Turkey Cooking Times and Temperatures Table
There are several ways in which the turkey can be roasted – either in a hot oven, a very moderate oven or a very slow oven. The one you choose depends on the size of the bird and whether you wish to be out for a prolonged period and leave the cooking for this time; whether you have an automatic oven that can be set to start cooking at a very early hour in the morning, or whether you want to put it on round about breakfast time for a mid-day meal and cook rather more quickly.
Here are the times you should allow and remember this should include the weight of stuffing. If you are covering with foil allow at least 30 minutes extra cooking time.
Bear in mind that every oven is different and be careful that the internal temperature of the turkey is piping hot, and that the juices run clear before serving.
|Weight of bird including Stuffing||Moderately Hot|
375F – 400F / 190C – 200C /
Gas Mark 5 - 6
Gas Mark 2
Gas Mark 1
|8 lb / 3.6 kg||2 hours 15 minutes||4 hours||4 hours 45 minutes|
|10 lb / 4.5 kg||2 hours 45 minutes||4 hours 45 minutes||5 hours 30 minutes|
|12 lb / 5.4 kg||3 hours 15 minutes||5 hours 15 minutes||6 hours 15 minute|
|14 lb / 6.3 kg||3 hours 45 minutes||6 hours||7 hours|
|16 lb / 7.2 kg||4 hours||6 hours 30 minutes||7 hours 45 minutes|
|18 lb / 8.1 kg||4 hours 30 minutes||7 hours||8 hours 15 minutes|
|20 lb / 9 kg||4 hours 45 minutes||7 hours 30 minutes||9 hours|
Source: updated from Cooking by Electricity by the Board’s Demonstrators Belfast