Is It Done Yet?

• When it's done, the thigh meat should be 180 degrees F. and the stuffing should be at least 165 degrees F.

• Check with a meat thermometer.

If using an instant-read thermometer: Pull the food out of the oven, then insert the thermometer into the thickest portion of the food, not touching bone or the pan. The temperature should register in about 15 seconds.

• The temperature of the meat will rise about 5 degrees F. after the bird comes out of the oven.
• The drumsticks should move very easily in their sockets and their thickest parts should feel soft when pressed.
• The juices from the thigh should run clear when pierced deeply with a long-tined fork.
• Remove from the oven and cover loosely with foil.
• Let stand 20 minutes to facilitate carving.
• Release legs from leg clamp, if present. To avoid burns or splatters, do not remove clamp until bird has cooled slightly.
• Remove stuffing before carving.

• For 8- to 12-pound turkey, roast in 325-degree oven for 3 to 3 3/4 hours.
• For 12- to 14-pound turkey, roast in 325-degree oven for 3 1/4 to 4 1/2 hours.
• For 14- to 18-pound turkey, roast in 325-degree oven for 4 to 5 hours.
• For 18- to 20-pound turkey, roast in 325-degree oven for 4 1/2 to 5 1/4 hours.
• For 20- to 24-pound turkey, roast in 325-degree oven for 4 3/4 to 5 3/4 hours.

*Note: For unstuffed turkeys of the same weight, reduce the total cooking time by 15 to 45 minutes.

If the turkey breast is cooking faster than the thighs and is beginning to overbrown, cover the breast of the turkey lightly with aluminum foil and continue roasting.