According to manufacturers of electric roasters, a roaster oven cooks at approximately the same temperature and in the same time as a conventional oven. For best results, follow the manufacturer's instructions.
Conventional oven roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey, the proportion of meat to bone, the variations in different ovens, the altitude, and if the turkey is fresh or frozen and then thawed. Adding to the confusion is that almost every source providing roasting times is different from one another.
Listed below are roasting times that can be used as a general guideline, but the only true gauge for determining proper doneness is with a meat thermometer. The breast must reach an internal temperature of 170°F and the thigh must reach 180°F.
|
Roasting Times for a Whole Turkey Cooked in a 325°F Electric Roaster | ||
| Weight | Unstuffed | Stuffed |
| 8 to 12 pounds | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 pounds | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 pounds | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 pounds | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 pounds | 4½ to 5 hours | 4¾ to 5¼ hours |
| 24 to 30 pounds | 5 to 5¼ hours | 5¼ to 6¼ hours |
| NOTE: To crisp the skin of a turkey cooked in an electric roaster oven, remove the turkey from the roaster approximately 45 minutes before the turkey is done. Baste the turkey with melted butter and place, without a lid, in a conventional oven for the remaining cooking time. To determine doneness, use a meat thermometer. The breast must reach an internal temperature of 170°F and the thigh must reach 180°F. |
Many variables can affect the roasting time of a whole turkey:
- A partially frozen turkey requires longer cooking time.
- Calibration of the electric roasting oven's thermostat may be inaccurate.
- A turkey may be too large for the electric roasting oven, thus blocking heat circulation.
