Alternative Ways To Cook A Turkey

By Staff Reports

(Victor Valley)–It’s the big day!  Thanksgiving!  Maybe you are new to cooking the turkey this year.  Maybe something changed at the last minute and now you have to figure out an alternate plan.  Either way, here are some alternative ways to cook the bird that you may not have considered from FoodSafety.org.

Always make sure whole turkeys reach a safe minimum internal temperature of 165 °F. Use a meat thermometer to measure the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Method Size Estimated Cooking Time Notes
Electric Roaster Oven 8 to 24 lbs. Generally same times as for oven roasting. Minimum oven temperature 325 °F. Check appliance manual.
Grilling: Covered Charcoal Grill or Covered Gas Grill 8 to 16 lbs. 15 to 18 minutes per pound. DO NOT STUFF. Air in the grill must maintain 225 to 300 °F; use drip pan.
Smoking 8 to 12 lbs. 20 to 30 minutes per pound. DO NOT STUFF. Air in the smoker must maintain 225 to 300 °F; use drip pan with liquid.
Deep Fat Frying 8 to 12 lbs. 3 to 5 minutes per pound. DO NOT STUFF. Oil must maintain 350 °F.
Follow manufacturer’s instructions.
Microwaving 8 to 14 lbs. 9 to 10 minutes per pound on medium (50%) power. DO NOT STUFF. Use oven cooking bag. Rotate during cooking.

Just in case you decide to go with the tried and true method of roasting, here is that handy roasting chart.

Turkey Roasting Chart

For a fresh or thawed turkey:

  1. Set the oven to 325 °F.
  2. Cook to 165 °F.
Size of Turkey Unstuffed Stuffed
4 to 6 pounds (breast) 1 1/2 to 2 1/4 hours Not usually applicable
6 to 8 pounds (breast) 2 1/4 to 3 1/4 hours 2 1/2 to 3 1/2 hours
8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 1/2  to 5 hours 4 3/4  to 5 1/4  hours

Related information:

  • For details on preparing, cooking, and storing turkey, see Turkey.

Information courtesy of FoodSafety.org.

Leave a Reply

Your email address will not be published. Required fields are marked *