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What Size to buy

Thawing a Turkey

Brining a Turkey

Roasting times below are for stuffed turkeys.

 Weight Roasting Time
8 - 12 lbs. 11/2 - 21/2 hrs.
12 - 14 lbs. 21/2 - 3 hrs.
14 - 16 lbs. 3 - 33/4 hrs.
16 - 18 lbs. 31/2 - 4 hrs.
18 - 20 lbs. 33/4 - 41/2 hrs.
20 - 22 lbs. 41/4 - 5 hrs.
22 - 24 lbs. 41/2 - 51/4 hrs.
26 - 28 lbs. 43/4 - 51/2 hrs.


Roasting a Turkey

When preparing to roast your turkey, it is important that you take a few simple steps to preserve its tender, juicy texture and old-fashion flavor.


  • Remove the neck and giblets from the neck and chest cavities.  Rinse the bird with cold water. Pat cavities lightly with a paper towel.
  • If you plan to stuff your turkey, do so just before cooking. NEVER stuff the bird with warm stuffing, as these practices can encourage bacteria growth.
  • Place the turkey breast side up in an open pan. Add about 4 cups of water (or broth) to the bottom of the pan. (The liquid will help preserve the birds natural juiciness.) Insert a meat thermometer into one of the thighs, making sure the tip is not in contact with the bone.
  • Tent the turkey with foil, but do not tightly seal the foil around the pan. This technique will create a self-basting process where the juices hit the foil and fall back on the turkey, basting the turkey on all sides.

Preheat oven to 325 degrees

♦  Add about 4 cups of water to the bottom of the pan (The liquid will help preserve the birds natural juiciness.)
♦  For best results use a meat thermometer.  Your turkey will be done when the thermometer reaches between 170-175 degrees.
♦  Begin checking for doneness one hour before the end of the recommended roasting time.  When turkey turns golden brown, place a tent of aluminum foil loose over turkey.  Do not seal the foil around the pan.
♦  Let the turkey rest about 15 minutes before carving to allow juices to well up in the meat.  This helps preserve the meat juiciness.

  Even the most experienced cooks get nervous when it comes time to prepare a holiday turkey.