DO YOU COOK A TURKEY 1 HOUR PER POUND or 1/2 an hour per pound?

Answer 1

Timing's Not Everything
U.S. Department of Agriculture
Food Safety and Inspection Service
Washington, DC 20250
Consumer Education and Information - July 1996

In the summer of 1995, USDA issued new guidelines for roasting whole turkeys. These changes were based on a study conducted by the University of Georgia, which showed that the existing USDA cooking times were longer than needed to assure safety and doneness. The data supported reductions of 15 minutes to one hour, depending on the size of the bird.



"Some callers to USDA's Meat and Poultry Hotline this past November indicated that their turkeys did not reach 180° F in the recommended times," said Diane Van, acting supervisor of the hotline. "When we asked about their individual methods of roasting, some said they had used deep pans, some had covered most of the bird with foil throughout most of the cooking time, and some thought their turkeys were not completely thawed prior to roasting."

It appears that "timing's NOT everything." Recommended cooking techniques must also be followed. A meat thermometer should be used to check the internal temperature of the bird in several places for safety's sake and to prevent overcooking.

Many variables can affect the roasting time of the whole bird:

A partially frozen bird requires longer cooking.



Dark roasting pans cook faster than shiny metals.



The depth and size of the pan can reduce heat circulation to all areas of the bird.



The use of a foil tent for the entire time can slow cooking.



Use of the roasting pan's lid speeds cooking.



An oven cooking bag can accelerate cooking time.



A stuffed bird takes longer to cook.



The oven may heat food unevenly.



Calibration of the oven's thermostat may be inaccurate.



The rack position can have an affect on even cooking and heat circulation.



A turkey or its pan may be too large for the oven, thus blocking heat circulation.


The meat thermometer must be placed properly in the thigh joint.

All these factors must be considered when roasting a turkey or any meat product. They can lengthen or shorten the total cooking time. Safe cooking relies on a combination of factors and the use of a meat thermometer.

The roasting methods or techniques used in the University of Georgia study to determine the new approximate cooking times did show that turkeys were cooking faster. The new times are based on cooking turkeys according to the following recommendations.



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Roasting Instructions For Safety And Doneness:
1. Set the oven temperature no lower than 325° F. Pre-heating is not necessary.

2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 40° F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep. Optional steps:

Tuck wing tips back under shoulders of bird (called "akimbo").



Add one-half cup water to the bottom of the pan.



In the beginning, a tent of aluminum foil may be place loosely over the breast of the turkey for the first 1 to 1-1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.


As part of the study, some birds were tented with foil for the entire cooking time; this increased the cooking time required.

4. This year, the USDA has come up with a one-temperature-suits-all for poultry safety: 165° F. For safety and doneness, the internal temperature should be checked with a meat thermometer. Several types of thermometers are available on the market: regular, oven-proof; instant read and digital; pop-up timers; and microwave-safe thermometers.

Make sure the thermometer you buy or use is designed for meat and poultry. At the beginning or toward the end of the roasting time an oven-proof thermometer may be placed in the thigh joint of the turkey to check the internal temperature at intervals during the cooking time. Or an instant-read may be used periodically to check the internal temperature during cooking.


After each use, wash the stem section of the thermometer thoroughly in hot, soapy water. Check periodically to see if the "pop-up" temperature indicator device has activated indicating that the bird has reached final temperature for safety and doneness. However, it is also suggested that the temperature be checked with a conventional thermometer in several places.


The temperature must reach a minimum of 165° F. in the thigh before removing from the oven. The center of the stuffing should reach 165° F. after stand time.

5. Juices should be clear. In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with no trace of pink. NOTE: The old-fashioned way of wiggling the leg to see if it's loose will give you an indication that the turkey is ready, but unfortunately, by the time the leg is truly loose, the turkey is sadly overcooked. The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.

6. Once you remove the turkey from the oven, tent it with aluminum foil and allow it to rest for 15 to 20 minutes, so the meat can firm up and hold the juices, making it easier to carve.

The new roasting times are based on the recommendations above. These times are approximate and should always be used in conjunction with a properly placed meat thermometer.

Approximate Turkey Cooking Times:
UNSTUFFED TURKEY

8 to 12 pounds................2-3/4 to 3 hours
12 to 14 pounds...............3 to 3-3/4 hours
14 to 18 pounds...............3-3/4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-1/2 hours
20 to 24 pounds...............4-1/2 to 5 hours

STUFFED TURKEY

8 to 12 pounds................3 to 3-1/2 hours
12 to 14 pounds...............3-1/2 to 4 hours
14 to 18 pounds...............4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-3/4 hours
20 to 24 pounds...............4-3/4 to 5-1/4 hours

Answer 2

Half an Hour Per Pound

Answer 3

1/2 per pound

Answer 4

You cook the bird for 15 minutes every pound or 1 hour for every four pounds at about 325-250. Don't stuff the bird with the dressing you want to eat -- it takes so long to cook the stuffing and make it warm that it will actually dry out the bird and make your cooking time go through the roof.

Happy Thanksgiving!!!

Answer 5

it's an hour per 4 pounds. (and for defrosting, it's 5 hours in the 'fridge per pound of turkey)

Answer 6

I have a 20lb turkey as well. I have a digital meat thermometer that I have set for 160F as recommended, but I set my oven timer for 4.5 hours. Unstuffed should take 4.5 to 5 hours Stuffed should take 4.75-5.25 hours This is at the assumed oven temperature of 325F and assuming your turkey was totally thawed, not frozen in the middle. Good Luck and Happy Thanksgiving!

Answer 7

i believe its 1/2 hour per pound.go to foodnetwork.com.lots of info there

Answer 8

I heard it was 1 hour every 4 pounds lol...

Answer 9

its the same as chicken 20 mins per lb plus 20 mins.........enjoy............happy thanksgiving