How long should I cook a 14 lb turkey?

Question

and at what temperature

Answer 1

Stone Roasted Turkey 12-14 LBS
DATE____/____/____


YIELD ______________
STORAGE__________________

Instruction
Ingredient
Brand/Description
Quantity
Cost

1
Turkey
Fresh or Fully Thawed
12-14 LBS

2
Salt
Coarse Kosher Salt
As necessary


INSTRUCTIONS

*
Preheat Wood Stone Oven to 530 F

1)
Rinse Turkey inside and out, under cold water and then dry.
Trim excess fat.



2)
Rub inside and out with salt. Turn wings under. Make small incision in skin flap between rear breast cavity and leg. Stuff the end of turkey leg through this incision. (This looks good and holds legs apart for quicker cooking of dark meat.) Let bird rest at room temp for 1 hour after salting. Then roast.


OVEN INSTRUCTIONS

A)
Preheat Wood Stone Oven to 530 F

B)
5RFG-IR will cook 5EA 12-14 LB birds at a time.

7RFG-IR will cook 10EA 12-14 LBS birds at a time.

C)
Sheet Pan (18x26) two birds per sheet pan

16 or 17 inch deep dish pizza pan for individual birds

D)
When birds are ready to be cooked turn oven off. (Leave off until birds are done.)

E)
Place turkey on pans in oven immediately after turning oven off.

If necessary fill oven floor.

F)
Put night doors on.

G)
Set timer for 45 minutes

H)
When timer goes off rotate pans a half turn and/or away from burner well. Even though oven is off product still cooks faster when close to the burner well.



NOTE
If using a baste, baste every 45 minutes.

I)
Set timer for 45 minutes

Continue product rotation and 45 minute timer routine until product is done cooking

(175 internal temp)

COOK TIME 12-14 Lb Turkey (Unstuffed) 2 1/2 - 3 hours

Answer 2

What I have always done is this. I rub the bird down with pepper, garlic salt, and cajun seasoning. I stuff an onion into the bird, this really makes the bird really moist while cooking. Make sure you put about 1/2 - 1 inch of water in the bottom of a roasting pan and cover. If you are using something without a top, but tinfoil over the top, but poke wholes in it for air and turn up one corner so you can check the water level. Make sure to put a thermometer in the bird down into the center to check while you are cooking. Preheat the oven to 450 degrees. Cook the bird for one hour at 450. This is the best time to do your cornbread if you are making any since it has to be cooked at this temp as well. After an hour turn the heat down to 400 and cook for 3-4 hours. You should check the water every 30 min - an hour to be sure it's not boiling out or running down. If you lose all the water, the turkey will be too dry. You should cook the turkey until the temperature in the middle is at least 180 degrees. I usually then turn the oven off and let it sit while I finish preparing my dressing, by that time it is at 190, and it is PERFECT. It is the only turkey my husband likes it is SOOO MOIST. I hope this helps at all.

P.S. the 500 degrees and then turning the oven off that is in the post above only works for a wood burning stove, the oven would not stay hot in a standard electric or gas oven. Sorry...:-)

Answer 3

A whole stuffed turkey you roast at 350 degree oven for about 3 1/2 hours, a unstuffed turkey is for about 3 hours. Cover it with foil wrap so it don't dry out and remove it during the last hour of cooking so the turkey will brown.

Answer 4

Preheat oven to 450 degrees, put turkey in and close door, immediately reduce heat to 325 degrees and cook for about 4 1/2
hours. Be sure to baste it with the little bulby thing every 1/2 hour or so. A basic rule of thumb for turkeys is 20 min per pound. You start out with the really high temp to sear in all the juices and then let it cook at the lower temp so it doesn't dry out.

Answer 5

Very Simple, Very Easy : Buy yourself the Reynold's Oven Bags. Follow the instructions on the box! It's that simple!

The turkey comes out super moist, doesn't burn, and usually cooks faster than without the bag. Give it a try!

Answer 6

Cook 20 minutes per pound in a 350'F oven

Answer 7

cook it at around 300-350 degrees fahrenheit.
you should leave it in the oven for 2 hours in order for it to be soft and juicy!

Answer 8

they sell them with those things that pop when the turkey is ready.
And before cooking you have to marinate it for 18-20 hours in the fridge.

Answer 9

stuffed at 325 3 hrs...not stuffed 350 covered 2.5 hrs last 1/2 hr uncover baste every 45 minutes with its natural juices....cover the stuffed bird also and do same as unstuffed...make sure it is thawed all the way

Answer 10

14 lbs x 20 minutes per pound @ 350ºF= 2 hours and 40minutes!

Don't forget to baste with the pan juices at lest once every 30 minutes!