the holiday season is upon us and the turkey challenge is on for many first-timers. Here is what you should know to make sure you are serving your family a well cooked meal.

A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.

Many variables can affect the roasting time of a whole turkey:

• A partially frozen turkey requires longer cooking.
• A stuffed turkey takes longer     to cook.
• The oven may heat food unevenly.
• Temperature of the oven may be inaccurate.
• Dark roasting pans cook faster than shiny metals.
• The depth and size of the pan can reduce heat circulation to all areas of the turkey.
• 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.
• 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.

ROASTING INSTRUCTIONS

1. Set the oven temperature no lower than 325 °F. Preheating is not necessary.
2. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40 °F or below.

• 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 placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for brown- ing. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown color.

• For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart).

• For safety and doneness, the internal temperature should be checked with a food thermometer.

The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

• Let the bird stand 20 minutes before removing stuffing and carving.

APPROXIMATE COOKING TIMES

(325 °F oven temperature)

UNSTUFFED (time in hours)

4 to 6 lb breast……… 1 1/2 to 2 1/4

6 to 8 lb breast……… 2 1/4 to 3 1/4

8 to 12 lbs…………………. 2 3/4 to 3

12 to 14 lbs………………….3 to 3 3/4

14 to 18 lbs…………… 3 3/4 to 4 1/4

18 to 20 lbs…………… 4 1/4 to 4 1/2

20 to 24 lbs………………….4 1/2 to 5

STUFFED (time in hours)

8 to 12 lbs…………………. 3 to 3 1/2

12 to 14 lbs………………….3 1/2 to 4

14 to 18 lbs………………….4 to 4 1/4

18 to 20 lbs…………… 4 1/4 to 4 3/4

20 to 24 lbs…………… 4 3/4 to 5 1/4