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Use this helpful time chart for roasting, grilling and cooking delicious Granny's turkey. Information is courtesy of our friends at the Manitoba Turkey Producers.

Turkey Cooking Times

Cooking Method

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Roasting | Barbecuing | Deep-Frying

Roasting times for whole turkeys

Simply preheat your oven to 325°F (160°C) and use these cooking times to prepare roast turkey that's moist, tender and delicious.

Weight	Stuffed	Un-stuffed	Barbecue – medium heat (un-stuffed)
6 - 8 lbs (3.0 - 3.5 kg)	3 - 3¼ hrs	2½ - 2¾ hrs	1 – 1¾ hrs
8-10 lbs (3.5-4.5 kg)	3¼ - 3½ hrs	2¾ - 3 hrs	1¼ – 2 hrs
10-12 lbs (4.5-5.5 kg)	3½ - 3¾ hrs	3 - 3¼ hrs	1½ - 2¼ hrs
12-16 lbs (5.5-7.0 kg)	3¾ - 4 hrs	3¼ - 3½ hrs	2 – 2¾ hrs
16-22 lbs (7.0-10.0 kg)	4 - 4½ hrs	3½ - 4 hrs	2½ - 3½ hrs

Turkey is fully cooked and safe to eat when the meat thermometer reads 170°F (77°C) for an un-stuffed turkey and 180°F (82°C) for a stuffed turkey. When done, remove turkey from the oven or barbecue. Cover it with foil and let stand 15 - 20 minutes before carving.

Safe tips for thawing and prepping a whole turkey

Refrigerator method:

Keeps the meat cold until completely defrosted
Place turkey on a tray on a bottom shelf in refrigerator
Allow 5 hours per pound (10 hours/kg)

Cold water method:

Put turkey in a large container and cover completely with cold water
Change water at least every hour
Allow 1 hour per pound (2 hours/kg)
Once thawed, refrigerate immediately, and cook within 48 hours

For more exciting recipes to spice up your Turkey with exotic infusions and rubs, go to:
http://www.turkeyfarmersofcanada.ca/recipes/Infusions--and--Rubs/
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Barbecuing

Use your barbecue to enjoy roast turkey that’s moist, tender, delicious and nutritious. Prepare turkey as you would if you were roasting in your oven, but do not stuff, as an uneven cooking temperature may not heat stuffing safely to the required temperature. An 8-12 lb turkey will take 2-3 hours to cook on the barbecue.

A few tips:

Remove neck and giblets from thawed or fresh turkey and rinse inside and out
Place breast side up in a roasting pan and lightly brush with oil or melted margarine
Sprinkle outside and cavity with seasonings
Add ½ cup (125 mL) water to bottom of the pan and insert a meat thermometer into the thigh, being careful not to touch the bone
Place pan on grills preheated to medium and close lid. After 20-30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning
Baste every 15 to 20 minutes. For barbecues with temperature settings, keep adjusted to 325° - 375°F (160° - 190°C)
Add more water to pan as needed
Cook until the internal temperature reaches 170°F (77°C)
Remove from barbecue and let sit for 20 minutes before carving

Rotisserie grilling
Whole turkeys under 12 lbs (5.5 kg), cook best on a spit. As previously recommended, prepare turkey as you would if you were roasting in your oven, but do not stuff as an uneven cooking temperature may not heat stuffing safely to the required temperature.

Season the cavity with herbs and lemon slices
Tie the wings securely to the body and legs to the tail
Insert the spit in front of the tail and through the bird so it is balanced and securely fastened
Insert a meat thermometer into the thigh, being careful not to touch the bone
Brush the skin with oil, or melted margarine
A foil drip pan under the turkey helps to control flare-ups. Add water to drip pan
Cook until the internal temperature reaches 170°F (77°C)
Remove from barbecue and let sit for 20 minutes before carving

Remember:

Cooking temperatures of barbecues vary depending on size, make, etc.
Cool weather and windy or damp conditions may also affect cooking times
Un-stuffed turkey is fully cooked and safe to eat when the meat thermometer inserted into the inner thigh reads 170°F (77°C)
When cooked to perfection, barbecued turkey meat may have a slightly pink tinge, but this is normal. The internal temperature of the meat, as shown on the meat thermometer, is the most reliable indication that the turkey is done

Approximate Barbecue Times for Whole Turkey

Weight	Time
8 - 10 lbs (3.5 - 4.5 kg)	1 ¼ - 2 hrs
10 - 12 lbs (4.5 - 5.5 kg)	1 ½ – 2 ¼ hrs
12 - 16 lbs (5.5 - 7 kg)	2 - 2 ¾ hrs

Barbecuing turkey parts
Always start with a clean grill rack, bottom tray and drip pan. And, since turkey meat is lower in fat, it will stick to the grills unless you grease them, or spray with non-stick spray.

Gas grills must be preheated. All preheating and cooking should be done with the lid closed. When preheating, turn the burners to high and close the lid. Preheating usually takes 10 – 15 minutes and the grill temperature should be about 500ºF (260°C). Lower the temperature to medium or 325°F - 375°F (160°C - 190°C).

Direct method: Direct grilling is similar to broiling, as food is cooked directly by the heat source. This method is best for cooking small turkey cuts that require 25 minutes or less cooking time (turkey burgers, breast tenderloins, and cutlets). Be sure to trim excess fat to prevent flare-ups.

Indirect method: Indirect grilling is similar to roasting, with circulating heat inside the closed grill cooking the food. It is achieved by turning off the burner directly beneath the food, while the burners on either side, or the opposite side of the food, are turned to the required heat setting (typically medium). If you have a grill with only one burner, place an aluminum pan under the rack, directly under the meat, to push the heat up and around. The indirect method is best for cooking large turkey pieces such as bone-in breast, bone-in thighs, drumsticks, and sausages.

Turkey Grilling Guidelines

Product	Grill method/temp	Grill time*	Internal temperature
Turkey Tenderloins or Cutlets	Direct/Medium	15-20 min	170°F (77°C)
Drumsticks and Thighs	Indirect/Medium	Approx. 1 hr	170°F (77°C)
Turkey Breast Bone-in 4-7 lbs	Indirect/Medium	Approx. 1¾ hrs	170°F (77°C)
Turkey Burger Turkey Sausages	Direct/Medium Indirect/Medium	5-6 minutes per side 18-22 min	165°F (73°C) 165°F (73°C)

*Times are approximate. Use a meat thermometer to gauge doneness.

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Deep Frying

You’ll be amazed by the flavour and juiciness of the meat, and by the speed in which your turkey cooks when you deep-fry. Turkey deep fryers are available for purchase at most barbecue and hardware stores.

Tips on preparation:

For best results, choose a whole turkey weighing less than 14 lbs, or select turkey parts such as wings, thighs, and breasts
To begin, remove thawed or fresh turkey from outside wrapper, remove giblets and neck from the cavities, and rinse with cool water
If marinating or injecting, do so and place bird into a large clean bag or large non-corrosive pot and return to refrigerator for 4-24 hours

Tips on oil:

Canola oil is recommended because of its high smoke point and low allergy concerns, however peanut oil is also a popular option for deep-frying
To measure correct oil level, place turkey in an empty deep-fry vessel
Fill the vessel with water until it reaches about 2“ above the turkey
Remove the turkey
Submerge a measuring stick into the water to measure height of water in the vessel and mark the measuring stick at the watermark
Dispose of water and thoroughly dry the vessel inside and out
Stand measuring stick upright in empty vessel and fill with oil to marked point

NB: Before cooking, ensure that the turkey is dry by patting with paper towel inside and out. Excess moisture on or in the turkey will cause the oil to splatter.

Tips on deep-frying:

Preheat oil to 375°F (190°C). This may take 45 minutes – 1 hour. Use a candy or deep-frying thermometer to ensure accuracy. If the temperature is not high enough, the turkey will absorb more oil and may taste greasy. If the temperature is too high, the turkey may burn. Continue to monitor the temperature throughout the cooking process
Using oven mitts and a turkey basket or holder, CAREFULLY lower the turkey into the oil. The turkey should be totally immersed in the oil to ensure even cooking
Estimate 3 minutes per pound – a 10 lb turkey takes approximately 30 minutes to deep-fry. To check for doneness, remove turkey from oil, and insert a meat thermometer into the thigh. Optimum temperature is 170°F (77°C)
When cooked, remove your golden brown turkey from the oil, ensuring that the oil is drained from the cavity. Place on a rack and cover with foil. Let turkey stand for at least 20 minutes to allow it to finish cooking. This is a very important procedure, do not rush or skip. Your completed turkey will be tender and juicy

10 Do’s and Don’ts of Deep-frying:

Do keep children and pets away from the deep fryer at all times.
Do always follow the instructions that came with your deep fryer.
Don’t stuff your turkey or use a pre-stuffed or pre-basted turkey.
Do thaw a frozen turkey completely before immersing in the oil. If still frozen, the oil can spill over the top and be dangerous.
Do be aware that the sides and handles of the fryer can become dangerously hot.
Don’t over-fill the pot with oil in case it spills over and catches fire.
Do deep-frying outside on a level dirt or grassy area and never on wooden decks or inside a garage.
Don’t ever use water to extinguish a grease fire – have a fire extinguisher available.
Do allow oil to cool completely before disposing or storing.
Don’t store oil in the cooking pot.