| Note: When
comparing whole body turkey and breast of the same weight, notice the
breast requires more cooking time. This is because a large breast comes
from a large turkey (e.g., a 20-lb. breast from a 40-lb. turkey). So,
the breast has a very high meat to bone ratio and, therefore, requires
longer cooking.
| Whole Body Turkey
and Turkey Breast |
| Cooking Equipment |
Cooking
Method |
Cooking Equipment
Temperature |
Total Cooking
Time |
|
Conventional Oven
Unstuffed Whole Body Turkey
|
Roast |
325ºF |
14 to 18 lbs.
3 3/4 to 4 1/4 hrs.
18 to 22 lbs.
4 1/4 to 4 3/4 hrs.
22 to 26 lbs
4 3/4 to 5 1/4 hrs. |
Convection Oven
Unstuffed Whole Body Turkey
|
Roast |
300ºF |
14 to 18 lbs.
2 1/4 to 2 1/2 hrs.
18 to 22 lbs.
2 1/2 to 3 1/4 hrs. |
Conventional Oven
Unstuffed Breast
|
Roast |
325ºF |
8 to 12 lbs.
2 1/2 to 3 1/2 hrs.
12 to 16 lbs.
3 1/2 to 4 1/2 hrs.
16 to 20 lbs.
4 1/2 to 5 1/2 hrs.
20 to 24 lbs.
5 1/2 to 6 1/2 hrs. |
Convection Oven
Unstuffed Breast
|
Roast |
300ºF |
12 to 16 lbs.
2 1/4 to 3 hrs.
16 to 20 lbs.
3 to 3 3/4 hrs. |
Special tips for whole body
turkey:
- Cook same-size birds at the same time.
- Cook breast up, back down.
- The number of turkeys you cook at once depends on the size
of your oven.
- Section turkey for faster cooking, if desired. Remove thighs
and drumsticks and cook them separately from the breasts.
- Cook to an internal temperature of 180ºF in the thigh,
170ºF in the breast.
Special tips for turkey breast:
- Cook same-size breasts at the same time.
- Cook meaty side up.
- Do not overcook or delicate breast meat will dry out.
- Cook to an internal temperature of 170ºF.
|
| Roasts |
| Cooking Equipment |
Cooking
Method |
Cooking Equipment
Temperature |
Amount of Product
per Load |
Total Cooking Time |
|
Conventional Oven
|
Roast |
325ºF |
3 to 4/pan |
4 to 5 1/2 hrs. |
| Convection Oven |
Roast |
300ºF |
3 to 4/pan |
3 to 4 hrs. |
Special Tips:
- These directions are for netted, rolled, boneless, raw
roasts.
- Sort roasts by weight and diameter.
- Cook similar sizes and shapes together.
- Diameter has a greater effect on cooking time than weight,
with larger diameter roasts taking longer to cook.
- Cook to internal temperature of 170ºF.
|
|
