Answer:
UNSTUFFED TURKEY
| # of pounds |
Recommended mode |
Recommended temperature (ºF) |
# of hours |
| 10-18 |
Pure Convection™ |
350 |
2 - 2 1/2 |
| 18-22 |
Pure Convection™ |
350 |
2 1/2 - 3 |
| 22-24 |
Convection Bake™ |
350 |
3 - 3 1/2 |
| 24-30 |
Convection Bake™ |
325 |
3 1/2 - 4 |
STUFFED TURKEY
| # of pounds |
Recommended mode |
Recommended temperature (ºF) |
# of hours |
| 10-18 |
Pure Convection™ |
350 |
2 ¾ - 3 1/4 |
| 18-22 |
Pure Convection™ |
325 |
3 1/2 - 4 |
| 22-24 |
Convection Bake™ |
325 |
4 - 4 1/2 |
| 24-30 |
Convection Bake™ |
325 |
4 1/2 - 5 |
There are many factors that will alter the cooking time of the turkeys: partially-frozen or refrigerated turkeys will take longer; partially-cooked or turkeys that were seared in advance will take a shorter cooking time. The above guides are approximations. For best results, use an instant-read thermometer in the thigh for proper doneness.
