This turkey had a glaze added too soon in the roasting process!
This information is from a USDA Fact Sheet
Oven temperature – 325* – I prefer to start the roasting at 400*F, roast for 30 minutes then reduce the temperature to 325*F and continue roasting until the internal temperature of the bird is 165*F. When the turkey is removed from the oven and covered with foil, it will continue to cook and the temperature will rise to 170*F or so.
Do not add glazes until the last 10-20 minutes of cooking or your bird may turn out like the one in the picture!
Unstuffed
4 to 8 pounds (breast)- 1½ to 3¼ hours
8 to 12 pounds- 2¾ to 3 hours
12 to 14 pounds- 3 to 3¾ hours
14 to 18 pounds- 3¾ to 4¼ hours
18 to 20 pounds- 4¼ to 4½ hours
20 to 24 pounds- 4½ to 5 hours
Stuffed
4 to 6 pounds (breast) - Not usually applicable
6 to 8 pounds (breast)- 2½ to 3½ hours
8 to 12 pounds- 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours
About Sylvia
I’d share if I could
Thanks for this post!! The PBS channel “Create” has had several cooking shows this morning where they’re cooking turkey. ALL of them have been separating the drumsticks from the main part of the turkey. Maybe the will have a show where they’re cooking the whole bird.
Jaleah