How long do I cook a 13 pound turkey unstuffed and what temp do I use best answer gets 1o points.?

Answer 1

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Answer 2

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15-20 minutes per pound at 325. I always tent my bird with foil to keep the steam circulating. There is no need to baste a turkey constantly, I usually baste during the last hour every 20 minutes or so. To test for doneness, insert a meat thermometer into the thickest part of the thigh it should reach 180 degrees and the drumsticks should move easily in their sockets.

Answer 3

12-16lbs (5.5 - 7.0kg) 3 1/2 - 4 hrs unstuffed at
325 f (160 C)
Cover Turkey with foil let it stand 15-20 min before carving.
Happy Thanksgiving

Answer 4

First thaw it:
2-3 days in the fridge or 6-8 hours in the sink under cold water.
Then, prep it:
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.
Rinsing the turkey is no longer recommended because of the risk of cross-contamination from rinse water being splashed around the sink, on the counter and on prepared foods. (The recommended roasting temperature easily destroys any bacteria on the surface of the turkey.)
If stuffing the turkey, do so 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. Do not use in the oven.)
Brush with oil to prevent drying of the skin.
WASH HANDS, UTENSILS, SINK AND EVERYTHING THAT HAS BEEN IN CONTACT WITH RAW TURKEY. Sanitize the counter, sinks and any containers or trays that have been used. Use a solution of 1 teaspoon of unscented chlorine bleach in 1 quart of water, and let dry completely.

You cook a bird that weight for 3-3.75 hours. Use a meat thermometer to see if its cooked all the way through.

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 safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures
Let turkey stand for 15 to 20 minutes before carving to allow juices to set.

Have you ever tried a turkey bag? You can buy them at Acme, or any old grocery store. You put the bird in it according to the package directions. I always use one. This cuts down on cooking time and the bird comes out super moist!

Good luck.

Answer 5

3 to 3 1/2 hrs at 325.

Answer 6

I cook at 350 degrees, about 4 hrs for a stuffed one, i cook covered up to keep juices in and check the legs , you should see that the leg has mostly bare bone till it gets to the largest part of the leg.

Answer 7

3 days at 100 degrees

Answer 8

4 hours at 325 degrees

Answer 9

325 for 3hrs and 45 min, but allow for 4 hrs

Answer 10

for about 4 hours and cook it at 350 degrees

Answer 11

325 degrees for4 hours