How Long Do You Cook A Stuffed 10 Lb Turkey

Cooking Techniques - The Good Method

Stuffed Roast Turkey

For compatible cooking results, the USDA recommends cooking the stuffing outside of the bird. If yous insist on stuffing the turkey, stuff loosely and follow the steps beneath.

1. Preheat oven to 325°F. Cheque the wrapper to meet how much the turkey weighs and determine guess cooking time (meet chart below). Remove the giblet pocketbook from the breast and remove the neck from the turkey cavity. No need to wash the turkey (see Wash Hands: Not the Turkey), pat pare dry out with paper towels.

two. Mix stuffing and lightly fill cavity. Permit 1/2 to three/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.

3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (run into Turkey Safety: Using a Thermometer). Add together up to one/two cup water to the bottom of the pan, if desired.

4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/iv hours to cook. (Come across timetable below).

v. Remove the foil encompass after almost ane to 1 i/2 hours of cooking to brown the pare. Castor with vegetable oil to heighten browning, if desired.

6. A whole turkey is done when the temperature in the innermost function of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must accomplish 165°F or higher, if it is not, return it to the oven and continue cooking.

7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest function of the stuffing and leave information technology for five minutes. Or apply an instant red thermometer which will register the temperature after fifteen seconds. The stuffing temperature will rising a few degrees afterward the turkey is removed from the oven. If the center of the stuffing has not reached 165°F later stand time, return the turkey to the oven and continue cooking.

8. Allow turkey to prepare 20 minutes before removing stuffing and carving to permit juices to saturate the meat evenly.

USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.

These times are judge and should ever be used in conjunction with a properly placed thermometer.

Unstuffed
8 to 12 pounds	2 3/4 to 3 hours
12 to 14 pounds	3 to 3 three/four hours
14 to 18 pounds	3 3/4 to 4 1/4 hours
eighteen to twenty pounds	4 1/iv to 4 ane/2 hours
20 to 24 pounds	4 one/2 to 5 hours
Stuffed
viii to 12 pounds	3 to 3 1/2 hours
12 to 14 pounds	3 i/2 to four hours
xiv to 18 pounds	4 to iv 1/4 hours
18 to xx pounds	four 1/four to iv 3/4 hours
20 to 24 pounds	iv 3/4 to 5 ane/four hours