Allow one pound of turkey per person.
• Set your oven temperature no lower than 325° F.
• Place your turkey or turkey breast on a rack in a shallow roasting pan.
• For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165° F.
• If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165° F.
• A whole turkey is safe when cooked to a minimum internal temperature of 165° F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
• Turkey breasts should be cooked to 165° F as measured with a food thermometer. Check the internal temperature in the thickest part of the breast.
• For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
For info on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) or visit www.fsis.usda.gov