Deep Frying would be faster)
   Weight
   8 to 12 pounds: 2 3/4 to 3 hours (unstuffed), 3 to 3 1/2 hours (stuffed)
   12 to 14 pounds: 3 to 3 3/4 hours (unstuffed), 3 1/2 to 4 hours (stuffed)
   14 to 18 pounds: 3 3/4 to 4 1/4 hours (unstuffed), 4 to 4 1/4 hours (stuffed)
   18 to 20 pounds: 4 1/4 to 4 1/2 hours (unstuffed), 4 1/4 to 4 3/4 hours (stuffed)
   20 to 24 pounds: 4 1/2 to 5 hours (unstuffed), 4 3/4 to 5 1/4 hours (stuffed)
   24 to 30 pounds: 5 to 5 1/4 hours (unstuffed), 5 1/4 to 6 1/4 hours (stuffed)

   For example:
   A 14 lb bird unstuffed… cooking time is about 4 hours and you want to pull the bird out of the oven at noon to be ready at 1 pm…

   1 pm - (4 cooking + 1/2 preparing +1 resting + 1/2 first timer) = 7am is when you want to start prepping the bird for the oven and preheating the oven to put in at 8 am for a 4 hour cooking time.

   I would highly recommend a thermometer… to measure the breast at 165F and thigh at 180 F… If your bird is stuffed, remember to take the temperature of the stuffing, 165F. The link below also talks about using thermometers.

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