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10-12 pounds: cook 2 3/4 to 3 hours. 15-16 pounds: cook 3 1/2 to 4 hours. 18-20 pounds: cook 4 to 4 1/2 hours. For a turkey that is 20-pounds or more, settle in for the afternoon. This could take ...
Butterball suggests one-and-a-half to two pounds of turkey per person, which will allow for each guest to have more than enough meat at the dinner table, plus a sufficient amount for leftovers ...
$14.88 at . The best place to stick your instant-read thermometer is in the thickest part of the turkey's thigh. Since it's one of the meatiest areas of the bird, it takes the longest to cook so ...
I'm a chef sharing how to cook the perfect turkey. Some of the best secrets include basting the meat and carving the final dish in sections. I've been a chef for over 15 years.
In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry.
The ratio for the cold-water bath method is 30 minutes per pound, which means a 24-pound turkey takes around 12 hours to thaw. ... then reduce the oven temperature to 350 F to continue cooking ...
12 to 14 Pounds (Breast) Cooking Time. Unstuffed: 3 to 3 3/4 hours Stuffed: 3 1/2 to 4 hours. 14 to 18 Pound Cooking Time. Unstuffed: 3 3/4 to 4 1/4 hours Stuffed: 4 to 4 1/4 hours. 18 to 20 Pound ...
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