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I can't find anything in the instructions on the length of time it would take to cook a turkey. Only the temp. of he meat

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  • recooney May 11, 2010

    The cooking time is 6-8 hours for a 14 pound turkey. Mine is 24 lbs and will be done in less than that

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This may be too late, but you can generally figure on about 20 minutes per pound at a grill temperature of around 300 degrees. This is where a good instant read meat thermometer is your best friend. Take the temp in the deepest part of the breast and in the deepest part of the thigh starting at about the 15 minutes per pound mark and then about every 15 minutes after that.

The reason you see so many comments on the temp of the bird rather than the cooking time is that some folks cook their birds at 200 - 225 degrees, and others at 275 - 300 degrees or even up to 325.

I cooked a 5.5 lb turkey breast yesterday and it was ready in about 90 minutes at about 300 degrees.

Good luck and good grilling!

Pat

Posted on Nov 28, 2008

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How long cooking time and temp to cook a frozen 13 lb beef roast in whirlpool oven


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How long do i cook a 13 lb. turkey and at what oven temperature


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After about 3 hours, insert an oven-safe thermometer deep into the thigh without touching the bone. Begin checking the turkey for doneness about 30 minutes before the recommended cook time. Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 165° F in middle or stuffing.

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At what temperature do you cook bone in and boneless prime rib and how long per pound


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Bone-in, bone-out it doesn't really matter, because the bone is not in the center of the meat. It's best to let the prime warm at room temp for a period of time, before cooking. An hour or so from the refrigerator (not frozen).

Some people like to place the prime into a hot (425 F) oven or grill/smoker for 10 -15 minutes, then turn down to roasting temp. This is done to sear the outside, which will give it a crispy/seared outside. This doesn't "lock in" flavor, juices or anything else, it is more of a visual and texture thing. If you do this, the cooking time will be reduced, because the oven/grill will have to come down in temp over a period of time while the meat is cooking. I don't recommend doing this with prime rib. It ends up being overcooked and tough, due to the fast then slow roasting of the meat.

What you want to keep in mind is: roast the meat low and slow. Check the internal temp, with a meat thermometer, early to avoid overcooking. Don't forget the internal temp of the meat will rise after taking it out of the oven. Let it rest for 10 - 15 minutes before slicing the meat.

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Hi Kathy.

Happy Holidays. The answer to your question is 'it depends'. On size of turkey, how you cook it (deep frying is faster than roasting, for instance, while smoking is really slow), and how you're judging it to be done. The most effective, and safest way to assist the cooking is to have a meat thermometer that can be inserted into the deep part of the ,er, white meat (the word police tagged me here) to monitor when it gets to a target temperature, usually in the 160-170F range. If possible, it's a very worthwhile investment to get a remote probe thermometer, with a cable that snakes out around the oven door and displays the meat temperature. Opening the door all the time to check temperature lets the heat out and runs the cooking all day.

I'm a big fan of the Alton Brown/Good Eats recipe
Good Eats Roast Turkey Alton Brown Food Network if you have the time ahead, the brining really makes for a moist tasty bird, and the actual cook time is usually between 2 and 3 hours, depending on the bird size. The initial high heat sear makes for great browning and crisp skin.

As a general rule, allow 20-30 minutes after baking for the turkey to rest before carving (cover in foil during this time). It'll cook a bit so as not to burn you while carving, and the juices re-absorb into the meat. (carve right away and a lot of the juice will run down onto the carving surface.

Bon Apetit!
D

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These links will help.

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Here are the settings

Turkey, fresh, 10 - 14 lb, 350° F, 15 to 17 minutes / pound

A roster is a roster... when it comes to cooking they all cook by time and temp.

Time and temps can be found in this rival manual:
http://www.rivalproducts.com/manuals/MANUALS/RO180_43_56431310.PDF

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http://allrecipes.com//HowTo/how-to-cook-a-turkey/Detail.aspx

http://www.food.com/recipe/perfect-whole-turkey-in-an-electric-roaster-oven-339453

With any search engine (google, yahoo et al) use this search phrase for more recipies:

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Thanks for choosing FixYa,
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1 Answer

Cook Times


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Also, I generally don't use water in the water pan for hams and turkeys, but that is a personal preference. If you put water in your pan, it'll probably take a few more minutes per pound.

Pat

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