No matter how you cook your organic turkey, use a food thermometer to ensure the bird and stuffing reach a safe minimum internal temperature of 165°F. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, you may choose to cook turkey to higher temperatures.
These times are approximate and should always be used in conjunction with a properly placed thermometer.
Approximate Whole-Turkey Cooking Times (Fresh or Thawed in a Preheated 325°F Oven)
- 8 to 12 pounds: 2¾ to 3 hours (unstuffed), 3 to 3½ hours (stuffed)
- 12 to 14 pounds: 3 to 3¾ hours (unstuffed), 3½ to 4 hours (stuffed)
- 14 to 18 pounds: 3¾ to 4¼ hours (unstuffed), 4 to 4¼ hours (stuffed)
- 18 to 20 pounds: 4¼ to 4½ hours (unstuffed), 4¼ to 4¾ hours (stuffed)
- 20 to 24 pounds: 4½ to 5 hours (unstuffed), 4¾ to 5¼ hours (stuffed)
Tune in tomorrow for Part 2 of this story, which covers cooking your organic turkey in the electric roaster oven and outdoor grill, among other methods.
Information courtesy of the USDA
I’ve never cooked an organic turkey before and I was wondering how they compare with an unorganic turkey as far as juicyness is concerned. Organic turkey seems to have alot less fat and that makes me think they’d be much dryer.
I was hoping someone there might offer some advice on that and if there is a difference is cooking times. Thank you.
The key to a juicy turkey is basting. All turkeys will become dry if you fail to baste them during the cooking process.
You can slather oil or butter under the skin when you place your turkey in the oven; this helps the meat retain moisture. Follow the recommended cooking times and test your turkey’s temperature to avoid overcooking.
I generally avoid gravy, but Thanksgiving is the exception. It, too, adds moisture.