So, what is the cooking time for a turkey? This is a common holiday cooking question.
General Rule For Cooking A Turkey
As a guide, cook your thawed turkey 20 minutes per pound, but the actual cooking time will differ depending on whether your turkey is stuffed and the actual oven cooking temperature.
For food safety reasons: It is strongly recommended that stuffing on the side and cook the turkey unstuffed.
Plus, you can actually cook more stuffing if you have a large enough dish and sufficient ingredients, than the inside of a turkey would have the capacity to hold.
How long to cook a turkey
The times on the chart below are based on the turkey being placed a preheated ( 350o F / 175o C) oven with the roasting pan on the center rack.
Use an oven thermometer to ensure your oven is maintaining the proper temperature, once preheated.
When roasting a turkey, always cook your turkey to a safe temperature (165o F / 74o C), use a meat thermometer, and check the thermometer often.
Turkey cooking times reference chart
Unstuffed Roasting Time
Stuffed Roasting Time
10 to 18 pounds
3 to 3-1/2 hours
3-3/4 to 4-1/2 hours
18 to 22 pounds
3-1/2 to 4 hours
4-1/2 to 5 hours
22 to 24 pounds
4 to 4-1/2 hours
5 to 5-1/2 hours
24 to 29 pounds
4-1/2 to 5 hours
5-1/2 to 6-1/4 hours
Turkey Roasting Tips
Start with a completely thawed turkey; for food safety reasons, plan ahead and use the refrigerator to thaw the turkey.
Always Preheat your oven
Basting is optional if you want a browner and more even browning of the skin.
Cook the turkey uncovered until the skin is lightly golden and then cover loosely with a foil tent.
remove the foil tent for the last 45 minutes of baking to finish browning the skin.
The only safe test for turkey doneness is the temperature of the meat, and the turkey is cooked when the thigh meat has reached an internal temperature of (165o F / 74o C). To get an accurate internal reading, be sure that your meat thermometer is not touching the bone.
If you stuffed the turkey, the stuffing must reach the temperature of (165o F / 74o C), which can result in a drier and slightly overcooked turkey
When the turkey is cooked, remove the turkey from the oven and allow the turkey to rest for 20-30 minutes before carving. Resting the turkey allows the juices to redistribute throughout the turkey and makes for easier carving.
This Spaghetti Squash recipe is deceptively simple. A sprinkle of Parmesan cheese may not seem
like much, but the salty tang of Parmesan brings out the flavor of the Spaghetti
squash. Add a little butter and some salt and pepper, and this simple spaghetti
squash recipe becomes a delicious addition to your meal.
What is great about this simple recipe?
The recipe requires it’s easy
The recipe requires minimal prep work, and
The recipe requires just four ingredients.
Parmesan Cheese Spaghetti Squash Ingredients
1 medium spaghetti squash
1/2 cup grated Parmesan cheese or three cheese
1/2 stick unsalted butter (melted)
Salt and pepper to taste
Parmesan Cheese Spaghetti Squash Directions
Preheat the oven to 350 degrees F (177 degrees C)
Use a paring knife to poke small cut through over the entire skin.
Place the spaghetti squash in a lined baking dish.
Bake about one hour or until soft.
Remove the spaghetti squash from the oven and cut the spaghetti squash in half.
Scoop out and discard the spaghetti squash seeds.
Using a fork, scrape flesh in strings into a serving bowl.
Toss with Parmesan and melted butter
Season to taste with salt and pepper and or Italian seasoning
Fit Foods, which has since closed their doors permanently, introduced me to
this dish. Marine Corps Mash was a favorite of mine, so I once made a copycat
version of the dish, which I found on my computer today and thought I would
post before I lose it. Admittedly, this
recipe is less spicy than the My Fit Foods version, but I like it, so, I hope
you will as well.
Mario’s Marine Corps Mash Ingredients:
1 1/2 teaspoons chili
1 pound extra lean ground
1 teaspoon garlic powder
1 teaspoons salt (optional)
1/2 cup canned kidney or
black beans, rinsed (optional)
1/2 sweet onion, minced (optional)
1/2 teaspoon paprika
2 cloves garlic, minced
2 teaspoons cooking oil
3/4 cup quinoa
½ cup diced fresh tomato
Pepper to taste
diced fresh tomato
Marine Corps Mash Directions
Cook quinoa according to directions on the package.
Over a medium-high heated skillet, add cooking oil, garlic, and onion.
Cook them, stirring occasionally, until onions begin to turn translucent (about approximately 3 minutes).
Add ground turkey and remaining mash ingredients (except cooked quinoa) and cook for about 10 minutes until turkey is well done.
Once is mash is cooked, add in the rinsed kidney beans, cooked quinoa, and fresh tomato stir thoroughly.
Add optional topping and garnish, if desired.
If you intend to reheat and serving later, then the following changes are suggested:
Treat tomato as an optional topping (and cheese) and add to the dish after it has been reheated.
Divide the prepared mash into its four serving and place in a vented reheatable contains. Once chilled close vents.
Place in refrigerator and do not stack until thoroughly chilled.
The mash will be food-safe for about three days if stored in this way, so, you don’t want to prepare too much at one time.
The beans have been listed
as optional in the ingredients, because some folks don’t like beans much, but
they do add volume, flavor, color, and vegetable protein to the mash.
This Mexican-style rice, fire recipe is one we typically
prepare on the weekends and use as a side dish in our weekday lunches. However,
we frequently use on the site for dinner as well. Find the recipe easy to fix
and because we are not terribly fond of tomatoes sauce or tomato paste we have
reduced the total amount of tomato paste you might see in some other recipes.
Mexican Style Riced Cauliflower Ingredients
2 pounds of rice cauliflower (fresh or frozen)
1 tablespoon chili powder
1 tablespoon sun-dried tomato paste or regular
1 teaspoon paprika
4 cloves garlic finely minced
1/2 teaspoon of cumin powder
½ teaspoon white pepper
2 tablespoons sesame seed oil or olive oil
1 cup diced carrots
½ cup diced onion
1 small chili pepper minced (optional)
1 14 ounce can of kidney beans (optional)
1 cup baby or petite peas (fresh or frozen)
¼ cup minced
Mexican Style Riced
first, gather all your ingredients
clean and dice your carrots onions and other
vegetables you may use
open drain and rinse your kidney beans and allow
them to drain as dry as possible
in a large nonstick pan add your oil and for
heat on medium setting
once hot but not smoking, add carrots and cook
for a couple of minutes and tell nearly tender
add onions and cook until translucent
add cauliflower and cook for two minutes and
Terrell thought throughout
add all other spices and ingredients except the
baby peas, kidney beans, and cilantro
heat for another couple of minutes during until
all ingredients are well combined. At
this point, the cooking cauliflower rice should have a reddish color.
Cook for two more minutes, add baby peas, kidney
beans, and cilantro stir thoroughly turn off the heat and remove from burner.
At this point, you may serve hot as a dinner
side or allow the cauliflower to cool off and stored in a refrigerator for use
at a later time.
I usually add a couple of teaspoons of sodium
free chicken bouillon, but this is a strictly optional item, and I don’t always
add the bouillon.
When working with frozen rice cauliflower, I
typically cook each pound separately for about three minutes each to the point
that they are not frozen any longer before beginning.
While adding the kidney beans is strictly optional,
it does bring up the protein level of the riced cauliflower some, and it adds character.
I frequently use frozen peas, but I do rinse
them in some cool water and allow them to dry, before adding them to the
Adding chili is purely optional; however, we
typically add some finely chopped poblano pepper, or half heat jalapeno, or my
wife’s favorite a small Sereno chili.