How long do you cook a 25lb turkey?

Answer 1

until the breast meat gets to 165 degrees

if you stuff it, it will take longer and come out drier


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http://www.butterball.com/en/main_canvas.jsp?includePage=easy_cooking_guide.jsp&t=Easy%20Cooking%20Guide&s0=plan_n_prep&s1=guide

Answer 2

Put it covered in the oven with just enough water to cover the bottom of the pan. and cook it at 350, an hour for every 4 lbs.Yours should cook in 4 1/2 hrs.

Answer 3

1 hour per 4 pounds @ 350 as stated. You better get that Bird a Cooking it already 9 a.m. where I live.

Answer 4

15 to 20 minutes per pound at 325

Answer 5

Four to four-and-a-half hours should do it. 350 Deg. F.

Answer 6

How to Cook Turkey

THAWING A TURKEY
What is the best way to thaw a turkey? There are three ways to safely thaw a turkey, but refrigerator thawing is recommended. Defrost the turkey in its original wrapper on a tray in the refrigerator 24 hours for every 5 pounds. Never thaw a turkey at room temperature.

You may also place the wrapped turkey in the sink and cover it completely with cold water. This method requires about 30 minutes per pound. Change the water every 30 minutes to make sure it stays cold. If the wrapping is torn, place the turkey in another plastic bag, close securely, and then place in water.

For thawing, in the microwave, check the manufacturer’s instructions for the size of turkey that will fit into your oven, the minutes per pound and the power level to use for thawing. Cook immediately after thawing. See Table 1 for a more detailed outline of proper thawing times.

TABLE 1. THAWING TIMES FOR A TURKEY
Turkey Size (lbs.) Refrigerator (Days) Cold Water (Hours)
8-12 1-2 4-6
12-16 2-3 6-8
16-20 3-4 8-10
20-24 4-5 10-12

PREPARATION
After thawing, get the turkey ready for cooking by following these steps:

Remove original plastic wrapper from thawed or fresh turkey.
Remove the neck and giblets from the body and neck cavities.
Thoroughly rinse turkey and inside cavity.
Drain juices and blot turkey dry with paper towels.
Stuff the turkey (optional) just before roasting.
Return legs to tucked position, if untucked.
If using an oven-safe meat thermometer, insert into the deepest part of the thigh. (If using an instant-read thermometer, it will be inserted when it is time to check for doneness.)
Brush with oil to prevent drying of the skin.
WASH HANDS, UTENSILS, SINK AND EVERYTHING ELSE THAT HAS BEEN IN CONTACT WITH RAW TURKEY.

STUFFING A TURKEY
To stuff or not to stuff? This is an important question to ask because cooking a home-stuffed turkey can be somewhat riskier than cooking one not stuffed. If the stuffing is not cooked and handled properly, foodborne illness could occur. However, with careful preparation and the use of a meat thermometer to ensure that safe temperatures are reached, consumers can safely enjoy the traditional stuffing, inside OR outside the bird. Follow these safe stuffing tips:

Prepare Stuffing Safely: Mix the stuffing just before it goes into the turkey. Use only cooked ingredients in stuffing such as sautéed vegetables, cooked meats and seafood (oysters), and pasteurized egg products instead of raw eggs. If more convenient, the wet and dry ingredients can be prepared separately ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole.

Stuff The Bird Properly: Stuff both neck and body cavities. The turkey should be stuffed loosely, about three-quarters cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 °F internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure of the temperature. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

Cook At The Proper Temperature: The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 °F. Cooking overnight in a "slow" oven is not recommended for stuffed or unstuffed turkey, since foodborne bacteria can form under these conditions.

Use A Meat Thermometer: Checking the stuffing temperature with a thermometer is essential. That is because even if the turkey itself has reached the proper internal temperature of 180 °F in the innermost part of the thigh, the stuffing may not have reached the correct temperature of 165 °F in its center. It is important to reach this temperature in all parts of the stuffing to be sure that foodborne bacteria are destroyed.

Prestuffed Poultry: Buying retail-stuffed whole poultry is not recommended because of the highly perishable nature of a previously stuffed item. Some USDA-inspected frozen stuffed poultry MUST be cooked from the frozen state to ensure a safely cooked product.

COOKING A TURKEY
Safety and Preparation Notes for All Methods:

Never brown or partially cook turkey to refrigerate and finish cooking later. It is safe to partially cook or microwave turkey if it is immediately transferred to a hot grill or oven to finish cooking.
It is not necessary to baste a turkey. Basting throughout the roasting process is unnecessary. Pouring juices over a turkey’s surface while it roasts will not make the meat juicier. The liquid penetrates only about 1/8 to ¼ of an inch beneath the skin and most of the juice will run off into the pan. Opening the oven door periodically to baste a turkey can cool the oven and possibly lengthen the roasting time.
Roasting Method: The open pan roasting method will consistently create a juicy, tender, golden brown, picture-perfect turkey.

Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2½ inches deep.
Insert oven-safe meat thermometer into the thickest part of the thigh. Brush or rub skin with oil to prevent drying of the skin and to enhance the golden color.
Place in a preheated 325 °F oven.
When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.
Use the roasting schedule in Table 2 as a guideline; start checking for doneness a half-hour before recommended end times.
Turkey is done when the meat thermometer reaches the following temperatures:
180 to 185 °F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
170 to 175 °F in the thickest part of the breast, just above the rib bones.
160 to 165 °F in the center of the stuffing, if turkey is stuffed.
Let turkey stand for 15 to 20 minutes before carving to allow juices to set.



Deep-Fried Turkey Recipe
The Author says:
Whole fried turkey is the best illustration I know of just how delicious and greaseless fried food can be. I bet that once you've tried it fried, you'll never go back to roast turkey. While the turkey is resting, take advantage of the big pot of oil to fry something else, like French fries. You can serve the turkey as the center of a big meal, such as Thanksgiving dinner; it will only take about an hour from setup to serving. Or you can have your guests make turkey or club sandwiches, and serve them with fries.

You will need an outdoor cooker (suggested size is 140,000 Btu) and a 10-gallon pot, preferably one with a basket insert (available in hardware stores and stores where outdoor equipment is sold). The insert keeps the bird off the bottom of the pot and facilitates removing it from the oil.

Ingredients
4 to 5 gallons vegetable oil
1 whole turkey (12 to 15 pounds), at room temperature
Cayenne pepper (optional)


Instructions
Begin heating the oil in a 10-gallon pot over a very hot propane flame outdoors to 390 degrees F. Don't set the burner to its highest setting, as you may need to increase the heat after you've added the turkey. It will take about 20 minutes for the oil to heat.

Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.

When the oil reaches 375 degrees F., pat the turkey dry again, and sprinkle it with cayenne, if desired. If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet; if not, set an oven rack over a large baking sheet, place the turkey on it, and take them outside to the cooker.

Check the temperature of the oil. When the oil reaches 390 degrees F., carefully and slowly lower the basket with the turkey into the oil; or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity. Be careful! Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340 degrees F. You want to maintain the temperature at 365 degrees F. As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter). Whole turkeys take only 3 to 4 minutes per pound to fry to perfection: small ones, around 12 pounds, will take about 35 minutes; large ones, around 15 pounds, will take about 1 hour. When it is done, the turkey will float to the surface with a perfectly crispy, brown skin. If you are unsure, you can test the meat for doneness at the hip joint or insert a meat thermometer into the breast; it should register 180 degrees F.

Using the basket insert if there is one, or by again inserting a long heavy tool such as a clean fireplace poker into its cavity, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot, then lay the bird on the oven rack.

Allow it to rest for 20 minutes before carving.

Yield: 20 servings