Roasting times

[Dwain Pannell]

I found this on the internet somewhere yrs ago:

Approximate Roasting Times (@ 325*) for Unstuffed Turkey

Turkey Weight - Hours
6 to 8 pounds - 2-1/2 to 3 hours
8 to 12 pounds- 3 to 4 hours
12 to 16 pounds - 4 to 5 hours
16 to 20 pounds - 5 to 5-1/2 hours
20 to 24 pounds - 5-1/2 to 6 hours

But it seems to somewhat contradict the Butterball package i am reading this AM which says:

10 to 18 pounds - 3 1/4 to 4 1/2 hours
18 to 22 pounds - 4 1/2 to 5 hours
22 to 24 pounds - 5 to 5 1/2 hours
24 to 30 pounds - 5 1/2 to 6 1/4 hours

I'm going with the iGrill backed up by the Thermapen and using these charts as a planning tool with a fudge factor/rest time built it.

The bird is in the brine now.

Here's to a Happy Thanksgiving to all! Cheers!

 

[George Santos]

My bird is also in the brine. I'll follow your course of action; keep IT under a close watch.

 

[James H]

I usually use about 15 minutes per pound at 350* as a guideline.

 

[LarryR]

A note on brining. In my experience my brined birds cook faster than non-brined.

 

[Chris Allingham]

My time chart is shifted just a bit:

Weight-----Hours Cooked at 325°F
10-12 lbs.--2-1/2 to 3 hours
12-14 lbs.--3 to 3-1/2 hours
14-18 lbs.--3-1/2 to 4 hours
18-20 lbs.--4 to 4-1/2 hours
20-24 lbs.--4-1/2 to 5 hours

Like LarryR, I also think that brined turkey cooks a little faster than non brined. A recent America's Test Kitchen Radio podcast I listened to say that there's no reason for brined turkey to cook faster, but that seems to have been my experience. In an e-mail to TVWB, Robert L. Wolke, author of What Einstein Told His Cook: Kitchen Science Explained, says that the likely cause is that the denatured meat proteins are partially "cooked" by the brining process, so the heat has less work to do and the meat cooks faster.