Roasted Stuffed Turkey With Cooking Time Chart
Turkey is a traditional holiday meal in many homes. If you've never cooked or stuffed one before, don't worry, it is an easy meal to prepare.
Fresh vs. Frozen
First off, you'll need to decide whether you're going to buy a fresh one or a frozen one. There is no difference when it comes to cooking fresh or frozen. If you buy a frozen bird, you'll need to allow time for it to defrost in the refrigerator. The larger the bird, the longer it will take to defrost. If you are purchasing a fresh turkey, it should be cooked within two days. Some people find that cooking a fresh bird rather than frozen produces a juicier bird.
Create Space
Next, you will want to prepare the turkey's defrosting vessel . . . the fridge. Make sure that there's a comfortable, spacious area for him to sit and chillax for several days without being disturbed.
Tips for Purchasing the Right Size Turkey
When going to pick out your turkey, you'll want to figure out how large a bird you will need. This depends on how many people will be attending the turkey feasting ritual and for how many days you want to continue feasting needs be considered. In this case, size does matter.
Formula for Choosing the Right Size of Turkey
When estimating what size bird you'll need, it is safe to assume that 1.5 pounds per person will be sufficient. Not everyone will eat one and a half pounds but then again some people may eat more.
Personally, I like to cook a large turkey no matter how many people are coming for dinner. This way I have plenty of leftovers for sandwiches, soup, pot pie, and so on.
The average time to defrost a turkey in the refrigerator is approximately 24 hours per every 5 pounds.
Defrosting Time
The average time to defrost a turkey in the refrigerator is approximately 24 hours per every 5 pounds. So if you have a 20-pound bird, count on it taking 3–4 days.
How to Make a Turkey Defrost Faster
If on the day that you are cooking the turkey it is not quite all the way defrosted, you can put it into the kitchen sink in its original wrapper and run cold water over it to speed up the defrosting. Another way is to place the bird in a container of cold water. Change the water every 30 minutes until it had thawed.
Note: Never defrost meat out on the counter as there is a danger of bacterial growth.
Turkey Roasting and Cooking Time Chart
Weight of Turkey
| Turkey Unstuffed 325°F/160C
| Turkey Stuffed 325°F/160C
|
|---|---|---|
6–8 pounds (3.0–3.5kg)
| 2 1/2 to 3 3/4 hours
| 3 to 3 1/4 hours
|
8–10 pounds (3.5–4.5kg)
| 2 3/4 to 3 hours
| 3 1/4 to 3 1/2 hours
|
10–12 pounds (4.5–5.5kg)
| 3 to 3 1/4 hours
| 3 1/2 to 3 3/4 hours
|
12–16 pounds (5.5–7.0kg)
| 3 1/4 to 3 1/2 hours
| 3 3/4 to 4 hours
|
16–20 pounds (7.0–9.0kg)
| 3 1/4 to 4 1/2 hours
| 4 1/4 to 4 3/4 hours
|
20–24 pounds (9.0–10.9kg)
| 4 to 5 hours
| 4 3/4 to 5 1/2 hours
|
Cook and Prep Time for Turkey (Stuffing Not Included)
Preparing the Turkey to Be Stuffed
- Preheat the oven to 325°F/160C.
- In the bottom of a roasting pan place 3-4 ribs of celery. This will make a rack for the turkey to sit on, and will make cleaning the pan easier.
- Remove the giblets and neck from the turkey and rinse the turkey under cold water. Be sure to rinse out the cavity as well.
- Place the turkey on top of the celery in the roasting pan.
Ingredients for Turkey Stuffing
- 12 cups of cubed or torn up bread, you can use any type of bread that you have
- 1 medium cooking onion, chopped
- 3 ribs of celery, chopped
- 1 clove of garlic, chopped
- 2 large eggs, beaten
- 1 1/2 tsp of poultry seasoning or sage
- 1/4 - 1/2 tsp of fresh ground pepper
- 1 tsp of thyme
- 1 tbs of olive oil, butter or margarine
Instructions for Preparing and Stuffing a Turkey
- Cut or tear up the bread and place it into a large bowl.
- Heat the olive oil in a pan and sauté the chopped celery, onions and garlic. Cook for eight to ten minutes.
- To the bread cubes add the poultry seasoning along with the ground pepper, thyme, and mix. At this point you may add any other seasonings that you wish to.
- Add to the bowl the cooked celery, onions, and garlic. Mix and then add the beaten eggs, mixing well.
- In your hand grab a portion of the stuffing mix and push into the cavity of the bird. Keep adding until the cavity is full. Fill both cavities. Fasten the legs of the turkey together with either the hock lock that is attached or with string. Make sure to tuck the skin that is at the neck cavity under the bird so that the stuffing does not fall out.
- Rub the turkey all over with butter or margarine. Add 1-1 1/2 cups of water to the bottom of the turkey pan.
- Place tin foil around the wing tips and anywhere along the inside of the roasting pan where the bird may touch. This so that the bird does not stick to the pan. Tent the bird with foil and place into the preheated oven.
- The turkey can be basted several times during the cooking time. A half hour before the turkey is set to come out of the oven remove the foil so that the bird may brown.
- Once the internal temperature of the turkey breast is at 170°F (77°C), the turkey is ready to come out of the oven. Let the turkey sit 15 - 20 minutes. Remove all the stuffing and put it into a serving bowl. Now you can being to carve your turkey. Serve and ENJOY!
Please Rate This Recipe
Turkey Quiz
view quiz statisticsQuestions & Answers
How long do you leave turkey in wet brine?
I do not put the turkey into a brine.
Helpful 14
© 2012 Susan Zutautas
When is your favorite time to eat turkey?
I love turkey
Yes I will use it in my stuffing this year
- AUTHOR
L M. Reid, I hope that you do try the poultry seasoning as I'm sure you'll like it.
I love to cook Turkey and stuffing for Christmas Dinner. I don't put poultry seasoning into the breadcrumbs but might try that this year.
- AUTHOR
Thanks so much Moms TreasureChest
Great recipe, loved the quiz, thanks for sharing!
- AUTHOR
Thanks Dianna!
Your stuffing is exactly like mine except I mix in a cup of chicken broth. I remember cooking my first turkey and needing this information. Such a great article for this season.
Gosh, Susan....It's such a phenomenon that our sons get older as we remain in our 30's? Be happy....my ELDEST is 49 & my "baby," 36. OMG!!! I feel faint!! Good to hear from you!
- AUTHOR
Hi Paula, Love seeing you here. Wish you had a FB account so we could interact more :)
Wow the twins are 4 already, time sure does fly. My boys just turned 29. Where does the time go.
I'm doing okay, still hanging in there :)
Hope that all is well with you. Happy upcoming 4th of July to you.
Hey Susan! I saw you and decided it's been much too long! Time to say "Hello...hope you are doing well!" I'm just not around a whole lot anymore but my friends are always in my heart. (Looks like you and I will be connected forever by TURKEY, STUFFING AND GRAVY!! LOL) Sounds delicious to me!
Just spent some time with my precious "twins".....Phew! going on 4 yrs old. I can't tell you a darn thing you don't already know!! Take care my friend.....Peace, Paula
- AUTHOR
ChitrangadaSharan, Oh my that sounds delicious! I will have to make my stuffing your way next time I roast a turkey. Thank you so much!
-
-
Thanks Susan !
Besides boiled eggs I also add some fried cashew nuts, raisins in the filling. The onion flakes are golden browned in butter and the boiled eggs are cut in halves to fill in. I also add some ginger julienne . Spices of course are there.
I liked your combination of ingredients very much and it would be fun to have some variation.
Thank You and a very good day to you!
- AUTHOR
ChitrangadaSharan, I would love to know how you make your stuffed turkey so that I too could try the way that you make it.
Thanks so much and have a great day!
This looks delicious and your instructions are so well presented!
I also make this with some difference. This is my family's favourite on special occasions. I would love to try your combination of ingredients next time.
Thanks for sharing this excellent hub!
- AUTHOR
Merry Christmas pstraubie
Yes please.....turkey any time is a fav of mine....
Angels are on the way to you this evening ps
- AUTHOR
Hi Peg, Happy Thanksgiving to you too!
Perfect timing for this great instructive article. I really appreciated the turkey cooking chart and the stuffing preparation recipe. Happy Thanksgiving!
- AUTHOR
Rebecca, Hope it helps and a Very Happy Thanksgiving to you!
Thanks for sharing this again, Susan. I am cooking a turkey this Thanksgiving for the first time in awhile. I can sure use this.
I forgot you were in Canada, Susan. :) Two Thanksgivings -- sounds like a winner to me. :) It's my favorite holiday of the year. Perhaps I should begin to celebrate the Canadian Thanksgiving too. After all, my grandfather came from Toronto and a distant relative came from Quebec, so I have Canada in my blood from both sides of the family. :)
- AUTHOR
Thanks Elf! We celebrate both the Canadian Thanksgiving in October and the American one too.
Excellent advice, Susan. Can't believe it is already 'turkey time'. Hope you have a Happy Thanksgiving!
-
-
- AUTHOR
I love turkey time :) Let Thanksgiving get here quick:) Thanks Brenda! Happy upcoming Thanksgiving to you and yours.
Turkey time is coming. Great information for those looking for a bit of help cooking their turkey!
- AUTHOR
Jackie, I'm a huge fan of garlic and I put garlic in so many things. It helps to keep the vampires away too :)
Hope you enjoy the stuffing this way.
I will have to try this. I have never put garlic or egg in stuffing, will have a go at it. Thanks for sharing! ^
- AUTHOR
Glad you found it useful vespawoolf. I actually make a stuffed turkey dinner about 4 times a year I'd say. Some years more. I love turkey and I think the best part about it is the leftovers and all the wonderful dishes you can make with the leftovers.
- AUTHOR
Ruby, So happy you came back and thanks so much! I love hugs :)
This is timely information. I can remember many years that I browsed the web for turkey cooking times...after all, we usually only do it once a year, right? I like your no-nonsense introduction and useful charts. Thank you!
I came back to get a refresher course since i'll be cooking turkey soon. Thank you Susan. God's blessings as you go through chemo..Hugs..
- AUTHOR
Thanks so much!
- AUTHOR
Thanks DzyMsLizzy so glad that you found this useful. Happy upcoming Holiday season to you and your family.
Great hub. Very well written with great pics. Thanks for sharing.
- AUTHOR
Thanks Kathryn. Have a very Happy upcoming Thanksgiving Holiday weekend and see you online :)
As a vegetarian, I eat "around" the turkey on T-Day. However, the rest of the family wants their turkey, so we always have one, at whichever family home we are eating THAT year.
Thanks for the defrosting chart. I always have trouble with that, and more than once, we've had to resort to the 'emergency defrost' methods.
Voted up, interesting and useful.
I pinned this, because it is full of useful information for cooking a turkey.
I like the tip about using plastic wrap to spread butter on the turkey.
Thanks for sharing this with us, and have a great day!
Voted up, and sharing.
~ Kathryn
- AUTHOR
Your Cousins, I hope you have better results this year, and Happy Holidays.
- AUTHOR
I make a Canadian Thanksgiving in October and then another one in November for the USA one :) Then one more at Christmas. You could say that I love turkey too :)
My turkey didn't come out so good last year because I think I had the oven too hot. Maybe I will have better results this year using your recipe. Thanks for all the info. Voted Up and Useful!
Yum, yum, yum! When people ask me my favorite food sometimes I am tempted to just answer "thanksgiving dinner." this definitely looks like the classic I grew up with :) I've never cooked it myself, but I am hoping in the next couple years I will have my own home and be able to take my place in the hosting rotation.
- AUTHOR
Thanks for coming back Frank, nice to see you. Happy upcoming Thanksgiving.
had to revisit this recipe again because of the up coming holiday, I may have printed it out but i cant find it ..glad you reposted Frank
- AUTHOR
Thanks so much! Happy Thanksgiving to you as well.
this could be a Butterball commercial it is so photogenic. Gorgeous. Happy Thanksgiving!!
- AUTHOR
Thanks Rebecca! Gobble Gobble :)
Now this is what I need to cook a turkey properly. What a great Hub, and so timely!
- AUTHOR
Hi Petra, Thank you. I've always used eggs in this type of stuffing. Please let me know if you like it and Merry Christmas to you and your family.
Hi Susan. This looks delicious. I made stuffing for years and am wanting to try other versions of stuffing. I have never used an egg in stuffing before but yours looks so good I think I'll try this one for Christmas. Thanks for sharing your recipe.
Have a great holiday!
- AUTHOR
Hi Lilleyth, I tend to put garlic in everything I can. I love garlic what can say :) Everyone in my family has always put raw eggs in the stuffing. Thanks so much for stopping by and for commenting too.
Using white bread is the key to great turkey stuffing. I've never put garlic or eggs in mine, but that's what makes HubPages so great - we get to see what other people do and think! Fun!
- AUTHOR
Linda, That's one the greatest things about HubPages we get to share all this stuff with each other. Have a great night!
Wow Susan-I am a good cook but who knew all these great tips? thanks for educating me.
- AUTHOR
Linda, The eggs are to hold all the stuffing mixture together ... it binds it. The celery is a little on the greasy side but my husband enjoys eating it. I often use the celery when making a roast or a chicken as well.
Susan-what a great home-made stuffing recipe-we usually use the stuffing that comes out of the box but we do saute the onions and celery like you and we also add raisins. I have never heard of eggs in the stuffing-What does this add to the recipe-is it flavor? I also loved that idea of using celery as a turkey rack-simply genius idea and great to eat afterward. I think next time we make stuffing over here we'll make it with our own bread instead of croutons or stuffing out of a box. So appreciate this great home-made recipe :-)
- AUTHOR
2patricias, Thank you again :)
Great photos, and very clear instructions.
I have added this to my Recipe Index for HubPages - and I am sharing.
- AUTHOR
Judi, One year our oven went out and I didn't realize that it wasn't working until I went to baste the bird. We ate late that year.
- AUTHOR
Your cousins, Cornbread stuffing must taste wonderful. I'll have to try that. I hope that you enjoy the recipe and thank you.
There was one Christmas Day at our house when we had to eat sausages for lunch because Mum mistimed cooking the turkey and it was still raw. It was ever after one of those things that was NOT to be mentioned under ANY circumstances!
Man, I love stuffing. I cooked a hen the other night and used some leftover cornbread to make stuffing. I normally use store-bought stuffing mix for Thanksgiving dinner, but this year I will try your recipe. Thanks!
- AUTHOR
MissO, I think the thing I like most about cooking a big turkey meal is all the leftovers and not having to cook the next day :) Sometimes I'll use sage and other times poultry seasoning. All depends on what I have on hand.
There is just something about the wonderful aroma of onions and celery simmering. Heaven! I don't have to tell you that I LOVE food and I can literally almost taste this. Stuffing is probably what I eat the most of when we make turkey. I like to add a bit of sage to mine. Everything looks delicious Susan, great pictures too.
- AUTHOR
A.A. You always bring a smile to my face whenever you visit. Thanks so much!
I LOVE TURKEY. I'M GOING TO GET DUAL CITIZENSHIP SO I CAN CELEBRATE AMERICAN AND CANADIAN THANKSGIVINGS.
Awesome recipe and pictures. Loved it. And happy birthday!
- AUTHOR
Jo, Thank you. I've always used either sage or poultry seasoning, but if you've made stuffing before without, and it tasted good, then I'd say its a matter of whether you have it on hand or not :)
Delicious! You have made my pallet water with anticipation come turkey day! Thanks for sharing!
voted up , tweeted and shared. :) One question is should I use poultry season? I always have, yet one year I did forget and it still was pretty good. :)
- AUTHOR
btrbell, Thanks so much!
- AUTHOR
Frank, Turkey time is here again :)
d. william, Thank you. Please let me know if you liked the stuffing. Congrats on the 100 :)
Thank you! Perfect hub to get us started thinking about Thanksgiving!
- AUTHOR
GoodLady, I'll have to try stuffing with dried apricots, that sounds good.
Great article. I am making this recipe for stuffing today. I have some bread i have to use up before it spoils and was just thinking about looking on the internet for a recipe. Great timing. I rarely eat meat, but i do like a good stuffing. Thanks for the recipe.
P.S. I scored 100 on your quiz. Who's bragging? L.O.L.
- AUTHOR
Lizam, Thanks so much!
LaThing, You really should try homemade stuffing. I like it so much more than the boxed pre made stuffing.
Thank you Mhatter.
newusedcarssacram, Thanks.
this is the season damn only scored an 80 on the quiz :(
- AUTHOR
Thanks Paula, We have Thanksgiving here in October and I usually make a turkey for the Canadian Thanksgiving and sometimes I'll make another one in November for your Thanksgiving. Love Turkey! Followed your recipe for gravy and it was wonderful. Thank you!
drbj, My husband does too :)
Ruby, That celery trick does work great. I hate cleaning up the roasting pans but when you use the celery it works like a charm.
I've never put celery stalks beneath the bird, so this is a wonderful tip. Your recipe is delicious! I use thyme too (I also like some dried apricots in there). All your tips are excellent. I took your fun quiz! What a fun Hub. (Don't you just LOVE stffed turkey? mmmmm yummy?
So attractive picture you have used here. it makes me irresistible for trying this ASAP. Great hub... :)
The "beautiful" was me. I love stuffing!
Beautiful hub, and great pictures. I will try this recipe...... Have never made stuffing from scratch. This looks easy, though! Thanks for sharing.....
I love the look of your stuffing. Very nice hub and easy to follow. Voted up with thanks!
I love turkey and Thanksgiving time. Your recipe sounds great. Placing celery in the bottom of the roasting pan is a new idea to me. I will certainly do it. Thank you Susan. You are such a good cook..Cheers
Great recipe, Susan. I think I may loooooooove stuffing even more than I love turkey.
- AUTHOR
Thanks Julie.
- AUTHOR
Cardisa, I've always used eggs in turkey stuffing. It sure helps to hold it all together :)
Susan...I did not score very well on your quiz...but your recipe scores high with me....YUmmmmm......stuffing..my favorite part of Thanksgiving dinner!.. Now I wish it was thanksgiving tomorrow! Very good, Susan...and don forget that GRAVY!!! lol..... UP+++
Pinning this for reference. Thank you!
- AUTHOR
donnah, I like to add sausage to my stuffing but hubby prefers it exactly like this recipe is. My step-mother used to make great stuffing's. They were different every year.
Thank you for the votes and shares.
Hi Susan, I never used egg for the stuffing before. This recipe is new to me. Stuffing is not a tradition in Jamaica but I love it anyways...lol. Thanks for the tips and recipe.
I hosted Thanksgiving for the first time last year, and getting the stuffing right was my biggest challenge. My mom always made a mean stuffing, so I wanted mine to live up to hers. Thankfully it all turned out beautifully. This is a very useful and informative hub. Voted up, sharing, and pinning.
90