Need help for the cooking time of a 14 lbs turkey?!
Thx :-)
Answers: I don't remember the rule (mn per lb), my bad lol... Anyone can help me ?
Thx :-)
Usually 20 mins per pound, please an extra 20 mins. Pierce to breast and see if the juices run clear. If so it's done.
Roasting will take about 15 minutes per pound if the turkey is not stuffed. Stuffed turkeys require an additional 1/2 to 1 hour cooking time.
Many variables can affect the roasting time of the whole bird:
A partially frozen bird requires longer cooking.
Dark roasting pans cook faster than shiny metals.
The depth and size of the pan can reduce heat circulation to all areas of the bird.
The use of a foil tent for the entire time can slow cooking.
Use of the roasting pan's lid speeds cooking.
An oven cooking bag can accelerate cooking time.
A stuffed bird takes longer to cook.
Oven may heat food unevenly.
Calibration of the oven's thermostat may be inaccurate.
The rack position can have an effect on even cooking and heat circulation.
A turkey or its pan may be too large for the oven, thus blocking heat circulation.
ROASTING INSTRUCTIONS FOR SAFETY AND DONENESS:
1. Set the oven temperature no lower than 325 °F. Preheating is not necessary.
2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of 40 °F or below.
3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.
Optional steps:
Tuck wing tips back under shoulders of bird (called "akimbo").
Add 1/2 cup water to the bottom of the pan.
In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
4. If a meat thermometer is not available, cook stuffing in a casserole. Mix ingredients just before stuffing a turkey; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe internal temperature (see chart below).
5. For safety and doneness, the internal temperature should be checked with a meat thermometer.
The temperature must reach 180 °F in the thigh of a whole turkey (center of the stuffing should reach 165 °F) before removing it from the oven. Cook a turkey breast to 170 °F.
6. Juices should be clear. In the absence of a meat thermometer, pierce an unstuffed turkey with a fork in several places; juices should be clear with no trace of pink.
7. Let the bird stand 20 minutes before removing stuffing and carving.
APPROXIMATE COOKING TIMES
UNSTUFFED
4 to 6 lb breast.....1 1/2 to 2 1/4 hrs
6 to 8 lb breast...2 1/4 to 3 1/4 hrs
8 to 12 lbs................2 3/4 to 3 hrs
12 to 14 lbs..............3 to 3 3/4 hrs
14 to 18 lbs........3 3/4 to 4 1/4 hrs
18 to 20 lbs........4 1/4 to 4 1/2 hrs
20 to 24 lbs..............4 1/2 to 5 hrs
STUFFED
8 to 12 lbs...............3 to 3 1/2 hrs
12 to 14 lbs..............3 1/2 to 4 hrs
14 to 18 lbs..............4 to 4 1/4 hrs
18 to 20 lbs........4 1/4 to 4 3/4 hrs
20 to 24 lbs........4 3/4 to 5 1/4 hrs
there's a thing on foodnetwork.com that tells you the time required to cook the turkey depending on its weight. i can't find it at the moment, i know my mom found it though.
Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
Stuffed
8 to 12 pounds 3 to 3 1/2 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
20 to 24 pounds 4 3/4 to 5 1/4 hours
i think it's 15 min per pound at 350 degrees. watched emril on the martha stewart show, he sd to cook untill the biggest part of the turkey reached 160 degrees, then take it out and let it stand for 20 before cutting so the juice stays in the turkey and dosen't run out so you have a juicy turkey
Fully thawed...20 mins. per lb., plus another 15 to 30 mins. to brown skin. Start bird tented with foil, then remove and baste last hour or so.
I made one on Sunday
I stuffed him rubbed him down with olive oil seasoned him with my famous blend of herbs, stuck him in a pre-heated oven 325 degrees on low rack. Put a foil tent over the bird and roasted the turkey for 31/2 hours. Tip. I put a little chicken broth in bottom of pan for a moist turkey. It was delishious
For Oven Cooking on a 14 lbs Turkey, you will need 4 hrs. If you stuff it, I would add an extra 30 mins just to be safe.
Deep frying, you need 3 min per pound. = 45 mins
The best way is to buy a meat thermometer. Dark meat takes longer to cook so always insert the thermometer in the thickest innermost part of the thigh. The turkey will be done when the internal temperature is 165F. Some prefer to cook it to a higher temperature. Depend on how moist/dry you like your turkey.
Try a turkey fryer. We had a nice sized turkey ready in 40 min. And the skin is to die for!
turkey needs twenty mins. per pd.,if stuffed,needs thirty minutes
per pd.take the foil off for the last twenty to thirty mins.,or so,,
for a golden brown bird.14 pd. turkey should be ready in 4 hours,remember ,all ovens vary.happy thanksgiving!!