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 EquipmentCooking
Method
Cooking Equipment
Temperature
Total Cooking
Time

Conventional Oven
Unstuffed Whole Body Turkey

Roast325ºF14 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
Roast300ºF14 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
Roast325ºF8 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
Roast300ºF12 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 EquipmentCooking
Method
Cooking Equipment
Temperature
Amount of Product
per Load
Total Cooking Time

Conventional Oven

Roast325ºF3 to 4/pan4 to 5 1/2 hrs.
Convection OvenRoast300ºF3 to 4/pan3 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.
 

Introduction
Cooking Methods
Boning a Whole Turkey
Basics of Cooking
Seasonal Versatility
Measuring Temperature
Cooking Whole Turkey
Cooking Small Parts
Turkey Stock
Heating & Holding

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