What temperature and How long to cook a Turkey?

Wiggle the drumstick of course, if it's loose it's done,...WAY OVER DONE! The only safe and reliable way to determine if your turkey is done to a safe and yet moist point, is to check the internal temperature. Place an instant-read thermometer into the thickest part of the turkey thigh, without hitting or touching the bone.

It needs to read 165º to 170ºF, the juices must run clear with no sign of blood when you remove the thermometer. The breast meat will cook more quickly, so using the thigh area is the safest location to test the temperature. If the turkey is stuffed, you must check the temperature of the stuffing as well: It must be at least 160ºF.

If the turkey is done and the stuffing is not yet to temperature (160ºF), take the turkey out of the oven, remove the stuffing from the turkey putting it into a casserole, put the stuffing back into the oven on its own to finish cooking while the bird rests. No matter what any chart or recipe suggests, ALWAYS MEASURE THE TURKEY AND THE STUFFING WITH A THERMOMETER FOR A SAFE AND JUICY INTERNAL TEMPERATURE! As an average "guide" for cooking a turkey; an 8 to 12 pound turkey should cook between 3 and 4 hours at 325ºF.

But a measured temperature of 165º to 170ºF, has to be your final decider. Hope this helps! K9.

Cook at 500F to brown for 30 minutes, then cover the bird with a foil shield and turn the heat back to 350F. Cook until the internal temperature is 161F (it keeps cooking after you take it out). Let the turkey rest 15 minutes before carving.

Cooking it this way can lead to a smoky kitchen, but cooks the tastiest and moistest turkey ever.

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