Traditional Turkey Roast (unstuffed)
| Unstuffed | |
|---|---|
| 8 to 12 pounds | 2 3/4 to 3 hours |
| 12 to 14 pounds | 3 1/2 to 4 hours |
| 14 to 18 pounds | 4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 3/4 hours |
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How long should I cook an unstuffed 18-pound turkey?
If your turkey weighs between 18 and 20 pounds, roast it at 350 degrees Fahrenheit for 4 to 414 hours.325°F for four and a half to four and a half hours.
How many people can a turkey weighing 18 pounds feed?
Guidelines for determining turkey and other side dish quantities Guidelines for determining turkey and other side dish quantities Many people who move into a new Hartz home can’t wait to host guests to show off their new residence. And what better occasion to entertain guests than Thanksgiving? With this in mind, I’d like to offer some holiday cooking tips to make hosting guests at home a little easier.
How much turkey should be prepared? Plan on 1 1/2 pounds of uncooked turkey per person, on average. In other words, a turkey weighing 18 pounds would be required to feed 12 people (12 1.5 = 18). This recipe, as well as the guidelines that follow, will yield copious amounts of leftovers. Keep in mind that the suggested quantities are averages, which account for the fact that not everyone consumes the same amount.
Nonetheless, if everyone in your group is a voracious eater, increase the amount to two pounds per person, just to be safe. If your guest list is on the larger side, you may also consider roasting two medium birds instead of one large one. If you have the oven space, you can roast two 12-pound turkeys to feed approximately the same number of people as one 20-pound turkey.
Having two turkeys is advantageous because it is easier to control the cooking of smaller turkeys, and they also cook more quickly. In addition, you will end up with more dark meat and double the amount of drumsticks and wings. If your group’s preferences lean in this direction, you can roast an additional boneless or bone-in turkey breast in addition to your whole turkey.
For a breast with bones, calculate 1 1/4 ounces per person, and for one without bones, calculate 3/4 ounces per person. (The weight of the bone is taken into account.)
- Thus, a 12-pound turkey plus a 7-pound bone-in turkey breast will feed approximately 12 individuals.
- As you may have already guessed, larger turkeys feed more people per pound because they have a higher proportion of white meat to bone.
- What About the Accompaniments?
Gravy is the engine that drives your Thanksgiving meal. Plan on a half-cup of gravy per individual. Still, you may run out!: 3/4 cup (cooked) per person (or 1 cup for leftovers). This equates to approximately 1/2 pound or 1 1/2 medium potatoes per person: 3/4 cup (cooked) per person (or one cup per person if you want leftovers).
A six-ounce box of dry stuffing indicates that it will yield six servings, but beware: this calculation assumes a serving size of half a cup: half a cup per person (four servings per can, 8 servings per 12-oz bag of fresh cranberries). (or carrots or other cooked vegetable): one-third to one-half cup per person When trimming and peeling are considered, a one-pound bag of carrots will yield three to four servings.
Since you do not need to peel green beans, their yield is slightly higher. Pie: One pie per six to eight people. You have the option of dividing each pie into six or eight slices, assuming one slice per person. If you love dessert, figure six slices per pie.
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Do you remove turkey from the refrigerator prior to cooking?
Timing & tips for the perfect turkey | Features Few things are more intimidating than staring at a massive, bare turkey on Christmas morning, especially if you’ve never cooked one before. However, it need not be all Nightmare Before Christmas! When your guests begin to arrive on the big day, you won’t have to worry about your bird being raw or undercooked.
Together with our friends at Kelly Turkeys, we’ve compiled a list of helpful tips, tricks, timings, and advice to ensure that your centerpiece is a real head-turner. First and foremost, ensure that your turkey will fit in the oven. Does it? Good. You will need a roasting pan that is large enough to accommodate the turkey with room to spare and deep enough to collect all the fat and cooking juices.
Make a note of your bird’s weight, and recheck it if you have scales at home that are large enough. Knowing the exact weight will ensure the correct cooking time, thereby preventing a dry or undercooked bird. Get the timing correct. Don’t forget to allow time for the turkey to rest after it is removed from the oven.
- Turkeys weighing between 4-6 kilograms should rest for 112 hours, while those weighing between 6-10 kilograms can rest for two hours.
- Preheat the oven to 180 °C / 350 °F / gas 4 4-5 kilograms – cook for 214 to 212 hours 5-6 kilograms – 2 1/2 to 3 hours 6-7kg – cook for 3 to 3 and a half hours 7-8 kg – cook for 3 1/2 to 4 hours 8 to 9 kilograms – cook for 4 to 4 14 hours 9 to 10 kilograms – cook for 414 to 412 hours Remove the turkey from the refrigerator thirty minutes prior to cooking.
When baked in a hot oven, the product will shrink less. Always preheat the oven for at least twenty minutes prior to cooking a turkey. Place a trivet of vegetables and onions in the bottom of the baking dish to aid in the preparation of an epic gravy from the drippings.
Cover the turkey loosely with aluminum foil, but remove it just under an hour prior to the end of the cooking time for a nicely browned turkey. Roast your bird for the calculated time, or until the juices run clear when a knife or skewer is inserted into the thigh. High-welfare supermarket turkey should be cooked to an internal temperature of 70 degrees Celsius.
If you have a dry-plucked, dry-aged, high-quality bird, you can cook it to 65 degrees Celsius because it should be safer to consume. Once cooked, carefully remove the turkey from the baking dish and place it on a board. Cover loosely with aluminum foil for at least an hour while you cook the potatoes.
