What size turkey will you choose?

Allow 1/2 pound to 3/4 pound per serving (not per person). Remember, people will probably ask for more. A 12- to 16-pound turkey is just right for a family of 8.
 

Thawing turkey

Frozen turkey can be thawed wrapped in cold water or refrigerated. Approximate thawing time for a 12-16 lb. turkey: 7 to 8 hours in cold water, 2 to 3 days in the refrigerator.
 

Preparation

1. Turkey

Wash turkey and dry thoroughly. Sprinkle cavity with salt. Fill the cavity with stuffing and close the opening with string or skewers. Stuff the crop, then fold the skin over the back and secure with a skewer. Tie the thighs to the rump. Use skewers to hold the wings in place on the breast. This is called "trussing the turkey".
 

2. Roasting

Cover turkey with melted margarine. Sprinkle with flour, salt and pepper. Place slices of salted bacon near wings and thighs. Place metal foil (shiny side of foil facing turkey) over turkey, without pressing. Use a roasting pan and never add water. Baste occasionally during cooking.
 

3. The cooking process

When you start cooking the turkey, the temperature should be fairly high. At 375F, cook the turkey for 45 minutes, then lower the oven temperature to 325F. For a 12 to 16 lb. turkey, the cooking time is 5 to 6 hours. It's very important not to forget to baste from time to time with the pan juices. Remove the foil 30 minutes before the end of cooking to allow the turkey to brown.
If you're inserting a thermometer, do so before the start of cooking and insert it into the fleshiest part of the thigh, without touching los. Let the turkey rest, covered with foil, for about 30 minutes before carving. You can prepare a sauce au jus with the bottom of the pan. The temperature on the thermometer should be 190F (90C) when the turkey is cooked.
 

4. Cooking time 

• For a 6 to 8 lb (2.75 to 3.50 kg) turkey, 3 to 4 hours;
• 8 to 12 pounds (3.50 to 5.50 kg), 4 to 5 hours;
• 12 to 16 pounds (5.50 to 7.25 kg), 5 to 6 hours;
• 16 to 20 pounds (7.25 to 9 kg), 6 to 7.30 a.m;
• 20 to 24 pounds (9 to 11 kg), 7:30 to 9 a.m.

5. Cooking check 

Poke a small skewer or long fork into the thickest part of the breast and also into the thigh near the breast. If the flesh is tender and the juices have no reddish tinge, the turkey is cooked. If using a thermometer, the temperature should be 190F (90C).

Frequently Asked Questions About Cooking Turkey

How long does it take to cook a 12-pound turkey?

For a 12-pound turkey (5.50 kg), the cooking time is 4 to 5 hours at 325°F after the first 45 minutes at 375°F. The internal temperature should reach 190°F (90°C) when measured in the thickest part of the thigh.

What size turkey should I buy for 8 people?

For 8 people, a 12 to 16-pound turkey is ideal. Plan for 1/2 to 3/4 pound per serving (not per person), keeping in mind that your guests will likely ask for seconds.

How long does it take to thaw a turkey in the refrigerator?

A 12 to 16-pound turkey requires 2 to 3 days to thaw in the refrigerator. If you use the cold water method, allow 7 to 8 hours for the same size.

What temperature should I cook a turkey at?

Start cooking at 375°F for 45 minutes, then lower the temperature to 325°F for the remaining cooking time. The turkey is ready when the internal temperature reaches 190°F (90°C).

How do I know if my turkey is cooked without a thermometer?

Insert a small skewer or long fork into the thickest part of the breast and thigh near the breast. If the meat is tender and the juices have no reddish tint, the turkey is cooked.

Should I cover the turkey while cooking?

Yes, place aluminum foil (shiny side toward the turkey) over the turkey without pressing. Remove it 30 minutes before the end of cooking to allow the skin to brown. Never add water to the roasting pan.

How long should I let the turkey rest after cooking?

Let the turkey rest covered with aluminum foil for about 30 minutes before carving. This resting time allows the juices to redistribute throughout the meat for a juicier result.