Cooking Times & Temperatures
- Whole Bird
Turkey Farmers of Canada recommends cooking a whole turkey to an internal temperature of 170°F (77°C) in the breast and 180°F (82°C) in the thigh.
When roasting, any stuffing placed in the cavity of the bird should reach an internal temperature of at least 165°F (74°C).
Let the bird stand for 15 to 20 minutes before carving.
NOTE: Cooking times are for planning purposes only - always use a meat thermometer to determine doneness.
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Approximate Timetable for Roasting a Turkey at 325°F (160°C) or Barbequing at Medium Heat
Roasting Times Barbeque Times
Medium HeatWeight Stuffed Unstuffed Unstuffed 6 - 8 lbs
(3.0 - 3.5 kg)3 - 3 ¼ hours 2 ½ - 2 ¾ hours 1 - 1 ¾ hours 8 - 10 lbs
(3.5 - 4.5 kg)3 ¼ - 3 ½ hours 2 ¾ - 3 hours 1 ¼ - 2 hours 10 - 12 lbs
(4.5 - 5.5 kg)3 ½ - 3 ¾ hours 3 - 3 ¼ hours 1 ½ - 2 ¼ hours 12 - 16 lbs
(5.5 - 7.0 kg)3 ¾ - 4 hours 3 ¼ - 3 ½ hours 2 - 2 ¾ hours 16 - 20 lbs
(7.0 - 9.0 kg)4 ¼ - 4 ¾ hours 3 ¾ - 4 ½ hours 2 ½ - 3 ¼ hours 20 - 24 lbs
(9.0 - 10.9 kg)4 ¾ - 5 ½ hours 4 - 5 hours 3 ¾ - 4 ½ hours Cooking times may vary depending on: the temperature of the bird going into the oven, the accuracy of the oven's thermostat, how many times the oven door is opened during roasting, the size of the turkey in relation to the size of the oven.
- Turkey Parts
- Cook breasts and thighs until the meat thermometer registers 165°F (74°C).
- Ground Turkey (including sausages)
- Cook ground turkey to an end-point temperature of 165°F (74°C).
This illustration shows you where to place your thermometer to check the temperature of your turkey.
Turkey Calculator