# Turkey ## Cook Time | Servings | Weight | Stuffed | Unstuffed | |:--------:| ---------------------------:| ---------------:| ---------------:| | 4 – 6 | 10 – 12 lbs<br>4 ½ – 5 ½ kg | 3 ½ – 3 ¾ hours | 3 – 3 ¾ hours | | 8 – 10 | 12 – 16 lbs<br>5 ½ – 7 kg | 3 ¾ – 4 hours | 3 ¼ – 3 ½ hours | | 12 – 16 | 16 – 22 lbs<br>7 – 10 kg | 4 – 4 ¼ hours | 3 ½ – 4 hours | ## Helpful links - [The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey](https://www.seriouseats.com/buying-prepping-cooking-carving-thanksgiving-turkey-complete-guide-food-lab) ## Food Safety ### Temperature Use a meat thermometer. The thickest part of the breast or thigh should reach **82°C (180°F)**.[^2] ![[40_FoodSafetyTurkey.png|200]] ### Dressing Dressing should be cooked to a minimum temperature of **74°C (165°F)**, whether cooked inside the bird, or as a side.[^1] [^1]: https://www.canada.ca/en/health-canada/services/healthy-living/your-health/food-nutrition/talk-turkey.html [^2]: https://www.canada.ca/en/health-canada/services/healthy-living/your-health/food-nutrition/talk-turkey.html