Roast Turkey Planner
For one fully thawed, unstuffed 8–12 lb turkey, conventional oven at 325°F. Use this sheet with the olive-oil turkey guide. Times are estimates; thermometer readings determine completion.
Before cooking
□ Allow roughly 24 hours per 4–5 lb to thaw at 40°F or below; an 8–12 lb bird generally needs 2–3 days. Keep on a tray to catch leaks. Cook within 1–2 days after refrigerator thawing. □ Check both cavities and remove packets. □ Do not rinse raw poultry. □ Have a rack, shallow pan, thermometer and clean carving tools.
Roast and record
Allow about 2¾–3 hours at 325°F, then approximately 20 minutes to rest before carving. Start checking before the estimated finish. Keep roasting if any required location is below 165°F.
Focus the table and use the arrow keys to scroll sideways.
| Time | Thickest breast °F | Inner thigh °F | Inner wing °F |
|---|---|---|---|
| ________ | ________ | ________ | ________ |
| ________ | ________ | ________ | ________ |
| ________ | ________ | ________ | ________ |
Save the leftovers
□ Remove meat from the carcass and divide into shallow containers. □ Refrigerate within two hours after cooking or removal from hot holding (one hour above 90°F). □ Keep at 40°F or below; use within 3–4 days or freeze. □ Reheat to 165°F; bring gravy to a rolling boil.