1 1/2 to 3 1/4 hours 8 to 12.

Cooking a 26 pound turkey in the oven. The center of the stuffing inside the bird (or in a separate baking dish) must reach a temperature of 165 f for food safety. If your turkey has the neck and giblets, remove and keep for other uses if desired. If using a higher sided roasting pan, make sure to use a rack that lifts the turkey up off of the bottom of the pan so the air can get around the whole turkey.

Rub skin with butter, then season with salt and pepper. At 325°f for an unstuffed turkey: Web preheat the oven to 325 degrees f (165 degrees c).

This means about 1/2 to 3/4 cup of stuffing per pound of meat. Use a low sided sheet pan with a rack. We recommend roasting turkey at 350 degrees f (175 degrees c) for 13 minutes per pound.

A sharp knife for carving. Web the best way to know when your turkey is done is by its temperature. Cook 2 3/4 to 3 hours.

Take the turkey out of the oven, and remove the turkey from the pan and place it in a sink of cold water. Place onion, celery, and carrot in a large, shallow roasting pan. Remove foil during last hour of cook time.

The first stretch is a controlled partial defrost. What temperature should the turkey be? Web preheat the oven to 450°f then drop the temperature to 350°f after putting the turkey into the oven.